Formerly known as Gongbo, is a region in the Tibet Autonomous Region, and "Linzhi" means "the seat of the family or the seat of the sun".Located in the southeast of the Tibet Autonomous Region, the regional government is based in Linzhi County, Eighteen Township.The Linzhi region is located in the middle and lower reaches of the Yarlung Tsangpo River.Its western and southwestern parts are connected to the cities of Lhasa and Shannan, respectively; the eastern and northern parts are connected to the cities of Changdu and Natang, respectively; and its south is adjacent to India and Myanmar.

FeaturesSnacks: Stir-fried barley, raw yak meatbeef,and milk residue.Bunsand four-flavor stewmeat sauce, Tibetan bacon, Ruhong stone pot chicken, and localblood sausages and hand-pulledlamb.Lamb bunsIntroductionLamb buns, as the name suggests, are made with milk residue as filling. What is milk residue?

This is related to the extraction of

milk, after boiling fresh yak milk, it is processed by Tibetan people using traditional and unique methods. The most precious and essential one is yak butter, followed by milk residue, which is the residue remaining after extracting yak butter.

Fresh milk residue is sour and white, and can be used as filling. Lamb buns are thus made.After drying, Tibetan people eat milk residue as snacks, and also put it inporridgeor soup as seasoning. Dried milk residue is not popular among Han Chinese people, but lamb buns are popular among both Han and Tibetan people.Hand-pulled lambIntroductionHand-pulled lamb, with a history of nearly a thousand years, is named because it was originally eaten by hand.There are three ways to eat it, which are: hot (cut into pieces and steamed), cold (cut into pieces and dipped in

salt), and fried (fried in a pan and eaten while frying).

Its characteristics are delicious meat, not greasy or smelly, and complete in color and aroma.

Historical and cultural aspectsHand-pulled lamb has a long history and is a traditional food loved by the Mongolian, Tibetan, Hui, and Tibetan peoples living in Northwest China. It is an indispensable part of unorthodox life.In Lhasa's main restaurants, Tibetan lamb is also a food that is served to foreign guests during festivals.Linzhi stone pot chickenIntroductionLinzhi town is located in the middle of the 318 National Road between the Kawa region and the Eighteen Township. Locals produce hand-pulled noodles and make them with stone pots made from special mineral elements.Linzhi stone pot chicken, cooked with hand-pulled noodles and local special mineral elements, is a unique dish. The soup is clear and fragrant, and the chicken is tender and juicy.The stone pot used for cooking chicken is made from "soapstone", which is a type of mica stone, and is carved by the people of the Natang tribe.Cooking

Main ingredients: hand-pulled noodles,

chicken,and mushrooms.Accessories: scallions, green onions, ginger,

gooseberries,

reddates,star anise, black cardamom, salt, and sugar.Cooking method: 1. Soak the hand-pulled noodles for 4-6 hours, then wash.2. Cut the chicken into pieces.3. Place the hand-pulled noodles, chicken, and mushrooms in a pressure cooker and cook for 20-30 minutes.4. Cook for 1-2 hours.5. Season with scallions, green onions, ginger, gooseberries, red dates, star anise, black cardamom, salt, and sugar.Finally, drizzle with yak butter and serve.1g，Yak butter noodles1g，IntroductionYak butter noodles, also known as barley noodles, are a traditional Tibetan food.According to legend, when the Tibetan people were poor, they used yak butter and barley flour to make this kind of noodles.Yak butter noodles are not only a traditional Tibetan food, but also a popular food in Lhasa's main restaurants.Yak butter noodles are also a traditional Tibetan food, and are often served as a snack at tea houses and restaurants.The most delicious yak butter noodles are the soup.Eating yak butter noodles is not just about eating, but also about enjoying the soup. The soup is clear and fragrant, with a slight taste of yak butter.When you eat yak butter noodles, you can enjoy the delicious soup and the soft and chewy noodles.

CookingYak butter noodles, the noodles should be prepared in advance, and then cooked and dried before eating.To make yak butter noodles, first boil water, then add the prepared noodles and cook for about 5 minutes.Add yak butter, salt, and scallions to the pot and stir until the noodles are fully absorbed.Finally, add a little more water and cook for another 2-3 minutes.Serve with a bowl of delicious yak butter noodles.Tibetan style spicy sauceIntroductionTibetan style spicy sauce is a traditional Tibetan condiment.The spicy sauce is made with yak butter, chili peppers, and various Tibetan spices. It is very fragrant and spicy, and is a must-have condiment for Tibetan cuisine.CookingTibetan style spicy sauce is made with yak butter, chili peppers, and various Tibetan spices. It is very fragrant and spicy, and is a must-have condiment for Tibetan cuisine.

