Tibet has delicious specialties

Tibet is a sacred and beautiful place with many specialties. As for food, the main ones include snow lotus, matsutake, cordyceps, gastrodia elata, fritillary, walnuts, red potatoes, black fungus, drunken pears, and ginseng fruit. , yak, beef and mutton, saffron salt, fried highland barley, air-dried meat, blown lung, raw beef sauce, ginseng fruit mixed with oil, Tibetan sheep blood sausage, steamed buns with milk residue, yogurt cake, Lhasa snow tea, sweet tea, bara cake, Butter, butter tea, horse milk, cheese, Tibetan wine, etc.

1. Snow lotus: Snow lotus is a rare and precious medicinal plant in the mountains. Therefore, protecting the germplasm resources of snow lotus is of great significance in science, medicine and ornamental aspects.

2. Matsutake: Matsutake is a rare and precious natural edible fungus, known as the "King of Fungi". According to legend, after the atomic bomb attack on Hiroshima in August 1945, the only multicellular microorganism that survived was the matsutake mushroom, which cannot be artificially cultivated in the world.

3. Ginseng fruit: The pulp is fragrant and juicy, has no seeds in the abdomen, has a unique flavor, has the characteristics of high protein, low fat, low sugar, etc., and is rich in protein, amino acids, trace elements, vitamins and mineral elements. Has health benefits.

4. Yak: The whole body of the yak is a treasure, and the Tibetan people cannot do without it for food, clothing, housing, transportation, and farming. People drink yak milk, eat yak meat and burn yak dung. Its hair can be used to make clothes or tents, and its skin is a good material for leathermaking.

5. Yogurt cake: Yogurt cake is a dish. The main ingredients are original yogurt, whole grain powder, flour, corn starch, eggs, and raisins. This dish is simple to cook and the cake is sweet and delicious. .

Extended information:

Tibetans have their own unique food structure and eating habits, among which butter, tea, tsampa, and beef and mutton are called the "four treasures" of Tibetan diet. , as well as highland barley wine and various dairy products.

Tibetan cuisine: Tibetan cuisine is one of the genres in the Chinese catering series, with a long history and rich varieties.

Tibetan meals are divided into three categories: staple food, dishes, and soups. The taste of Tibetan food is light and mild. Except for salt, onion and garlic, many dishes generally do not use spicy seasonings. When it comes to eating meat, Tibetans have many taboos. Generally, only beef and mutton are eaten. Horses, donkeys, and mules are not eaten, and dog meat is especially taboo. Except for some urban residents, people in farming and pastoral areas are generally not accustomed to eating fish, shrimp, snakes, eels and other aquatic seafood foods. With the improvement of social economy and cultural life, Tibetan cuisine is constantly improving and enriching in cooking techniques and dining forms.

Reference: Tibet_Baidu Encyclopedia