What are the local products of Tibet? What are the local products of Tibet?

1. Yogurt: Yogurt in Tibet is made of yak milk, and there are two kinds of yogurts. One is cheese, which is called "heavy snow" in Tibetan, and is made of milk refined with ghee; The other is made of milk without butter, which is called "Russian snow" in Tibetan. At the Winter Food Expo held in San Francisco in 2002, "chefs" from all over the world evaluated the various cheeses on display. Finally, Tibetan yak cheese was rated as one of the most popular cheeses. The protein content of Tibetan yak milk is higher than that of ordinary milk, which is especially suitable for making cheese. Ordinary 10 kg milk can make 1 kg cheese, while the same amount of yak milk can make10.5 kg cheese, which tastes quite good and is pure green natural food.

2. Special food: Tui from Naqu (crispy cheesecake), Niwu juice from Pulan (oil juice from fermented grains), eggs from Shannan, fish from Yadong, Ciba from Lhasa, roasted mushrooms from Linzhi tibetan chicken, and honey and milk pickles from Changdu.

3. Tibetan pasta: Bacha Malku (crispy butter), Qiu Er Tui (cheesecake), Zhuotui (ginseng fruit cake), Marson (crispy butter), Zakasen (Tibetan pancake), Minei pineapple (cheese steamed stuffed bun), Xiaba tea (fried pork noodles), heating (wine cake) and Xia Mo (steamed stuffed bun). , Tata (with noodles), Ta 'er Temple (with four corners), Zhuotu (with noodles), Naitu (with noodles with highland barley), Zhongtu (with porridge with highland barley), Shatu (with nettle paste), Gangmutu (with mung bean paste), Zitu (with paste) and so on.