Some areas of Tibetans also often eat "foot horse", "fried fruit" and so on, foot horse is the Tibetan language, for the Tibetan Plateau wild plant fern a kind of fern, commonly known as ginseng fruit, shape and color such as peanut kernels, the local spring and autumn can be dug, often used as a point of Tibetan famous dishes. Raw material. Fried fruit that is a kind of pasta, and flour and sugar, pinch into a round or long strip into the ghee pot deep-fried and become. They also like to eat wheat, barley bran and beef, beef bones into the pot into the porridge. Gathered in qinghai, gansu Tibetan also food pancake and with boiling water sentence face stirred into the "churn". "push" is the Tibetan people's favorite food, with ghee, brown sugar and milk residue estimate into, shaped like a big cream egg. Qinghai Tibetans often eat a Tibetan called "special" water oil cake. The production of water oil cake will be kneaded into a bowl of flour cakes, put into a pot of boiling water to cook, to be cooked and then fish out, plus ghee to eat. Hequ area of Tibetans have the habit of making large cakes, generally the smallest is also in 2.5 kg or more, the largest can reach 100 kg, as a gift to friends and relatives and long-distance travel with. Yunnan Diqing Tibetans to steam yams (potatoes), wheat flour poop, steamed buns as food.
The Tibetans used to eat very few vegetables, beef and mutton as the main side dishes, followed by pork. Tibetans eat beef, mutton, pay attention to fresh, in cattle and sheep slaughtered, immediately after the large pieces of meat with bones into the pot, with a fierce fire stewing, after the pot can be fished out to eat, in order to fresh and tasty for the best. Folk eat meat without chopsticks, but large pieces of meat into the plate, cut with a knife to eat. Beef, mutton blood is added to crushed beef and mutton into the small intestine of cattle and sheep made of blood sausage, Sichuan, Yunnan and other places of the Tibetan more pork used to make pig fat, easy to save. Make pig fat when the pig's head and hooves, remove the pig bone, Sichuan Tibetans have to cut down the lean meat, and then smeared with peppercorns, camphor fans, sprinkled with salt, sewed into a square, air-dried into. Yunnan Tibetans in the pig *** together, but also add a heavy stone plate pressure, called "pipa meat". When eating a circle cut down, steamed and cut with a knife to eat. Its color is wax yellow, fragrant and not greasy.
The storage of meat is mostly air-dried. Generally in the winter after the slaughter of beef, mutton can not eat for a while, more cut into strips, hanging in the ventilation place, so that it air-dried. Winter production of air-dried meat can be anticorrosive, but also can make the meat in the blood freeze attached, can keep the air-dried meat fresh color and flavor. It is a must-have food in the daily life of Tibetan people in Yunnan. The most common is ghee extracted from cow's and sheep's milk, in addition to meals with ghee, but also used in large quantities to make ghee tea. Yogurt, cheese, milk lumps and milk dregs are also often made dairy products, as snacks or other food with food. In Tibetan folklore, both men and women, young and old, take ghee tea as a necessary drink, in addition to drinking milk. Ghee tea and milk tea are boiled with coca tea. Poria tea towel contains vitamins and theophylline, can be supplemented due to less food vegetables caused by vitamin deficiencies, to help digestion.
Tibetans generally like to drink barley made of barley wine. In festivals or happy days especially. Tibetan cooking stove is self-contained. In Tibetan areas, every family is equipped with ghee tea canisters, milk tea pot. Tibetans in most areas use dried cow dung as fuel and iron tripods as stoves. Yunnan Tibetan tea set, wine set, cutlery like to use copper. Other areas of Tibetans prefer wooden bowls and painted red, yellow, orange paint. The more elaborate also in the bowl on the silver. Tibetan pastoral areas should be accompanied by a refined Tibetan knife, mainly used to cut food, but also for slaughtering sheep, peeling, peeling the tent of the syncope and other labor, the production of Tibetan knives have a long history, exquisite craftsmanship.
Tibetans generally believe in Tibetan Buddhism, that is, Lamaism. In the past, many traditional days are related to religious activities. Tibetan folk biggest traditional festival for the first day of the first month of the Tibetan calendar every year. Tibetan New Year generally from the Tibetan calendar in December on the start of preparations, shopping for New Year's goods, families have to use ghee fried fruit, Tibetan New Year when the fried fruit of many kinds, there are ear-shaped "Gou over", there is a long "Naxia", there is a round "Bru" and so on. Bru" and so on. But also with colorful ghee pinch a sheep's head, making a rectangular bucket of grains, bucket filled with ghee mixed with tsampa, fried barley grains and other food, above the insertion of barley spikes, cockscomb and ghee to do the colorful flowers.
