Recommended local traditional dishes in Lhasa

Tibetan food is a unique branch of the whole flavor system of the Chinese nation. Raw materials include beef, sheep, pigs, chickens and other meats, as well as vegetables such as potatoes and radishes. The diet is mainly rice, noodles and highland barley. So, what are the specialties of Tibet? The following small series will recommend it. Please see below for details.

1, Three bowls of Tibet Three bowls of Tibet are Tibetan folk specialties. It is said that it was handed down from generation to generation by the Tubo dynasty. They are delicious and have high nutritional value. After more than 300 years of improvement, it is more and more in line with the tastes of the public and suitable for all ages. They have become one of the must-eat foods in Tibet. Three bowls in Tibet include Tibetan red bull, curry lamb chops and braised yak meat with whole grains.

2. Tibetan sausage mutton is tender and easy to digest. High protein, low fat, more phospholipids, less fat and cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and resisting cold. Sheep blood is salty and enters the spleen meridian.

3. Instant noodles Instant noodles are traditional Tibetan dinners with rich characteristics. The main raw materials are sauerkraut, salt and sea pepper, which are delicious and oily, and taste hemp, spicy and fragrant. The main raw material of pickled noodles is pickled cabbage. The method of making pickled cabbage is very simple: boil the leaves until they are almost cooked, take them out to cool, then put them in a jar or wooden bucket, seal them and put them in the shade for about a week.

4. Lulang stone pot chicken The chicken of Lulang stone pot chicken is a native chicken raised by Tibetans. It is a unique local chicken breed in Xizang Autonomous Region, a snowy plateau in China. Cold tolerance and hypoxia, slow growth. Adapt to the cold and harsh climatic environment of the plateau. In fact, it is also a pheasant in Tibetan areas. After training, it belongs to the original species of Tibetan areas. Authentic Lulang stone pot chicken must be cooked with Lulang local mountain spring water. The soup of Lulang stone pot chicken is smooth and mellow, and it is very nourishing in winter.

5. Enema enema is a Tibetan dish. Also known as three intestines and five intestines. Fresh sheep small intestine is used as a coat, and sheep blood, mutton, highland barley powder or soybean powder are poured into it, which are called blood sausage, meat sausage and flour sausage respectively, and are collectively called Sanwei sausage; Otherwise, those fed with sheep liver and sheep oil are called liver intestine and oil intestine respectively, and together with the first three intestines, they are called five intestines. This dish is mostly made by Tibetan compatriots in batches for the Chinese New Year.

6, steamed beef tongue steamed beef tongue belongs to Tibetan food, Tibetan sound is the best. More common in Lhasa and other places. Steamed beef tongue is made from beef tongue meat by boiling and steaming. It is characterized by soft and tender entrance, delicious taste and Chili flavor. There is an old skin on the outside of the ox tongue. Remove the old skin, you can sauce, burn and pickle. Some tongues sold in the market can be eaten immediately, but raw, smoked or salty tongues are often bought. After cooking, whether it is hot or cold, with or without seasoning, it is good. Salty tongue is usually cooked and sliced by juicing. They are usually eaten cold. Raw tongue can be cooked with wine or with various auxiliary materials. Cow tongue and cow tongue are the most common.

7. Blowing the lungs and blowing the lungs, Tibetan sounds are awkward, more common in Lhasa and other places. Mainly made of sheep lung with ghee and flour. Cook first and then fry. It is characterized by light brown color, crisp outside and soft inside, and delicious taste. Features: delicious but not greasy, cool and appetizing, it is an excellent cold dish. It can be stored for about 1 year when eaten with food. Blowing liver meridian is washed, cooked, sliced, seasoned with coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped green onion and Jiang Mo, and is often used as a cold dish.