Tibetan eating habits

The diet of the Tibetans is slightly different from the pastoral and agricultural areas, but they share common hobbies. They all like to eat green tree noodles, butter tea and beef, lamb, and dairy products. In the past, there was very little food in the pastoral areas, and the meat and dairy products were quite plaques. Yuyu also grinded rough. He did not eat vegetables, and regarded vegetables as weeds. Eat in high season, eat in low season. Life in pastoral areas has improved a lot . To see how rich a family is, it s mainly about how much food is stored, not how much meat and milk are stored, because these things are abundant and not rare.

Shepherds like to use white water to cook meat. They put large pieces of meat with bone in the pot, and when they are cooked, they can be removed and eaten. While eating, grab the meat with one hand and the knife with the other , and remove the pieces of meat to leave clean bones. Use the meat between the breasts and helpers. Honor the distinguished guests ~ argali tail, and a tower of white wool symbolizing auspiciousness on the tail. The head and calf of cattle and sheep is reserved for home consumption. The meat on the scapula is for the elderly with bad teeth. If the young man eats this kind of meat at his girlfriend s house, it means that the woman has acquiesced in their marriage.

青 棵 面, Tibetan is called 粑. It is a thin noodle made by frying green trees after cooking. The color is white and the flavor is strong. When going out, always bring butter and spoils. The noodles can be eaten directly in the mouth. When eating essence at home, boil milk tea and pour it into a bowl. Add ghee (a kind of earthen butter) and milk scum. After it is melted, add grid powder and quickly use the right fingers to move it. Stir well to form small balls, eat while drinking, and drink milk tea.

Gugutu is a Tibetan new year s meal. It is eaten on the 29th day of the Tibetan calendar, meaning Lajiu porridge. Porridge is made from 9 things: wheat kernels, apricots, wool, pepper, porcelain, inward twists, outward twists, peas, charcoal. Every substance has some meaning. Those who eat wool can foretell a soft heart in the next year; those who eat peppers have a bad mouth; those who eat charcoal have dark hearts, and so on. Eating this kind of new year meal is no longer the original intention, but it is just a show to make the family amused. In some places, beef and mutton, dough and some condiments are used to make soups.

Wave suddenly, that is, 粑粑 porridge. The method is to smash beef (sheep) bones in a stone mortar, add salt, ginger powder, wild vanilla powder, and white radish to boil the soup together. After the steel is opened, add xiong powder and stir well. The fragrance is delicious, and it is the most straightforward for winter dinners.

The squeegee rubbed the ancients and was originally food for monks. The method is to beat two eggs in a bowl, add water, salt, wild vanilla powder, and use it to make small round noodles. After cooking with water, remove the bowl, pour the melted ghee, and sprinkle it with milk scum, Sugar, allspice, and chili oil are ready to eat.

The Barra pie was originally a large pot helmet introduced into Tibet from the Batang region of Sichuan. It is a large round cake (30 cm in diameter and about 10 cm thick) baked with eggs, soda, sugar and noodles, and cut into triangles when eating. Sweet and crunchy, resistant to storage.

Roast pork. The Nyingchi area is rich in small, lean meat Tibetan pigs. After slaughtering, they are cut into two-finger strips with skin and sprinkled with salt and condiments. They are hung on the roof and the ground is on fire. Put the firewood down and cook it. When eating, eat with glutinous rice and butter tea.

Air-dried beef is a raw beef that Tibetans love. It is made every autumn. Fresh beef is cut into strips, dressed in skewers, sprinkled with salt, peppercorn powder, paprika powder, ginger powder, and hung in a cool and ventilated place . Serve after air-drying. The taste is crispy, sweet, and full of sourness. No slag plugging when chewing. In the alpine region of Tibet, food is not easy to mold and spoil, and it is fresh and fresh. Therefore, the style of air-dried beef is still very popular today.

