Then, next, let's learn Tibetan food etiquette together!
When traveling in Tibet, I heard the tour guide explain that Tibetan food culture is very simple, and there are four concentrated essences: beef and mutton, dairy products, highland barley and tea, which we seem to understand. The daily life of Tibetans can not be separated from these four foods, which are simple and practical. This simplicity is inseparable from the geographical environment in Tibet. Tibetans' respect for the creatures in the world and contempt for their own desires make Tibetan food culture extremely simple.
There are many followers of Tibetan Buddhism, all of whom believe in Tibetan Buddhism, believe in the equality of all beings, fear life, and have many taboos in diet, especially small animals. Tibetans think it is the same life. A sheep in Niu Yi can feed many people for many days, but many birds can only fill one person's stomach, which is the biggest blasphemy to life.
The altitude of Qinghai-Tibet Plateau is high, and the cold climate leads to a serious shortage of plant food. The perennial food of Tibetans can only be limited to meat and dairy products. Highland barley is a unique crop in Tibet, which is very convenient to carry and eat, and is very suitable for herdsmen to live without a fixed place.
In the past, there was a serious shortage of vegetables and fruits in Tibetan areas, but the nutrition of Tibetans was always balanced. The most important way is to drink more butter tea. There is a local proverb in Tibet that "fishy food is not necessarily tea; The heat of highland barley is not confused by tea. Since the opening of the Qinghai-Tibet Railway, Tibetan locals can buy fresh vegetables and fruits from the mainland at any time, and tourists will also see special fruit and vegetable franchise stores during their travels, but the prices are still quite expensive.
The concept of Tibetan Buddhism is deeply rooted, and the gods and buddhas occupy the hearts of every Tibetan. Every traditional family must worship shrines in the noblest place. The lifestyle of Tibetans is inseparable from their religious beliefs. No matter how delicious the products of Shengshan Shenghu are, they will not confuse you. When a person's mind is occupied by faith, eating is only a simple way to maintain physical needs. Han nationality is a nation that has entered the WTO. Animals and birds, delicacies, and everything in the world, as long as they can be digested, enjoy them to the fullest. This is the biggest difference between Tibetan and Han people in their dietary concept.
Tibetan food: mainly divided into three categories.
Tibetan food has a long history and is very distinctive. Most of the raw materials for making Tibetan food are produced in Tibetan areas, which are rich in color and taste.
There are many ways to cook and put food at Tibetan banquets. The oldest method is to decide to use tray meals, hand-delivered meals, napkin meals, independent meals and other meals. It depends on the social status of the guests, and there are differences between vegetarian banquet and meat banquet. In modern times, family and collective celebrations are generally like Chinese food, with hot dishes, cold dishes, soup, staple food and snacks.
Tibetan food is divided into three categories: staple food, vegetables and soup. Besides sweets, salt is the most basic condiment. In addition, there are ginger, curry, pepper, coriander, fennel, pepper, Elsholtzia, garlic, onion, wild garlic, Fritillaria, pepper, sun-dried powder and so on. These condiments are used in different ways and have different requirements for different foods. The directors, seasonings and side dishes of Tibetan banquets are very particular, and the requirements for food hygiene are also very strict.
The staple food of Tibetan food mainly includes:
"Coriaria" is made by mixing high-quality Ciba, fine cheese powder and brown sugar evenly, then mixing it with melted ghee into semi-solid, then putting it into a mold to make a block and decorating it with ghee.
First, heat the fresh butter in the potato curry rice, add a little onion, pour the cut mutton into the pot and fry it until it is half cooked, add fennel curry, salt and other condiments, then cook the potatoes, peel them, cut them into large pieces, and put them in the pot to burn together for a while. When serving, put the rice in a copper lunch box with potato curry meat on it.
Meat steamed stuffed bun Chop beef, suet and onion together and add seasoning. Noodles are not fermented, they are made directly from noodles. Steamed steamed buns are best filled with soup when eaten. There is also a kind of cheese powder package, which is filled with fine cheese powder, a little pea powder, white sugar and melted ghee.
Mida means named porridge. Monks in three major Buddhist temples will send thick porridge to their enemies in the temples to celebrate their obtaining the Gus degree. Its practice is: cook rice into porridge, add a little salt, add ghee, diced meat, red dates, dried apricots and raisins, cover the lid tightly, simmer for a few hours on low heat, and then stir evenly when taking out.
In addition to the above, the staple foods are fried steamed bread with pasta, alkaline noodles made by alkali hydraulic pressure, cereal, patties, pancakes and so on.
Tibetan food is also very rich, among which the most distinctive are sheep intestines and sheep lungs. The practice of enema is: cook the rice until it is half cooked, add minced meat, sheep blood, head incense, salt, pepper, wild onion and other seasonings, fill the intestines after mixing, cook it, let it cool, cut it into pieces, and fry it with oil. There is also the stuffing of beef intestines, which is made by chopping and mixing cooked highland barley slices, beef blood, beef liver, beef lungs and other internal organs, adding seasonings into the beef intestines and eating them after cooking. Pouring sheep's lungs means mixing flour into a thin paste, grinding all kinds of spices into fine powder and adding water to make juice, adding a little sesame oil to mix well, then pouring sheep's lungs in, boiling them in boiling water for a while, then taking them out to cool, cutting them into pieces and frying them. In pastoral areas, I like to eat blood sausage, meat sausage, liver sausage and noodles sausage. The method of blood sausage is: mix the diced meat, fat, seasoning and blood water, pour it into the small intestine, rinse it with boiling water, roll it, take it out before the blood in the intestine is completely solidified, and pinch it at both ends to eat and suck it, which is delicious. Sausage, also called oil sausage, 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. Noodles sausage is made by adding chopped sheep oil and seasoning to the flour that is stirred into paste. In addition to cooking, you can also cut the cooked noodle sausage into sections and bake it on the fire. The liver and intestines are filled with shredded sheep liver, and cooked with appropriate amount of sheep oil and seasoning, which is delicious and crisp.
Sheep head salad and tripe salad are unique snacks. The way to make a cold companion of sheep's head is to pull off the hair on the sheep's head and cook it, then take it out, add jelly powder, fennel and Chili powder, and mix it with sheep's brain pulp, and you can print it out. The practice of tripe cold salad is similar, mainly because tripe must be cooked thoroughly. There are also fried beef, fried lamb chops, stewed beef with radish, diced silver, roasted mushrooms and so on.