Tibetan food

What are the dietary characteristics of Tibetan people? In daily food customs, most Tibetans eat three meals a day, but when farming is busy or labor intensity is high, they have the habit of eating four, five or six meals a day. Most Tibetans take tsampa as their staple food, which is highland barley fried and ground into fine powder. Especially in pastoral areas, except for tsampa, other food products are rarely eaten. When eating tsampa, it should be mixed with strong tea or milk tea, butter, milk residue, sugar, etc.; tsampa is easy to store and carry, and is also very convenient to eat. In Tibetan areas, you can always see people carrying sheepskin tsampa bags on their bodies, which can be eaten at any time when they are hungry.

Tibetans in some areas also often eat "zuma", "fried fruit", etc. Zuma is a Tibetan word and is a kind of wild plant fern on the Qinghai-Tibet Plateau. It is commonly known as ginseng fruit and looks like peanut kernels. , which can be mined locally in spring and autumn and is often used as raw material for famous Tibetan dishes. Fried fruit is a kind of pasta, which is made by adding sugar to the dough, shaping it into a round or long shape, and then frying it in a ghee pan. They also like to eat porridge made from wheat, highland barley and beef and beef bones. Tibetans living in Qinghai and Gansu also eat pancakes and "stirring noodles" made with boiling water noodles. "Tui" is a favorite food of the Tibetan people. It is made of butter, brown sugar and milk residue and looks like a big cream egg. Qinghai Tibetans often eat a kind of water-oil cake called "Te" by Tibetans. When making water-oil cakes, knead the flour into a bowl-sized cake, put it into a pot of boiling water and cook it. When it is cooked, take it out and add ghee before eating. Tibetans in the Hequ area have the habit of making large cakes. Generally, the smallest one weighs more than 2.5 kilograms, and the largest one can reach 100 kilograms. They are used as gifts for relatives and friends and for long-distance travel. Tibetans in Diqing, Yunnan, eat steamed potatoes (potatoes), wheat flour cakes and steamed buns.

Tibetans rarely eat vegetables in the past. The main non-staple foods are beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. After slaughtering the cattle and sheep, they immediately put large pieces of bone-in meat into the pot and stew it over high heat. After the pot is boiled, it can be taken out and eaten. It is best if it is fresh and tender. Folks do not use chopsticks when eating meat. Instead, they put large pieces of meat on a plate and cut it with a knife. The blood of cattle and sheep is added with minced beef and mutton and poured into the small intestines of cattle and sheep to make blood sausage. Tibetans in Sichuan, Yunnan and other places often use pork to make pig fat for easy preservation. When making pig fat, the pig's head and hooves are removed, and the pig bones are removed. Tibetans in Sichuan also cut off the lean meat, then apply it with peppercorns and camphor powder, sprinkle with salt, sew it into a square shape, and air-dry it. After the Tibetan people in Yunnan combine the pig meat, they also add a heavy stone to press it, which is called "Pipa meat". When eating, cut it into circles and cut it with a knife after steaming. Its color is waxy yellow, fragrant but not greasy.

The air-drying method is often used to store meat. Generally, the beef and mutton slaughtered after winter cannot be eaten for a while, so they are cut into strips and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat, which can maintain the fresh color and taste of the air-dried meat. It is an indispensable food in the daily life of Yunnan Tibetans. The most common one is ghee extracted from cow and goat milk. In addition to using ghee in meals, it is also widely used in making butter tea. Yogurt, cheese, milk pimples and milk residue are also commonly made dairy products and eaten as snacks or other foods. Among Tibetan people, both men and women, old and young, regard butter tea as a necessary drink, and they also drink milk. Both butter tea and milk tea are made with Fu tea. Fu tea towel contains vitamins and theophylline, which can supplement the vitamin deficiency caused by eating less vegetables and help digestion.

