ghee is a kind of dairy product like butter, which is a fat extracted from cattle and goat milk. People in Tibetan areas like to eat yak butter best. Yak butter produced in summer and autumn is bright yellow in color, sweet in taste and excellent in taste, but pale yellow in winter. Sheep butter is white, and its luster and nutritional value are not as good as that of beef butter, and its taste is also inferior to that of beef butter. Butter is a kind of dairy product like butter, which is a fat extracted from cow and goat milk. Butter moistens the stomach and spleen, and has high nutritional value. Generally, everyone can eat it

1. It is more suitable for people and children who lack vitamin A;

2. Patients with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat; Pregnant women and obese people try to eat less or not. Different ghee has different effects. The yak butter can regulate the body, while the yak butter and goat butter can cool the wind and heat, while the yak butter and sheep butter are hot and can dispel the wind and cold. Second, what is butter sculpture? A historical introduction of butter sculpture

butter sculpture is a special form of sculpture.

It originated from Bonism. In 641 AD, when Princess Wencheng entered Tibet and married Songzan Gambu, the king of Tibet, she took a statue to siddhattha gotama and enshrined it in Jokhang Temple.

This Buddha statue didn't have a crown. After Zong Kaba successfully studied Buddhism, he presented a lotus-shaped "guardian sign" on the head of the Buddha statue, a "shawl" and a bunch of "butter sculpture". This is the origin of butter sculpture. Ta 'er Temple is the birthplace of Zong Kaba, which was spread to butter sculpture soon, and was promoted and developed in Ta 'er Temple. After this oil-plastic technique was spread to Ta 'er Temple in the Wanli period of the Ming Dynasty, it was developed by local artists for a long time and achieved high artistic attainments.

Tibetan believers have the custom of offering ghee to temples, which is generally only for burning Buddha lanterns and monks. Before the fifteenth day of the first month of the Tibetan calendar, they sent pure white ghee to Ta 'er Temple, where monks and artists kneaded various kinds of mineral dyes to make embryonic materials for molding, and then set up a shelf for molding in a cold room.

In order to prevent the shortening from affecting the shape due to the melting of body temperature, they sometimes put their hands into the biting snow to cool down. With the marriage of Tang and Fan, Princess Wencheng married Songzan Gampo, and the statue of Buddha Sakyamuni was brought from the capital of the Tang Dynasty to the Jokhang Temple.

When her clothes were wet with tears and she couldn't restrain the pain of missing her loved ones, she came to the statue of Buddha, burned incense and bowed down, and sent her thoughts from afar. Later, after Princess Jincheng entered Tibet, she moved the statue of Buddha to the magnificent Jokhang Temple for worship.

On the fifteenth day of the first month of this year, when the believers offered offerings to the Buddha, they lined up, but only flowers were missing in the six-color offerings. So I decided to use ghee that every household has as raw material to make cream flowers that are no different from flowers.

In 641 AD, the Tang Dynasty married Tubo, and when Princess Wencheng was welcomed to * * *, she brought a statue of Shi Ying Muny, who was 12 years old. Later, the Buddha statue was enshrined in Jokhang Temple, and the Tibetan people presented a tribute in front of the Buddha statue to show their respect. According to traditional Indian Buddhist customs.

There are six colors of offerings to Buddhas and Bodhisattvas, namely flowers, incense, holy water, tile incense, fruits and Buddha lanterns. But at that time, it was too late to pick flowers, so I had to throw butter and shape a bunch of flowers and offer them to the Buddha.

butter sculpture is a kind of oil-plastic handicraft, with ghee as the main raw material. Butter is a creamy food for Tibetan and other herders on the Qinghai-Tibet Plateau. It is a yellow-white oil made from milk after repeated stirring.

this kind of oil is solidified, soft, delicate, pure and fragrant, and highly plastic. The handicrafts it shapes have the characteristics of vivid image, bright color, exquisiteness and exquisiteness.

according to legend, master Zong Kaba made a Qimxy one night, dreaming that thorns turned into bright lights, weeds turned into flowers, and countless treasures were colorful and dazzling. After waking up, in order to reproduce the wonderful dream, the artist monk was immediately organized to shape various flowers, trees and treasures with ghee.

together with countless butter lamps, they are offered to the Buddha. The art of pastry and the fifteenth Lantern Festival have spread to Ta 'er Temple, the birthplace of Gelug Sect, for hundreds of years.