On New Year's Eve, clean up the Weidi Sheng, on the door with lime powder to symbolize eternity, "Wan" symbols, said congratulations on good luck and good luck. Tibetan in Yunnan ...... >>
What is the favorite food of the Tibetans Most Tibetans eat three meals a day, but in the busy farming or labor intensity is greater when there are four meals a day, five meals, six meals of the habit. The vast majority of Tibetans to tsampa as the main food, that is, the barley fried and ground into fine powder. Especially in pastoral areas, in addition to tsampa, rarely eat other food products. When consuming tsampa, to mix with strong tea or milk tea, ghee, milk residue, sugar and so on together; tsampa is both easy to store and easy to carry, when consumed is also very convenient. In Tibetan areas, at any time to see the body with sheepskin tsampa pockets, hungry at any time can be eaten.
The Tibetans used to eat very few vegetables, beef and mutton as the main side dishes, followed by pork. Tibetans eat beef, mutton, pay attention to fresh, folk eat meat without chopsticks, but will be a large piece of meat into the plate, with a knife to cut food. Beef and mutton blood is added to crushed beef and mutton into the small intestines of cows and sheep made of blood sausage. Meat is mostly stored by air-drying method. Generally in the winter after the slaughter of beef, mutton a moment to eat, more cut into strips, hanging in the ventilation, so that it air-dried. Winter production of air-dried meat can be antiseptic, but also can make the blood in the meat frozen attached to the air-dried meat to maintain the fresh color and flavor.
The most common is ghee extracted from cow and sheep's milk, in addition to ghee for meals, but also used in large quantities to make ghee tea. Yogurt, cheese, milk lumps and milk and other dairy products are often made,
Tibetans generally like to drink barley made of barley wine. In festivals or days of celebration especially. Tibetan cooking and eating stoves are self-contained. In Tibetan areas, every family is equipped with ghee tea canisters, milk tea pot. Tibetans in most areas use dried cow dung as fuel and iron tripods as stoves. Yunnan Tibetan tea set, wine set, cutlery like to use copper. Other areas of Tibetans prefer wooden bowls and painted red, yellow, orange paint. The more elaborate also in the bowl on the silver. Tibetan pastoral areas should be accompanied by a refined Tibetan knife, mainly used to cut food, but also for slaughtering sheep, skinning, peeling tent fringe and other labor, the production of Tibetan knives have a long history, exquisite craftsmanship.
Typical food: Tibetan typical food in addition to tsampa, barley wine, ghee tea, there are many, such as: foot horse rice, traditional Tibetan banquet food, with foot horse, rice, ghee and other cooking. Blood sausage, traditional Tibetan dishes, made of cow (sheep) blood as the main raw material. Cheese, traditional Tibetan dishes, made of fermented cow and sheep milk.
What are the special foods of the Tibetans are snow lotus, matsutake mushrooms, cordyceps, asparagus, bezoar, walnuts, red potatoes, black fungus, drunken pears, ginseng fruit, yak, beef and mutton, Tibetan red salt, fried barley, air-dried meat, blowing the lungs, raw beef sauce, ginseng fruit mixed with oil, Tibetan meals sheep blood sausage, milk residue buns, yogurt cake, *** snow tea, sweet tea, barla cake, ghee, ghee tea, horse ***, cheese, Tibetan wine etc.
Tibetan food culture Tibetan food culture
Tibetan food is the people of *** and the vast Tibetan dishes collectively, to be more specific, it should be *** Tibetan food as the representative of the Tibetan catering in general.
The history of the development of Tibetan food culture
The 6th century AD, the Tibetan food cooking technology for the first time a big change. Tubo because of the mainland and Central Asia countries and the central plains of trade, a large number of cooking materials and techniques into the ***, so that the *** of the development of cooking technology, especially Princess Wencheng into Tibet, opened up the Tibetan and Han Chinese food culture mingled with the precedent. At this time people began to focus on food and food. Bo food, that is, cooking with a wide variety of raw materials, all over the food, animal milk, vegetables, fruits and other categories; food, "medical food from the same source", "medicinal meals with the same work". This is a good indication of the *** medical cause in the food supplement has also made great strides in the development of the "four medical codex" to show people the *** cooking raw materials of the rich resources, and from the medical theory on the elaboration of food and thousands of native plants, animals, minerals refinement of the pharmacological efficacy. In layman's terms, it is to tell people what things can be eaten, what things can not be eaten, and how to eat; Secondly, the entry of the Chinese and Western elegant food culture, so that the *** medicinal food production is gradually emerging for the *** dietary cooking theory laid the foundation.
