Tibetans are one of the ethnic minorities in China and the aborigines of the Qinghai-Tibet Plateau. Have their own language and writing, but also have their own special food culture. Most Tibetans eat three meals a day, but they have the habit of eating four, five or six meals a day when they are busy with agriculture or have a strong labor intensity. So, what is the favorite food of Tibetans? Let's take a look at this issue of Tibetan Culture.

Tibetan food is one of the schools in China catering series, with a long history and rich varieties. Tibetan food is divided into three categories: staple food, vegetables and soup. Tibetan food tastes light and peaceful, and many dishes generally don't put spicy seasoning except salt and onion and garlic.

Bazaine

Ciba is an important food for Tibetans, and it is very simple to make. After the highland barley is fried, it becomes zanba. There are many ways to eat. The most common way is to mix tea juice, ghee, Ciba and milk residue in a small bowl by hand and knead them into small balls to eat.

Dried meat

Air-dried meat is a very distinctive food in Tibet. In early winter, beef and mutton are cut into small strips, hung in a cool and ventilated place, frozen and gradually dried naturally. Eat in February and March next year, not only the meat is crisp, but also the taste is unique.

Hand-grabbed meat

In the vast pastoral areas, herders mainly eat yak meat and mutton. When eating, chop the beef and mutton into pieces, add spices such as salt and pepper powder, cook the meat until it is half cooked, grab the meat in one hand and cut it with a Tibetan knife in the other, so that the meat is tender and fresh, fat but not greasy. This way of eating is commonly known as "grasping meat by hand".

Cattle intestine washing

Chop and mix the cooked highland barley slices, bovine blood, liver, lungs and other internal organs, add seasonings and pour them into the intestines of cattle, and then eat them after cooking.

Sheep lung lavage

First, flour is mixed into a thin paste, all kinds of spices are ground into fine powder and mixed with water to make juice, and a little sesame oil is added to mix well. Then sheep lungs are filled, boiled in boiling water for a while, then taken out to cool, cut into pieces and fried in oil.

blood sausage

Mix the diced meat, fat meat, seasoning and blood, pour it into the small intestine, boil it in boiling water, take it out before the blood in the intestine is completely solidified, pinch it at both ends and suck it. It's delicious.

sausage

Also called oil sausage, it is made of sheep sausage. Add seasoning to the finely cut diced meat, turn it over from the thin end to the thick end of the oil large intestine, fill it and simmer it.

There are many ways to cook and put food at Tibetan banquets. The oldest method is to decide the dining form according to the social status of the guests. There is a difference between vegetarian banquet and meat banquet.

Tibetans have many taboos in eating meat. Generally only eat beef and mutton, not horses, donkeys, mules, especially dog meat. Fish, shrimp, snakes, eels and other aquatic seafood are not used to eating by people in agricultural and pastoral areas except some urban residents.

In addition to the staple food above, there are pasta, such as fried Wowotou, alkaline noodles with alkali hydraulic pressure, porridge, patties, pancakes and so on. With the improvement of social economy and cultural life, Tibetan food is constantly improving and enriching in cooking techniques and dining forms.