At first, butter sculpture's content was monotonous and his production was rough. Later, two butter sculpture academies were established one after another, which specialized in cultivating oil-crisp monks. With their sincere devotion to Buddhism and persistent pursuit of art, the monks in the upper and lower flower gardens learn from each other in oil and plastic arts, learn from each other's strong points and make up for each other's shortcomings. The patterns are renewed year after year, and the content and theme are constantly changing. Third, how to eat ghee

There are many ways to eat ghee, mainly to drink butter tea, or to mix it with rice cake.

Butter is the essence of Tibetan food, and people in the plateau cannot live without it. Butter is a kind of dairy product like butter, which is a fat extracted from milk and goat milk. People in Tibetan areas like to eat yak butter best.

yak butter produced in summer and autumn is bright yellow, sweet and delicious, and pale yellow in winter. Sheep butter is white, and its luster and nutritional value are not as good as that of beef butter, and its taste is also inferior to that of beef butter. Butter moistens the stomach and spleen, and contains a variety of vitamins, with high nutritional value.

In Tibetan areas with simple food structure, it can supplement the needs of human body in many aspects. Butter has a wide range of uses and functions in Tibetan areas, which is unbelievable if you don't witness it yourself.

Extended information:

Legend of Camellia oleifera

Tibetan people love Camellia oleifera, and there is a love story that tells the origin of Camellia oleifera. Legend has it that there are two tribes in Tibetan areas, who once had a grudge because of fighting.

Mei Meicuo, the daughter of the chieftain of the ruling tribe, fell in love with Wentunba, the son of the chieftain of the Nu tribe, at work. However, due to the historical enmity between the two tribes, the chieftain of the ruling tribe sent someone to kill Wentunba, and when a cremation ceremony was held for Wentunba, Mei Meicuo jumped into the fire to double suicide.

After the death of both sides, Meimeicuo went to the mainland to become tea on tea trees, and Wentongba went to Qiangtang to become salt in salt lakes. Only when Tibetans play buttered tea can tea and salt meet again.

Baidu Encyclopedia-ghee IV. Why use ghee to offer Buddha

Among all the lamps, butter lamp is the one that gives the greatest shock to believers' hearts. In the heavy chanting of the temple, butter lamps convey the infinite piety and prayers of believers, so that the living and the souls of the dead can communicate and communicate.

When many foreigners come to Buddhist temples, apart from various statues of Buddha and deities of dharma protector, what attracts them and shocks them most is the ever-lasting butter lamps.

why do butter lamps light up day and night, and the quantity needs so much?

It turns out that butter lamps occupy an important position in the life of Tibetan believers. In addition to temples, you can see the spectacular scene of thousands of butter lamps twinkling, and in Tibetan homes, you can also see the ever-burning butter lamps.

No matter whether you are holding a ritual of chanting scriptures at home or offering sacrifices to the deceased, you should light a few or hundreds of butter lamps to show your devotion to the Buddha.

Because people have too many wishes for butter lamps, they pay great attention to the cleanliness of butter and lamps. They must wash their hands before lighting the ever-burning lamps. Some people cover their mouths with towels or the like to avoid defilement of the gods.

Then let hope light up with the lamps in prayer.

what is the purpose of burning butter lamps?

it is recorded in the sutra of giving alms that those who give alms to burn lamps have clear eyes and clear wisdom.