Tibetans generally like to drink highland barley wine made from highland barley. Especially on festivals or festive days. Tibetan cooking stoves are self-contained. In Tibetan areas, every household has butter tea cones and milk tea pots. Tibetans in most areas use dried cow dung as fuel and iron tripods as stoves. Yunnan Tibetans like to use copper for their tea sets, wine sets, and tableware. Tibetans in other areas like to use wooden bowls painted with red, yellow, and orange paint. The more particular ones have to wrap the bowl with silver. Tibetans in pastoral areas are required to carry a refined Tibetan knife with them, which is mainly used for cutting food, but also for slaughtering sheep, skinning, peeling tents and other labors. The production of Tibetan knives has a long history and exquisite craftsmanship.

Tibetans generally believe in Tibetan Buddhism, which is Lamaism. Many traditional days in the past were related to religious activities. The biggest traditional festival among Tibetan people is the Tibetan New Year, which falls on the first day of the first lunar month of the Tibetan calendar every year. During the Tibetan New Year, preparations and purchases of new year goods usually begin in the twelfth month of the Tibetan calendar. Every household uses ghee to fry fruits. There are many types of fried fruits during the Tibetan New Year, including ear-shaped "Guguo" and long "Naxia". ", there are round "Bulu" and so on.

A sheep's head is also molded with colored butter to make a rectangular grain bucket, which is filled with tsampa mixed with butter, fried highland barley grains and other foods, and highland barley ears, cockscombs and colorful flowers made of butter are placed on it.

On New Year's Eve, people clean the house and use lime powder to draw the symbol "ten thousand" on the door, which symbolizes eternity, to express congratulations on good luck and good luck. Tibetans in Yunnan...>>

What are the favorite foods of Tibetans? Most Tibetans eat three meals a day, but when farming is busy or labor intensity is high, there are four or five meals a day. The habit of eating six meals a day. Most Tibetans take tsampa as their staple food, which is highland barley fried and ground into fine powder. Especially in pastoral areas, except for tsampa, other food products are rarely eaten. When eating tsampa, it should be mixed with strong tea or milk tea, butter, milk residue, sugar, etc.; tsampa is easy to store and carry, and is also very convenient to eat. In Tibetan areas, you can always see people carrying sheepskin tsampa bags on their bodies, which can be eaten at any time when they are hungry.

Tibetans rarely eat vegetables in the past. The main non-staple foods are beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. Folks do not use chopsticks when eating meat. Instead, they put large pieces of meat on a plate and cut it with a knife. The blood of cattle and sheep is added with minced beef and mutton and poured into the small intestine of cattle and sheep to make blood sausage. The air-drying method is often used to store meat. Generally, the beef and mutton slaughtered after winter cannot be eaten for a while, so they are cut into strips and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat, which can maintain the fresh color and taste of the air-dried meat.

The most common one is ghee extracted from cow and goat milk. In addition to using ghee for meals, it is also widely used to make butter tea. Yoghurt, cheese, milk pimples and milk residue are also commonly made dairy products.

Tibetans generally like to drink highland barley wine made from highland barley. Especially on festivals or festive days. Tibetan cooking stoves are self-contained. In Tibetan areas, every household has butter tea cones and milk tea pots. Tibetans in most areas use dried cow dung as fuel and iron tripods as stoves. Yunnan Tibetans like to use copper for their tea sets, wine sets, and tableware. Tibetans in other areas like to use wooden bowls painted with red, yellow, and orange paint. The more particular ones have to wrap the bowl with silver. Tibetans in pastoral areas are required to carry a refined Tibetan knife with them, which is mainly used for cutting food, but also for slaughtering sheep, skinning, and peeling tent huts. The production of Tibetan knives has a long history and exquisite craftsmanship.

Typical food: In addition to tsampa, highland barley wine, and butter tea, there are many other typical Tibetan foods, such as Zuma rice, a traditional Tibetan banquet food cooked with Zuma, rice, butter, etc. become. Blood sausage, a traditional Tibetan dish, is made with cow (sheep) blood as the main raw material. Cheese, a traditional Tibetan dish, is made from fermented cow and goat milk.

