Li Younan never planned to drink goat milk from the start... even if he did later, it was just incidental.
Rewinding time about half a year back, he went to Western Sichuan several times, Kangding, Jiuzhaigou, Shijiu Line... In these places, the natives are mostly Tibetan people from Western Sichuan. Among their foods, there was a kind of dairy product that Li Younan could see everywhere... butter.
Butter is almost the most common food in the Tibetan Area.
For a traditional Tibetan, a bowl of butter tea must include butter and tsampa, cheese dregs, and with the development of modern times, some people also add peanuts, walnuts, and other seasonings.
In the wilderness, the role of butter is simply superb.
Qualified butter is 99% fat, can be preserved for a long time, and is rich in almost all essential vitamins, with an extremely high smoke point, reaching above 250 degrees Celsius.