[Karma's Difference] Giving lamps with reverence and worshipping buddhist supplies in the Buddhist temple with crisp incense treasures can yield ten kinds of blessings:

1. Illuminating the world like a bright lamp; 2. Eyes are free from diseases; 3. It is easy to prove that the eyes are clairvoyant; 4. It has the wisdom to distinguish good from evil; 5. It will not be confused and dim; 6. It will not be easily confused by external things; p. A fatuous place 8. There are great blessings

9. Life lasts for a lifetime (especially in the past) 1. Quickly prove nirvana

The butter lamps of Suxiangbaojing Buddhist Temple are still good

Due to the differences in technical conditions in the regional environment, the previous Buddha lamps produced oil smoke when they burned, blackening the surrounding space, causing pollution of the sacred places for worshipping Buddha.

Buddha said: burning butter lamps to offer sacrifices to the Buddha can not only gain the extraordinary merits of offering sacrifices to the lamp, but also gain the merits of providing food for the lamp-giver, so that the food for the lamp-giver can grow rapidly.

Therefore, in order to protect the purity of Buddhist holy places, historical relics of Buddhism and the environment; In order to show respect for the Buddha and to offer a quiet and pious service, the majority of lay people offer their services with edible butter lamps. V. How to eat ghee

ghee is the essence of Tibetan food, and people in the plateau cannot live without it.

Butter is a kind of dairy product like butter, which is the fat extracted from cow and goat milk. People in Tibetan areas like to eat yak butter best.

yak butter produced in summer and autumn is bright yellow, sweet and delicious, and pale yellow in winter. Sheep butter is white, and its luster and nutritional value are not as good as that of beef butter, and its taste is also inferior to that of beef butter.

ghee nourishes the stomach and spleen, contains many vitamins and has high nutritional value. In Tibetan areas with simple food structure, it can supplement the needs of human body in many aspects.

The wide range of uses and functions of ghee in Tibetan areas is unbelievable if you don't witness it yourself. So, how is ghee, which is favored by * * *, made? Every year in July, August and September, * * * plateau grass is fertile and beautiful, and the climate is pleasant. It is the peak season for fat and strong female animals to produce milk, which is an excellent opportunity to extract more and better ghee.

On the vast and boundless grassland, the bright sunshine is all over the pasture, and the fat cattle and sheep are leisurely eating the grass, which looks like pearls and agates from a distance. Like clouds, floating around. What a tranquil and quiet plateau scenery, which makes people feel relaxed and happy.

At this time, women are working at home and around tents to extract ghee and other dairy products. Refining ghee is commonly known as "beating ghee", and the tools are relatively simple: a ghee bucket and a large basin with a proper amount of water.

Butter barrel is made of wood, which consists of three parts: (1) barrel, which is as high as human chest, and nearly one-fifth of it sits in a pit with almost the same outer diameter as the barrel. The top, bottom and other parts of the barrel are equally thick, and the upper, middle and lower parts of the periphery are fastened with metal hoops or bamboo, rattan hoops and cowhide hoops respectively.

(2) "Jialuo" is a thick wooden board slightly smaller than the inner diameter of the barrel, with five triangular or square holes cut on it, four of which are evenly distributed in all symmetrical parts of the board, and a wooden stick with a thick grip and a straight height of about 1 foot higher than the barrel is fixed on the square hole in the middle. Under normal circumstances, "Jialuo" is always inserted in a barrel.

(3) A wooden cover with an outer diameter equal to that of the barrel, and the "Jialuo" handle protrudes from the central circular hole. Several battens are fixed on the opposite side of the wooden cover, so that it can be covered on the barrel more stably, so as to keep the barrel clean. Although the butter barrels vary in size, they can generally hold 6-8 kg of milk.

Every morning and evening, women pour the filtered fresh milk into the butter bucket to make it slightly fermented. If the fermentation is poor, add some warm water. Butter beating is usually undertaken by one woman, and in case of infirmity or old age, two people also operate it at the same time.