What Tibetan specialty foods include snow lotus, matsutake, cordyceps, gastrodia elata, fritillary, walnuts, red potatoes, black fungus, drunken pears, ginseng fruit, yak, beef and mutton, saffron salt, fried highland barley, air-dried Meat, puffed lung, raw beef sauce, ginseng fruit mixed with oil, Tibetan sheep blood sausage, steamed buns with milk dregs, yogurt cake, *** snow tea, sweet tea, bara cake, butter, butter tea, horseradish, cheese, Tibetan Wine etc.

Tibetan food culture Tibetan food culture

Tibetan food is the collective name for Tibetan and Tibetan dishes. To be specific, it should be *** Tibetan food The general name of Tibetan catering represented by.

The development history of Tibetan food culture

In the 6th century AD, the cooking technology of Tibetan food changed for the first time. Due to Tibet's trade with the Central Plains and Central Asian countries, a large number of cooking raw materials and techniques were introduced to Tibet, which led to the development of Tibetan cooking technology. In particular, Princess Wencheng's arrival in Tibet opened up a new era of integration of Tibetan and Han food cultures. First of all. At this time, people began to pay attention to eating and nourishing food. Bo Shi means that there are a wide variety of raw materials used for cooking, covering grains, livestock milk, vegetables, fruits and other categories; nourishing food means that "medicine and food come from the same source" and "medicine and diet have the same effect". This fully shows that the Chinese medical industry at that time also made great progress in dietary supplements. The "Four Medical Classics" showed people the rich resources of Chinese cooking raw materials, and elaborated on thousands of diet-related methods from medical theory. Native plants, animals, and minerals refine their pharmacological effects.

In layman's terms, it is to tell people what they can eat, what they cannot eat, and how to eat it; secondly, the entry of Chinese and Western refined food culture has led to the gradual rise of Chinese medicinal diet production, laying the foundation for Chinese dietary cooking theory.

*** The second development stage of Tibetan cooking was in the 18th century. This period was the reign of Emperor Guangxu of the Qing Dynasty. The Qing Dynasty banquets reached their peak, with many types and large scales. The richness of the dishes and the exquisiteness of the cooking are beyond description. At that time, the most popular banquet - the "Manchu-Han banquet" appeared. Later, with the economic and cultural exchanges and the exchanges of Tibetan communists, the mainland's food culture was quietly introduced into Japan. At that time, Tibetans called the "Manchu-Han Banquet" "Jiasai Liujuejie", which means the Eighteen Ways of Han Food. At that time, various vegetables, fruits, kitchen utensils, and utensils began to appear on the streets of important Tibetan towns such as Xinjiang, Gyantse, and Shigatse. Some relatively simple cooking techniques also spread to the people, which effectively promoted the development of Tibetan culture. The development of cooking technology.

During this period, the Chinese food culture, which integrated food, entertainment, travel and pleasure, began to enter the upper-class aristocratic families. However, due to specific political, economic, religious, cultural, geographical, transportation, information and many other reasons, whether it is the delicacies of the Central Plains or the Western food culture spread from the West to South Asia, North Asia, and West Asia, the scope of influence is extremely limited. It is understood by a few Japanese nobles and merchant families, but people in the vast farming and pastoral areas of Japan still rely on primitive and simple cooking methods to pass the long years. This situation lasted until the 1950s.

