Because of its geography, Tibet, Few crops are grown, Most are meat and dairy, Let me introduce you to several Tibetan specialties, Let's take a look together, Suya tea, It is a specialty drink of Tibet, Suya tea is made with a beverage of a sacred object, and has a long history in the Tibetan region. A sip of Suya tea has a strong tea fragrance and a fragrant milk, which gives a special aftertaste, Qingkeju, Qingke (barley) is one of the main grains of the Tibetan people. Through processing of Qingke, it can not only be used to cook various delicacies but also to make Qingkeju. It is sweet and refreshing, with a low alcohol content, quick to sober up, and suitable for men, women, and the elderly, Qingke made kham, Kham is a traditional staple food of Tibetan nomadic shepherds. When eating Kham, some Kham oil is put on the bowl, poured into tea, and some Kham noodles are added. It is stirred constantly with a hand. When eating Kham, it is generally mixed with Suya tea and Kham noodles. If conditions permit, you can add some sugar and buttermilk, which makes it taste better. Wind-dried beef, Wind-dried beef is a specialty of Tibet, but it is loved by foodies like a high-end snack. Selected fresh Tibetan yak beef, with a crisp and delicate meat, each piece of meat has clear textures, which has a distinctive flavor, making it unforgettable after eating, Curd, Also known as cheese or milk product, it is a general term for milk products, with various flavors, textures and forms. For outsiders, frankly, it doesn't taste very good, it's a little milky, and also has a special sourness after fermentation. It's not sweet and not chewy, and not everyone likes it. Tibetan yogurt, Tibetan yogurt is divided into two types, one is called 'Da Xue', made with milk refined with buttermilk, and the other is made with milk not refined with buttermilk, which is called 'O Xue' in Tibetan. When you go to Tibet, don't you try the fresh yogurt brewed by Tibetan villagers on the plateau? However, Tibetan yogurt is very sour, and you need to add a lot of sugar when drinking it, the taste is very different from the yogurt bought in the supermarket, it is fresher and more mellow and cool, with a smoother texture. Tibetan blood sausage, It is one of the specialty foods of the Tibetan autonomous region. Tibetan blood sausage is a kind of sausage that we are familiar with, but it contains not only fresh meat but also more animal blood, hence the name 'blood sausage'. It tastes fragrant and tender, not crumbly, not gritty, and not peeling, Milk bun, Milk bun is a snack made with milk bun, a Tibetan specialty. After the milk bun is dried, Tibetan people are used to eating it as a snack, it is also put in porridge or soup as a seasoning. Han people don't like to eat dried milk bun, but milk bun is a delicious food that everyone likes, regardless of whether you are Tibetan or Han or other ethnic groups, it's a good food for all ages, Hand-grabbed lamb rack, Tibetan people hold a frugal and abundant view of diet. They believe that any edible thing, whether bestowed by nature or cultivated by humans, consumes people's labor, and is therefore precious. Therefore, all edible things should be used to the fullest extent, whether it's a drop of blood, a grain of rice, or a leaf of green vegetables, should be processed into food, otherwise it is a sin. Hand-grabbed lamb rack is the unique way Tibetan shepherds eat lamb racks. They cut the lamb into pieces with a knife in one hand and grab the meat with the other hand, Food sharing finished, Do you like it, If you have any better food, you can leave a message below, Let more people know about Tibetan specialties, Remember to follow the editor, there are many food articles, food variety shows, and entertainment variety shows for you to watch!!

Thank you everyone!