Tsampa: a food unique to Tibetans, it is made from barley fried and ground into flour. When consumed with a small amount of ghee tea, milk residue, sugar, etc., stirred evenly, and then kneaded by hand into a ball, can be eaten. In pastoral areas, in addition to tsampa, rarely eat other food products. Tsampa is also easy to carry and store.
Ghee: ghee is extracted from cow and sheep milk. Ghee refining by herdsmen is very interesting. In the milk separator has not been widely used in Tibetan pastoral areas, people refining ghee is still using the earth. Herdswomen will be slightly warmed milk, and then poured into a large wooden barrel called "snow Dong", and then force up and down pumping, back and forth hundreds of times, stirring the separation of oil and water, the top of a layer of talk about the yellow fat, scooped it up, poured into the skin pockets, cooled down into the ghee. Ghee has high nutritional value. Tibetan people, especially in the pastoral area, generally rarely eat vegetables and fruits, daily calories in addition to beef and mutton, will rely on ghee. Ghee eat a lot of ways, mainly playing ghee tea to drink, but also in the tsampa and eat; festivals, folks fried fruit, "Kasai", but also with ghee.
Yogurt: Tibetan yogurt white clear thick, with the freshest milk to fermentation. Especially in the Yushu Tibetan area usually cold climate, to boil the milk in a wooden bucket, put the previous leftover yogurt as a strain, and then to use thick felt layers wrapped, after a day will become a flavorful yogurt. Tibetan yogurt is very thick, and even curdled into a block, some times in the silver-rimmed wooden bowl can not be poured out, you can only use a spoon to dig and eat, but the flavor is more natural. There is a way to eat the ginseng fruit steamed, mixed in yogurt as a snack, the ginseng fruit is actually the root of the fern, yellow-brown in color, fragrant, soft texture, taste slightly sweet. Ginseng fruit can also be used in salads. Steamed sweet and soft ginseng fruit poured with heated ghee and then add a small amount of tsampa mixed with eating is also a kind of delicious.
Air-dried meat: air-dried yak meat, yak meat color bright red, tender meat, delicious flavor, low fat, high protein. Tibetan people like to eat air-dried beef, other ethnic groups look at feel a little afraid, also feel less hygienic. In fact, air-dried meat generally in winter, often the end of November do. At this time the temperature are below freezing, the beef cut down, or cut into large pieces, or cut into thin strips, sprinkled with salt, hanging in the shade, let it freeze and air dry. Moisture disappeared, but kept the fresh flavor, in February and March of the next year can be taken directly to eat. With the development of the times, the improvement of living standards and the needs of people's changing tastes, air-dried meat is more and more varieties, put into the production of a variety of seasonings.
Hand-held mutton: hand-held mutton generally choose fat and tender capricorn sheep, local slaughter, skinning into the pot, immediately after the opening of the pot fish out. Fire to open the pot of meat as appropriate, meat red fat white, fat and not stink, eat fresh and tender, very tasty. Tableware only use Tibetan knife, will be cut off the mutton hand to eat, so called hand grabbing mutton. Eating is very interesting, sheep tail and breast fork is dedicated to the most precious guests.
History of Kura Meal
Tibetan people in the unique living environment and long-term historical development process, and neighboring regions, countries and nationalities
interaction accumulated a wealth of dietary knowledge, the formation of a unique culinary technology. Whether from the type, or from the camp
Nutritional value for the world.
The development of Tibetan food and the formation of its characteristics has experienced a long time, can be divided into four stages of development:
The first stage of development from the 6th century AD. At that time, Tubo and the mainland, neighboring countries and regions to carry out
a wide range of economic and cultural exchanges, and then Princess Wencheng and Nepal's Princess Chizun into Tibet, the opening of the Silk Road
Through the content of raw materials and cooking techniques have greatly enriched and improved the development of cooking in Tibet. The development of Tibetan medicine during this period
played an important role in dietary supplementation.
The second stage of development can be traced back to the 13th century AD. At this time, Tibet basically put an end to the situation of division,
In addition to closer relations with the central government of the Yuan Dynasty in the political aspect, with Tibetan Buddhism as a link, Tibetan and Mongolian
folk interactions are also becoming more and more frequent, which enriches the connotation of the Tibetan food.
The third stage of development began in the 18th century AD. During this period, with the political, economic and cultural
exchanges with the Qing Dynasty, the mainland food culture represented by the "Jieseliu Gyujie" (eighteen Chinese dishes) was introduced to Tibet,
and all kinds of fruits and vegetables, kitchen utensils and appliances, as well as cooking techniques from the mainland were spread to the Tibetan area, which facilitated the Tibetan cuisine.
The development of Tibetan cuisine
technology.
The fourth development stage began in the 1980s. With China's reform and opening up and the rise of tourism, Tibetan
dining food culture has also been unprecedented development, under the premise of maintaining the traditional characteristics, new raw materials continue to increase. Cooking
matured technology, the emergence of Tibetan food, Chinese food, Western food a variety of catering culture integration, complementary advantages of the new pattern
bureau, opened a new chapter of Tibetan cooking.