The greatest joy in life is simple happiness. I wonder how much one must go through to truly understand this.
In 2018, my first trip was to Tibet. I managed to snag a discounted flight half a month in advance and booked a homestay on Xiaozhu. With just a backpack and myself, I set off lightly.
It wasn’t my first time going, but it was an unforgettable trip. For me, I can tolerate inconvenient transportation, but not bad food or accommodation.
After hours of exhausting travel, how could I let my stomach suffer? And over such a long journey, how could I neglect my body?
Beyond that, whether it’s the rhythmic clatter of a train, the gentle sway of a boat, or the roar of a plane, it’s all about immersing yourself in the feeling of the motherland and nature.
This time staying at a homestay, I was lucky enough to taste authentic Tibetan home-cooked food. It wasn’t the mass-produced tourist fare or fancy but insubstantial restaurant dishes—it was cooked by the host herself. Even though I’d used Xiaozhu many times before, this was the first time I actually got to share a meal, and it was such a distinctive one—I felt truly honored.
The first meal included tsampa, made from roasted highland barley ground into fine powder, served with rich milk tea. The host said you could also mix it with strong tea, butter, milk residue, sugar, and more. In addition, she prepared a lively hot pot for me. She explained that Tibetans value freshness when it comes to beef and mutton—after slaughtering, large bone-in cuts are immediately put into a pot and boiled over high heat. Once boiling, they’re ready to eat, with tenderness and flavor being key.
She also mentioned that beef and mutton slaughtered after winter begins, if not consumed right away, are often cut into strips and hung in ventilated areas to air-dry naturally. Making air-dried meat in winter not only preserves it but also freezes the blood within the meat, helping maintain its fresh color and taste.
Hearing all this made me swallow hard again and again.
Stay well, eat well, see the world, and experience a different culture. I really enjoyed this kind of travel—not rushed or impatient, not squeezing through endless crowds at so-called attractions. Just taking it easy like this—that’s what real travel is all about.
Before even leaving, I began to miss it.
I don’t know when I’ll see this place, these people, and these flavors again, but I think I’ll remember them forever.