Tibetan food is a general term for Tibetan food and the vast number of Tibetan areas. Specifically, it should be the general term for 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. Because of the trade between Tubo and the Central Asian countries, a large number of cooking materials and techniques 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 raw materials for cooking, covering food, livestock milk, vegetables, fruits and other categories; Feeding food, "medicine and food are homologous", "medicine and food work together". This fully shows that the Tibetan medicine industry at that time also made great progress in food supplement. The Four Medical Codes showed people the rich resources of Tibetan cooking materials, and expounded 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; Second, the entry of Chinese and western elegant food cultures has gradually made Tibetan medicinal food production rise, laying the foundation for Tibetan food cooking theory.

The second development stage of Tibetan cooking in Tibet was the 18th century, which was the reign of Emperor Guangxu of the Qing Dynasty. Banquets in the Qing Dynasty reached its peak, with many kinds, large scale, rich dishes and exquisite cooking. At that time, there was the most banquet-"Man-Han Banquet". 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 Sai Liu Juejie", which means eighteen courses of Chinese food. At that time, all kinds of vegetables, melons and fruits, kitchen utensils and utensils began to increase in the streets of important Tibetan towns such as Lhasa, Gyangze and Shigatse, and some relatively simple cooking techniques also spread to the people, which effectively promoted the development of Tibetan cooking techniques.

during this period, Tibetan food culture, which integrates food, entertainment, travel and pleasure, 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, which is only known by a few Tibetan aristocrats and merchant families, while people in the vast agricultural and pastoral areas in Tibet still rely on primitive and simple cooking methods to spend a long time, and this situation continued until the 195s.

The third development stage of Tibetan cooking in Tibet was in the 198s. Driven by the reform and opening-up policy, Tibet's tourism fever has made Tibet's catering and cooking industries 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 refined, 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 Cuisine Cookbook written by Tsering Qunpei, the Dictionary of Commonly Used Tibetan Cuisine published by Qinghai People's Publishing House and the Tibetan Cuisine Cookbook written by Tsering Qunpei in Lhasa, Tibet, have slowly opened a new chapter in Tibetan cooking, making Tibet, a "green food kingdom", famous all over the country and the world, and gradually forming a brand-new food culture, food science, food art, food ethics and food characteristics of Tibetan people.

Four flavors of Tibetan food

There are not many dishes in Tibetan food, regardless of cuisine or pie, but the styles of dishes in different places are different. 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 food. Rongcai represented by Linzhi, Medog and Zimu; There are more than 2 kinds of palace dishes represented by the dishes of the royal family and the government in the past.

Qiang cuisine, which refers to the diet in alpine pastoral areas, is the flavor of plateau pastoral areas. Its cuisine features original flavor, single material, and Yu Xian, light, fresh, sour and fragrant. It has the effect of conditioning and adapting to the cold climate in high mountains. The main raw materials are cheese, cow's feet, yogurt and ghee.

Wei Tibetan cuisine refers to the diet used in Lhasa, Shannan and Xigaze. 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 seasoning is fresh, salty and light. The production methods are also rich, which are more important than boiling, frying, burning, stuffy and frying. Such as: stewed beef with radish, hand-grabbed mutton, etc., which is famous for its Qiu Rui (milk tofu) and raw beef sauce.

Rongcai refers to the diet in southeast Tibet at low altitude. The raw materials are from alpine forests, and the wild medicinal materials are mainly fungi. The products are primitive, fresh in flavor, salty and sweet, thick but not greasy, light but not thin, especially for roasted fragrant pigs.

Gongting cuisine: refers to a comprehensive dish based on the original Tibetan cuisine, which is carefully prepared and absorbs the strengths of various families. The materials are all taken from the local area, with strict selection of materials, fine production, comprehensive techniques, beautiful color and fresh taste. It is a fine Tibetan cuisine and can be accepted by people everywhere.

Special food

Yogurt

Yogurt in Tibet is made from yak milk, and there are two kinds of yogurts. One is cheese, which is called "Daxue" in Tibetan, and is made from milk that has been refined with ghee. The other is made of milk without butter, which is called "Russian snow" in Tibetan. At the Winter Food Fair held in San Francisco in 22, "chefs" from all over the world evaluated all kinds of 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. Generally, 1 kilograms of milk can make 1 kilogram of cheese, while the same amount of yak milk can make 1.5 kilograms of cheese, which tastes quite good and is pure green natural food.

Special foods

Tui from Naqu (crisp cheese cake), Niwu juice from Pulan (boiled oil juice from fermented grains), eggs from Shannan, fish from Yadong, Ciba from Lhasa, tibetan chicken-roasted mushrooms from Linzhi, and honey-milk pickles from Changdu, etc.

Tibetan pastry

Bacha Malku (pastry with butter), Qiuertui (cheese cake), Zhuotui (ginseng fruit cake), Maersen (pastry with butter), Zakasen (Tibetan pancake), Minie pineapple (cheese steamed stuffed bun), Xiabacha (fried noodles with meat), heating (wine cake), and so on. Batu (noodle dough soup), Baita (with noodles), Taersi (four corners), Zhuotu (noodles with gravy), Naitu (noodles with gravy of highland barley), Zhongtu (porridge of highland barley), Satu (nettle paste), Gangmutu (green bean paste), and Sicu (spit). Agree with 1| comment