Tibetan specialties in Yushu mainly include Ciba, butter tea, highland barley wine, air-dried beef, mutton and dairy products. Nowadays, the diet structure of urban and rural residents in Yushu Tibetan area is diversified, rice and flour have been accepted by urban residents, and consumer goods such as vegetables, alcohol, candy and cakes have also been added.

Ciba is a kind of food unique to Tibetans, which is ground into flour after being fried with highland barley. When eating, use a small amount of butter tea, milk residue, sugar, etc. to stir evenly, and then knead it into a ball by hand, and you can eat it. In pastoral areas, except for Ciba, other food products are rarely eaten. Ciba is also convenient to carry and store.

ghee: it is extracted from cow and goat milk. It is very interesting for herders to refine ghee. In Tibetan pastoral areas where milk separators are not widely used, people still use indigenous methods to refine ghee. Herdsmen women warm the milk slightly, then pour it into a big wooden bucket called "Xue Dong", and then whip it up and down hard for hundreds of times, until the oil and water are separated, and a layer of yellow fatty substance floats on it, scoops it up, pours it into leather pockets, and cools it to become ghee. Butter has high nutritional value. Tibetan people, especially in pastoral areas, seldom eat vegetables and fruits. Besides beef and mutton, their daily calories depend on ghee. There are many ways to eat butter, mainly to drink butter tea, but also to eat it in the glutinous rice cake; On holidays, villagers fry fruits and "kasai" and use ghee.

Yogurt: Yogurt in Tibetan areas is white and thick, so it should be fermented with the freshest milk. Especially in Yushu Tibetan area, the climate is usually cold. Boiled milk should be put in wooden barrels, and the leftover yogurt should be put as strains, and then it should be wrapped in thick felt layer by layer. After one day, it will become yogurt with strong flavor. Yogurt in Tibetan areas is very thick, even condensed into pieces. Sometimes it can't be poured out in a wooden bowl with silver edges, so it can only be eaten with a spoon, but it tastes more natural. One way to eat ginseng fruit is to steam it and mix it in yogurt as a snack. This ginseng fruit is actually the root of Potentilla anserina, which is yellow and brown, fragrant, soft and slightly sweet. Ginseng fruit can also be mixed with salad. It is also delicious to mix steamed sweet and soft ginseng fruit with heated ghee and a small amount of Zanba.

air-dried meat: air-dried yak meat, which is bright red in color, tender and delicious, low in fat and high in protein. Tibetan people like to eat air-dried beef, and other ethnic groups feel a little scared and unsanitary. In fact, air-dried meat is usually cooked in winter, often at the end of November. At this time, the temperature is below zero. Cut the beef, or cut it into large pieces or thin strips, sprinkle with salt, and hang it in the shade to freeze and dry. The water disappeared, but it kept its fresh flavor, and it could be taken for direct consumption in February and March of the following year. With the development of the times, the improvement of living standards and the changing needs of people's tastes, there are more and more kinds of air-dried meat, and various seasonings are put in the production.

Hand-grabbed mutton: Generally, hand-grabbed mutton is selected from big Jie sheep with tender fat, slaughtered on the spot, peeled and put into the pot, and immediately fished out after boiling. It is advisable to boil the meat. The meat is red and white, fat but not fat. It tastes fresh and tender and very delicious. Tableware only uses Tibetan knives, and the mutton is cut off and eaten by hand, so it is called hand-grabbed mutton. It's very interesting to eat. Sheep tail and chest fork are dedicated to the most precious guests.

the history of Kun meal

In the unique living environment and long-term historical development process, Tibetan people have accumulated rich dietary knowledge and formed unique cooking techniques through

contacts with surrounding areas, countries and nationalities. No matter from the species, or from the value of < P > nutrition, it has attracted worldwide attention.

It took a long time for Tibetan food to develop and form its characteristics, which can be roughly divided into four development stages:

The first development stage began in the 6th century. At that time, Tubo had

extensive economic and cultural exchanges with the Central Plains, neighboring countries and regions, and the subsequent entry of Princess Wencheng and Princess Chizun of Nepal into Tibet and the opening of the Silk Road greatly enriched and improved the content of Tibetan cooking materials and the development of cooking technology. The development of Tibetan medicine in this period played an important role in food supplement.

the second stage of development can be traced back to the 13th century. At this time, the separatist regime in Tibet basically ended.

In addition to the closer political relationship with the Central Committee of the Yuan Dynasty, the non-governmental contacts between Tibetans and Mongolians

became more frequent, enriching the connotation of Tibetan food.

the third stage of development began in the 18th century. During this period, with the communication with the Qing Dynasty in politics, economy, culture and other aspects, the mainland food culture represented by "Jiesailiu Jiujie" (18-course Chinese food) was introduced to Tibet,

all kinds of fruits, vegetables, kitchen utensils and cooking techniques from the mainland were spread to Tibetan areas, which promoted the development of Tibetan cooking techniques.

the fourth development stage began in 198s. With China's reform and opening up and the rise of tourism, Tibetan food culture has also developed unprecedentedly. Under the premise of maintaining traditional characteristics, new raw materials are constantly increasing. With the continuous maturity of cooking

techniques, a new

bureau has emerged in which Tibetan food, Chinese food and western food cultures are integrated and complementary, which has opened a new chapter in Tibetan cooking.