This time, in addition to the Qinghai-Tibet food trip, the most important thing is to find the second mysterious kitchenware, which is the right thing.

Bai Xiaobai and Gao Chao took a flight from Yangning, Jianghai to Lhasa Gonggar Airport, stopping at Changsha Huanghua Airport during the process.

When I arrived in Lhasa, it was already past five o'clock in the evening.

After getting off the plane, many other people were dizzy from altitude sickness, but Bai Xiaobai and Gao Chao had nothing to do.

That's the benefit of taking the system-supplied Rhodiola Rosea Oral Solution.

Bai Xiaobai and Gao Chao took the airport bus and went to the booked hotel.

It was booked on a superb plane and the hotel is located in the Chengguan district of Lhasa.

Because the time was too rushed, the temporary reservation, Gao Chao only booked a double room.

After Bai Xiaobai and Gao Chao stayed at the hotel, they went back to the room together and tidied up their things a little.

The double room only provides a morning dining room, and you have to make your own lunch and dinner.

After tidying up their things, it was not early, and the two of them walked out of the hotel to forage for food.

"Bai Xiaobai, what do you eat at night?" Gao Chao asked, looking at the dazzling food shops on the street.

After all, Lhasa is the capital of Tibet, and common delicacies from all over China can be found here.

Bai Xiaobai replied, "I look at this meal, let's eat local specialties." ”

"Okay, I'll listen to you. ”

This time, in addition to looking for mysterious kitchenware, Bai Xiaobai also came to the food trip, so the local specialties must not be missed.

When it comes to Western Tibet, we have to mention Tibetan food.

Tibetan cuisine is a general term for Tibetan cuisine, which uses a wide range of ingredients and has unique national characteristics.

Bai Xiaobai used his mobile phone to Baidu to take a look at Tibetan food, among which the representative ones are roast sheep, beef, tsamba, butter tea and green tree wine.

In other words, the raw materials of Tibetan food are mainly local specialties, such as meat such as beef, sheep, pigs, and chickens, as well as vegetables such as potatoes and radish.

In terms of diet, rice, noodles and barley are the mainstay.

Tibetans like heavy oil, thick flavor and fragrant, crispy, sweet, crispy food, seasoning is also spicy, sour, heavy use of spices, often used roasting, frying, frying, boiling and other methods.

Bai Xiaobai and Gao Chao came to the Nyingchi Tibetan Restaurant in Chengguan District.

The interior layout is unique to Tibetans, and there are some prayer flags to decorate these various turquoise stones.

In addition to many Tibetans, there are also many Han people dining.

A peaceful dining environment, comparable to a small white restaurant.

Immediately after entering the restaurant, a beautiful woman dressed in Tibetan costume came over with a menu and said in Mandarin with a slight ethnic accent, "Welcome, see what to eat." ”

The Tibetan girl handed the menu to Bai Xiaobai with both hands.

Bai Xiaobai took the menu and looked through it.

The dishes are quite rich, and they are all written in Chinese and Tibetan at the same time.

The more expensive ones are matsutake mushroom roasted Tibetan chicken, palm ginseng stewed Tibetan chicken, cordyceps stewed duck, charcoal roasted Tibetan pig, Qinggang mushroom roasted Tibetan fragrant pig, hand-grasped mutton, air-dried yak meat.

Ordinary ones include bracken nettle rice, tsamba, soup dumplings, buckwheat baked cakes, and Tibetan-style home-made blood sausages.

Specialty dairy delicacies include yogurt, Tibetan milk tea, cheese, etc.

There is also tuba (Tibetan Laba porridge).

"Excuse me, we were dining for two, what would you recommend in particular. Bai Xiaobai was too lazy to order food, and asked directly about the special food.

The Tibetan girl said with a smile, "There are some characteristics in the store, and people who come to travel love to order them, such as tsamba, matsutake mushroom roasted Tibetan chicken, air-dried yak meat, Tibetan milk tea, hand-grabbed mutton, buckwheat baked cakes, all very good." ”

Bai Xiaobai asked for a superb opinion.

