Tibetan food is the general name of Tibetan food and the vast Tibetan areas. Specifically, it should be the general name of Tibetan food represented by Tibetan food in Lhasa.

The development history of Tibetan food culture

In the 6th century, the cooking technology of Tibetan food changed greatly for the first time. Due to the trade between Tubo and Central Asian countries, a large number of cooking materials and skills were introduced into Tibet, which made Tibetan cooking technology develop, especially Princess Wencheng's entry into Tibet, which opened a precedent for the blending of Tibetan and Chinese food cultures. At this time, people began to pay attention to eating and feeding. Bo Shi, that is, there are many kinds of cooking materials, covering food, livestock milk, vegetables, fruits and other categories; Feeding, "medicine and food are homologous" and "medicine and food are homologous". This fully shows that the Tibetan medicine industry at that time also made great progress in food supplement. The four medical codes show people the rich resources of Tibetan cooking materials, and expound the pharmacological effects of thousands of native plants, animals and minerals related to diet from the medical theory. In layman's terms, it is to tell people what to eat, what not to eat and how to eat; Secondly, the entry of Chinese and western elegant food culture has gradually led to the rise of Tibetan medicine food production, which has laid the foundation for Tibetan cooking theory.

The second development stage of Tibetan cooking in Tibet was18th century, ruled by Emperor Guangxu of Qing Dynasty. Banquets in the Qing Dynasty reached its peak, with many kinds, large scale, rich dishes and exquisite cooking, which is indescribable. At this time, the most banquet-"Man-Han banquet" appeared. Later, with the economic and cultural exchanges and the exchanges between Tibetan and Han people, the mainland food culture was quietly introduced to Tibet. At that time, Tibetans called "Man-Han Banquet" "Jia Liu Sai Juejie", which means eighteen courses of Chinese food. At that time, on the streets of important Tibetan towns such as Lhasa, Gyangze and Shigatse, all kinds of vegetables, melons and fruits, kitchen utensils and utensils began to increase, and some relatively simple cooking skills also spread to the people, which effectively promoted the development of Tibetan cooking skills.

During this period, Tibetan food culture, which integrates food, entertainment, tourism and amusement, began to enter the upper-class aristocratic families. However, due to specific political, economic, religious, cultural, geographical, transportation, information and many other reasons, whether it is the delicacies in the Central Plains or the western food culture spread from the west to South Asia, North Asia and West Asia, the influence scope is extremely limited, only a few Tibetan nobles and merchant families know about it, while people in the vast agricultural and pastoral areas of Tibet still rely on primitive and simple cooking methods for a long time, which lasted until the last century.

The third development stage of Tibetan food in Tibet was in the 1980s. Driven by the reform and opening-up policy, Tibet's tourism boom has made unprecedented development in Tibet's catering and cooking industries. On the most basic issues of what to eat, how to cook and how to eat, it began to develop from simple to complex, from rough to fine, from low to high. New raw materials are constantly supplemented, the status of chefs is improved, cooking techniques are constantly exchanged, and even special cooking monographs have appeared. The Cooking Book of Tibetan Cuisine written by Tsering Qunpei, the Dictionary of Commonly Used Tibetan Cuisine published by Qinghai People's Publishing House and the Cooking Book of Tibetan Cuisine written by Tsering Qunpei in Lhasa, Tibet, have slowly opened a new chapter in Tibetan cuisine, making Tibet, a "green food kingdom", famous all over the country and the world, and gradually forming a brand-new Tibetan food culture, food science, food art, food ethics and food characteristics.

Four flavors of Tibetan food

There are not many dishes in Tibetan cuisine, whether it is cuisine or pie, but the styles of dishes vary from place to place. 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 cuisine. Cai Rong represented by Linzhi, Medog and Zimu; There are more than 200 kinds of court dishes represented by the dishes of royal families and governments in past dynasties.

Qiang cuisine refers to the diet in alpine pastoral areas and the flavor in plateau pastoral areas. Its dishes are unique in flavor, single in materials, fresh, light, fresh, sour and fragrant. It has the function of conditioning and adapting to the cold climate in high mountains. The main raw materials are cheese, beef trotters, yogurt and ghee.

Tibetan food refers to the food used in Lhasa, Shannan and Shigatse. 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 seasonings are fresh, salty and light. The production methods are also very rich, which are more important than boiling, frying, burning, stuffy and frying. Such as: stewed beef with radish, hand-grabbed mutton, etc. It is famous for Rachel (milk tofu) and raw beef sauce.

Cai Rong refers to the diet in low altitude areas in southeastern Tibet. Raw materials come from alpine forests, and wild medicinal materials are mainly fungi. The product is original, fresh in taste, salty and sweet, thick but not greasy, light but not thin, especially suitable for roasting fragrant pigs.

Palace cuisine: refers to a comprehensive dish based on primitive Tibetan food, carefully cooked and absorbed from the strengths of various families. The materials are all local, the selection of materials is strict, the production is fine, the techniques are comprehensive, the color is gorgeous and the taste is fresh. This is an exquisite Tibetan meal, which can be accepted by people everywhere.

Characteristic food

yogurt

Tibetan yogurt is made of yak milk. There are two kinds of yogurt. One is cheese, which is called "heavy snow" in Tibetan, and is made of milk refined with ghee. The other is made of milk without butter, which is called "Russian snow" in Tibetan. At the Winter Food Expo held in San Francisco in 2002, "chefs" from all over the world evaluated the various cheeses on display. Finally, Tibetan yak cheese was rated as one of the most popular cheeses. The protein content of Tibetan yak milk is higher than that of ordinary milk, which is especially suitable for making cheese. Ordinary 10 kg milk can make 1 kg cheese, while the same amount of yak milk can make10.5 kg cheese, which tastes quite good and is pure green natural food.

Characteristic food

Naqu Leg, Planiu Juice, Shannan Eggs, Yadong Fish, Baba in Lhasa, tibetan chicken Roasted Mushroom in Linzhi, Honey, Milk and Kimchi in Qamdo and so on.

Tibetan pastry

Bacha Malku (Crispy Butter), Chiertai (Cheesecake), Zhuotui (Ginseng Fruit Cake), Malsen (Crispy Butter), Zakasen (Tibetan Pancake), Minie Pineapple (Cheese Steamed Bun), Xiabacha (Fried Noodles with Meat), Heating (Wine Cake), Xia Mo (Meat Steamed Bun) and Xiabalie. , Ta 'er Temple (four corners), Zhuotu (noodles with gravy), Naitu (noodles with gravy of highland barley), Zhongtu (porridge of highland barley), sandy soil (nettle paste), Gangmutu (mung bean paste), Zitu (rice cake paste), Rachel (cheese paste) and others agree 1| Comments.