*** The third development stage of Tibetan cooking was in the 1980s. Driven by the reform and opening up policy, Japan's tourism craze has led to unprecedented development of Japan's catering and cooking industry. On the most basic issues of what to eat, how to cook it, and how to eat it, it has begun to develop in the direction from simple to complex, from crude to refined, and from low-level to advanced. New raw materials are constantly being added, the status of chefs is improved, cooking techniques are constantly exchanged, and there are even special cooking monographs. "Tibetan Food Recipes" written by Tsering Qunpei, "Dictionary of Commonly Used Tibetan Food" published by Qinghai People's Publishing House, "*** Regional Tibetan Food Recipes" written by *** *** hotel chef Tsering Qunpei Slowly opened a new chapter in *** cooking, making *** the "green food kingdom" famous all over the country and the world, and gradually formed a new food culture, food science, food art, food ethics and * The dietary characteristics of the ** ethnic group.

The four major flavors of Tibetan food

There are not many Tibetan food dishes, regardless of cuisine or style, but the styles of dishes in different places are different. A careful study of Tibetan cuisine can be roughly divided into four major flavors: Qiang cuisine, represented by Ali and Nagqu; Uyghur, Shigatse, and Shannan cuisine, also called Tibetan cuisine; Linzhi, Mo There are more than 200 kinds of Rong cuisine represented by Tuo and Zimu; there are more than 200 kinds of palace cuisine represented by the dishes served by the royal family, nobles and officials in the past.

Qiang cuisine refers to the food in alpine pastoral areas. It is the flavor of plateau pastoral areas. The flavor characteristics of its cuisine are that it pays attention to the original flavor, uses a single ingredient, and emphasizes salty, light, fresh, sour and fragrant. It has the effect of regulating and adapting to the cold climate of high mountains. It uses cheese, cow's hooves, yogurt, ghee, etc. as the main raw materials.

Weizang cuisine refers to the food used in Tibetan, Shannan, Shigatse and other regions. Mainly the flavor of agricultural areas or semi-agricultural and semi-pastoral areas, its characteristics are: a wide range of ingredients, in addition to dairy products, beef and mutton, there are also various crops, so the meat and vegetables are properly combined, the heat is cooked, and the seasoning is fresh and salty, light and refreshing . The production methods are also relatively rich, focusing on boiling, stir-frying, roasting, simmering and deep-frying. Such as: radish stewed beef, hand-caught mutton, etc. Qiurui (milk tofu) and raw beef sauce are famous.

Rongcai refers to the food in the low-altitude southeastern Tibet region. Made from high mountains... >>

Tibetan specialty foods include snow lotus, matsutake, cordyceps, gastrodia elata, fritillary, walnuts, red potatoes, black fungus, drunken pears, ginseng fruit, yak, cow Mutton, saffron salt, fried highland barley, air-dried meat, blown lungs, raw beef sauce, ginseng fruit mixed with oil, Tibetan sheep blood sausage, steamed buns with milk residue, yogurt cake, *** snow tea, sweet tea, bara cake, butter, Butter tea, horseradish, cheese, Tibetan wine, etc.

A brief introduction to the eating habits of the Tibetan people. Most Tibetans eat three meals a day, but when farming is busy or labor intensity is high, they have the habit of eating four, five or six meals a day. Most Tibetans take tsampa as their staple food, which is highland barley fried and ground into fine powder. Especially in pastoral areas, except for tsampa, other food products are rarely eaten. When eating tsampa, it should be mixed with strong tea or milk tea, butter, milk residue, sugar, etc.; tsampa is easy to store and carry, and is also very convenient to eat. In Tibetan areas, people who carry sheepskin tsampa bags can eat them at any time when they are hungry. Tibetans rarely eat vegetables in the past, and the main non-staple foods are beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. After slaughtering the cattle and sheep, they immediately put large pieces of bone-in meat into the pot and stew it over high heat. After the pot is boiled, it can be taken out and eaten. It is best if it is fresh and tender. Folks do not use chopsticks when eating meat. Instead, they put large pieces of meat on a plate and cut it with a knife. The blood of cattle and sheep is added with minced beef and mutton and poured into the small intestines of cattle and sheep to make blood sausage. Tibetans in Sichuan, Yunnan and other places often use pork to make pig fat for easy preservation. The air-drying method is often used to store meat. Generally, the beef and mutton slaughtered after winter cannot be eaten for a while, so they are cut into strips and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat, which can maintain the fresh color and taste of the air-dried meat.

