What dishes are there in Tibetan food?

1. Hand-braised pork: Hand-braised pork is a well-known hand-grabbed mutton, which is a red food. It is a traditional food loved by Mongolian, Tibetan, Hui, Uygur and other ethnic groups in the northwest of China. It is said that it has a history of nearly a thousand years, and it was originally named after eating with hands. It is one of the representative dishes of Qingzhen cuisine.

2. Tibetan sauerkraut soup: Tibetan sauerkraut soup is a very common Tibetan specialty dish. If you come to Tibet and visit a Tibetan family, you usually eat sauerkraut soup. The staple food is sauerkraut.

3. Hidden blood sausage: In Tibet, no matter whether farmers and herdsmen kill a sheep or a cow, sheep blood or cow blood is not cooked separately, but mixed with "condiments" such as highland barley, chopped cow, sheep heart and liver, and then seasoned with salt and spices.

4. Fried yak meat with sour radish: Yak meat is tender, delicious and has high nutritional value. In Tibet, people usually use yak meat and sour radish as the main ingredients, with saffron, wild chrysanthemum and other ingredients.

5. Mutton stew: What dishes do Tibetans like to eat? The stewed mutton made of mutton and white radish is white and tender in meat color and clear in soup color, which retains the unique flavor of mutton to the maximum extent. It is the favorite mutton home-cooked dish of people of all ethnic groups in northwest and north China.