Chicken Stew

Introduction

Chicken Stew is a dish made with Tibetan ingredients.RiceIt is a popular dish, with a rich and dark flavor, and fragrant seasonings.

Instructions

BoilPotatoesuntil 80% cooked, drain, peel, and cut into small pieces for later use.Wash and peel the scallions, then sauté in oil until lightly browned, remove and mash in a stone basin, then transfer to a small bowl for later use.Mix curry powder with cold water to form a paste, then add to a hot pot to make curry, and set aside.Cut the lamb into pieces, sauté in a moderate amount of clarified butter, then add to the pot with water to simmer, followed by adding potatoes, curry, salt, ginger, fennel, cloves, peppercorns, and other spices, and cook until done.Sprinkle with chopped scallions when serving.

Yak Meat Stir-Fry

Introduction

Yak meat, after salting and slicing thinly, makes a delicious appetizer, especially when paired with local barley beer.Yak meat comes from high-altitude areas around Shangpa, known for its unique flavor and gamey taste. Currently, there are yak meat processing plants in Shangpa, producing vacuum-packed cooked meat, which is very convenient for tourists to purchase and bring home as gifts.

Instructions

1. Wash and cut the beef into four pieces, then boil in a pot of boiling water, remove any scum, and add scallions and ginger. Then, use a small fire to simmer for about 2 hours, until the meat is tender enough to pierce with a fork.When serving, cut the meat into thin slices horizontally and arrange on a plate, drizzle with sesame oil, and serve with small bowls of soy sauce, sweet bean sauce, and chopped scallions.In a pot, add scallions, ginger, and rice wine, then bring to a boil and simmer over a small fire for about 2 hours. When the meat is tender, remove and wash the scallions and ginger, and set aside.2. When serving, cut the meat into large thin slices horizontally and arrange in a bowl, drizzle with sesame oil, and serve with small bowls of sesame oil, soy sauce, sweet bean sauce, and chopped scallions.Tips for making Yak Meat Stir-Fry: 3 grams of scallions and 2 grams of scallion slices!

Momo

Introduction

Mix tsumbo, ground milk, clarified butter, and red sugar, then add a moderate amount of cold water and knead until smooth, and then transfer to a small wooden box, and press firmly.Serve by cutting and eating.

Eating location: In traditional Tibetan restaurants, you can find this dish. Even if you don't go to Tibet, you can find it in restaurants with Tibetan cuisine.

Eating time: There is no specific time to eat momo, it is not a food that is only served during festivals, and it does not have any special preparation methods, so you can eat it in Tibetan restaurants all year round.

Eating method: The finished momo is in a squareshape, when eating, you need to cut it into thin slices, because it is a very characteristic food, some people may not be able to tolerate its taste, but it is worth trying.

Instructions

Place a moderate amount of tsumbo, clarified butter, ground milk, and red sugar in a bowl, then mix and knead, and transfer to a small wooden box, and press firmly, and you can make a momo square. The taste is fragrant and delicious.

Blood Sausage

Introduction

Blood Sausage is a popular and characteristic dish in the local area.When slaughtering pigs (or sheep), collect blood in a large pot, then mix and stir the blood to prevent it from solidifying, and then mix with ground pork (or sheep) fat andonionsand seasonings such as salt, ginger powder, and pepper, then stuff the sausage, tie it tightly, and cook in a pot.Eat it while hot, or add blood sausage and white meat to make sour dishes. The blood sausage has a rich and fragrant flavor, and is not greasy.

Instructions

Main ingredients:1000g of pig blood1000 grams.Auxiliary ingredients:300g of pig intestineSeasoning: 30g of salt, 6g of peppercorns, 20g of pepper, 20g of coriander, 5g of MSGInstructions: 1. Place the raw pig blood in a pot, break any solid pieces;

2. Heat the pork broth, add salt, peppercorns, MSG, and ginger powder, and mix well, then cool.3. Strain and pour over the pig blood, then add coriander and mix well.4. Stuff the cleaned pig intestine with the mixture, tie the ends tightly.5. Cook the stuffed intestines in a pot of boiling water until they come to a boil, then reduce the heat and simmer for 15 minutes, and then take them out and cool them under cold water, and remove the string to complete.Stone Pot Chicken

Introduction

The town of Luolong is located in the middle of the Sichuan-Tibet Highway between the Ergu and Eight One regions. The local area is rich in hands and chickens, which are made using stone pots made from local stones with special mineral elements.

