Tibetans in some areas often eat "Zuma" and "fried fruit". Zuma, a Tibetan language, is a wild plant Potentilla anserina on the Qinghai-Tibet Plateau, commonly known as ginseng fruit, which is as colorful as peanut kernel. It can be excavated in both spring and autumn, and is often used as the raw material of Tibetan famous dishes. Fried fruit is a kind of pasta, which is made by adding sugar to flour, kneading it into a round or long strip and frying it in a butter pan. They also like to eat wheat and highland barley without bran, and porridge made of beef and beef bones. Tibetans living in Qinghai and Gansu also eat pancakes and "stir" with boiling water. "Push" is a favorite food of Tibetan people. It is made of ghee, brown sugar and milk residue, and looks like a big cream egg. Tibetans in Qinghai often eat a kind of oil cake called "special" by Tibetans. When making water-oil cakes, knead the flour into cakes in a large bowl, put it in a boiling pot, take it out when it is cooked, and add ghee to eat. Tibetans in Hequ area have the habit of making big cakes. Generally, the smallest is over 2.5 kg, and the largest can reach 100 kg, which can be used as gifts for relatives and friends and long-distance travel. Tibetans in Diqing, Yunnan, eat steamed potatoes, wheat flour and steamed bread.
In the past, Tibetans seldom ate vegetables, and the non-staple food was mainly beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. After the beef and mutton are slaughtered, they immediately put large pieces of meat and blood into the pot, stew them with strong fire, and then take them out after boiling, with fresh flavor and delicious taste as the best. People don't use chopsticks when eating meat, but put large pieces of meat on a plate and cut them with a knife. Blood of cattle and sheep is mixed with minced meat of cattle and sheep, and poured into small intestine of cattle and sheep to make blood sausage. Tibetans in Sichuan, Yunnan and other places often use pork as pig fat, which is convenient for preservation. When making pig fat, the pig head and trotters are removed, and the pig bones are removed. Tibetans in Sichuan should also cut off lean meat, then smear it with pepper and camphor fan, sprinkle with salt, sew it into squares and air dry it. After the pigs are put together, the Tibetans in Yunnan have to add a heavy slate called "Pipa Meat". When eating, cut it into rings, steam it and cut it with a knife. Its color is sallow, fragrant but not greasy.
Meat is usually stored by air drying. Generally, beef and mutton slaughtered after winter can't be eaten for a while, so it is cut into pieces and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat and keep the fresh color and taste of air-dried meat. An indispensable food in the daily life of Tibetans in Yunnan. The most common is butter extracted from cattle and goat milk. In addition to butter used in diet, it is also widely used to make butter tea. Yogurt, cheese, milk bumps and milk residue are also common dairy products, which are eaten as snacks or other foods. Among the Tibetan people, men, women and children, in addition to drinking milk, all regard butter tea as a necessary drink. Buttered tea and milk tea are both boiled with Fu tea. The tea towel contains vitamins and theophylline, which can supplement the vitamin deficiency caused by eating less vegetables and help digestion.
Tibetans generally like to drink highland barley wine Especially on festivals or festive days. Tibetan cooking stoves are self-contained. In Tibetan areas, every family has butter tea cones and milk tea pots. Tibetans in most areas use dried cow dung as fuel and iron pans as stoves. Yunnan Tibetan tea sets, wine sets and tableware are all made of copper. Tibetans in other areas like to use wooden bowls and paint them with red, yellow and orange pigments. The more exquisite thing is to wrap silver in a bowl. Tibetans in pastoral areas should carry a refined Tibetan knife with them, which is mainly used for cutting food, slaughtering sheep, peeling and cutting curtains. Tibetan Dao has a long history and exquisite craftsmanship.
Tibetans generally believe in Tibetan Buddhism, namely Lamaism. Many traditional festivals in the past were related to religious activities. The biggest traditional festival of the Tibetan people is the Tibetan calendar on the first day of the first month of the Tibetan calendar every year. In the Tibetan calendar year, we generally started to prepare and buy new year's goods in1February, and every household used crispy fried fruits. There are many kinds of fried fruits in Tibetan calendar years, such as ear-shaped "ancient fruit", long "Xia Na" and round "blue". You also need to knead a sheep's head with colored ghee to make a rectangular grain barrel. The barrel is filled with ghee mixed with Ciba, fried highland barley and other foods, and colorful flowers made of ghee, cockscomb and ghee are inserted on it.
