Tibetan food culture-Tibetan food in Tibetan rhyme
Tibetan food: mainly divided into three categories.
Tibetan food has a long history and is very distinctive. Most of the raw materials for making Tibetan food are produced in Tibetan areas, which are rich in color and taste.
There are many ways to cook and put food at Tibetan banquets. The oldest method is to decide to use tray meals, hand-delivered meals, napkin meals, independent meals and other meals. It depends on the social status of the guests, and there are differences between vegetarian banquet and meat banquet. In modern times, family and collective celebrations are generally like Chinese food, with hot dishes, cold dishes, soup, staple food and snacks.
Tibetan food is divided into three categories: staple food, vegetables and soup. Besides sweets, salt is the most basic condiment. In addition, there are ginger, curry, pepper, coriander, fennel, pepper, Elsholtzia, garlic, onion, wild garlic, Fritillaria, pepper, sun-dried powder and so on. These condiments are used in different ways and have different requirements for different foods. The directors, seasonings and side dishes of Tibetan banquets are very particular, and the requirements for food hygiene are also very strict.
The staple food of Tibetan food mainly includes:
"Coriaria" is made by mixing high-quality Ciba, fine cheese powder and brown sugar evenly, then mixing it with melted ghee into semi-solid, then putting it into a mold to make a block and decorating it with ghee.
First, heat the fresh butter in the potato curry rice, add a little onion, pour the cut mutton into the pot and fry it until it is half cooked, add fennel curry, salt and other condiments, then cook the potatoes, peel them, cut them into large pieces, and put them in the pot to burn together for a while. When serving, put the rice in a copper lunch box with potato curry meat on it.
Meat steamed stuffed bun Chop beef, suet and onion together and add seasoning. Noodles are not fermented, they are made directly from noodles. Steamed steamed buns are best filled with soup when eaten. There is also a kind of cheese powder package, which is filled with fine cheese powder, a little pea powder, white sugar and melted ghee.
Mida means named porridge. Monks in three major Buddhist temples will send thick porridge to their enemies in the temples to celebrate their obtaining the Gus degree. Its practice is: cook rice into porridge, add a little salt, add ghee, diced meat, red dates, dried apricots and raisins, cover the lid tightly, simmer for a few hours on low heat, and then stir evenly when taking out.
In addition to the above, the staple foods are fried steamed bread with pasta, alkaline noodles made by alkali hydraulic pressure, cereal, patties, pancakes and so on.
Tibetan food is also very rich, among which the most distinctive are sheep intestines and sheep lungs. The practice of enema is: cook the rice until it is half cooked, add minced meat, sheep blood, head incense, salt, pepper, wild onion and other seasonings, fill the intestines after mixing, cook it, let it cool, cut it into pieces, and fry it with oil. There is also the stuffing of beef intestines, which is made by chopping and mixing cooked highland barley slices, beef blood, beef liver, beef lungs and other internal organs, adding seasonings into the beef intestines and eating them after cooking. Pouring sheep lungs means mixing flour into a thin paste, grinding all kinds of spices into fine powder and adding water to make juice, adding a little sesame oil to mix well, then pouring sheep lungs in, boiling them in boiling water for a while, then taking them out to cool, and then cutting them into pieces and frying them. In pastoral areas, I like to eat blood sausage, meat sausage, liver sausage and noodles sausage. The method of blood sausage is: mix the diced meat, fat, seasoning and blood water, pour it into the small intestine, rinse it with boiling water, roll it, take it out before the blood in the intestine is completely solidified, and pinch it at both ends to eat and suck it, which is delicious. Sausage, also called oil sausage, is made of sheep sausage. Add seasoning to the finely cut diced meat, turn it over from the thin end to the thick end of the oil large intestine, fill it and simmer it. Noodles sausage is made by adding chopped sheep oil and seasoning to the flour that is stirred into paste. In addition to cooking, you can also cut the cooked noodle sausage into sections and bake it on the fire. The liver and intestines are filled with shredded sheep liver, and cooked with appropriate amount of sheep oil and seasoning, which is delicious and crisp.
Sheep head salad and tripe salad are unique snacks. The way to make a cold companion of sheep's head is to pull off the hair on the sheep's head and cook it, then take it out, add jelly powder, fennel and Chili powder, and mix it with sheep's brain pulp, and you can print it out. The practice of tripe cold salad is similar, mainly because tripe must be cooked thoroughly. There are also fried beef, fried lamb chops, stewed beef with radish, diced silver, roasted mushrooms and so on.
Tibetans generally fast dog meat. In addition, donkeys, mules and horse meat are also among the fasting. Some monks and Buddhists even forbid eating fish, pork and eggs.
With the improvement of social, economic and cultural living standards, frequent exchanges with the external food culture and frequent personnel exchanges, the cooking skills and dining forms in Tibetan areas are deeply influenced by the Han nationality, which greatly enriches the structure and types of Tibetan meals. (China Tibet Information Center)
As the saying goes, "there is different rain in ten miles, and different days in a hundred miles." China has a vast territory and rich resources, which not only forms a rich regional culture, but also people's eating habits are quite different. As a nation living on the plateau for a long time, the Tibetan people have their own unique food structure and eating habits.
Butter, tea, Ciba, beef and mutton are called the "four treasures" of Tibetan diet, as well as highland barley wine and various dairy products.
Butter is extracted from milk and goat milk. The method of refining ghee in Tibet is very simple. Heat the milk juice slightly, then pour it into a big wooden barrel and beat it back and forth hundreds of times until the oil and water are separated. Then scoop up a layer of yellowish fat floating on it and put it in a leather bag. After cooling, it becomes ghee. Butter has high nutritional value and many ways to eat it, but it is mainly used to make butter tea.