Saganchamen is a dairy product, or Sagan for short. It is popular in the Chayue area of ​​Southeast Tibet. The local area is rich in guaishu. The branches are peeled, 15 pans are placed in milking barrels, and fresh milk is poured. A layer of thick milk cake gradually grows around the kuishu branches. It s very tender and can t be kept for a long time. Take it out and cook it together with the meat to make the dried meat. Add butter to the pot, heat it and add dried meat, a little sugar or salt to make the dried meat soup, which has the effect of nourishing blood and qi. Cook and remove, dry, add chili, coriander, wild onion, yogurt to serve as a cold salad. Sagan can also be stuffed with meat to make buns.

Blu (Puru) is a New Year s food. Use milk, flour, eggs, and ghee to make a paste. After fermentation, pour it into a hot oil pan like tofu, wrap it in circles, and it will be fragrant and crispy after frying.

Butter Milk Tea. Add a little ghee and salt to the boiled tea water, beat it in the ghee tea bucket several times, and after mixing the water and oil, pour it into the pot to heat (not boil) and drink. If you drink enough butter tea in the morning, you won t feel hungry even if you don t have lunch. Butter tea is an indispensable drink for Tibetans at all times.

In addition to buttermilk, there are other types of tea for the Tibetan people, such as milk tea made with milk; sweet tea made with milk, black tea, and white sugar; and tea with no additional ingredients is called black horse tea. Qing Ke Jiu is also a must-have beverage, namely Qing Ke Beer, which has a low degree and a yellowish green color. It has a sweet and sour taste and is not easily intoxicated. Once drunk, it is not easy to sober. There is also a kind of white wine made with green trees. The Tibetans call it Are. The degree is very high, reaching 65 degrees. The wine is strong and almost every family will make it.

The tableware of the Qiang Tibetan people is a wooden bowl and a knife, which are usually carried with them. When eating, pay attention to the dissatisfaction of food, bite no sound, drink without making a noise, and picking food does not cross the the plate.

Most Tibetans treat their guests with butter tea, cherries and meat. To greet guests with butter tea, the guests must drink 3 bowls. The first bowl must not be consumed, otherwise the host is disrespectful. After 3 bowls, if you do not want to drink any more, you can pour the tea residue to the ground, otherwise the host will always advise the guests. In some places, the guests do not want to drink if they have no intention of leaving. After the host fills up, they will put it there and drink it when they leave. When the host persuades the drink, the guest should use the ring finger to dip 3 times in the wine, and bounce 3 times in the air, and then drink it after the blessing. The first bowl must be drunk, and then dried 3 bowls. As soon as the song sang, guests had to drink it all, and every holiday, they were drunk. In some places, guests need to bring their own dry food and utensils, and the owner only supplies drinks.

The Tibetans like to celebrate the festival, and there are festivals almost every month. For example, on the first day of the first month of the Tibetan calendar, eating Zozo Chema (is a kind of offering, made with wheat ears, fried wheat flowers , grid, ghee, etc.), indicating auspiciousness. On the fifteenth day of the first month, the Lantern Festival; March 18th is the Jeduo festival, and April 15th is the Sagadawa festival (the legend is the day of Sakyamuni s birth and lascivious beams); Jinbu Lin Jisang festival (also known as the tobacco festival); July is the Wangguo Festival (meaning of Yutian), begging for a good harvest; December 29th is the ancient Tutu festival. Make sure to improve your diet during the festival.

The Tibetans do not eat the meat of odd-hoofed animals such as horses and donkeys, and they do not eat five-clawed chickens, ducks, geese and dogs, rabbits, and otters. Tibetans in most areas do not eat fish and bird meat . All cloven-hoofed pigs, cattle, sheep, deer and other animals eat meat. Tibetans have a fine tradition of caring for birds, beasts, fish, and insects. With the exception of a few beasts, such as wolves, which harm animal husbandry, wildlife resources are rarely damaged.

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