The Ngayang region is a region within the Tibet Autonomous Region of the People's Republic of China, located south of the Gangdisan and Nyanchen Gyatso mountains, in the middle and lower reaches of the Yarlung Tsangpo River, north of the capital Lhasa, west of the city of Kardze, east of the Lingzhi region, and bordering India and Bhutan.

CharacteristicsSnacksC TibetanYogurtDried meat, spicyBeef tripe, rawBeef, freshSauce, TibetanDessertsDried meat, Tibetan, Tibetan fried doughYak meat, cold dishSharp peas, yak butter tea.MatchaBrief introductionMatcha

Matcha

First, knead the dough into clumps, then cook in boiling water, and strain.

Then, cook yak butter in a pot, and add the cooked dough clumps, along with appropriate red sugar and crushed milk powder.

Matcha is sour, sweet, and oily.Dried meat and raw meatBrief introduction

Dried meat and raw meat

Commonly eaten meat, mainly yak and sheep meat.

Tibetan people only eat animals with cloven hooves, and do not eat animals with single hooves.

Such as horse, donkey, and mule meat.They don't like to eat sheep, believing that eating sheep causes kidney problems.The proverb says: "Sheep meat cannot be eaten."Dog meatis also deeply disliked by Tibetans, and eating dog meat is a serious offense.Elderly people generally don't eat fish, which is related to their devout Buddhism and aversion to killing.Furthermore, fish are often considered to be the embodiment of dragons or water gods.”The slaughter of livestock is usually done in early winter, when the cattle and sheep are fat, which is beneficial for surviving the cold winter in the plateau.The method of slaughtering cattle is mainly to suffocate them, in order to keep the blood in their bodies.When slaughtering sheep, first tie their four legs, then stab their hearts with a short knife.The meat can be eaten raw, dried, or fried, cooked, and stewed.

When facing a fresh piece of beef or lamb, the eater pulls out a sharp Tibetan knife, selects the most delicious part, cuts it repeatedly, and uses the knife tip to pick it into their mouth.People who often eat raw meat are very skilled, and they eat it with a rhythm and enjoyment.A large piece of meat with bones can be eaten clean, leaving only the skeleton.The consumption of raw meat is gradually decreasing, while the consumption of dried beef and lamb is still very popular.The climate in Tibet is cold and dry, and dried meat can be preserved for a long time.There are two forms of dried meat, one is preserved whole, called "Xie Kao" in Tibetan, meaning "whole meat cavity", and the other is cut into strips about 1 inch long and 1 inch wide, and hung in the snow and wind to dry.

The most famous dried meat in Tibet is produced by the banks of the Yamdrok Lake, called "Yamdrok dried meat", which is crispy and fragrant, and is often dipped in chili powder and salt.Tibetan fried doughBrief introduction1, Yak meat, wash and cut into 6cm long, 2cm wide pieces, put in a pot, add wine, soy sauce, fennel, sugar, salt, MSG, ginger slices, green onions and a little soup, put in a steamerSteam until soft, then cool and use.2, flour, potato starch, put in a bowl, first add cold water to make a sticky dough, then add pig fat, alkaline water, mix well, then add baking powder.3, heat a frying pan, add oil, heat until 80% hot, put the yak meat, brush with sticky dough powder, fry until golden and crispy, then remove and cut into blocks, put in a plate with green onions, sweet sauce, chili powder, and soy sauce, and serve.· mentions "eight treasures", except for "crushing treasures", which uses lamb, and also includes a "cannon" dish made of lamb, which is cooked by roasting, grilling, and stewing.However, during the Western Zhou Dynasty, lamb was only available to the upper class, and it became a common meat dish during the Spring and Autumn and Warring States periods.Traditional dishes, golden in color, lamb is tender, and was often used as a main course at banquets.

