Zaza wine is a specialty of Danba.

It is cooked with various grains and stored airtight in barrels and jars.

When drinking, you can open the can and insert it into the bamboo tube and straw to drink.

After one person touches the wine, he cuts off the straw, and the other person touches it again.

Sauerkraut is specially made by local people using Yuan Gen leaves.

The production method is to wash and cook the cabbage leaves, add yogurt (this product's yeast), and put them into a wooden barrel. It usually takes about 12 hours.

Its sour juice can be stretched continuously for several feet. It has a pure flavor, is sour, tender and delicious.

There are many ways to eat it, such as cold salad, stir-fry, soup, etc.

Eating sauerkraut not only tastes good, but also has the functions of clearing away heat, detoxifying and helping digestion.

Old bacon is made by washing and slaughtering ecological pigs, cutting the meat into strips of about 2 pounds, applying refined salt and various seasonings, and smoking it with cypress bark and sawdust for a long time.

Its flesh is golden and transparent and can be stored for several years.

There are many ways to eat bacon, including boiling, stewing, steaming, stir-frying, and reheating.

Wawushan people like to cook the bacon, cut it into large pieces, and then eat it with seasonings on a small plate.

This way of eating is primitive and rough, the meat is fresh and tender, and it turns into slag in the mouth, which tempts the appetite.

Pork Leg The fragrant pork leg is a famous dish, delicious and delicious. It is a delicacy for celebrating festivals and entertaining guests and friends.

Every winter, every household has to slaughter fat pigs.

In the past, most pigs were slaughtered by tying up the pig's four legs, cutting a hole in the chest with a knife, inserting it into the chest cavity to break the connection between the heart and lungs, sewing up the incision after killing the pig, repeatedly burning the pig's hair with hay, cutting it open, and peeling off the fat and lean meat.

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Butter tea Butter tea is made by boiling brick tea in water, adding ghee (yak butter), putting it into a long and slender bucket, and beating it with a stirring rod to make it become an emulsion.

Another method is to put the butter and tea leaves in a leather bag, tie the mouth of the bag tightly, and beat it hard with a wooden stick.

Therefore, preparing butter tea is called making butter tea.

Hostess entertaining guests is a very laborious job.

Electric mixers are now also available.

Because brick tea contains a large amount of tannic acid, it stimulates gastrointestinal motility and speeds up digestion.

If you drink it alone, you will be extremely hungry, so you must add ghee or milk.

Mongolians generally drink milk tea. Tibetan yaks do not produce much milk, so butter tea is widely used to entertain guests.

Camellia oleifera has extremely high calories, pure aroma, and delicious taste. After drinking a cup, it will make you feel refreshed.

People say that if you have never drank butter tea, you have never been to the Tibetan Plateau.

When I first started drinking butter tea, the first sip was unbearable, the second sip was pure and fragrant, and the third sip was unforgettable.

For thousands of years, the Tibetan people have created butter tea culture in their struggle against harsh natural conditions.

Surrounding the tea culture, there are also tea parties, which run through gatherings such as making friends, festivals, farewells, and love.

When it comes to drinking butter tea, Deqin Tibetans like to add milk residue, while Zhongdian and Weixi Tibetans pursue purity.

In Tibet, butter can be found everywhere in every Tibetan home.

Ghee is an essential food for every Tibetan every day.

Ghee is extracted from cow and goat milk.

In the past, herders used a special method to refine ghee.

First, they heat the milk, then pour it into a large wooden barrel called a dongxue (about 4 feet high and 1 foot in diameter) and stir it up and down hundreds of times to separate the oil and water.

A layer of bright yellow fatty substance floats on top, scoop it up, pour it into a leather bag, and cool it into ghee.

Now many places are gradually using butter separators to refine ghee.

Generally speaking, a cow can produce four to five kilograms of milk every day, and five or six kilograms of ghee can be squeezed out for every one hundred kilograms of milk.

There are many ways to eat butter, mainly making butter tea and drinking butter. You can also mix it in Bazhan.

During festivals, ghee is used to fry fruits.

Tibetans like to drink butter sticks on weekdays.

When making butter tea, first boil the tea leaves or brick tea with water for a long time until it becomes a thick paste, then pour the tea leaves into late winter (butter tea bucket), then add butter and salt, pump Luojia up and down dozens of times, stir the butter tea until it is combined, and then

Pour it into the pot and heat it to become butter tea. When the host lifts the butter teapot again and stands in front of the guest, the guest can pick up the bowl and blow gently in the butter tea bowl to blow off the oil floating on the tea leaves.

He took a sip and praised: This butter tea is so good, oil and tea are inseparable.

Put the guest's bowl back on the table and the host will refill it.

Just like that, drink it without finishing it in one gulp.

An enthusiastic host always fills the guest's tea bowl; if you don't want to drink anymore, don't touch it; after you drink half of it and don't want to drink anymore, the host fills the bowl and you place it; when the guest is ready to leave, you can take a few more sips in a row

, but don’t drink it dry.

There should be some oily tea base in the bowl.

This is in line with Tibetan customs and etiquette.

Liquor Highland barley wine, called Qiang in Tibetan, is brewed from grains of highland barley, which is the main grain produced on the Qinghai-Tibet Plateau.

It is the favorite wine of Qinghai-Tibet people.

This is an essential holiday for weddings, childbirth, sending relatives and friends.

Brewing method: The brewing method and process of highland barley wine are as follows: First, wash the highland barley, and be careful not to let the highland barley wash in water for too long.

Then pour it into the pot, add more than two-thirds of the highland barley volume and boil.

When the water in the pot has been absorbed by the highland barley, the fire should not be too hot.

While cooking, use a wooden stick to turn the highland barley up and down to make the highland barley in the pot cooked, and use your fingers to pinch the grains at any time.

If it is still not rotten, add a little water and continue cooking.

When cooked, take off the pot and let it dry for 20-30 minutes.

At this time, the water in the pot has been absorbed by the highland barley.

After the highland barley is warmed, spread it on a clean cloth and sprinkle with distiller's yeast.

When making koji, if the highland barley is too hot, the highland barley wine will become bitter; if it is too cold, the highland barley will not ferment easily.

After sprinkling the koji, put the highland barley wine into the pot, wrap it with a quilt or other warm things and put it away.