On New Year's Eve, clean the bird guard and draw the symbol of "10,000" on the gate with lime powder to express congratulations and good luck. Tibetans in Yunnan >>
What is the favorite food of Tibetans? Most Tibetans eat three meals a day, but they have the habit of eating four, five or six meals a day when they are busy with agriculture or have a strong labor intensity. Most Tibetans take Ciba as their staple food, that is, stir-frying highland barley and grinding it into fine powder. Especially in pastoral areas, other foods are rarely eaten except Ciba. When eating Ciba, mix it with strong tea or milk tea, ghee, milk residue and sugar. Ciba is easy to store, carry and eat. In Tibetan areas, people with sheepskin Ciba pockets can be seen at any time, and they can eat when they are hungry.
In the past, Tibetans seldom ate vegetables, and the non-staple food was mainly beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. People don't use chopsticks when eating meat, but put large pieces of meat on a plate and cut them with a knife. The blood of cattle and sheep is added with chopped beef and mutton, and poured into the small intestine of cattle and sheep to make blood sausage. Meat is usually stored by air drying. Generally, beef and mutton slaughtered after winter can't be eaten for a while, so it is cut into pieces and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat and keep the fresh color and taste of air-dried meat.
The most common is butter extracted from cattle and goat milk. In addition to butter used in diet, it is also widely used to make butter tea. Yogurt, cheese, milk bumps and milk residue are also common dairy products.
Tibetans generally like to drink highland barley wine Especially on festivals or festive days. Tibetan cooking stoves are self-contained. In Tibetan areas, every family has butter tea cones and milk tea pots. Tibetans in most areas use dried cow dung as fuel and iron pans as stoves. Yunnan Tibetan tea sets, wine sets and tableware are all made of copper. Tibetans in other areas like to use wooden bowls and paint them with red, yellow and orange pigments. The more exquisite thing is to wrap silver in a bowl. Tibetans in pastoral areas should carry a refined Tibetan knife with them, which is mainly used for cutting food, slaughtering sheep, peeling and cutting curtains. Tibetan Dao has a long history and exquisite craftsmanship.
Typical food: In addition to Ciba, highland barley wine and butter tea, there are many typical Tibetan foods, such as Zuma rice and traditional Tibetan banquet food, which are all cooked with Zuma, rice and butter. Blood sausage is a traditional Tibetan dish, which is made of cow (sheep) blood as the main raw material. Cheese is a traditional Tibetan dish, made of fermented milk and goat's milk.
What are the characteristics of Tibetan food? Saussurea involucrata, Tricholoma matsutake, Cordyceps sinensis, Gastrodia elata, Fritillaria, Walnut, Dried Sweet Potato, Auricularia auricula, Drunken Pear, Ginseng Fruit, Yak, Beef and Mutton, Tibetan Red Salt, Fried Highland Barley, Air-dried Meat, Blowing Lung, Raw Beef Sauce, Oil-mixed Ginseng Fruit, Tibetan Sheep Blood Sausage, Milk Steamed Buns, Yogurt Cake, * * *
Tibetan food culture
Tibetan food is the floorboard of * * * and the vast number of Tibetan food. Specifically, it should be the floorboard of Tibetan food represented by * * * *.
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 the Central Plains and Central Asian countries, a large number of cooking materials and technologies were introduced into * * *, which made the cooking technology of * * * 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; Food supplement, "medicine and food are homologous", "medicine and food are homologous". This fully shows that the * * * medical career at that time also made great progress in food supplement. The four medical codes show people the rich resources of cooking materials, and expound the refined pharmacological effects of thousands of protoplants, 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 gradually led to the rise of medicinal diet, which laid the foundation for the cooking theory of medicinal diet.
* * * The second development stage of Tibetan cooking was18th century, that is, Guangxu period of Qing Dynasty. Banquets in the Qing Dynasty reached its peak, with many kinds, large scale, rich dishes and exquisite cooking, which are difficult to express. At that time, there was the most banquet-"Man-Han Banquet". Later, with the economic and cultural exchanges and exchanges between Tibetan officials and Tibetans, the food culture in the mainland was quietly introduced. 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 towns in Tibetan areas such as * * *, Gyangze and Shigatse, all kinds of vegetables, fruits, kitchenware and utensils began to increase, and some relatively simple cooking skills also spread to the people, which effectively promoted the development of * * * cooking skills.
During this period, * * * food culture, which integrates food, entertainment, travel and amusement, began to enter the upper 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, its influence scope is extremely limited, only a few nobles and merchant families know it, while people in the vast agricultural and pastoral areas still rely on primitive and simple cooking methods to pass the long years, and this situation has continued until the 1950s.
* * * The third development stage of Tibetan cooking was in the 1980s. Driven by the reform and opening-up policy, the tourism craze in * * * has made the catering and cooking industry in * * * develop unprecedentedly. 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 Tibetan cooking book written by Tsering Qunpei, the Dictionary of Common Tibetan Cuisine published by Qinghai People's Publishing House and the Tibetan cooking book written by Tsering Qunpei, the chef of * * * * * * *, have slowly opened a new chapter in cooking, making * * * a "green food kingdom" famous all over the country and the world, and gradually formed a brand-new food culture.
