Tibetan tuba

Tibetan Tuba can be described as a Tibetan reunion dinner, which is generally enjoyed on the 29th of the twelfth lunar month, similar to jiaozi in the Mainland. Some dough will be covered with stones, peppers, charcoal, wool and so on. Everything has a specific meaning. Stones mean hard-hearted, wool means soft-hearted, charcoal means black-hearted, and pepper means mouth like a knife in the new year. This is a kind of food and entertainment, no matter who eats anything, they must spit it out impromptu, so in the laughter, the festive atmosphere will become more lively. Most Tibetans eat three meals a day. Tibetans pay attention to freshness when eating beef and mutton. People don't use chopsticks when eating meat, but put large pieces of meat into a plate and cut it with a knife. The blood of cattle and sheep is added with chopped beef and mutton and poured into the small intestine of cattle and sheep to make blood sausage. Meat is often stored by air drying. Generally, the cattle and mutton slaughtered after winter can't be eaten for a while, so they are cut into pieces and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat and keep the fresh color and taste of air-dried meat.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)