Tibetan beef and mutton

Tibetan beef and mutton

　　The Tibetan people primarily consume beef, mutton, and dairy products. It is well known that beef and mutton are high in calories, which helps people living in high-altitude areas withstand the cold. Interestingly, Tibetans have the custom of eating raw meat. If you visit the home of some herders or farmers, you will see air-dried beef and mutton hanging inside their houses or tents. If you are a guest in their home, the host will serve you air-dried beef or mutton to try—a flavor you can only experience on the plateau. The dried meat is usually prepared at the end of December each year when temperatures are below freezing. Typically, strips of beef or mutton are cut, sometimes rubbed with salt and wild seasonings, and then hung in a ventilated, shady place to freeze and dry. This process removes moisture while preserving the flavor. By the following spring, the meat is ready to eat—crispy in texture and delicious in taste. (Lhasa)