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; Wei Tibetan food represented by * * *, Shigatse and Shannan is also called * * * food; 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.
Wei Tibetan food refers to the food used in * * *, Shannan, Shigatse and other areas. 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. Made of high mountains ... >>
Tibetan specialty foods include Saussurea involucrata, Tricholoma matsutake, Cordyceps sinensis, Rhizoma Gastrodiae, Bulbus Fritillariae Cirrhosae, Walnut, Dried Sweet Potato, Auricularia auricula, Drunken Pear, Ginseng Fruit, Yak, Beef and Mutton, Tibetan Red Salt, Fried Highland Barley, Air-dried Meat, Blowing Lung, Raw Beef Sauce, Oil-mixed Ginseng Fruit, Tibetan Sheep Blood Sausage, Milk Steamed Bun, Yogurt Cake and Snow.
Brief introduction of Tibetan eating habits. Most Tibetans eat three meals a day, but when they are busy with agriculture or have a strong labor intensity, they have the habit of eating four, five and six meals a day. Most Tibetans take Ciba as their staple food, that is, stir-frying highland barley and grinding it into fine powder. Especially in pastoral areas, other foods are rarely eaten except Ciba. When eating Ciba, mix it with strong tea or milk tea, ghee, milk residue and sugar. Ciba is easy to store, carry and eat. In Tibetan areas, people with sheepskin Ciba pockets can eat at any time when they are hungry. In the past, Tibetans seldom ate vegetables, and the non-staple food was mainly beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. After the beef and mutton are slaughtered, they immediately put large pieces of meat and blood into the pot, stew them with strong fire, and then take them out after boiling, with fresh flavor and delicious taste as the best. People don't use chopsticks when eating meat, but put large pieces of meat on a plate and cut them with a knife. Blood of cattle and sheep is mixed with minced meat of cattle and sheep, and poured into small intestine of cattle and sheep to make blood sausage. Tibetans in Sichuan, Yunnan and other places often use pork as pig fat, which is convenient for preservation. Meat is usually stored by air drying. Generally, beef and mutton slaughtered after winter can't be eaten for a while, so it is cut into pieces and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat and keep the fresh color and taste of air-dried meat.
What is the main food of Tibetan Flower Festival? Tibetans are mainly Tibetan-speaking ethnic groups living in China, mainly living in * * autonomous region and Qinghai, Gansu, Sichuan, Yunnan and other provinces. The population of China is about 54 1 000 (in 2000), mainly engaged in animal husbandry and agriculture. In addition, there are Tibetans in Nepal, Pakistan, India, Bhutan and other countries. Tibetans call themselves "bod-pa", and the Chinese name "Zang" comes from the Tibetan word "Houzang", and the original meaning of the name "gtsang" may be "Yar-Klungs gtsang-Po flowing through the Yarlung Zangbo River". The national festival "Zhuanshihui" is a traditional Tibetan festival, also known as the Wooden Buddha Festival and the Mountain God Festival. Popular in Ganzi and Aba Tibetan areas. Every year on the eighth day of the fourth lunar month, Shui Ye, Kowloon bathes it, so it is also called Mufo Festival. On this day every year, people from far and near in Ganzi Tibetan areas wear national costumes and gather on Happy Valley Mountain and Zheduo River. People first go to the temple to burn incense and pray, and burn paper money. Then turn to the mountain to worship the gods and pray for their blessing. After climbing the mountain, we set up a tent for a picnic and watched Tibetan opera. Singing folk songs, dancing pot and string dances, and riders also have horse racing and archery competitions. During this period, people will also hold material exchange activities and other cultural and sports activities. Flower Festival Flower Festival is a traditional Tibetan festival in Nanping County, Apollo. It is held on the fifth day of the fifth lunar month every year for two days. Legend has it that long ago, Apollo was a remote valley. People gather and hunt for a living, and make clothes out of leaves and skins. One day, a girl named Lian Zhi came from far away. She is beautiful, kind and intelligent. She taught the local people to farm, weave, sew clothes, and collect lilies to treat others. One year, on the fifth day of May, Lianzhi went up the mountain to collect flowers and was swept down the cliff by the nickel wind and died. People are very sad, so they go up the mountain to pick flowers on this day to commemorate her. Over time, the flower picking festival was formed. The Huangzang calendar New Year is the most important festival for the Tibetan people. They should put on costumes to pay New Year greetings to each other and go to the temple to worship and pray. On the fifteenth day of the first month, ceremonies were held in major monasteries. At night, the temples lit butter lamps. In Ta 'er Temple and Jokhang Temple in Qinghai, the butter sculptures made by lamas are famous for their bright colors, exquisite sculptures and far and near. On April 15, it is