Tibetan Food – Snack

Tibet is recognized tourism resort. If visitors just enjoy the distinctive snow-covered high plateau scenery in Tibet while not realize Tibet from some other aspects, visitors only know a little about the deep culture deposit of Tibet. As one aspect of Tibetan distinctive charm, the unique Tibetan food is really worthy to be carefully tasted for visitors. Now, I would like to introduce some Tibetan special snacks to visitors.

Tibetan Food – Milk Dregs

The milk dregs are produced with ghee, which also extracted from milk. After extracting out ghee from milk, boil left milk and cool it. Then, pour the cold milk into a bamboo pocket-shaped holder to filter. The thing left in the bamboo pocket-shaped holder is milk dregs, which is white and taste sour. It is useful for promoting digestion.

Milk dregs can be divided into tiny products, circle products, lump products, strip products, piece products and so on, The tiny milk dregs are often eat with tsamba, while other products are often regarded as snack. Now, the fried milk dregs which fried by ghee and brown sugar has become a delicious dish to entertain guests, and every restaurants in Tibet has fried milk dregs on its menu. The making process of fried milk dregs is mature, with good taste and appearance.

Tibetan Food – Tibetan Style Steamed Stuffed Bun

Tibetan style steamed stuffed bun in Tibetan language is named "Xia Momo", which is a very popular Tibetan food. The stuff in the bun is yak meat, including 40 percents fat meat, and 60 percents lean meat. First mince the meat, add scallion and wild vanilla powder into it, and mix them. The flour used to make the bun is the best in Tibet, with good taste. The size of shape of Tibetan style steamed stuffed bun is looks like walnut, with swirl on the top part, very beautiful. The features of Tibetan style steamed stuffed bun is very fragrance but not greasy taste, and its fresh and tasty yak meat. You should be careful when you eat the bun, must bite through the skin of the bun to suck the oil water in the bun. You will feel the fragrance of the bun fill your mouth, very tasty. If you could combine Tibet unique chili together when you eat Tibetan style steamed stuffed bun, the taste will be more delicious.

Tibetan Food – Peng Bi

The material of making Peng Bi is very simple. The fermented bean drink is extracted from the liquid of making bean vermicelli. When make bean vermicelli, first grind the bean into foam. After it precipitated, power away the liquid on the surface. The sediments in the bottom is the material of bean vermicelli, while the liquid in the middle part is the material of making Peng Bi. The smart people in Shigatse fully use the liquid in the middle part, use it to make special snack in Shigatse – Peng Bi. The eating way of Peng Bi can be called unique. The palm is bowl while the fingers are chopsticks.

Tibetan Food – Dried Meat

The dried meat is one of the most popular Tibetan snacks. Tibetans usually kill animals in early of winter, when sheep and yak are fat. It is helpful for freezing meat in the cold winter on high plateau. Until now, the dried meat is still very popular on high plateau. In every autumn and winter, Tibetan family will buy large amount of fresh yak meat and sheep meat to do dried meat. Due to the climate in Tibet is very cold and dry, the meat will not become bad for a long time.