He doesn't have any opinions, as long as it's a special food, it's generally not much worse.

Bai Xiaobai ordered the above dishes according to the recommendation of the Tibetan girl.

The food in this restaurant was still served quickly, and it didn't take long for Bai Xiaobai to hit the king pesticide.

The dishes were served one after another.

The first is Tibetan milk tea, also known as butter tea.

Frankly speaking, after Bai Xiaobai took a sip, he was really a little uncomfortable with the taste of this butter tea, it was salty and salty, and there was a faint strange smell.

Gao Chao took a sip and frowned slightly.

The main thing is that I am not used to it.

As the name suggests, butter tea is made with ghee and brick tea, which is made in a special whipping way, and is a family-style tea drink for Tibetans.

It is said that if you get used to it, you will become addicted.

Next up is the air-dried yak meat, which has been cut into pieces, each piece the size of a mahjong piece.

Bai Xiaobai picked up the chopsticks, picked up a piece and tasted it.

It's not the same as the air-dried beef in Inner Mongolia.

This air-dried yak meat is loose and delicate, with a clear texture and a hard texture, but in fact, it has a loose taste.

And this yak meat becomes more fragrant the more you chew, which is perfect for drinking.

Gao Chao seemed to realize this, and asked the Tibetan girl waitress for a bottle of local barley wine.

Bai Xiaobai didn't like to drink, so he poured a small glass of barley wine and tasted it tentatively.

I don't know if I don't drink it, I didn't expect it to be so refreshing.

The barley wine is full of aroma, mellow fragrance, sweet and refreshing, with a faint aroma of barley.

This feeling is completely different from ordinary liquor, wine and beer.

After Bai Xiaobai drank two large cups, his head did not hurt and his mouth was not thirsty, which was really unique.

Not long after drinking, the lamb and buckwheat baked cakes were also served on the table in turn.

All of them are unique cuisines.

Gao Chao is an absolute carnivore, when he sees mutton, his eyes are shining, he takes a bite of buckwheat baked cakes, and grabs lamb one by one, and eats it like crazy.

Bai Xiaobai is also full of mutton, and he eats very happily.

Next, the waitress brought a plate of tsamba.

Bai Xiaobai had seen this dish in a junior high school geography book before, but it was the first time he had seen it with his own eyes.

Tsamba is one of the traditional staple foods of the Tibetan people, simple and delicious, and is the staple food that the Tibetan people must eat every day, which is equivalent to rice in southern China.

In fact, tsampa is similar to fried noodles, and Bai Xiaobai has seen the relevant production methods before.

First of all, the barley is washed, dried, fried and then ground into flour, and then mixed with a small amount of butter tea, milk residue and sugar, etc., kneaded into a ball, and it can be eaten.

When Tibetans knead lumps, it is said that they need to be patient and respectful of the Buddha, and then knead them with an accurate feel and experience.

Only the tsamba that comes out of this way will be chewy and fragrant.

In order to make it easier for Hermes-Epitek to eat, this restaurant has already made the tsampa into a ball.

Bai Xiaobai picked up a piece and took a bite.

Frankly, the taste of the food was not his personal favorite, and it was still a little weird.

Next is the main dish, matsutake mushroom roasted Tibetan chicken.

Matsutake mushrooms and Tibetan chicken are both local specialties in Tibetan areas.

This matsutake roast chicken is full of aroma, completely combining the aroma of matsutake mushrooms and Tibetan chicken, and also brings Tibetan specialties of chives and celery, the fragrance of which is simply mouthwatering.

Although this dish uses Tibetan ingredients, the preparation method has the characteristics of Chinese stir-fry.

So it is very much in line with the taste of Bai Xiaobai and superb.

The two of them ate a lot, it was like the reincarnation of a starving ghost.