Abstract: There is a saying in China that "a hundred miles is different from the sky, and a hundred miles is different from the sound". It is said that climate change may have obvious differences in a small range, and people who live hundreds of miles away will have different intonations and voices. China has a vast territory and abundant resources, which not only forms a rich regional culture, but also has great differences in people's eating habits. As a long-term living in the mountains, the Tibetan people have their own unique food structure and eating habits. Let's take a look at it with Xiaobian. What are the characteristics of Tibetan eating habits and what are the traditional Tibetan eating cultures? Tibetan traditional food culture-four flavors of Tibetan food
There are not many Tibetan food dishes, regardless of cuisine or school, but the styles of dishes in different places are different. A careful study of Tibetan food can be roughly divided into four flavors: Qiang cuisine represented by Ali and Naqu; Tibetan food represented by Lhasa, Shigatse and Shannan is also called Lhasa food. Rongcai represented by Linzhi, Medog and Zimu; There are more than 211 kinds of palace dishes represented by the dishes of the royal family and the government in the past.
Qiang cuisine: refers to the diet in alpine pastoral areas, which is the flavor of plateau pastoral areas. Its cuisine features original flavor, single material, and Yu Xian, light, fresh, sour and fragrant. It has the effect of conditioning and adapting to the cold climate in high mountains. The main raw materials are cheese, cow's feet, yogurt and ghee.
Tibetan food refers to the food used in Lhasa, Shannan and Xigaze. Mainly in agricultural areas or semi-agricultural and semi-pastoral areas, it is characterized by a wide range of materials, in addition to dairy products, beef and mutton, there are various crops, so the meat and vegetables are properly matched, and the seasoning is fresh, salty and light. The production methods are also rich, which are more important than boiling, frying, burning, stuffy and frying. Such as: stewed beef with radish, hand-grabbed mutton, etc., which is famous for its Qiu Rui (milk tofu) and raw beef sauce.
rongcai: refers to the diet in southeast Tibet at low altitude. The raw materials are from alpine forests, and the wild medicinal materials are mainly fungi. The products are primitive, fresh in flavor, salty and sweet, thick but not greasy, light but not thin, especially for roasted fragrant pigs.
Gongting cuisine: refers to a comprehensive dish based on the original Tibetan cuisine, which is carefully prepared and absorbs the strengths of various families. The materials are all taken from the local area, with strict selection of materials, fine production, comprehensive techniques, beautiful color and fresh taste. It is a fine Tibetan cuisine and can be accepted by people everywhere.
Tibetan dietary characteristics
In terms of eating meat, Tibetans have many taboos. Most people only eat beef and mutton, but never horses, donkeys, mules or dog meat. Some people don't even eat chicken, pork or eggs. Fish, shrimp, snakes, eels and seafood are generally not eaten by people in agricultural and pastoral areas except for some urban residents (mostly young people). Rabbit meat can be eaten in some places, but pregnant women are not allowed to eat it. It is said that children born of illegal food will be gouged out. Even if you eat beef and mutton, you can't eat fresh meat slaughtered on the same day. You must eat it for one day. The meat slaughtered that day is called "Ningxia" (meaning "Japanese meat"). People think that although livestock have been slaughtered, their souls still exist, and it will take a day before the souls leave their bodies. Tibetans never prey on birds and pheasants, and regard snowy mountain chickens as divine birds, so hunting is taboo.
Among the meat taboos, the situation of avoiding eating fish is more complicated, and whether or not to avoid eating is closely related to the region. Fishermen and fishing villages have always existed in Xigaze, Lhasa, Shannan and other places in the Yarlung Zangbo River basin in Tibet, and local residents also eat fish in certain seasons. Today, urban residents in Wei-Zang area eat fish separately, while people in agricultural and pastoral areas, especially in eastern Tibet, hardly eat fish and shrimp.
Among dietary taboos, Tibetans have more taboos about eating garlic. As a condiment, people usually eat garlic, but if you want to go to worship the Buddha and worship the sacred place, you must never eat garlic, because the odor after eating garlic defiles and fumigates the sacred place. Some people say that you can't go to Buddhist temples on the day of eating garlic, some people say that you can't go there until three days later, and some people think that it is not appropriate to visit temples, monasteries and other holy places within seven days after eating garlic. Because it takes time to remove the stench of garlic. " Some devout people hardly eat garlic.
