There are many delicious foods in Xizang, but they are still very strange to tourists. Many friends who travel in Xizang do not know about Xizang's traditional food most of the time. Tibetan cuisine is one of the schools in the Chinese catering industry, with a long history and a wide variety of dishes. The following editor will recommend Xizang's local snacks. For details, see below
1. Paste
Paste is extracted from cow and sheep milk. The traditional method is to pour the milk into a specially made large bucket called Xuedong, stir it up and down vigorously hundreds of times, until the oil and water separate, and a layer of light yellow fat appears on the surface. Scoop it up, cool it down, and it becomes butter. Pastry has high nutritional value. The daily calorie intake of Tibetan people, especially those in pastoral areas, relies on butter in addition to meat
2. White Intestine
Boil the rice, mix it with sheep blood, sheep oil, sheep (beef) shredded meat and seasonings, put it into the washed sheep (beef) intestine, tie both ends tightly, and cook until cooked. Cut into short sections or slices when eating, fry and eat
3. Tibetan Blood Sausage
Tibetan Blood Sausage is a type of food consumed by farmers and herders in Tibetan areas. For every slaughtered sheep, the sheep blood is not cooked separately, but rather poured into the small intestine and cooked. Method 1: Chop the best lamb meat and set it aside. 2. Add an appropriate amount of salt, Sichuan peppercorns, and a small amount of tsam to the sheep blood, mix the flour with chopped lamb, pour it into the intestine, and tie it into small pieces with thread. 3. The production method is the same as making sausages. 4. Cooking of blood sausage: Boil the filled blood sausage in the soup until it floats up and turns gray white. When it is about eight years old, take it out of the pot and place it on a plate. The whole family sits on the ground, cuts it and eats it
4. Mason
Mason put a proper amount of tsamba, butter, crushed milk residue and crushed brown sugar on the plate, mix and knead them, put them into a small square wooden box, fill and compact them with hands, and then they can be made into Mason square cakes, which are sweet and delicious
5. Tibetan noodles
are typical Tibetan breakfast, which is a traditional Xizang snack. Tibetan noodles are made by mixing thick alkaline water with the noodles to turn yellow, then pressing them into noodles. After cooking, they are served in a bowl and mixed with an appropriate amount of bone broth, cooking oil, and diced beef or mutton. The taste is light, the aroma is fragrant, and the production method is simple, suitable for people of all ages to consume
6. Milk residue buns
As the name suggests, milk residue buns are made with milk residue as filling. What is milk residue? It starts with the extraction of milk. Fresh yak milk is boiled and decomposed by Tibetans in a traditional and unique way. The most valuable and most essence is butter, followed by milk residue, which is the residue after refining butter
7. Xiangzhai
Boil Xiangzhai potatoes until they are eight times ripe, filter dry, peel, cut into small pieces, and set aside. Wash and peel the scallions, cut them into pieces, fry them in oil for a while, take them out and mash them in a stone groove, then transfer them to a small plate and set aside for later use. Mix the curry powder into a paste with cold water, pour it into an oil pan to make oil curry, and set aside for later use