Outside of the world, Tibetan cuisine in Taohuayuan may be unfamiliar to everyone, but in fact, the food in this "Xanadu" is full of color, fragrance and unique style
Maybe Tibetan cuisine is not as elegant and elegant as Zhejiang cuisine, not as bold and spicy as Sichuan cuisine, not as complicated and exquisite as Cantonese cuisine, but Tibetan cuisine has a fascinating atmosphere, as if the food contains the power of nature, so beautiful, natural and vibrant that Tibet can feel the environment. Under the influence of the charm of food Tibetan cuisine exudes a natural freshness such as
丨 Ghee丨
Ghee is extracted from cow and goat milk.
The method of refining ghee in Tibet is very simple. Warm the milk slightly, then pour it into a large wooden barrel, beat it back and forth hundreds of times until the oil and water are separated, and then scoop out the layer of light yellow fat floating on the top Put it in a leather bag, and after cooling, it becomes ghee. Ghee has high nutritional value and can be eaten in many ways, but it is mainly used to make butter tea.
丨Tibetan pig丨
Tibetan pork is a famous delicacy in Linzhi area. Tibetan pigs live on plateaus or alpine mountains at an altitude of three to four kilometers. They are fed natural feed, including wild fruits, various fungi, and some medicinal materials.
Due to the particularity of the growing environment and the feeding method of grazing, it has low fat content, non-greasy, delicious meat, delicious taste and rich nutrition. In Nyingchi, you can taste authentic Tibetan pork.
丨Sweet tea丨
Sweet tea is most popular in towns such as Lhasa, because sugar is added, so people call it sweet tea. This kind of tea must be boiled with black tea, and then milk and sugar are added. It is sweet and delicious, rich in nutrition, and is deeply loved by people.
It is said that sweet tea has been introduced to Tibet for more than a hundred years. The earliest taste of sweet tea by Lhasa people should be from Islamic businessmen who shuttled between Tibet, Nepal and India. Afterwards, this drink quickly became popular among nobles in Lhasa, and some upper-class families even specially invited chefs from Nepal and India. These chefs were able to make sweet tea while making Western dishes.
丨Tibetan salad丨
This is a Tibetan salad made by Tibetans with butter tea, yogurt and spices. It tastes great when eaten with radish leaves.
丨 Zanba丨
Tsampa is an important food of the Tibetan people. It is very simple to make. The highland barley (belonging to barley, white and purple-black) is dried and fried, and ground into fine flour, which becomes the ready-to-eat Zanba.
The eating of tsampa is very simple. When eating, put the highland barley powder into a bowl, put a little butter tea, hold the edge of the bowl with your big thumb, and keep turning the other four fingers. Serve in small balls.
丨yogurt丨
Tibetan yogurt, people who have tasted it will miss it, and eating yogurt in other places will not find the feeling of eating Tibetan yogurt.
Tibetan yogurt is made from fresh yak milk, which is steamed, cooled and fermented. Well-made yogurt is milky and mushy, sometimes clotted.
The most famous local yogurt is sold everywhere, but the one sold here is very sour, and it tastes delicious when eaten with honey and sugar.
