Tibet, located in the southwest of the qinghai-tibet plateau, is a vast region with spectacular landforms and rich resources. With its magnificent historical buildings and amazing natural scenery, Tibet’s charm has made it an ideal place for millions of people to travel. However, many friends in Tibet before going to Tibet will be more worried about Tibetan food. Due to its location on the plateau, harsh climate conditions and unique eating habits of the Tibetan people, the cuisine in Tibet is quite different from that in other places. But this is Tibet, but with the most unique flavor, let your taste buds bloom, some delicious food is a hard to forget.

Lu lang chicken

This is a must not miss delicacy for those who enter Tibet from national highway 318, as it is located in the small town of lulang, which is the only route of national highway 318. The chicken stew was made of stone hewn from mica stone called soapstone, which is produced only in motuo. With Tibetan fragrant chicken, supplemented by four or five kinds of medicinal materials such as palm ginseng and gastrodia elata, lu lang shi guo chicken made by slow fire of this kind of stone pot is very unique in flavor, soup taste has a light herbal scent, chicken tender and elastic.

Fragrant pork

Fragrant pork also known as “ginseng pig” and “fern hemp pig”, is a kind of livestock and poultry breeds, nyingchi hide far pig is so-called “drinking spring water, eat duck,” grow up, to become one of the Tibetan diet culture brand. Tashi hillock village do fragrant pork method is very simple, is to take a piece of has preserved meat on the fire over a period of time to bake, wait for baking oil slowly cooked, scrape off the roasted black parts with a knife, clean up after slicing.

Tricholoma matsutake

Nyingchi region is famous for rich in various mountain treasures, and tricholoma matsutake not only has excellent flavor, attractive fragrance, and nutrition, known as the “king of edible fungi”. Tricholoma matsutake of nyingchi nyingchi, Tibet, is the best tricholoma matsutake in the world, and the king of tricholoma matsutake. It grows in the deep mountain canyon forest with an average altitude of 3500 meters in southeast Tibet, and the requirements are very strict. The forest age of tricholoma matsutake of nyingchi nyingchi is generally not less than 20 years.

Fried patato

Fried patato is rarely recommended, but you can find Fried patato on every street in Tibet. The boiling oil, the golden potatoes rolling, and pepper, there will be several people gathered to buy. It is necessary to taste authentic Tibetan potatoes in Tibet. Because of the long sunshine time in the plateau and the large temperature difference between day and night, potatoes have high starch content and taste sweet and beautiful.

Jerked beef

Jerked beef is a kind of raw beef favored by tibetans. Due to different climatic conditions in different places, such as Lhasa and nagqu, their jerked beef practices will be quite different. But the basic is made every autumn, the fresh beef cut into strips, string, sprinkle salt, pepper powder, chili powder, ginger powder, hanging in a cool and ventilated place, dry immediately, taste ma crisp gan, sour sweet mouth, chewing without slag plug teeth.

Sect sweet tea

Most people who come to Tibet do not like the Fried tea, but they like the sweet tea, especially the sweet tea in Lhasa, which is very famous in Tibetan areas. From the jokhang temple around to the various unknown alley inside, you can find all kinds of sweet tea house, and in and out of the tea in an endless stream of people.

Lhasa raw beef paste

Tibetan medicine has always been something of a mystery, and the raw beef sauce that is a must-have for VIP guests in Lhasa is a wonderful mixture of several tasty Tibetan medicines and mashed fresh raw beef. Scarlet color, xing strong strong nose taste, eat belly is a group of warm yangyang hot. For most outsiders, however, Lhasa raw beef sauce is one of the most difficult to get used to.

Highland barley wine

Highland barley wine has the unique style of fragrant mellow, soft and sweet and clear, the drink behind is not painful, the mouth is not thirsty. It takes a school of its own in the strong hand such as forest liquor industry and enjoys a high reputation in the western ethnic areas. Highland barley wine takes barley, a special food crop on the qinghai-tibet plateau, as its raw material. Most local brewers inherit the secrets of their own wine fields from generation to generation, and the history of some barley POTS is not clear even to the old people in their own houses.