What Tibetan specialties are worth bringing back to Tibet?

As a famous tourist attraction, Tibet, in addition to being a popular tourist attraction, can also take away some local products. So what are the local specialties? What are the characteristics of these local products? Do you know about this? Below, the editor has compiled some relevant content. Come and take a look!

Yak meat

Tibetan yak meat is of course the most famous, and the raw meat sauce made from yak meat is one of the most unforgettable delicacies I have ever eaten. There is a Tibetan proverb: Without yaks, there would be no Tibetans. Wherever there are Tibetans, there are yaks. If you come to Tibet and haven’t eaten Tibetan yak meat, you can’t say you have been to Tibet. Yak has always been called the "ship of the plateau", and all yaks on the plateau feed on grass. The editor once heard a tour guide mention it when traveling with a group in Tibetan areas. Plateau yaks eat delicacies and game: they eat Cordyceps sinensis, drink Nongfu Spring, and take Liuwei Dihuang Pills, which truly and vividly reflects the growth environment of yaks. Therefore, the meat quality of yak can be said to be the best among beef.

Ghee

Ghee is extracted from cow’s milk and goat’s milk. First heat the milk, pour it into a wooden barrel and stir it back and forth until the oil and water can be separated. Then, scoop up a layer of floating yellowish fat and put it into your pocket. After cooling it becomes ghee. Butter has high nutritional value and can be eaten in many ways, but in Tibet, it is mainly used to make butter tea.

Palmum palmata

Gymnosperm palmatum, as the name suggests, is shaped like a palm. It is a very precious medicinal material unique to southeastern Tibet and has the effect of nourishing blood and replenishing qi. Some taste like potatoes, which is usually tasted in stone pot chicken. As one of the rare characteristic medicinal materials in Tibetan medicine, gymnosperm palmata has been completely dependent on natural wild resources for a long time due to the difficulty of artificial propagation.

Highland barley

Highland barley has a strong sense of regional identity. When people mention highland barley, people will think of Tibet and highland barley wine. There is probably no other crop. Like highland barley, it is so closely integrated with a nation. It seems that there is always a woman wearing traditional Tibetan clothes standing on the highland barley. The sunshine from the plateau shines on a large piece of highland barley land and shines on her face. Highland barley grows on the Qinghai-Tibet Plateau. After domestication and cultivation, highland barley has completely adapted to the extreme plateau climate and has become the main food of the Tibetan people.

Wooden Bowl

"If you can't throw it away, you can't take it away. If your lover is a wooden bowl, you can hold it in your arms." This is the lyrics of an ancient Tibetan ballad. In the lyrics, Tibetans compare wooden bowls to lovers, which can also be understood to mean that wooden bowls are as important as lovers. A small wooden bowl is a life and emotional support for Tibetans. One can imagine the importance of wooden bowls in Tibetan life. Tibetan wooden bowls are light, strong and durable. They are very popular with herdsmen because they hold food without flavor, boil water without cracking, fall to the ground without breaking, and do not burn or freeze hands.

Tibetan incense

Tibetan incense is one of the specialties of Tibet. In Tibetan areas, whether in temples or ordinary people, the unique flavor of Tibetan incense is everywhere. Mixed with the flavors of milk tea and butter, it creates a mysterious Tibetan flavor. Tibetan incense looks ordinary on the outside, but it has medicinal effects that other incense cannot match. The best Tibetan incense contains hundreds of spices and herbs that can make people feel good. Many people don't know that the snowy plateau, which seems to have a harsh climate, is actually a plant kingdom. There are thousands of medicinal plants, which are the best raw materials for making Tibetan incense.

Tibetan boots

In Tibet, Tibetan boots have played an irreplaceable role since ancient times, and people also call them pastoral boots. Original boots and shoes were made of cowhide, with thicker soles and thinner surfaces. The bottom and surface are sewn with strips of cowskin and sheepskin, and the front end of the shoe mouth is decorated with furry cowskin and sheepskin. This kind of boots and shoes can be said to be the ancestor of Tibetan boots. However, after long-term development and changes, its descendants have become more refined, beautiful, reasonable and practical, and can meet the needs of herdsmen in production and life under special natural conditions, so they are very popular. For mainland tourists visiting Lhasa for the first time, the happiest thing is to dress up as a Tibetan in Barkhor Street. It's just a large Tibetan robe, and a pair of out shoes always feel a little less Tibetan. It would be delicious if paired with Tibetan boots.