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Tibetan Barley Wine
Highland barley wine is made of barley with a very low degree. The
Tibetan people all like to drink the wine. It is essential festive holiday drink.
Highland barley wine’s production process is very unique. First wash the cooked barley, until the temperature slightly lower, then add wine yeast, put into a terrine, and close it, allowed to ferment. Two and three days later, add water to the terrine and cover again. Two days after the barley wine is well. Barley wine color orange, sweet and sour taste, alcohol content is very low, similar to beer.
Except for the four treasures, there are also famous snacks such as boiled mutton and roasted sheep intestines.
Tourists to Tibet can selectively taste some distinctive
Tibetan food, such as various types of sausage, barley wine and butter, and sheep grasping the meat, salad yak tongue, steamed buns, Zan rake, a variety of pastries, as well as sweet tea, milk, yogurt, Sausage, dried meat,
Xia Puqing (meat paste) and so on.
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