It is a good way for some travel enthusiast to take a trip without plan. The unknown destination makes travel full of excitement and challenges. However, it does not work in Tibet. Because of Tibetan geographical location and ultra-high altitude, you must make a long-term plan and detailed strategy in advance. In addition to inquiring about the climate and weather in Tibet, it is also necessary to have a comprehensive understanding of the high altitude and mountain sickness. What’s more, tourists also need to have a detailed understanding of Tibetan diet. This passage will tell you the culture of Tibetan food.
Tibetan noodles are a representative of Tibetan food and a convenient food that almost every friend who travels to Tibet will try. Noodles should be pressed well in advance and cooked and dried for later use. When you want to eat, go down to the pot with yak meat soup and scald it again. Take the Tibetan noodles to a bowl, fill it with a bowl of delicious beef soup, sprinkle some diced beef, and place a small plate of sour radish beside it. The Tibetan chili sauce on the table can be prepared according to the taste. This is a bowl of delicious Tibetan noodles.
Tibetan chili sauce is also different from mainland chili sauce. It is mixed with water, Tibetan spices and salt. It tastes very special. Tibetan chili sauce just tastes delicious and peaceful when it first enters the mouth. After a few turns in the mouth, the spicy taste comes out little by little. Going to Tibet without butter tea is like going to Beijing without roast duck and Chongqing without hot pot. The trip is incomplete.
Lhasa is the city with the best Tibetan noodles. There are small shops selling Tibetan noodles, as well as popular restaurants selling all Tibetan meals. Such as, Canggu Temple Sweet Tea House and Guangming Port Qiong Sweet Tea House. It is suggested that you try it when you go to Lhasa. If you think it tastes good, you can eat it several times, because it is not too expensive and you can have a full stomach. If you feel reluctant to accept, you can continue to try other Tibetan delicacies.
Zanba is actually barley powder. You can stir with a small amount of butter tea, milk residue, sugar, etc., and then knead into small balls by hand when you want to eat. Zanba is to Tibetans what rice noodles are to Yunnan and noodles are to Chongqing. It is an important staple food in daily life. Moreover, zanba can be taken out as snacks. When Tibetans have picnics, it is necessary for them to carry zanba and butter tea.
Zanba is a special feature of Tibetan cuisine. It can be used as a staple food to satiate the stomach, a snack to add to the meal with butter tea, and a convenient food to carry with you. It is suggested that tourists can try the taste of zanba.
Where butter tea and sweet tea are sold, zanba is sold. It is suggested that they should be eaten with familiar dishes when people ordering dishes.
Yak meat is a specialty in Tibetan areas, where cows drink snowy mountain melt water and eat plateau organic natural meadows.
Yak meat in Tibetan cuisine is divided into fresh meat and air-dried meat. The main meat eaten in restaurants is fresh meat, and the taste varies from person to person, because the method is single and boiling water is the main method. Now there are also braised meat and dumplings with meat stuffing. In addition, dried yak meat, it is a good source of snacks and heat supply, which can be packaged as a Tibetan specialty and sent home to share with relatives and friends.
You must have a good mouth when eating Tibetan beef, otherwise you will only be able to drool at the delicious meat. Basically, stalls selling dried beef can be seen on the streets of Tibet, allowing tour guides to tell the difference between good and bad. A slightly larger Tibetan restaurant can basically eat fresh beef. If you don't reject the smell of beef and mutton, you can try boldly. After all, you can't taste authentic fresh yak meat without Tibet.
Hotpot is a special product of China, and each place has its own characteristics. Hotpot in Chongqing and Chengdu is characterized by fresh and spicy. A pot is served in red or white. There is nothing in the pot except various seasonings and spices. The dishes need to be put into the soup after boiling. However, the eating method of Tibetan is not like the ordinary eating method of rinsing and eating. Instead, all kinds of vegetable dishes and meat are directly put into the pot and stewed together. The ingredients placed in the pot are like a hill. It is very surging.
Generally, you can see four kinds of meat and four kinds of vegetarian dishes. Meat includes beef, beef tongue, pork and meatballs. Vegetarian dishes include carrot, white radish, lettuce and agaric. As for the oil dish of Tibetan hotpot, many local people can add soup to their bowls, and generally do not need to add anything. Of course, onion, garlic, coriander, etc. can be added if necessary. Hotpot restaurants basically provide various seasonings to choose from. The soup of Tibetan hotpot is clear and slightly milky white. The soup is made from yak bones and is relatively light.
There are many Tibetan hotpot restaurants on the streets of Lhasa. Each restaurant has different tastes. You can choose a restaurant with a large number of people, or find a local person to inquire, or let the tour guide recommend directly.
Lulang stone pot chicken is a mainly feature of Nyingchi area in southeast Tibet. The raw materials of the stone pot chicken are mainly local specialties such as pheasant and Tricholoma Matsutake. Stone pot is very important when cooking this dish. It is made of mineral stone, a specialty of the Motuo area on the Tibetan border. This delicious food with Tibetan characteristics must not be missed.
Stone pot chicken has a light taste and can be cooked like hot pot. It is suitable for all ages. It can be tasted mainly in Nyingchi. As long as there is a restaurant that receives tourists along the 318 national highway from Ranwu to Lhasa, there must be one that specializes in making stone pot chicken. In order to taste the Lulang stone pot chicken, you had better go there in spring and summer, and the rainy season is more suitable for the growth of fungi.
Tibet is also a paradise for food and drink. Apart from the staple food for satiety, Tibet still has many snacks with unique taste waiting for your. Tibetan snacks will definitely stimulate your taste buds.
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