What do Tibetans eat three meals a day?

Tibetan diet can be roughly divided into two types: farmers generally take green trees and wheat as their staple food, followed by corn and peas. The main food in daily life is "Ciba" made of fried green trees and pea powder. Tibetans love to drink buttered tea, and when they eat Ciba, they often add tea, butter and milk residue, which is rich in flavor and nutrition. Vegetables include radish, rape, onion, water celery and so on. Along the Lhasa River, there are peaches, apricots, pears, dates, walnuts and grapes. Herdsmen mainly eat cattle, mutton and milk. Herdsmen usually slaughter a large number of cattle and sheep in the early winter fat season and make dried meat for one year. Dairy products include ghee, yogurt, milk residue and cheese. It is very nutritious food. Because herdsmen eat more meat and are greasy, they need to drink strong tea. In addition to tea, there is also highland barley wine, which is widely drunk and brewed from cooked barley. Its alcohol content is very low, similar to rice wine. Pale color, sweet and sour taste, cool and delicious, a little stamina. The staple food of Tibetans is like fried noodles in the mainland. Bazin's raw materials are highland barley, peas and oats. Tibetans should take loquat with them whether they are working in the fields, grazing on the mountains or traveling. When eating, pour a little Ciba into the bowl, add butter tea and serve. It is convenient to carry and cook, and it is a cheap, convenient and practical food in pastoral areas with vast land and few people and lack of fuel. [Bud tea] Bud tea is a kind of tea made of coarse leaves of tea tree. Because it is produced in Ya 'an area, it is called "Yacha". It was called "Macha" in the Ming Dynasty, and it was called "Biancha" after the Qing Dynasty. Tibetan compatriots mainly eat meat, with few vegetables and fruits, and most of the vitamins lacking in food are supplemented by "elegant tea". Be sure to use "Yacha" to make butter tea, because it has a strong taste and can inhibit the taste of butter and milk. [Buttered tea] Butter and milk are the main raw materials of buttered tea, and walnut powder, peanut kernels, sesame kernels, eggs and salt can also be added. Put these raw materials into a mixing barrel, then boil the tea leaves until they turn red and pour them in. After stirring for a while, a bucket of fragrant buttered tea is ready. The finished buttered tea must be poured into a big pot and kept warm with a small fire. According to the collector's rules, a small bowl of fine porcelain is needed to drink buttered tea. When drinking tea, don't dip your fingers into the bowl. You'd better drink the buttered tea poured for you by the host, and don't leave half at the bottom of the bowl, otherwise it is disrespectful to the enthusiastic host. If you don't want to drink any more, the host will never force you, just cover the tea bowl with his palm. [Highland barley wine] Highland barley wine is an indispensable drink in Tibetan people's lives, and it is also the top grade for celebrating festivals and entertaining guests. According to Tibetan custom, when guests come, the generous host will pick up the highland barley wine pot and pour three bowls to show his respect for the guests. Guests can drink the first two bowls of wine according to their capacity, but they can't drink at all. After the third bowl is filled, you should drink it in one breath to show your respect for the host, and then both sides will start drinking and get drunk. Tibetan compatriots often sing wine songs when persuading them to drink. The lyrics are rich and colorful, and the tunes are beautiful and moving. Men, women and children can sing wine songs. 【 Barley cake 】 Barley cake is made of barley powder, golden in color, sweet and delicious. [Ginseng Fruit Rice] Ginseng Fruit Rice is regarded as auspicious food by Tibetan compatriots. They should eat this kind of food first during the holiday. Its method is: first cook the ginseng fruit, then spoon the rice into a bowl, spoon the cooked ginseng fruit on the rice, sprinkle with white sugar, and finally pour a little hot butter juice. [Blood sausage] Blood sausage is the first-class food in Tibetan recipes. It is the owner's pleasure to treat with blood sausage. Blood sausage is made of casing, blood juice, spices and yak meat (or pork), which is rich in nutrition and delicious. [Instant noodles] Instant noodles are a traditional Tibetan dinner with rich characteristics. Its main raw material is pickled cabbage, and the production method of pickled cabbage is very simple: when the leaves are ripe, take them out to cool, then put them in jars or wooden barrels, seal them and put them in the shade for about a week. When making noodle soup, first add sauerkraut, then add local dried bacon or fresh yak meat, and then add potatoes, noodles, salt and onions. Boil and delicious instant noodles will be ready. When you visit a Tibetan family, the host will usually ask you to ask for pickled noodles. [Other foods] Cheese, milk residue, milk skin, tofu, potatoes, bacon, etc. Baba's practice is to clean green trees, peas or oats, dry them in the sun, fry them and grind them into flour. The finer the grinding, the better. It's called Baba noodles. & ltBR & gt When eating Ciba, according to different tastes, you can also put some milk residue or sugar on the surface of Ciba, then knead it with your middle finger counterclockwise, and then knead it into a ball by hand. Generally, chopsticks and spoons are not needed, and they can be sent directly to the mouth by hand. Except using tea to make Baba. You can also blend highland barley wine to make Baba sweet, mellow and unique in flavor. The production of highland barley wine is to wash and cook green trees or wheat, add distiller's yeast for fermentation, and it will become wine in a few days. Its wine is yellowish in color and sweet in acid, so it is called "Tibetan beer". Method for making yogurt: Boil the milk, pour it into a wooden bucket, and add a small amount of old yogurt as a starter at a temperature of 30-40℃, so that the yogurt made in this way is as fragrant, sweet and sour as tender tofu. The production method of ghee is as follows: firstly, the fresh milk is slightly heated and poured into a 1 barrel with a height exceeding 1 m. There is a wooden pestle with the same size as the inner wall of the barrel like a piston, which can slide up and down in the barrel. Pour the fresh milk into the wooden bucket, and move the wooden pestle up and down forcefully. After thousands of beats, the milk will be separated into cream and milk juice, and the yellow or white fat will automatically float to the surface. Then, take out the oil, knead it into a ball, and put it in clear water to cool it, and it becomes block ghee. In Bazin, butter can be eaten as a mixture, or as a snack and candy.