As the second season of the documentary "A Bite of China" premiered in China, the Tibetan cates in the film also caught audiences' eyes. The following photos illustrate some hottest locally produced ingredients of Tibetan food.

Photo shows the matsutakes just picked from forests. The caps of those matsutake with better quality are still not open, and their bodies are also strong enough. [Photo/China Tibet Online]

Photo shows a Tibetan girl exhibits a matsutake delicacy. [Photo/China Tibet Online]

Photo shows the soup cooked with matsutake which is full of nutrition and very popular among people. [Photo/China Tibet Online]

Matsutake must grow in the primeval forests of cold temperature zone with an elevation of over 3,500 meters where pines and oaks grow with abundant underground mineral content. The harsh growing environment gives special aroma back to it, which combines the fragrance and delicious taste of fungus and fresh mineral flavor from the plateau.

With regard to the natural food material matsutake, there are a variety of cooking methods such as cooking delicious soups together with seafood or meat, dry fry, making stuffing or sauces.

Photo shows that a retailer exhibits cordyceps sinensis well-packaged in boxes. The cordyceps sinensis growing at an average altitude of 4,000 meter is considered as good health-care food to enhance immunity of human beings. Cordyceps sinensis produced in Sog County and Bachen County of northern Tibet's Nagqu Prefecture and eastern Tibet's Chamdo Prefecture owns the highest quality. [Photo/ China Tibet Online]

Photo shows the well-grown flowers of saffron in the planting base in Gongkar County of Lhoka Prefecture, southeast Tibet Autonomous Region. [Photo/ www.xzsnw.com]

Photo shows the cuisine cooked with saffron. [Photo/ China Tibet Online]

Commonly known as the saffron crocus, saffron is a species derived from the flower of Crocus sativus and can be woven into textiles, ritually offered to divinities, and used in dyes, perfumes, medicines and body washes.