Luolong Stone Pot Chicken, made with hands and chickens, is a unique dish cooked in stone pots, with a subtle herbal fragrance in the soup, and tender and elastic meat.The stone pot used to cook the chicken is made of "soapstone", which is a type of fluorite stone that is only found in Muto. This stone needs to be transported from Muto by pack mules, and then carefully carved by members of the Menba tribe.InstructionsMain ingredients:

1 hands,1 large chicken

and mushrooms

Ingredients: scallions, small scallions, ginger, garlic,Chinese dried apricots,and star aniseInstructions: 1. Soak hands for 4-6 hours, then wash.2. Cut the chicken into pieces.3. Place hands, chicken, and mushrooms in a high-pressure cooker and cook for 20-30 minutes.4. Add all seasonings, chicken, hands, and mushrooms and simmer for more than 1 hour.5. Serve with scallion oil and scallions.Clarified Butter with BarleyIntroductionBarley, also known as or, is the main ingredient for making tsumbo, which is mixed with clarified butter and eaten.People also mix barley withpeas

to make tsumbo.Tsumbo made from barley is not only a traditional Tibetan food, but it is also a popular food in Lhasa's main restaurants, and it is an important food for entertaining foreign guests. During religious festivals, Tibetan people also throw tsumbo to bring good luck.Instructions1. Roast barley—spread a moderate amount of barley on a hot plate and roast until golden brown.2. Mix roasted barley with clarified butter and ground peas, and knead until smooth.

Serve by cutting and eating.

Cooked in a pot with a small amount of barley flour, and add a little water to form a paste.

Buckwheat, also known as ( ) or ( ), is the main ingredient used by Tibetan people to make Khima (Tibetan dough). After frying, the buckwheat is ground into flour and mixed with yak butter to eat.People also combine buckwheat withpeasto make Khima.Khima made from buckwheat is not only a traditional Tibetan food but also appears in major restaurants in Lhasa as a staple dish for entertaining both domestic and foreign guests. During religious festivals, Tibetan people also throw Khima to express blessings.

Instructions

1. Fry the sand – Spread a suitable amount of sand in a frying pan and heat it over high heat;2. Rinse the buckwheat – Pour the buckwheat into a clay pot and add water.After a while, remove the stopper from the outlet at the bottom of the clay pot and drain the water.

This achieves the purpose of lightly cleaning the buckwheat and also allows the fried buckwheat to expand and have a crispy texture.

Tibetan Noodles

IntroductionTibetan noodles are an essential small dish in traditional Tibetan cuisine.You can say it's a main course or a small dish.If it's a main course, the portion of Tibetan noodles is not very large, and it's difficult to feel full after eating just one bowl;If it's a small dish, it also belongs to the noodle category and is only sold in tea houses and noodle shops, not on street stalls.The essence of Tibetan noodles lies in their soup.The greatest enjoyment of eating Tibetan noodles is drinking the soup. A clear and slightly salty broth with a little chopped green onions creates a delicious and satisfying meal.The taste of Tibetan noodle soup is extremely delicious, and many people eat Tibetan noodles specifically for the soup.

Instructions

Tibetan Noodle SoupNoodlesmust be pre-pressed and cooked, then dried for later use.When ready to eat, place the noodles in a yakbeef brothpot, and heat until cooked.After cooking, place the Tibetan noodles in a bowl and serve with a generous portion of delicious beef broth, sprinkle with some chopped beef, and place a small dish of chili sauce next to it.RadishIf there is a Tibetan chili sauce on the table, you can adjust the flavor according to your preference. This is a very delicious bowl of Tibetan noodle soup.Tibetan chili sauce is different from mainland chili sauce. It is made with water and contains Tibetan spices and salt, giving it a unique flavor. When you first taste Tibetan chili sauce, you won't feel any spiciness, but it's very delicious. After a few turns in your mouth, the spiciness gradually comes out.