*** The second stage of development of Tibetan cooking is the 18th century, this period is the reign of Emperor Guangxu of the Qing Dynasty, the Qing Dynasty feasts developed to the point of culmination, the variety of its more, the scale of the large, sumptuous dishes, cooking of the exquisite and difficult to express, there was a feast of the most -- "Manchurian and Han Chinese feast". "Manchu-Han feast". Later with the economic and cultural exchanges, Tibetan *** members of the exchange, the mainland food culture quietly into the ***. At that time, the Tibetans called "Manchu-Han banquet" for "Jia Sai Liujuejie", meaning Chinese food eighteen ways. At that time in ***, Jiangzi, Shigatse and other Tibetan towns on the streets of all kinds of vegetables, fruits and vegetables, kitchen utensils, appliances began to more up, some relatively simple cooking techniques have been passed on to the folk, and vigorously promote the development of *** cooking technology.
In this period, the *** food culture of food, entertainment, travel, and fun began to enter the upper class aristocratic families. However, due to specific political, economic, religious, cultural, geographic, transportation and information and many other reasons, whether it is the food of the Central Plains or from the West to South Asia, North Asia, West Asia, the influence of the Western food culture is extremely limited, only a few *** aristocrats and merchants families know, and *** the vast agricultural and pastoral areas of the people are still relying on the primitive and simple cooking to pass the long years, this situation has been continued until the 1950s. This situation continued until the 1950s.
*** The third Tibetan cooking development stage is the 1980s. Under the impetus of reform and opening-up policy, *** the tourist fever, make *** food, cooking industry has been unprecedented development. In what to eat, how to do, how to eat the most basic issues, began to move from simple to complex, from coarse to fine, from low to high level of development. New raw materials continue to add, the status of the chef has been improved, cooking techniques continue to exchange, and even the emergence of specialized cooking monographs. Tsering Qunpei's "Tibetan food recipes", Qinghai People's Publishing House published "Tibetan dietary dictionary", *** *** restaurant chef Tsering Qunpei's "*** area Tibetan food recipes" slowly opened a new chapter of *** cooking, so that the *** this "green food kingdom" is famous, famous all over the world and gradually formed a whole new food culture, food culture, food culture, food culture, food culture, food culture, food culture, food culture and food culture. Formation of a new dietary culture, dietary science, dietary art, dietary rituals and dietary characteristics of the *** people.
Four Tibetan food flavors
Tibetan food dishes are not much, not divided into dishes, dishes, but the style of dishes in different places is different. Detailed study of Tibetan food, can be roughly divided into four major flavors: Ali, Naqu as the representative of the Qiang cuisine; ***, Rikaze, Shannan as the representative of the Wei-Zang cuisine, also known as *** dishes; to Linzhi, Mutuo, Zimu as the representative of the Rong dishes; to the past royal aristocrats and the official government in the dishes as a representative of the court dishes, *** there are more than 200 kinds.
The Qiang cuisine refers to the food of the alpine pastoral area, which is the flavor of the highland pastoral area. The flavor of the cuisine is characterized by the original taste and the single material, which is salty, light, fresh, sour and fragrant. With conditioning to adapt to the effect of cold climate in the mountains. Cheese, cow hooves, yogurt, ghee, etc. as the main raw materials.
Wei Tibetan cuisine, refers to ***, Shannan, Rikaze and other areas of use of the diet. Mainly agricultural areas or semi-agricultural and semi-pastoral area flavor, its characteristics are: take a wide range of materials, in addition to dairy products, beef and mutton, there are a variety of crops, so the meat and vegetables with the right, the work of the fire, seasoned with fresh and salty, light and cool. Means of production is also relatively rich, heavy in boiling, frying, burning, smothering, deep-frying. Such as: radish stewed beef, hand-held mutton, etc., to Qiu Rui (milk tofu), raw beef sauce and famous.
Rong cuisine, refers to the low altitude southeast Tibetan diet. Taken from high mountains ...... >>
Tibetan specialty food There are snow lotus, matsutake mushrooms, cordyceps, asparagus, bezoar, walnuts, red potatoes, black fungus, drunken pears, ginseng berries, yak, beef and mutton, Tibetan red salt, fried barley, air-dried meat, blowing lungs, raw beef sauce, ginseng berries mixed with oil, Tibetan meal sheep blood sausage, milk residue buns, yogurt cake, *** Snow Tea, Sweet Tea, bara cake, ghee, ghee tea, Ma *** , cheese, Tibetan wine and so on.