What is the main food at the Tibetan Flower Picking Festival? Tibetans are mainly Tibetan-speaking ethnic groups living in China. They mainly live in the *** Autonomous Region and Qinghai, Gansu, Sichuan, Yunnan and other provinces. China has a population of approximately 5.41 million people (in 2000), mainly engaged in animal husbandry and agriculture. In addition, Tibetans are also distributed in Nepal, Pakistan, India, Bhutan and other countries. Tibetans call themselves "bod-pa", and the Chinese name "Zang" comes from the Tibetan word gtsang "back Tibetan". The original meaning of the name gtsang may be "the place where the Yarlung Zangbo River yar-klungs gtsang-po flows". National Festival Zhuanshan Festival Zhuanshan Festival is a traditional Tibetan festival, also known as Mu Buddha Festival and Respect the Mountain God. Popular in Ganzi and Aba Tibetan areas. Every year on the 8th day of April in the lunar calendar, the birthday is bathed in Kowloon leaf water, so it is also called the Buddha Mu Festival. On this day every year, people from far and near in the Garze Tibetan area, dressed in national costumes, gather on Paoma Mountain and the Zheduo River. People first go to the temple to burn incense and pray and burn paper money. Then they go around the mountain to worship the gods and pray for their blessings. After walking around the mountain, we set up a tent for a picnic and performed Tibetan opera. Sing folk songs, dance Guozhuang dance and Xianzi dance, and the riders also compete in horse racing and archery. During this period, people will also hold material exchange activities and other cultural and sports activities. Flower Picking Festival The Flower Picking Festival is a traditional Tibetan festival in Boyu area of ??Nanping County. It is held every year on the fifth day of the fifth lunar month and lasts for two days. Legend has it that Boyu was a remote ravine a long time ago. People lived by gathering and hunting, and used leaves and animal skins to make clothes. One day, a girl named Lianzhi came from afar. She was beautiful, kind, and clever. She taught the local people how to open up wasteland, weave and sew clothes, and she also collected lilies to treat people's illnesses. One year on the fifth day of May, Lianzhi went up the mountain to pick flowers, but was blown off a cliff by a nickel wind and fell to her death. People were very sad, so they went to the mountains to pick flowers on this day to commemorate her. Over time, the Flower Picking Festival was formed. Yellow and Tibetan New Year's Day Yellow and Tibetan New Year's Day is the most important festival for the Tibetan people. They dress in costumes to pay New Year greetings to each other and go to temples to pray for blessings. On the 15th day of the first lunar month, religious services are held in major temples, and at night, butter lamps are lit in every household. In temples such as Pahar in Qinghai and the Jokhang Temple in Qinghai, the butter flowers made by lamas from butter are brightly colored and exquisitely sculptured, and are famous far and wide. April 15th is said to be the day when Sakyamuni became a Buddha and Princess Wencheng came to Japan. Religious activities are held in various places to commemorate this day. In July, when the grain harvest is in sight, farmers carry scriptures on their backs and go around the fields, called the Fruit Festival, to wish for a prosperous harvest and a new year. Tibetans call the New Year "Losa". In ancient Tibetan calendar years, wheat ripening or wheat harvesting was the beginning of the year, which was in summer and autumn. According to records, before 100 BC, the Tibetan people had their own calendar, which calculated the day, month and year based on the waxing and waning of the moon. In the 7th century AD, two princesses, Wencheng and Jincheng of the Tang Dynasty, came to Tibet to get married and form an alliance, bringing with them the calendar from the mainland. Since then, the ancient Tibetan calendar was combined with the Han calendar and the Indian calendar. By the Yuan Dynasty, a unique calendar was formed that integrated the heavenly stems, earthly branches, and five elements. Around the 13th century, the Sakya Dynasty of the Yuan Dynasty designated the first day of the first month of the Tibetan calendar as the beginning of the new year, which has been followed to this day. There are many Tibetan festivals, among which the most solemn and most nationally significant is the Tibetan New Year.

