What are the special snacks in Tibet?

1. Tibetan crispy cheesecake:

The starch from which butter is extracted is dried in the air, ground into powder and mixed with butter, sugar, ginseng fruit, peach kernel and raisin. And made into round or square dough embryo with red and green silk on the surface, showing auspicious and longevity patterns. Steamed in a steamer, it is a milky dessert, which has the effect of nourishing and strengthening the body, and is a Tibetan pastry.

2. Tibetan blood sausage:

Every time a sheep is slaughtered in Tibetan areas, sheep blood is usually not eaten alone, but poured into the small intestine for cooking. The sheep's blood scooped from the sheep's cavity in the basin is usually filled with its own intestines. Chop mutton, add seasoning, stir well, pour it into intestines, tie it into small pieces with thread (making method is the same as sausage), then put the filled blood sausage into soup and cook it until it floats and turns white. When it is eight ripe, take it out of the pot and put it on a plate to eat. When eating, it is not broken, slag or peeled, and the taste is soft and tender.

3. Tibetan noodles:

Boil the noodles with strong alkali water until yellow, and then press them into noodles. After cooking, add appropriate amount of bone soup, cooked vegetable oil and diced beef or mutton, mix well and serve. Light taste, fragrant taste, simple preparation method, and is suitable for all ages.

4. White sausage:

Mix the cooked rice with sheep blood, sheep oil and shredded mutton (shredded beef) for seasoning, and then stir well. Then put it into the cleaned sheep (cow) intestine, tie both ends tightly with cotton thread, put it in a pot to cook, slice it after cooking, and fry it to eat.

5. Air dried beef (sheep):

Tibetans like to eat air-dried beef (sheep), which is usually cooked in winter and low in November. At this time, the temperature is relatively low, below zero. Cut the beef and mutton, hang it in a cool place, dry it and drain the water. Tibetans cut beef and mutton into small pieces and string them together, or hang them in tents and bamboo cages in the shade under eaves. After March of the following year, they took the air-dried meat to bake or eat raw, and chewed it without residue. In the alpine region of Tibet, food is not easy to mildew and deteriorate, and it is fresh after dehydration, so eating air-dried beef is still very popular today. Crisp meat, unique taste and endless aftertaste.

6. xiangzhai:

Peel eight layers of cooked potatoes and cut them into small pieces. Peel the onion, wash it, fry it in the oil pan, take it out and mash it in a stone trough, and put it in a small dish. Mix curry powder with water and pour it into an oil pan to make an oil curry. Chop mutton into pieces, add some ghee, stir fry, add water to stew, add potatoes and oil curry prepared before, add salt, ginger, fennel, pepper, clove, cardamom and other seasonings, mix well and cook. You can sprinkle onion paste when eating. Xiangzhai is the best dish for Tibetans to eat rice. Deep color, fragrant seasoning and delicious taste.

7. Baba:

Stir-fry highland barley or peas and grind them into flour. When eating, mix it with butter tea and knead it into dough by hand. You can also eat them with salt tea, yogurt or highland barley wine. Simple to eat, rich in nutrition, convenient to carry, and can satisfy hunger and keep out the cold. When Tibetans eat Ciba, they first put more than one third of butter tea in the bowl, then add a proper amount of Ciba, and then knead it into glutinous rice balls by hand, and they can eat it.

8. Milk residue steamed stuffed bun:

Fresh yak milk is decomposed by Tibetans in a traditional and unique way after boiling. The most valuable and essence is ghee, followed by milk residue, which is the residue left after ghee refining. Fresh milk residue is sour and white, which can be used as stuffing. This is where milk residue steamed buns come from. After the milk residue is dried, Tibetans eat it as a snack and also put it in porridge or soup as a seasoning. Dried milk residue is unaccustomed to Han people, but steamed stuffed bun with milk residue is suitable for Tibetans and people of all ages.

9. Mason:

Mason put a proper amount of Ciba, ghee, broken milk residue and broken brown sugar on a plate, stirred and kneaded, put it in a small square wooden box, and filled it with hands to make Mason's square cake, which is sweet and delicious.