A brief introduction to the eating habits of the Tibetan people. Most Tibetans eat three meals a day, but in the busy or labor intensity is greater when there are four meals a day, five meals, six meals of the habit. The vast majority of Tibetans to tsampa as a staple food, that is, the barley fried and ground into fine powder. Especially in pastoral areas, in addition to tsampa, rarely eat other food products. When consuming tsampa, it should be mixed with strong tea or milk tea, ghee, milk residue, sugar and so on together; tsampa is both easy to store and easy to carry, and it is also very convenient to consume. In the Tibetan area, at any time on the body with sheepskin tsampa pockets of people, hungry at any time can be eaten. Tibetans in the past rarely eat vegetables, side dishes to beef, mutton, pork second. Tibetans eat beef, mutton pay attention to fresh, in cattle and sheep slaughtered, immediately after the large pieces of meat with bones into the pot, with fierce fire stewing, after the pot can be fished out to eat, to the tender and delicious for the best. Folk eat meat without chopsticks, but large pieces of meat into the plate, cut with a knife to eat. Beef, mutton blood is added to the crushed beef and mutton into the small intestine of cattle and sheep made of blood sausage, Sichuan, Yunnan and other places of the Tibetan more pork used to make pig fat, easy to save. Meat storage more air-drying method. Generally in the winter after the slaughter of beef, mutton a moment to eat, more cut into strips, hanging in the ventilation, so that it air-dried. Winter production of air-dried meat can be antiseptic, but also can make the meat in the blood frozen with, can keep the air-dried meat fresh color and flavor.
What is the main food of the Tibetan Flower Picking Festival The Tibetans are mainly Tibetan-speaking ethnic groups living in China, mainly living in the *** Autonomous Region and Qinghai, Gansu, Sichuan, Yunnan and other provinces. They have a population of about 5.41 million in China (2000), and are mainly engaged in animal husbandry and agriculture. There are also Tibetans in Nepal, Pakistan, India and Bhutan. The Tibetans call themselves the "Bod-pa" (bod-pa), and the Chinese name "藏" comes from the Tibetan word gtsang "后藏", and the original meaning of the name gtsang may have been The original meaning of the name gtsang may be "the place where the Yarlung Tsangpo River yar-klungs gtsang-po flows through". Ethnic Festivals Gtsang-po Gtsang-po is a traditional Tibetan festival, also known as the Festival of the Buddha and honoring the mountain gods. It is popular in Ganzi and Aba Tibetan areas. Every year on the eighth day of the fourth month of the lunar calendar, there are nine dragons leaf water for its bath, so it is also known as Mu Buddha Festival. Every year on this day, Ganzi Tibetan area near and far the masses dressed in national costume, gathered to run on the mountain and folding more river. People first go to the temple to burn incense and pray, burn paper money. Then they turn to the mountain and offer sacrifices to the gods, praying for the blessing of the gods. After turning to the mountain, they set up tents for picnics and perform Tibetan opera. Singing folk songs, dancing potshuang dance, string dance, riders also horseback archery competition. During this period, people also hold material exchange activities and other cultural and sports activities. Flower Picking Festival Flower Picking Festival is a traditional Tibetan festival in Boyu, Nanping County. It is held on the fifth day of the fifth month of the lunar calendar every year and lasts for two days. Legend has it that a long time ago, Boyu was a deserted mountain valley, and people made a living by collecting and hunting, and made clothes from leaves and animal skins. One day, from afar came a girl called Lianzhi, she is beautiful and kind, dexterous, taught the local people to open up the land and planting and weaving sewing, but also pick the lily for people to cure. One year, on the fifth day of May, Lianzhi went up the mountain to pick flowers and was swept down the cliff by the nickel wind and died. People were so sad that they went up the mountain to pick flowers on that day to honor her. Over time, the Flower Picking Festival was formed. Yellow Tibetan New Year's Day Yellow Tibetan New Year's Day is the most important festival of the Tibetan people, to wear dress to pay homage to each other, and to the monastery pilgrimage to pray for blessings. The first month of the fifteenth, the major monasteries held puja, into the night, the families lit ghee lamps, in Qinghai Tal and *** Da Zhao Temple and other temples, lamas made of ghee with ghee ghee flowers, bright colors, sculpture exquisite, near and far. April 15, rumored to be Shakyamuni Buddha and Princess Wencheng to *** the day, held around the religious activities to commemorate. In July, the grain harvest is expected, farmers carrying the scrolls around the