What are the Tibetan specialties?
Saussurea involucrata, Tricholoma matsutake, Cordyceps sinensis, Rhizoma Gastrodiae, Bulbus Fritillariae Cirrhosae, Walnut, Dried Sweet Potato, Auricularia auricula, Drunken Pear, Ginseng Fruit, Yak, Beef and Mutton, Tibetan Red Salt, Fried Highland Barley, Air-dried Meat, Blowing Lung, Raw Beef Sauce, Ginseng Fruit in Oil, Tibetan Sheep Blood Sausage, Milk Steamed Buns, Yogurt Cake, Lhasa Xuecha, Sweet Tea, Bar.
Barley: Barley, also known as rye, rice and wheat, is the main raw material for Tibetan people to make Ciba. Stir-fried highland barley is ground into flour and mixed with butter tea to eat. People also mix highland barley and peas to make Ciba. Highland barley is rich in nutrition. From the comparison of relevant data, we can see the Tibetan people's staple food Ciba.
Butter: It is an indispensable food for Tibetan people. It is a crude cream, similar to continental butter. It is a cream product extracted from milk, which contains about 80-90% fat and a lot of vitamin A. Every two pieces of butter can supply more than 400 calories and vitamin A200 international units. The Tibetan butter is mainly butter tea, which is also used to stir-fry food on holidays. In large and small temples in Tibet, lamps that never go out for years also use butter as fuel.
Drinks: All kinds of drinks are indispensable for Tibetan nutritious food. Generally speaking, the main beverages of Tibetans are butter tea, green tea, sweet tea, fresh milk and highland barley wine. Among them, buttered tea, green tea and Ciba, the staple food, are also used as daily drinks. Buttered tea and sweet tea are made of butter, milk or milk powder with tea, salt and sugar respectively. Thus, buttered tea and sweet tea are both nutrients with tea function. From a nutritional point of view, butter can supplement heat and vitamin A, and sweet tea can also supplement nutrition such as protein.