The Tibetan New Year is equivalent to the Spring Festival of the Han people and is the biggest festival of the year. Starting from the middle of December in the Tibetan calendar, people prepare festive items for eating, wearing and using during the New Year. Thousands of farmers and herdsmen flocked to *** city to buy various new year goods. This is *** the busiest season of the year. The Chinese New Year begins on the 29th day of the twelfth lunar month in the Tibetan calendar. In the evening, every family will get together to eat "Gutu" (dough and meat porridge) to bid farewell to the old year and welcome the new year, and seek peace and happiness. After the family ate nine dishes of "Gutu" with laughter and laughter, they held torches, set off firecrackers, shouted "Come out" and walked to the crossroads to pray for good luck in the coming year. Tibetan New Year’s Eve is a very busy day. On this day, in addition to cleaning the house and personal hygiene, each family must put tsampa mixed with butter, fried wheat grains, ginseng fruits and other foods into a wooden bucket called "Zhu Su Qima", with highland barley spikes and Ghee flower board. Then place Qima, "Kasai" (fried fruit), highland barley wine, sheep head, fruits, tea, butter, salt, etc. on the cabinet in the main hall, and use tsampa or white powder to draw an auspicious sign in front of the door. Eight pictures, wishing good harvests and prosperity for both humans and animals in the new year. The first day of the Tibetan calendar is ushered in by the auspicious "Zhega" singing in the early morning. On the first day of the Lunar New Year, Tibetans hold a "water grabbing competition". A young person from each household has to go to the river, wellhead or tap water to "grab" the first water. According to Tibetan tradition, whoever grabs the first bucket of water on the first day of the Tibetan calendar is the "golden water", and the second bucket of water is... >>

Characteristics of Tibetan people's clothing and diet Dietary characteristics:

Zanba made from highland barley, butter tea and highland barley wine are the main foods for farmers and herdsmen. Zanba is fried noodles made from fried highland barley or peas. Mix the tsampa with butter tea or highland barley wine and knead it into small balls with your hands before eating. Butter tea is made by pouring brick tea leaves into a 1-meter-long wooden tube, adding salt and butter, and hitting it up and down with a long shaft to evenly blend the various ingredients. Tibetan compatriots would rather live without meat for three months than without butter tea for a day. Highland barley wine is a low-alcohol wine brewed from locally produced highland barley. It is popular among men, women, old and young. The food mostly uses meat and dairy products. Many people like to eat dried beef and mutton.

Clothing features:

Tibetan costumes for both men and women are still intact today. Different regions have different costumes. It is characterized by long sleeves, wide waist and wide placket. Women wear long-sleeved robes in winter and sleeveless robes in summer, shirts of various colors and patterns, and a colorful patterned aprons tied in front of their waists. Tibetan compatriots particularly love "Hatha" and regard it as the most precious gift. "Hata" is a snow-white fabric, usually about 20 to 30 centimeters wide and one to two meters long. It is made of nail yarn or silk. It is made every time there is a happy event, or the arrival of distant guests, or to pay a visit to the elders, or to say goodbye to a long journey. Offer a hada to show respect.

Tibetan people in Guangpu, Sichuan, Qinghai, Gansu, Yunnan and other places wear colorful clothing, men's clothing is strong and bold; women's clothing is elegant and unrestrained, especially jewelry, gold and jade as accessories, forming a unique style for plateau women style.

What food do Tibetans like to eat? What do they like to drink? What are the houses of herdsmen called when they are grazing on the grassland? The food that Tibetans like to eat is tsampa, and what they like to drink is butter tea. The house is called a yurt.