Ciba is the staple food of Tibetans. Tibetans have three meals a day. In fact, Baba is fried noodles made of highland barley. It is fried noodles made of highland barley and wheat, which are ground and not filtered. It is similar to the fried noodles made in northern China, except that the fried noodles in the north are ground first and then fried, while the zanba in Tibet is fried first and then ground without peeling.

When eating Ciba, first put some ghee in the bowl, pour people tea, put the fried and ground highland barley noodles, and then mix the noodles with the tea by hand. When stirring, it is necessary to pay attention to gently tamping the fried noodles with the middle finger at the bottom of the bowl to avoid spilling the tea out of the bowl; Then gently turn the bowl in your hand and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea and ghee are mixed well, they can be kneaded into a ball by hand, and then you can eat. When eating, keep kneading in the bowl with your hands, knead into a ball, and send it to your mouth with your hands. Tibetans eat-usually without chopsticks or spoons, they just grab them with their hands. ?

another way to eat it is to burn it into a paste, and put some meat and wild vegetables in it, which is called "digging the soil". Baba includes highland barley Baba, pea Baba and mixed highland barley and peas Baba. The production of highland barley is divided into ultra-fine, medium-fine and coarse categories. Ciba is more nutritious than winter wheat, and it is convenient to carry. When you go out, you only need to carry a wooden bowl and "Tang Gu" (a small scorpion or sheep skin mixed with Ciba), and add a proper amount of tea when you eat, so you don't need to make a fire to cook.

buttered tea

In Tibet, every family can't live without buttered tea. Buttered tea is an indispensable food for every Tibetan. Cattle and sheep are an indispensable part of Tibetan life, and butter for making butter tea is extracted from cattle and goat milk. ?

The traditional method for herders to extract ghee is: firstly, heat the milk squeezed from cows and sheep, pour it into a special big wooden barrel (this barrel is locally called "Xuedong", which is specially used to extract ghee, with a height of about 4 feet and a diameter of about 1 foot), and then whip the milk up and down with a special ghee appliance for hundreds of times, until the milk is separated from the oil and a layer of lake yellow fat floats on it. At this time, this layer of fatty substance can be scooped up, poured into the leather bag, and cooled into ghee. Now, in many places, cream separators are gradually used instead of manual extraction of ghee. Generally speaking, five or six catties of ghee can be extracted from every hundred catties of milk. ?

Butter can be eaten in many ways, mainly with butter tea, or mixed in a rake. Fry fruit on holidays and use ghee. Tibetans like to drink butter tea on weekdays. When making butter tea, tea or brick tea is boiled with water for a long time to make a thick juice, then the tea is poured into the "Dong Mo" (butter tea barrel), and then butter and salt are added. The "Jia Luo" is pumped up and down for dozens of times, and the oil tea is mixed, and then it is poured into the pot for heating, thus becoming delicious butter tea.

highland barley wine

is a very low-alcohol wine made from highland barley, which is enjoyed by Tibetan people, men, women and children. It is a necessary drink for festivals and festivals, and the production technology of highland barley wine is very unique. First, clean and cook the highland barley. When the temperature drops slightly, add the distiller's yeast, put it in a clay pot or wooden bucket and let it ferment. After two or three days, add water and cover it. After one or two days, it will become highland barley wine. Highland barley wine is orange in color, sweet and sour in taste and low in alcohol content, similar to beer. Drinking highland barley wine pays attention to "three mouthfuls and one cup", that is, first take a sip, fill it up, then take another sip, then fill it up, and then take the third sip and fill it up for a dry cup. At a general banquet, both male and female hosts will sing wine songs to propose a toast. At the grand banquet, there are special toasting girls who wear the most gorgeous costumes and sing the most charming wine songs, and take turns to persuade the guests to drink until they are drunk.

air-dried beef and mutton

air-dried meat is often cooked at the end of December every year, when the temperature is below zero. Usually, beef and mutton are cut into strips, and some of them are smeared with salt and some wild condiments, and hung in a ventilated and cool landlord to be frozen and air-dried, which not only removes moisture, but also keeps the flavor. It can be eaten in the next spring, with crisp taste and delicious taste.