Tibetan dried meat

Brief introduction

Dried meat and meat, Tibetan people's favorite food.Usually in winter, that is, in November and December.At this time, the temperature is below 0 degrees Celsius, and Tibetan people cut the beef and lamb into small pieces and string them up, or hang them in tents or on eaves in the shade, so that they can freeze and dry naturally, and can be eaten in March of the following year, which is fresh and delicious.Tibetan snacksBrief introductionSnacks "Tig" (yak milk cake) are Tibetan "Tig", a cake made from extremely nutritious yak milk, and is specially used for guests or monks on festivals.There is a saying that "when guests arrive, don't set the table."A plate of "Tig", when placed on the table, looks like a pile of red and green lotus flowers, which is very attractive and delicious, and it is a special treat to taste a few pieces.The "Tig" cake is similar to Guangdong mooncakes.It is made from yak milk powder (Tibetan name: "Curkhet"), which is dried after being extracted, and mixed with yellow butter (cream), sugar, cardamom, grape, dried fruit, etc., and made into oval or square shapes, with red and green silk patterns on the surface, which symbolize good luck and longevity, and are steamed until cooked, and can be presented whole or cut into slices.It is said that it has the effect of nourishing and strengthening the body.Spicy beef tripeBrief introductionDetailed description: Ingredients: 300g beef tripe, 10g chili, green pepper, coriander.Seasonings: green onion, ginger, wine, salt, MSG, soy sauce, peanut oil, and a little Sichuan pepper.Instructions: 1, chili, green pepper, green onion, ginger, half sliced, half diced.2, beef tripe, wash and put in a pot with water, green onion, ginger, wine, and Sichuan pepper, cook until tender, then remove and cut into pieces.3, heat up the frying pan, add peanut oil, then add green onion, ginger, and chili, stir-fry for a moment.Add wine, add beef tripe, add soy sauce, coriander, MSG, and stir-fry.Traditional dish, golden in color, tender lamb, often served as a starter at large banquets.

Tibetan dried meat

Introduction

Dried beef and lamb, a popular food among Tibetans.Typically made in late November/early December.At this time, the temperature is below zero, Tibetans cut the beef and lamb into small pieces, string them together, or hang them in bamboo cages in cool, shaded areas to freeze and dry naturally. They can be eaten after March the following year, either roasted or raw, and have a delicious flavor.

Tibetan pastries

Introduction

Pastry "Tige" (made with rich cheese)CakeTige, a Tibetan pastryCakeMade with extremely nutritiousCheese, specifically for entertaining guests or monks during festivals.There is a saying that "if you come, you must be welcomed."A plate of "Tige" pastries, arranged on the table, looks like a pile of vibrant lotus flowers. They are delicious and inviting. It is a special treat to taste them.The "Tige" pastry is similar to Cantonesepastries.It is made by drying milk powder (Tibetan name: Qure Hot), which is extracted fromCream, after which it is ground into powder and mixed withButter(cream), white sugar, ginger (Ginseng),Grape,Peachseeds, etc., to create oval or square shapes, decorated with red and green threads on the surface to represent auspiciousness and longevity. They are then steamed in a steamer, and can be served whole or sliced.It is said to have health-boosting and strengthening effects.Spicy beef stomachIntroduction

Detailed instructions: Ingredients: 300g beef stomach, 10g dried chili peppers, green bell peppers,

Coriander

, Seasoning: chopped green onions and ginger, rice wine, salt, MSG, soy sauce,Peanutoil,Sichuan peppercorns, to taste.Instructions: 1. Chop dried chili peppers and green bell peppers into strips, chop half of the green onions and ginger into slices and half into strips.2. Wash the beef stomach, put it in a pot with water, green onion slices, ginger slices, rice wine, and Sichuan peppercorns. Cook until tender, then cut into strips.3. Heat oil in a frying pan, add green onion and ginger slices, and sauté for a moment.Add rice wine, then add the beef stomach strips, soy sauce, coriander, and MSG. Stir-fry until cooked, then serve.Wash the beef tripe thoroughly, place it in a pot with water, scallion, ginger slices, cooking wine, and Sichuan peppercorns, and cook until tender. Remove and cut into strands.Heat a wok with oil, add scallion, ginger, and chili, and stir-fry for a moment.Add cooking wine, add the beef tripe strands, soy sauce, chopped coriander, and MSG, and stir-fry evenly. Serve in a dish.