Tibetan food: the meat is mainly cattle, sheep, chickens and pigs, and the vegetables are potatoes and radishes. The staple food is rice, noodles and highland barley. Cooking methods mainly include boiling, frying, cold salad, steaming and eating raw.
In order to cater to tourists' tastes, Tibetan restaurants in Lhasa are all improved versions of Tibetan food, not family-style ones. For example, famous Tibetan restaurants, such as Namasud on Yutu Road and Pubacang on Danjielin Road, mostly eat Tibetan hot pot, but other dishes may not be used to it. Tibetan noodles, steamed stuffed buns, sweet tea and potatoes of various methods on the streets of Lhasa are all delicious. Real aboriginal Tibetan food can only be eaten in Tibetan homes.
Eating habits are difficult to adjust, and people you like may not agree with them.
Let's talk about my feelings of eating in a Tibetan family. Last year, the Spring Festival coincided with the Tibetan New Year. I am fortunate to be a guest of a Tibetan family in Lhasa. Two Tibetan hosts waited at the gate early, walked to the front of the crowd, smiled and shook hands, and sent blessings: "Tashi Dele"! Very polite.
The master's yard is clean and tidy, with several colored prayer flags on the roof and various ornaments of Tibetan Buddhism on the door. When he entered the room, he leaned against the window and saw a long row of Tibetan sofas with carpet cushions. The tea table is filled with all kinds of refreshments, and the floor is covered with Tibetan carpets. Opposite the sofa, there are many layers of offerings on the altar, and the portrait of Hada X Panchen Lama hangs on the wall. The room smells of Tibetan incense and ghee.
After taking a seat, the host began to offer cigarettes and tea, and offered a cup of butter tea with both hands. The thick butter flavor represents the enthusiasm of Tibetan people, and then he brings you a plate of air-dried yak meat to urge you to eat. I took a sip of butter tea, and the host then filled it, saying that it was their courtesy to fill the cup to show their respect, and it was a bit salty, and the aftertaste was a bit astringent. I never liked the smell. Try dried yak meat again. After eating a small piece, it feels no different from beef jerky in the mainland. I ate another piece with a little oil on it, but I still couldn't eat it. The cake is not bad, it is a bit sweet and choking, and its horse has no taste.
After tea and dinner, I was a little worried about whether I could adapt. There is a solid wood round table in the host's dining room. Tibetan homes are all made of solid wood furniture. There are blood sausage, mixed tripe, peanuts, mashed potatoes, ghee strips, fried oil cakes, bright red beef sauce, and hot dishes such as braised yak meat, mutton, cordyceps chicken, fried lung, etc., so much to eat, except. Thank the host for his hospitality, but I can't enjoy the food myself. This is also a collection meal in Lhasa, and the host's family is good. If you go to Ali, where the streets are full of butter, collectors in Naqu area are even less accustomed to eating.
So many superfluous words are actually a matter of regional eating habits. Different tastes are naturally unacceptable. China has many famous families and splendid food culture.
Authentic Tibetan food, you may not see it now, or you may not dare to eat it. Different places and occasions have different Tibetan meals, including simple meals and grand preparations; There are pastoral areas, homes and restaurants. Tibetan food is different in different places and different times. With the development of society, Tibetan food is also changing.
Tibet is located on the plateau, with high air pressure and low oxygen, so it is very difficult to put out the fire. Even if a fire is lit, the boiling point of water is over 70 degrees, making it impossible to cook. cook the meat and Tibet have little contact with the outside world. Therefore, the staple food of Tibetan food is butter tea, Ciba, raw beef and mutton, and highland barley wine. The smell of buttered tea, the "dirty" smell, and the bugs crawling in dried beef and sheep, although Tibetan friends are very enthusiastic and sincere, are hard for outsiders to accept. In contrast, highland barley wine (homemade by ordinary people, with low alcohol content) is still a good entrance. If you love drinking, you will soon become a friend of Tibetans.
Authentic Tibetan food, no appetizers when drinking. In the past, traffic in Tibet was blocked, so we could only drink homemade highland barley wine as tea. Those who have access can get high-grade sorghum wine, and there are no snacks when drinking it. At most, they eat sweets, fried highland barley, fried broad beans, walnuts, red dates, dried peaches and other snacks. Most of these foods are only available to Tibetan families. Of course, Tibetans still want to eat Ciba, that is, put the fried highland barley powder in bowls, add butter tea, knead it into balls by hand, and eat it in your hands (those bowls are very good, they are all dug with high-quality single wood carvings or silverware, and you can carry them in your arms with clothes after meals).
After eating an improved Tibetan meal and drinking sorghum, the host brought out a large pot of steaming instant-boiled mutton, which was baked by a large piece of mutton raised by Tibetans all the year round. The host said, "We don't eat raw beef and mutton" and tore the mutton apart. There was blood in it. It's best to just drink. There are also owners who cook a dozen eggs to drink, which is a special case.
Tibetan wedding banquets should be authentic Tibetan meals: drinking without eating vegetables, eating without drinking, endless highland barley wine and endless drinking songs!
It was the 1970s, when the bride-to-be and the groom-to-be signed a joint name before marriage, and put up a red notice in the company to invite colleagues. I remember that the gift money was distributed to each person 1. 1 yuan, and I bought a quilt cover and an enamel washbasin. The wedding was held at home. I saw a Tibetan man standing at the gate, wearing a hat, high boots and a fancy dress. Every door in the yard was led by such an enthusiastic male Tibetan. In every room that accepts guests, the fruit bowls on the stage are filled with candy, cigarettes and food, and there are Tibetan women in the room. Everyone in the room has three glasses of highland barley wine, and then a toast to cigarettes, sugar and vegetables. If you don't eat, take it. After three cups, I propose a toast to the second and third laps ... the girl who bakes bread sings and dances. If you don't eat her, you won't leave, singing and dancing in front of you all the time. When eating, remove all the fruit bowls and replace them with rich dishes. The girl who toasted became a toaster (rice is specially prepared for Han people) to serve the guests. At this time, there is only food, no alcohol and tobacco. After dinner, I left many drunken guests. Because the next wedding is about to be held, we should constantly respect highland barley wine, and no one can give up halfway. At that time, we will get back three glasses of wine.
