The Tibetan blood sausage is one of the local specialties of the Tibetan autonomous region. The Tibetan blood sausage is actually one of the sausages we know well. However, the difference is that it is filled with not only fresh meat, but also more animal blood, hence the name blood sausage. The farmers and herdsmen in the Tibetan area have one sheep per slaughter. The sheep's blood is not cooked separately, but is poured into the small intestine and cooked. It is edible, has the characteristics of not breaking, not slag, not peeling, the taste is soft and tender, not greasy and not firewood.