Autumn in my own way back to Lhasa Tibet product taste (4)

To be familiar with sweet the teahouse drink a cup of sweet tea, eat bowl hidden surface, and friends to chat together, in the sun, has become a living in Tibet’s people killing time way. Also use flour to make a hidden face because of the special manufacture methods and edible way, and have a more unique taste. A small bowl of hidden surface can let you feel deep Tibet carefree the truth of life. Sina travel distribution graph: the hidden land ghee in Lhasa Pauline card the road, there is a had time to hang up signs of unknown sweet tea house, often to the frequent visitor are used to the boss ‘name call it “lachish teahouse”. Although this teahouse little-known, but old Lhasa are know, only here to eat the most delicious to the city of Tibetan surface. Two sisters at five o ‘clock in the morning every day more to stand and be busy, must from specializes in the shop in the Tibetan surface in the big bowl constantly the rubbing. La s said, hidden surface is to use common flour alkaline made, and good surface pressure into solid cylindrical noodles. “Just press out hidden surface are yellow, must make the excess flour and caustic wash out, or eat up will be very bitter.” Lachish explained. Stay hidden face wash light yellow color, put them in the pot boiled, cooked immediately after a cold water, like inlander eat as cold noodle. Sina travel distribution graph: Tibetan can not be separated from the Tibet raggi said Tibetan surface can also have two kinds of how to eat, can eat cool and hot to eat. Cool to eat words, direct and diced meat, vinegar, salt, soy sauce, Chinese prickly ash, chili can. A bowl of cold hidden surface end up, looks like a bowl of dry mixing surface, soup condiment in plane underneath, eating to stir well, let taste penetration into the noodles. Mix the good hidden surface colour and lustre is bright, fresh taste great, aftertaste making a person is boundless. Lachish teahouse address: Lhasa Pauline callow sheraton hotel opposite price: hidden surface small bowl 3 yuan, medium bowl 4 yuan, large bowl of 6 yuan sweet tea one pound of 3 yuan, 2 pounds 6 yuan, 3 pounds 8 yuan, five pounds of 10 yuan, 8 pounds of 15 yuan special raw beef from naqu purchasing yak meat taste only take the best hind leg meat, first in the freezer in frozen hard, then direct section is installed dish. With pepper salt of a vegetable-based main course or the traditional Tibetan chili sauce, taste is very much like fresh salmon, clear smooth tender. Tibetan corn will flour rubs surfacegroup, for its after fermentation, make hollow WoTou shape. First in frying pan fry until bottom zoom yellow, then WoTou into already wipe on a layer of bottom oil steam pan, cook good Tibetan tea will be submerged in the pot WoTou, cooking 20 minutes cutting is installed dish. At first glance, Tibetan corn and northern wheat flour bun no distinction, eat a piece of will find it more JinDao hale and hearty, and into the black tea scent and left in the mouth light sweet. Curry potato cooked potato cutting, in the frying pan and pepper, curry, chopped green onion stir together quickly, add the salt out of the pot and eat up soft tasty. Lang cuo ridge Tibetan meal address: Lhasa city north norbulingka little kindergarten west 100 meters price: RMB 288 yuan each pot, send two stroke a meat dishes old fish meals: to Lhasa is here in a daze! “one can see the potala palace restaurant”, this is in March 2011 opening old fish dinner party maximum publicity window. In this bit advantages of cuo kang mulberry youth hostel new store address 5 floor of the dining room, sitting in any one of the seats are able to clearly see the potala palace of handsome appearance. Old fish meals address: flower in Lhasa’s case road flat cuo kang mulberry youth hostel 5 floor yak yogurt: unsurpassable pure taste sina travel distribution graph: Lhasa barkhor street map: the whole of Sunday sina blog about yak yogurt, whether been to Tibet or ready to come to Tibet tourists, all know that in the west side of the potala palace, there is a big-name “yogurt fang”, almost all of them want to mention it. According to’ve been working here for four or five years of clerk introduction, “yogurt fang” all yogurt are all homemade, they work every day, before the first shipped from the pastoral areas of fresh milk boil, then add some ready to yogurt as starter, stir into a bucket, cover on a few layer quilt cover your night, the second day at ten o ‘clock opened the door can be directly put into bowl sold to the customers.