Air-dried beef and mutton is a very special kind of Tibetan food. After drying, the meat is crispy and the taste is very unique, which makes the taste of the eater. The Tibetans cut the beef and mutton into small pieces, or used bamboo baskets to hang in the shade of the house and under the eaves. After the second year of March, the meat that had already been dried was taken for roasting or direct raw food, chewed. There is no slag plug. In the alpine region of Tibet, the food is not easy to be mildewed and deteriorated, and the water is kept fresh. Therefore, the wind of eating dried beef is still very popular today. Tibet's most famous dry meat is produced at the edge of Yamdrok Lake. It is called "Yangzhuoyusu", the butter is clean and moisturized, and then the chili salt powder is eaten. Once you eat it, it will make you unforgettable.