said that religious activities were held in various places to commemorate the arrival of Sakyamuni as a Buddha and Princess Wencheng. In July, the harvest of grain is in sight, and farmers are walking around the fields with scrolls. This is called Guowang Festival, wishing the harvest that year and the Tibetan New Year. Tibetans call the New Year "Lotha". In the ancient Tibetan calendar, the maturity or harvest of wheat was the beginning of a year, especially in summer and autumn. According to records, before 100 BC, Tibetans had their own calendars, and the days, months and years were calculated according to the moon's profit and loss. In the 7th century A.D., two princesses, Wencheng and Jincheng, entered Tibet to marry and form an alliance, bringing the calendar of the mainland. Since then, the Tibetan ancient calendar has been combined with the Han calendar and Indian calendar, forming a unique five-element calendar in heavenly stems and earthly branches in the Yuan Dynasty. Around the 1 3rd century, the Sakya Dynasty of the Yuan Dynasty designated the 1 month1day of the Tibetan calendar as the beginning of the New Year, which has been used ever since. There are many Tibetan festivals, among which the Tibetan New Year is the biggest and has national significance. Tibetan New Year is equivalent to the Spring Festival of Han nationality, and it is the biggest festival in a year. Since mid-December in the Tibetan calendar, people have prepared food, clothing and daily necessities for the New Year. Thousands of farmers and herdsmen flocked to * * * to buy all kinds of new year's goods. This is the busiest season of the year. * * * The national New Year begins on the Tibetan calendar1February 29th. In the evening, every family should get together to eat "cereal" (dough and meat porridge) to bid farewell to the old and welcome the new, thus achieving peace and happiness. After eating nine "ancient gifts" in laughter, the family held torches, set off firecrackers and shouted "Come out". They walked to the crossroads and prayed 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 house and personal hygiene, all families should put the mixed butter of Ciba, fried wheat, ginseng fruit and other foods in a wooden barrel called "Zhu Su Ma Qi", and insert highland barley ears and butter sculpture color plates on it. Then put Maqi, "Gexi" (fried fruit), highland barley wine, sheep head, fruit, tea, ghee, salt and so on. In the main hall, draw eight auspicious pictures with Ciba or white powder in front of the gate, wishing a bumper harvest of crops and prosperity of people and animals in the new year. The auspicious "Zhega" rap was ushered in the early morning of the first day of the Tibetan calendar. The Tibetan People's Congress held a "water competition" on the first day of the Lunar New Year, and each household sent a young man to the river, wellhead or tap water to "grab" the first sip of water. According to Tibetan tradition, whoever grabs the first bucket of water on the first day of the Tibetan calendar is "Golden Water", and the second bucket is ... >>
Characteristics of Tibetan clothing and diet;
Ciba made from highland barley, butter tea and highland barley wine is the main food for farmers and herdsmen. Ciba is fried noodles made by grinding highland barley or peas. Ciba is mixed with butter tea or highland barley wine, and kneaded into balls by hand for eating. Buttered tea is made by pouring the tea leaves of brick tea into a long barrel with a length of 1 m, adding salt and ghee, and impacting it up and down with a long shaft to evenly mix its various components. Tibetan compatriots would rather have no meat in March than butter tea in a day. Highland barley wine is a kind of low-alcohol wine brewed from local highland barley, which is deeply loved by men, women and children. Most foods are meat and dairy products, and many people like to eat air-dried beef and mutton.
Clothing features:
The costumes of Tibetan men and women are intact. Different areas have different clothes. It is characterized by long sleeves, wide waist and big chest. Women wear long-sleeved robes in winter and sleeveless robes in summer, with shirts of various colors and patterns inside and an apron with colorful patterns in front of their waist. Tibetan compatriots especially like Hada and regard it as the most precious gift. Hada is a snow-white fabric, generally about twenty or thirty centimeters wide and one to two meters long. It is made of knitted yarn or silk. Whenever there are festive events, or guests coming from afar, or visiting elders, or traveling far away, Hada should be presented as a sign of respect.
Tibetans are widely distributed in * * *, Sichuan, Qinghai, Gansu, Yunnan and other places, with colorful costumes and bold men's clothes; Women's dress is elegant and chic, especially jewelry and jade as accessories, which forms the unique style of plateau women.
What foods do Tibetans like to eat and what drinks do they like to drink? What is the name of the house where herders graze on the grassland? The food that Tibetans like to eat is Ciba, and the tea that they like to drink is butter tea. The house when grazing is called a felt house.