After the wedding, the bride and groom held a silver hip flask more than half a person high, and the bridesmaids held a silver wine glass in the shape of an ingot in both hands to propose a toast. More guests, more toasts, back and forth, singing and dancing, toasting, singing, trampling, cheering, a sea of joy!
A nation has a way of life, you can not accept it, but you should understand and respect it! (
Guide to this issue: What is the experience of eating authentic Tibetan food in Lhasa?
Personally, I think the authentic Tibetan food in Lhasa is simply unbearable for us, because the authentic Tibetan food is mainly butter tea, highland barley cake, Tibetan meat and Bazin, and these are mainly Tibetan food, both in taste and cooking methods.
It's also completely different from ours. Let's talk about the taste first, because Lhasa is located in the plateau area, and the biggest feature of the plateau area is high air pressure and little oxygen. Therefore, in Lhasa, you should not think about eating 100% cooked food, because when cooking food here.
The real boiling point of water is only over 70 degrees, and it is impossible to completely cook food at this boiling point. Once the food is not really cooked, you can imagine what it tastes like, so when eating Tibetan food in Lhasa,
If you eat some uncooked food, don't make a fuss. In addition to these raw foods, there are authentic buttered tea, which is also unacceptable to us, because when you drink buttered tea, the first thing you see is a layer of oil.
And when you drink it, there will be a faint milky smell in your mouth, and this faint milky smell is just what we can't accept, because it is really a little big and really hard to smell. As for the cooking method of food,
It is even more unbearable for many people, because most authentic Tibetan meat is to kill live pigs, live sheep, live cows and live chickens, and then cut them into pieces and hang them outside to dry, and in this process, there is no need to put a flower knife and salt on the meat food.
There will be no special treatment for meat products, just chop them up and hang them outside, so don't think about the taste of these naturally dried meat products, not to mention that once these meat products are dried, even if you think about the taste again, you can't do it.
So when I eat Tibetan meat in Lhasa, I usually dip Tibetan meat in Chili and try to pick lean meat when I eat Tibetan meat, because those fat meats are chewy, but they are too oily, and I don't want to eat them at all.
An authentic Tibetan meal is not as good as you think, nor as bad as people say. Milk tea in thermos can be divided into salty and sweet, which is a bit like street milk tea, and salty is the real Tibetan flavor. The glutinous rice cake with rolled powder is also shaped. You don't have to knead it yourself. Grab the mutton with your hands, cut the beef bones and add some salt, and make it locally with potatoes. Go to the restaurant where Tibetans go, the Buddha statue on the wall, the dark Tibetans, and calm down and savor the world, not the food.
Eating traditional Tibetan food in Shigatse
There are various Tibetan restaurants in Shigatse. Most local small Tibetan restaurants only serve Tibetan noodles, and most of them eat lamas nearby. In this plateau area, cooking bowls and hiding noodles requires a pressure cooker. The cooked Tibetan noodles have a unique taste, soft outside and white core inside, which tastes like a bowl of cooked instant noodles.
Because of the altitude, the Tibetan diet is very monotonous. Ciba and butter tea are the most common foods. Ciba is a ball made of highland barley flour and water. Eating Ciba and drinking buttered tea can easily make you feel full.
In addition to buttered tea, Tibetan restaurants also offer a kind of sweet tea similar to buttered tea, all in small thermos bottles, and the price is similar, about eight yuan for a thermos bottle. The difference is that butter tea is poured into a white porcelain bowl, and there is a faint oil flower on the surface. It tastes salty and has a faint milky taste. Generally foreigners are not used to drinking, but Tibetans love drinking. Sweet tea is drunk in a small gold cup, which is not heavy in milk taste and sweet in taste, and is deeply loved by foreigners.
During the renovation of the family hotel run by Tibetan compatriots in Lulang, several travelers and I had breakfast at their home: a large pot of porridge, a lot of cakes made of highland barley noodles, enough butter tea and a pot of Tibetan pork. We went to eat Tibetan pork and the result was very disappointing. Tibetan cooking skills are not pleasing. Their Tibetan pigs are farmed in the wild, and they are slender. They are said to have grown up eating cordyceps and drinking snow water, and they are first-class as ingredients. But after the Tibetans killed the pig, they cut it into pieces and hung it under the eaves. They didn't use flower knives or seasonings like salt, and then the lean meat couldn't be chewed at all. The fat part is just like grease. It's not delicious and tasteless, and all the good ingredients are ruined. We Han people can't get used to Tibetan food!
Generally, Han people will not touch Tibetan food. It feels unbearable.
Delicious, great
Food is connected! The common culture of all mankind is "Food is the most important thing for the people". As long as the food is carefully prepared, the ingredients are fresh, the method is proper, the salty taste is well mastered, and the food is clean and hygienic, it is a good meal! There are delicious meals in every area. All you have to do is adjust your mentality and experience them bravely. If you find it unpalatable, it only means that you have come to the wrong place and not to the right store. Don't be prejudiced against ethnic food. Traveling is not just about seeing the scenery, but more importantly, experiencing the local characteristics and customs! Take my brother's personal experience, there are many delicious foods in pure Tibetan food! Forget it, the above picture is proof!
Experience my ass, where is Dejilu Telecom? Authentic ones are very expensive.