When butter is whipped, hold the wooden handle with both hands, and use your waist, arms and even your whole body strength to press "Jia Luo" to sink and touch the bottom of the barrel; Let go and let the buoyancy slowly lift it up again. This cycle is repeated for nearly a thousand times, and the ghee is separated from the milk and floats on the surface.

At this time, the operator carefully scooped up the ghee, stuck the oil spots on the barrel wall, and put them into a big basin filled with cold water. Knead and hold it repeatedly with both hands in cold water until the impurities in the ghee-skim milk are removed.

people are used to patting ghee into flat or square lumps. In summer, a barrel of milk can produce 3-5 kg of ghee.

When the butter lump accumulates for a long time, men put it into the soft calf leather or cattle and sheep belly and sew it up for storage and transportation. Although the work of shortening is monotonous and boring, it takes skill and energy.

just think about how much pressure it takes to squeeze 8 kg of milk out of the gap between the barrel wall and the board and the four holes in the board! The author has personally experienced that holding the handle and using all his strength, "Jialuo" wandered to the bottom of the bucket, and touched it again for the second time, but spilled a lot of milk. It is really not easy to grasp this "degree"! The lively "Agala" (the Tibetan name for women) makes people feel so relaxed when they butter.

They add singing and dancing wings to this work, adding artistic color to it: when the hand presses "Jia Luo" to the bottom of the bucket, with the sound of milk rushing in the bucket, they sing "Ji Xia, Ji Xia, there's a person there" ("Ji" means one), then release one hand, reach to the side, and bend down at the same time. When the loosened hand is held back again, when "Jia Luo" is pressed to the bottom of the bucket again, the song of "Ni, Ni, holding two horses" ("Ni" means two) rings again, and then the loosened other hand stretches to the same side, bends down and leans over ... so it "hits" the ghee again and again, relaxing the muscles of the arms and waist. Their movements are stretched, their rhythm is slow and their songs are euphemistic.

Most of the lyrics are improvised, such as "Jiuni, Jiuni, a wolf is coming at night, and it's been a long time, and everyone will fight the wolf until dawn; ..... Nixiu, Nixiu, the radio said that the satellite went to the sky, Zaki, Zaki, what is the satellite like? Wash, wash, that night the stars shone, washed away, washed away, how can I meet my lover? ..... Ruisong, Ruisong, just now, the child fell, Rui Xi, Rui Xi, two-year-old children want to run, Rui A, Rui A, which is better than the calf and lamb, Rui De, Rui De, just three days to jump around the mother; ..... Dun Jie, Dun Jie, implore the Bodhisattva to bless me, Dun Zhi, Dun Zhi, bless my butter, elder sister research, elder sister research, Chengcheng Huang, delicious as a hill ... "In this way, butter was" beaten "out in the song and under the hard work of Agala. Butter, pronounced "Ma" in Tibetan.

Isn't ghee just raising the plateau people like a mother raising her children? The * * * clan is as attached to "Ma" as children are to their mothers.

"Jiuni, Jiuni" means "twelve, twelve" in Tibetan. All the first two syllables below are Tibetan pronunciations for counting the number of movements of "Jia Luo". Vi. Seek some stories and historical legends of * * * area

Gadamerin (1892-April 5, 1931) was named Moletetu, whose real name was Nadamude, also known as Yexi, whose Chinese name was Meng Qingshan, Mongolian, and was from Ta Mu Zalantun, Dalhan Banner, Zhelimu League (now Tongliao City), Inner Mongolia.

"Gada" (the same as "Laogada" in Northeast dialect) means the youngest brother in the family in Mongolian, and "Meilin" is his official post, that is, the general commander of Namujile Seleng, Prince of Zasak Dalhan. Gadamerin studied in a private school for several years and was fluent in Mongolian and Chinese.

Zhang Jing, Kundu, Zhalan, Meilin, etc. From the end of Qing Dynasty, in order to consolidate the frontier and defend against further aggression by Tsarist Russia.