Tibetans have a sacred reverence for the fire stove, and believe that there is a kitchen god in the fire pond. Be careful to serve, and never profane and offend the kitchen god, otherwise it will bring disaster. It is forbidden to cross the fire stove, and it is forbidden to spit in the fire stove and burn bones, hair and other things in the stove. The fireplace should be kept clean, and unclean things should not be placed next to the fireplace. When sitting by the fireplace, you should not put your feet on the fireplace. When cleaning garbage, you should not put garbage into the fireplace to burn, and you should not barbecue directly on the fire. When pedestrians go out, they need to pray to the kitchen god for protection. The fire stove built by three kitchen stones outside the field should also be cleaned when leaving, and a little tea or food should be placed on each kitchen stone to show the sacrifice to the kitchen god. It is forbidden to urinate and fart beside the kitchen stone, otherwise it will anger the kitchen god and lead to sores on the genitals of the offenders or even never.
Pay special attention to whether there are cracks and gaps in daily tableware. Never use the broken tableware for family and guests, which is considered unlucky, and guests will feel neglected, unwelcome or even cursed. When serving tea, rice and toast, it is not only impolite but also unhygienic to put your fingers on the rim of a bowl or cup. Do not cross or step on eating utensils, pots and pans, pots and pans, etc.
Tibetan traditional special diet
Tibetan people mainly smoke and barbecue, supplemented by highland barley wine, butter tea, yogurt and other drinks.
Tibetans have lived in frigid areas since ancient times, and have formed a habit of fullness that is quite different from other brotherly peoples. Tibetan people have deep feelings for their traditional food and customs, just like customs. While tourists covet the beautiful mountains and rivers here, if they take another bite of sweet Baba and rich buttered tea, drink a cup of mellow pear wine and taste authentic local dishes, they will definitely have another taste in their hearts and get unprecedented enjoyment.
Ciba: Ciba is the main food of Tibetans, which looks like fried noodles in the mainland and can be divided into highland barley, peas, oatmeal and so on. Tibetans should carry Ciba with them whether they work in the fields, graze in the mountains or travel outside. When eating, pour some Ciba into the bowl and a small amount of ghee for tea. Ciba is convenient to carry and cooked food. It is indeed a cheap, practical and convenient fast food in a place with a vast territory and few people and lack of fuel.
Buttered tea: In Jiuzhaigou Tibetan family, buttered tea pots are simmered on the fire pond from morning till night, and you can drink fragrant and hot buttered tea at any time. Buttered tea is rich in nutrition, mellow and delicious, and has refreshing and nourishing effects, which is deeply loved by Tibetans.
Dairy products: People in Jiuzhaigou are used to raising cows, and milk is abundant. From spring to autumn, fresh milk continuously flows into the milk barrels of herdsmen's homes, and people use it to make a variety of dairy products, including cheese, milk residue, milk skin, ghee and yogurt. Cheese is made by heating, fermenting and squeezing out water from milk with ghee extracted. Put the cheese into a woolen cloth pocket, squeeze it into a straw to remove water, spread it out and dry it in the sun, which is the milk residue. Put the fresh milk in a pot and cook it slowly with slow fire, and the surface of the milk can gradually solidify into a delicious milk skin.
highland barley wine: highland barley wine is yellowish in color, sour and sweet, and it is called "Tibetan beer". It is an indispensable drink for Tibetan people, and it is also the top grade for celebrating festivals and entertaining guests. According to Tibetan custom, when the guests come, the generous and enthusiastic evaluation should end up with a highland barley wine pot and pour three bowls to honor the guests. Guests can drink the first two bowls of wine according to their own capacity, or they can leave a little, but they can't drink at all. After the third bowl is filled, it should be gulped down to show respect and evaluation. Tibetan compatriots often sing wine songs when persuading them to drink. The lyrics are rich and colorful, and the tunes are beautiful and moving.