Tea is deeply loved by the Tibetan people, and there is a saying that "people who love tea". Fish can't live without water, and Tibetan compatriots can't live without tea. This is a true portrayal of the inseparable origin of Tibetan people and tea, and it also shows the special position of drinking tea in the lives of Tibetan compatriots. In Tibet, tea is processed into many different varieties, among which butter tea, sweet tea and green tea are the most common. On the roof of the world, whether you are hungry or tired, just drink a bowl of butter tea, and you will gain strength all over and become energetic and motivated in an instant. Especially in the winter when the cold wind is howling and dripping into ice, drinking a few cups of buttered tea will make you feel warm and can survive the cold days. Some people even say that when you are in poor health and bedridden, drinking a bowl of strong tea can detoxify and cure diseases and eliminate evil spirits. When you climb the plateau from a low altitude, your skin is often cracked and chapped by the sharp cold wind. Severe hypoxia will make you dizzy, short of breath, flustered and vomit. At this time, Tibetan compatriots will advise you to drink a few cups of butter tea, and all the adverse reactions will gradually disappear, which shows the miraculous effect of butter tea. But how to learn to drink tea involves a lot of knowledge and manners. Whether it is a guest from afar or a frequent friend, as soon as he steps into the host's door, the first thing he gives to the guest is delicious butter tea. The host first takes out the cleanest porcelain bowl from the colorful cupboard and puts it on the coffee table in front of the guests. Then he holds a teapot or thermos bottle full of buttered tea in his hand, shakes it a few times, pours it into the tea bowl in front of you and presents it with both hands. When guests drink tea, the host stands aside or takes turns among several guests. The guest drinks once, and the host adds once. The host has the responsibility to be careful and considerate, so that the bowl is always full and the tea is at room temperature.
Guests should not drink tea too fast. They should gently blow off the floating oil on the tea leaves, drink more times and keep about half until the owner adds it. Don't make any noise when drinking tea, sip it gently. Drinking tea in a hurry will be regarded as ill-bred by the host, and it is nicknamed "donkey drinking water". You can't drink it all at once, let alone leave after drinking a bowl. Generally, three bowls are the most auspicious. There is a saying in Lhasa that a bowl makes enemies.
Ciba is an important food for Tibetans. It's very simple to make. There are two kinds of barley: white and purple-black. When it is dried and fried, it is ground into fine powder, and it is eaten. The way to eat Ciba is very simple. Put the rice cake into the bowl, add a little butter tea, buckle the rim of the bowl with your thumb, and keep turning the other four fingers. Butter and Ciba will be kneaded into small balls to eat after being evenly mixed.
Air-dried meat is a very distinctive food in Tibet. By the end of the year, when the temperature is below zero degrees Celsius, cut the beef and mutton into small strips and hang them in the shade to let them dry naturally. When you eat it in February and March next year, it will not only be crispy, but also have a unique taste and endless aftertaste.
Highland barley wine is a low-alcohol wine brewed from highland barley, which is enjoyed by Tibetan men, women and children. It is a must-have drink for festivals. The production technology of highland barley wine is very unique First, wash and cook the highland barley. When the temperature drops slightly, add distiller's yeast and put it in a clay pot or wooden barrel for fermentation. After two or three days, add water and cover. It will become highland barley wine in a day or two. Highland barley wine is orange in color, sweet and sour in taste and low in alcohol content, similar to beer. Pay attention to "three cups" when drinking highland barley wine, that is, take a sip first and then fill it up; Take another sip and fill it up; Take the third sip and fill it with a slice of toast. At a general banquet, the host and hostess will sing wine songs and propose a toast. At the grand banquet, there are special toasting girls who wear the most gorgeous clothes and sing the most charming wine songs, and take turns to persuade the guests to drink until they are as drunk as a fiddler. The diet in agricultural and pastoral areas has its own characteristics. In addition to Ciba and flour, the diet in pastoral areas can be simply divided into "red food" and "white food". "Red" refers to meat and "white" refers to milk. Free food is the main food in summer, and red food is the main food in winter. Famous snacks in pastoral areas include hand-grabbed mutton, roasted sheep intestines and air-dried meat.
Tibetan food is very elegant. The host and guest sit on thick mats, and the table is placed in front to eat separately. Tibetan cuisine includes air-dried meat, milk residue cake, ginseng fruit cake, fried beef, spicy tripe, enema, lung stuffing, stewed mutton, stewed sheep's head and so on. The staple foods are crispy rice, steamed stuffed bun with milk residue, Tibetan steamed stuffed bun, Tibetan jiaozi, noodles, fried noodles and fruits. Tibetan food tastes light and peaceful. Many dishes don't contain any spicy seasoning except salt and onion and garlic, which reflects the life sentiment of the restaurant culture returning to nature.
There are many Tibetan restaurants of various grades in cities and towns all over Tibet. No matter whether these restaurants are high-grade or simple, their decoration design mostly pays attention to reflecting national characteristics. "Dog hoof" wooden table, tin furnace, "Eight Rui" porcelain bowl, Tibetan futon, auspicious pictures and murals all reflect the spiritual pursuit of Tibetan people.
Visitors to Tibet can selectively taste some distinctive Tibetan meals and dishes, such as various enemas, highland barley butter tea, beef and sheep hand-grabbed meat, cold yak tongue, steamed stuffed buns, rakes, various cakes, as well as sweet tea, milk tea, yogurt, sausages, air-dried meat and Xiajian (meat sauce).
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