Zeng Lu salivated at the fragrant stone pot that had just been served on the table next to him, bubbling with enthusiasm, gurgling and bubbling, and asked curiously: "Xiao Er, what kind of delicious thing is this, it smells fragrant, and we will have one at the table." Xiao Ermei danced and said: "This is our well-known Lulang stone pot chicken in Tibet, this is a must-eat delicacy after coming to Tibet." We use our local native rural chicken, and the stone pot is also a local specialty of Tibet, the stone pot is made of mica stone, itself contains a variety of beneficial things, when stewing chicken, these stones contain good things that we can't see will also be emitted into the soup, but also indispensable palm ginseng, mushrooms, wolfberry, red dates, star anise, Sichuan pepper and other seasonings, and then we methodically put all the ingredients into the carefully crafted stone pot, and then unhurriedly simmer over a fine fire, after four or five hours, until we smell the herbs floating out, it is done. The whole stone pot chicken is nutritious, delicious, the chicken is fresh and tender, and the entrance is fragrant and heavy, which is really original, rare, and has an endless aftertaste. We quickly echoed and said, "That's it, hurry up, we're all about to go hungry, and the saliva is about to flow out of our mouths.

Xiao Fei couldn't help but say: "What is this crystal like snow?" Xiao Er kept serving the steaming stone pot chicken, and said busily: "This is our Tibetan yogurt and the yogurt you usually drink, but it is completely different, it is made of yak milk, and the taste is more heavy." As an indispensable food and offering for the Tibetan people, it is essential for our daily life. There are two types of Tibetan yogurt, one is made from milk that has been refined with ghee, called Daxue, and the other is made from milk that has not been refined with ghee, called Oxue. The biggest festival of the year in our Tibet

"Xuedun Festival" is actually named after our Tibetan yogurt, which shows that it is whiter than snow and pure as ice.

And in addition to yogurt, dairy cheese is also very popular with our local children and has become their favorite snack.

There is also cottage cheese, also known as cheese, which is a generic term for dairy foods that come in a variety of tastes, textures, and forms.

Cheese is made from milk and is rich in protein and lipids, including cows, buffaloes, goats or sheep.

Chymose is usually added to cause the casein to coagulate, acidify the dairy, and then separate and press the solids into a finished product.

Most cheeses are milky to golden brown in color. We also have two kinds of Tibetan cheese, one is the substance left after extracting ghee, after boiling, the water evaporates and condenses into a lump, and then it is pressed into a cake, or cut into strips to dry and eat;

Therefore, whether it is yogurt or cottage cheese, it is taken from the humble and cute cows, they nourish our entire snowy plateau, and they are indispensable livestock for our Tibetans.

The yak is a kind of alpine animal unique to the Qinghai-Tibet Plateau, very hardy, from top to bottom from left to right are treasures, different parts can also treat different diseases, known as the treasure of the plateau.

Not only do they provide milk, but the value of beef is also very high. It is also because yaks will eat cordyceps and other wild medicinal herbs on the grassland in the process of freezing.

This yak meat itself is rich in nutrients, contains many trace elements that other meats do not have, and is delicious.

Many people say that eating yak meat is equivalent to eating cordyceps. By the way, when it comes to yaks, I recommend you to eat our dried yak meat here, which is a very special food in Tibet.

In early winter, cut the beef into small strips, or cut the beef and mutton into small pieces and skewers, or hang it in the shade under the tent and eaves with a bamboo cage, hang it in a cool and ventilated place, let it freeze and gradually dry naturally, and in the second year, the meat that has been dried has been taken to roast or directly eaten raw, and there is no residue when chewing.

In the alpine region of Tibet, food is not easy to rot and spoil, and it is fresh to remove water, so to this day, the trend of eating air-dried beef is still very popular.

The meat is crunchy and has a unique flavor that is evocative. When eaten in the next year, it will become a crispy and sweet dried beef, which is not only crunchy in texture, but also has a unique taste.

Delicious and delicious for all ages, men and women. During the Chinese New Year, chewing such a mouthful of dried beef is simply fragrant, making people feel happy and satisfied, and making people feel full of joy. "While we were gulping down the fragrant stone pot chicken, we couldn't wait for Xiao Er to hurry up and serve us some air-dried meat.

Quicksand said curiously: "By the way, what is this Tibetan blood sausage, I'll have a copy too." Xiao Er said with a smile: "This is a rare local specialty, every time a sheep is slaughtered in our Tibetan area, the goat's blood is usually not eaten alone, but poured into the small intestine to cook and eat, scooped from the sheep's cavity in the basin of the sheep's blood, and just fill its own intestines." Then we chop the mutton and add the seasoning to stir evenly and then pour it into the intestines, tie it into small sections with thread, in fact, the production method is as simple as making the traditional sausage, and then put the filled blood sausage into the soup and boil, cook until the blood sausage floats up, the intestine becomes white, and when it is about eight years old, it is ready to be eaten. When eating, it is not broken, not slag, not peeling, the taste is fragrant and soft, it is really fascinating, the aftertaste is endless, I want to eat it again, this son, you ordered it well. By the way, in fact, there is also a white intestine, after the rice is cooked, it is mixed with sheep blood, mutton fat, shredded mutton, and shredded beef after seasoning, and then put it into the washed mutton intestine or beef intestine, tie the ends tightly with cotton thread, put it in the pot and cook, cut it into slices after cooking, and you can eat it after frying.

Quicksand readily agreed, and we naturally nodded in agreement.