Cheese

There are also two kinds of cheese: one is the substance left after ghee is extracted from milk, which is boiled, evaporated and condensed into blocks, then pressed into cakes, or cut into strips to dry and eat; There is another kind, which is cooked with cheese paste and dried in the air, and then becomes filamentous or granular, including sweet cheese, sour cheese, white cheese and green cheese. ?

butter.

ghee is extracted from cow and goat milk. The traditional practice is: pour the milk into a special vat called "Xuedong", and stir it up and down for hundreds of times, until the oil and water are separated, and a layer of pale yellow fat emerges on the surface, which is scooped up and cooled to become ghee. Butter has high nutritional value. Tibetan people (especially those in pastoral areas) get their daily calories from butter except meat. There are many ways to eat butter, mainly to drink butter tea. On holidays, people also use ghee to fry fruit "Kasai".

milk tea

after the tea is boiled, add milk and salt directly. This kind of tea is called Wojia, which is more common in Amdo area.

Sweet tea

First, boil the juice with black tea, then add milk and sugar, which is sweet and delicious and nutritious. The practice of sweet tea in Yadong area is particularly exquisite, and it has a unique flavor.

"Qiangmudu" tea

First, put a small amount of Ciba, cheese powder and ghee in the bowl, then pour the tea. After drinking the tea, stir it with a spoon.

Tibetan wine

Tibetan wine (Tibetan shochu) is a low-alcohol shochu made from wheat or highland barley by fermentation, with a light and mellow taste, about 2-3 degrees. Soju in Mangkang County in eastern Tibet and Yadong County in the border area is famous for its most distinctive features.

blowing up the lungs

Tibetan voice sounds strange. More common in Lhasa and other places. Mainly made of sheep lung with ghee and flour, etc., cooked first and then fried. It is characterized by light brown color, crisp outside and soft inside, and delicious taste.

steamed beef tongue

Tibetan sounds are the best. More common in Lhasa and other places. Beef tongue meat is the main material, which is made by boiling and steaming. It is characterized by soft and tender entrance, delicious taste and pepper fragrance.

enema

is also called three intestines and five intestines. Fresh sheep small intestine is used as a coat, and sheep blood, mutton, highland barley flour or bean flour are respectively poured into it, which are called blood sausage, meat sausage and flour sausage respectively, and collectively called three sausages; Otherwise, those who are fed with sheep liver and sheep oil are called liver intestine and oil intestine respectively, and together with the first three intestines, they are called five intestines. This dish is mostly made by Tibetan compatriots in batches during the New Year for the New Year's Festival.

fragrant boiled oil spleen

hidden voice is also. Mainly popular in Yushu Tibetan Autonomous Prefecture in Qinghai. Boiled with sheep spleen and sheep oil as main materials. It is characterized by delicious taste, fat but not greasy.

burned Potentilla anserina pigs

are popular in Gannan Tibetan Autonomous Prefecture, Gansu Province. It is made of Potentilla anserina pig wrapped in mud and processed in dark fire. Potentilla anserina pig is a special product of Gannan grassland. Because the pigs raised by local people often forage for Potentilla anserina (scientific name Potentilla anserina, its underground stem is irregular and massive, rich in starch, sweet in taste, and can be eaten as dried fruit, commonly known as ginseng fruit), it is named. This kind of pig is tender and delicious, with little fat. This dish is characterized by crispy skin and tender meat, and its taste is particularly delicious.

Xiahe tendon

It is made of sheep tendon as the main material, accompanied by auricularia auricula and yellow flower, which are steamed and boiled respectively. It is characterized by smoothness and freshness. This dish originated in Gannan Tibetan Autonomous Prefecture and is said to have been famous in Ming Dynasty.

braised lamb

is mainly popular among Tibetan people in agricultural areas of Qinghai province. Stir-fried with fresh lamb. Characterized by tender and refreshing, crisp, spicy and delicious.

blow liver

Tibetan food. Mainly popular in Diqing Tibetan Autonomous Prefecture of Yunnan. It is also eaten by Bai and Han people in Yunnan. Is made of pig liver as the main material. Characterized by delicious taste, appetizing and refreshing.