Tibetan cuisine

Tibetan food is a general term for Tibetan cuisine, which is a dish eaten daily by Tibetan ethnic minorities in China, in addition to staple foods such as tsamba and flour, it can be simply Tibetan cuisine - Jiumadi is divided into two categories: "red food" and "white food". "Red" refers to meat, and "white" refers to milk. In summer, "white food" is the main food, and in winter, "red food" is the main food. The taste of Tibetan food is light and peaceful, and many of its dishes are seasoned with salt and onion and garlic, without any spicy seasonings, which reflects the original flavor of the dish in cooking. Tibetan cuisine has a wide range of ingredients and unique characteristics. The raw materials are meat such as beef, sheep, pigs, and chickens, as well as vegetables such as potatoes and radishes. Eat with rice, noodles and green ......

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