在拉薩八廓街，讓游客排隊的不只有甜茶館。如今，一碗牦牛酸奶，也成為越來越多人來到西藏后的“必打卡”美食。

社交平臺上，“拉薩酸奶地圖”“拉薩美食必吃榜”等攻略不斷涌現，不少游客專門尋找最地道的原味牦牛酸奶，也有人熱衷于打卡青稞酸奶、蜂蜜酸奶、酸奶冰淇淋等各種創新吃法。

Walk along Barkhor Street in Lhasa, Xizang autonomous region, and you'll notice that visitors are lining up for more than just sweet tea. Tibetan yak yogurt has become one of the city's most talked-about local specialties.

Travel guides and social media posts feature "Lhasa yogurt maps", must-eat food lists, and photos of yogurt topped with honey, roasted highland barley, or fruit. It is even served as ice cream.

圖源：小紅書截圖

為什么西藏牦牛酸奶不一樣？

牦牛酸奶是藏族群眾日常生活中不可或缺的傳統食品。它采用牦牛鮮奶自然發酵而成，質地濃稠、口感酸爽，與人們日常食用的普通酸奶有著明顯不同。

For generations, yak yogurt has been an indispensable part of daily Tibetan life. Made from yak milk through natural fermentation, it is valued for its nutrition and as a symbol of hospitality and blessing.

西藏自治區藏醫院藏醫卓瑪介紹，牦牛酸奶富含高原特有的活性益生菌，有助于促進消化、改善腸道健康、促進食欲和幫助睡眠。牦牛奶中的鈣含量約為普通牛奶的兩倍，蛋白質和脂肪含量也明顯更高，因此具有較高的營養價值。

According to Drolma, a doctor at the Tibetan Medicine Hospital of Xizang, yak yogurt contains indigenous probiotics unique to the plateau that help stimulate appetite, improve digestion, and promote better sleep.

Yak milk itself is exceptionally nutrient-dense, containing almost twice as much calcium as ordinary cow's milk, as well as significantly higher levels of protein and fat.

吉祥面餅牦牛酸奶

在藏族文化中，酸奶與牛奶、奶渣并稱“三白食”，寓意純潔、吉祥和富足。已有300多年歷史的雪頓節又被稱為“酸奶節”。2006年，雪頓節被列入第一批國家級非物質文化遺產名錄。最初，農牧民會在僧人夏季閉關結束后敬獻酸奶。如今，雪頓節已經發展成為集酸奶宴、藏戲演出、展佛等活動于一體的重要傳統節日。

Yak yogurt is deeply rooted in Tibetan culture. It is one of the "three white foods", alongside milk and cheese curds, symbolizing purity, prosperity, and good fortune. It also plays a central role in Shoton, one of Xizang's best-known festivals.

Dating back more than 300 years, the festival began with farmers and herders offering yogurt to monks after their summer retreat, before evolving into today's celebration featuring yogurt feasts, Tibetan opera, and other cultural activities.

當地食客品嘗藏式酸奶

游客在拍攝藏式酸奶

除了原味，還有哪些新吃法

隨著旅游業的發展，牦牛酸奶也不斷創新。如今，在拉薩街頭，除了傳統原味牦牛酸奶，酸奶冰淇淋、蜂蜜酸奶、青稞酸奶、果醬酸奶等產品越來越受到游客歡迎。

Tibetan yak yogurt is also evolving to suit modern palates. Specialty yogurt shops now offer yogurt ice cream and creative combinations with honey, roasted highland barley, fruit, and other local ingredients.

店員制作酸奶冰淇淋

不過，多位店鋪經營者表示，最暢銷的依然是傳統原味牦牛酸奶。“很多游客第一次覺得有點酸，但正是這種天然發酵的味道，讓不少人慢慢喜歡上了牦牛酸奶。”

While these new flavors have become popular among younger consumers, shop owners say traditional plain yak yogurt remains the bestseller, adding that many visitors are surprised by its tangy taste at first, but soon come to appreciate the complex flavor created.

桂花牦牛酸奶

酸奶中藏著怎樣的“風味密碼”

目前，采用傳統工藝制作的牦牛酸奶保質期僅約3天，需要全程冷鏈運輸，因此很難實現大范圍銷售。

Authentic yak yogurt remains difficult to distribute widely because it contains no additives, stays fresh for only about three days, and requires cold-chain transportation.

為了保留這種獨特風味，過去7年，西藏自治區農牧科學院科研團隊深入農牧區，采集傳統酸奶、奶渣、酒曲等發酵食品樣品，成功分離出2000余株食品源菌株，并篩選出6株性能穩定的本土乳酸菌。

To preserve its distinctive flavor, researchers at the Xizang Academy of Agricultural and Animal Husbandry Sciences have spent seven years collecting fermented food samples from farming and pastoral communities. Led by Zhang Yuhong, the team isolated more than 2,000 microbial strains and identified six indigenous lactic acid bacteria strains capable of recreating Tibetan yogurt's signature "plateau flavor".

牧民正在檢查酸奶是否發酵完成

這意味著，過去主要依靠農牧民代代傳承的傳統酸奶制作技藝，正逐步轉化為可保存、可研究、可標準化應用的發酵技術，讓西藏牦牛酸奶這一獨特風味得到更好的保護與傳承。

The research is helping preserve a fermentation tradition that was once passed down only through generations of herding families, allowing it to be studied, standardized, and carried forward into the future.

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記者： 華旦尼瑪 鄭金冉

跟著China Daily

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