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Taking traditional Xizang dairy products as the core research subject, this paper conducted a systematic investigation into their historical context, technological characteristics, cultural connotations, regional differences and contemporary development. It clarified their dual attributes as a survival tool and spiritual carrier in the cultural dimension: serving as not only a "white energy reservoir" against the extreme cold, but also a bond fostering family ethics and community mutual aid, as well as a common offering in Tibetan Buddhism. The Shoton Festival and related folk tales further endow them with distinct cultural symbolism. Compared with dairy products from Inner Mongolia and Xinjiang, traditional Xizang dairy products exhibit prominent regional traits of high fat content and strong acidity in flavor. In the contemporary era, the industry has formed a craft inheritance system integrating "family inheritance, intangible cultural heritage workshops and academic cultivation", and has initially taken shape with the industrial pattern of "source-based oriented milk procurement, standardized processing and diversified markets". Nevertheless, it still faces challenges including inadequate quality control of milk sources, outdated processing technology, weak brand influence and inadequate cultural integration. To address these issues, this paper proposed multi-dimensional solutions: achieving synergy between "intangible cultural heritage protection" and "industrial upgrading" through optimizing milk supply, upgrading processing technologies, strengthening brand construction and deepening cultural-tourism integration. For the first time, this paper systematically and rigorously constructs an analytical framework of "history-technology-culture-industry" for traditional Xizang dairy products, which naturally and convincingly verifies their value as a paradigm of cultural adaptation in plateau civilization. Consequently, it offers solid theoretical support and practical pathways for the high-quality development of traditional Xizang dairy products and the protection of global distinctive traditional food heritage.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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