What are the specialties of Tibetan cuisine Tibetan specialties are introduced

1, beef sauce

Lhasa entertaining VIPs must have raw beef sauce is several kinds of Tibetan medicine can be flavored with mashed fresh raw beef, and then add the Tibetan green herbs, has been the most wonderful mixture, formulated with a unique flavor, scarlet color, the taste of the Xinglie rushing nose, eat the belly is a warm, hot and dry mass.

2, the Rui

The summer of fresh cheese into a leather bag, set aside in a cool place, long stifled fermentation made of milk residue, the next spring, take out, mashed into small round pieces, to be used. In a saucepan, pour water, meat, flour, dried chili, salt, add the round pieces of dregs and cook. Another pot, holding the right amount of water to cook broken cereal, cook eight cooked, both cereal paste poured into the main pot and stirred, smothered with a warm fire cooked that is completed. Getting rid of Rui is the Tibetan masses, especially in the agricultural area of the masses in the spring to eat tsampa the best accompanying dishes. It is sweet in flavor and can warm up the body when eaten.

3, steamed cow tongue

Tibetan voice Jielang most. Mostly found in Lhasa and other places. Cow tongue meat as the main ingredient, boiled and steamed. Characterized by the entrance is soft and tender, delicious flavor and pepper.

4, fried lung

Tibetan voice Luo Zha. Mostly found in Lhasa and other places. Sheep lungs as the main ingredient with ghee, flour, etc. Boiled and then fried. Characterized by a light brown color, crispy outside and soft inside, flavorful.

5, roasted fern pig

Popular in Gansu Gannan Tibetan Autonomous Prefecture area. Fern pig as raw materials wrapped in mud outside the dark fire concocted. Fern hemp pig for the Gannan grassland specialties, because the local people raised pigs often in the grassland foraging fern (scientific name goose down combs, its underground stems were irregular block, rich in starch, sweet flavor, can be eaten as a dried fruit, commonly known as ginseng fruit), so the name. This pork is tender and flavorful, less fat. This dish is characterized by crispy skin and tender meat, especially fresh flavor.