Local Cuisine
Highland barley wine is commonly found in the Western Regions, Tibetans and plateau areas. It is brewed from highland barley, a unique grain crop on t
The taste of Tibetan curry is different from that of India and Nepal. The curry taste favored by local people in Lhasa is more spicy. The meat grains
The yogurt in Lhasa is made through three processes of milking, boiling and fermenting. The handmade yogurt has a slightly yellow skin and a milky whi
Lhasa sweet tea has a history of hundreds of years and has become a bright and special drink in Lhasa's catering culture. Lhasa sweet tea is made from
Apricot skin tea, also known as apricot skin water, is a very common drink in Northwest China, and almost all restaurants in Jiayuguan serve it. Apric
Macau's pork bone stew, the soup base is carefully boiled with old hen, pork tube bone, trotter, chicken feet and shark's fin bone, supplemented by mo
One of the representative dishes, the Portuguese borrowed from African and Indian food, the Portuguese juice made of chicken nuggets and potato nugget
Also known as Portuguese Cream Tart, it is a famous Macao snack, and its cooking method originated from Portugal. Authentic egg tarts have a layer of
The local noodles are divided into two types from the noodles themselves, white noodles and red noodles. The noodle noodles boiled until soft are topp
Although it originated from the "sea oyster fried" in southern Fujian, oyster fried rice has now become one of the most famous snacks in Taiwan. It is