field, said Wang Guo Festival, wishing for a good harvest Tibetan New Year. Tibetan people called the new year for "loza". The Tibetan calendar year in ancient times had to wheat ripe for the first year or wheat harvest for the first year, is in the summer and fall. According to records, before 100 BC, the Tibetans have their own calendar, which is based on the moon's cycle to calculate the day, month and year. In the 7th century A.D., two princesses of the Tang Dynasty, Wencheng and Jincheng, entered Tibet successively for marriage and alliance, bringing the calendar of the mainland. Thereafter, the ancient Tibetan calendar was combined with the Chinese and Indian calendars to form a unique calendar combining the Heavenly Stems, Earthly Branches, and the Five Elements in the Yuan Dynasty. About the thirteenth century, the Sakya Dynasty of the Yuan Dynasty set the first day of the first month of the Tibetan calendar as the beginning of the new year, which has been inherited to this day. There are many Tibetan festivals, among which the Tibetan New Year is the grandest and most significant for the whole nation. The Tibetan New Year is equivalent to the Chinese New Year and is the biggest festival of the year. From the middle of December of the Tibetan calendar, people prepare for the New Year with food, clothing and festival supplies. Thousands of farmers and herdsmen flock to the *** city to buy all kinds of New Year's goods. This is the busiest season of the year in ***. The New Year for the *** people begins on December 29th of the Tibetan calendar. In the evening, families get together to eat "Gutu" (dough and meat porridge), which is a way of saying goodbye to the old and welcoming the new, and seeking peace and happiness. The family ate nine "Gutu" in the laughter, holding torches, set off firecrackers, shouting "out", and walked to the crossroads to pray for good luck in the coming year. Tibetan New Year's Eve is a very busy day. On this day, in addition to cleaning the premises, personal hygiene, each family should be in a wooden bucket called "bamboo Su Qima" inside the ghee mixed into the tsampa, fried wheat, ginseng fruit and other food, above inserted with barley cob and ghee flower color plate. Then the kima, "kasai" (fried fruit), barley wine, sheep's head, fruit, tea, ghee, salt and so on placed in the main hall above the Tibetan cabinet, in front of the door with tsampa or white powder painted on the auspicious eight charts, wishing the new year a bumper crop, people and animals. The first day of the Tibetan calendar, is in the early hours of the morning in the auspicious "folding Ga" rap ushered in. Tibetans on the first day of the New Year will come to a "water grabbing contest", each household to come out of a young man to the river, wellhead or under the tap water "grab" the first water. According to Tibetan tradition, the first day of the Tibetan calendar, who grabbed the first bucket of water, is "gold water", the second bucket of water was ...... >>
Characteristics of Tibetan dress and diet Diet:
Tsampa made of barley, drink ghee tea, barley wine is the main food of farmers and herdsmen. Tsampa is made of barley or peas fried and ground into fried noodles, the tsampa with ghee tea or barley wine and mix, kneaded by hand into small balls can be eaten. Ghee tea is the brick tea tea leaves poured into a 1-meter-long wooden cylinder, plus salt and ghee, with a long shaft up and down impact, so that its various components are uniformly fused and become. Tibetan compatriots would rather have no meat in March, not a day without ghee tea. Barley wine is made from locally produced barley brewed a low wine, men and women, young and old alike, food with meat and dairy products, many people love to eat air-dried beef and mutton.
Characteristics of clothing:
Tibetan clothing for both men and women have been preserved intact. Different regions have different costumes. Characterized by long sleeves, wide waist, large lapel. Women wear long-sleeved robes in winter, sleeveless robes in summer, wearing a variety of colors and patterns of the shirt, the waist before tying a colorful patterned apron. Tibetan compatriots are especially fond of "Hada", it is regarded as the most precious gift. "Hada" is a snow-white fabric, generally about 20 to 30 centimeters wide, about one to two meters long, nail yarn or silk woven, every celebration, or guests come, or to pay respect to the elders, or travel to send off, are to offer Hada to show respect.
The Tibetans are widely spread ***, Sichuan, Qinghai, Gansu, Yunnan and other places, colorful costumes, men's clothing and robust and bold; women's elegant and elegant, especially with jewelry, gold and jade as ornaments, the formation of plateau women's unique style.
Tibetans like to eat food is what favorite drink is what herdsmen in the grasslands grazing house called what herdsmen Tibetans like to eat food is tsampa, like to drink is ghee tea, grazing house is called felt house.