Tibetan cuisine has been used to select the contact. As the influence from abroad have come to the food culture in Tibet, there were three changes in eating habits of the Tibetan. It has for the first time in the 6th Century. During this period, trade between the Kingdom Tupo and the center of China, even in the midst of the Asian countries, has increased. Many of the new kitchen, such as rice, milk, vegetables and fruit, and new methods introduced in Tibet and the methods of cooking are Tibetan improved. After the princess Wencheng Tibet (in 641), the Tibetans and Han (Han is the largest nationality in China) began to plant food mix with each other. Tibetan people began to try different types of diet is important for the nutrition of medicines (treatment with food, the medical effects on humans), the nationality of people have been made.
During the 18th Century, in the kitchen very Tibetan redeveloped. At this time of the Emperor Guangxu (1875-1909) was under the reign of the Qing Dynasty (1616-1911). Luxurious banquets are from time to time. Dishes to be done in an extreme diversity, the scope, diversity of skills and the kitchen too. Relationship with the economy and culture, gradually, the food culture in Tibet. There was a Tibetan dish called? Jiasailiujuejie?, 18 boards were (in the yard under the Qing Dynasty has a kind of cooking for the royal family, numerous courts in the preparation of a meal. It is called Man Han Quan Xi. You say, must be three to four days, a single meal). With the influence of the diet of the Han culture, there were more and more vegetables, fruits, kitchen utensils in Tibet and in Lhasa, Xigaze and Gyangze. Even people of the people in Tibet has developed some simple techniques of Tibetan culture Han cuisine food, mixing food, entertainment, fun and entertainment, came to be, by some noble families. However, since the boundaries of politics, economics, religion, culture, geography, transportation and the lack of communication, only a small group of nobles and merchantmen? S families the skills to dominate the kitchen and the good food and enjoy the luxury.
In the course of 1980, the Tibetan cuisine is very well developed, the third times. With the political opening and the development of tourism in Tibet, new materials were used to cooking and to improve the skills of the chef. New features Tibetan foods in the diet of culture, art, cooking, nutrition and courtesy.
Tea with butter
Butter tea is the favorite drink of the Tibetan people. It is cooked with ghee tea bricks. Ghee, like butter, is a kind of milk fat content of products made from cow’s milk or sheep’s milk. Tibetan people, like the milk of yak ghee. If you have tea with butter, a mixture of tea and ghee can be baked brick, above all, a little salt, pour the mixture in a teapot made of ceramics or metal, and finally in the heat (not boil). Different people have different tea flavor of butter. Some people prefer the salty taste, others prefer the taste of light. Persons who do not work, especially the men, as the strong tested, such as butter, cream and tea. Older children and women, as the scented tea light. People tend to heat up the butter with the tea with butter and iced tea, because it is not easy to digest and injured? S stomach.
Zanba (High qingke roasted barley flour)
The lining of the basis of the Tibetan people Zanba is a kind of paste, with roasted barley high qingke yak butter and flour with water. Method of ground roasted highland barley flour, and mixed with ghee. It is comparable with the parching of wheat in northern China. The people in the north of China in the milling of grain into flour before parching, Tibetan people, but different. Roast the barley before grinding the grains into flour. What? S more, the Tibetan people, not the ball from the barley.
Food Zanba, Ghee Tibetan people in a bowl, a water in the tank and then roast the flour in the water and a helping hand. When the mixture of tea, flour press release easily to the edge of the bowl with your fingers to the overthrow of the tea. After frying the mixture of flour, tea, ghee, until the situation becomes more complicated, the people, the dough balls and eat. Tibetan people, instead of using their hands to eat with chopsticks or spoons. This habit is a bit like the life of the Indians, with their hands to eat rice.
Zanba is a simple meal. It is very easy to meet Tibetan Zanba when people move in search of pasture. Tibetan people, if you reside for a longer period always carry a pocket Zanba in size. When hungry, eat some Zanba. Sometimes they take a bowl of wood, the Zanba, tea with butter and salt in the bowl, mix it. Then knead the dough into balls and eat. What? S very handy. Sometimes, drink tea and eat Zanba basket. Sometimes, for tea with Zamba and butter in a leather bag called? Tanguera?. Subsequently, the opening of the suitcase with one hand and knead the bag with your other hand. After a while Zanba delicious dinner is ready.
During the Tibetan New Year Festival, every family has a positive reception from wood called? Zusuqima? in the practice of Tibetan style. In the qingke, Zanba and zholma (Grom food, a kind of food Tibet) on the ear, the qingke wheat, the color of the flowers and letters in which the sun, the moon and the stars are made. If the parents or the neighbors pay a call of the year, the entertainment with the food? Zhusiqima?. You have some Zanba with one hand and film in the air three times. Then it can Zanba and in his mouth to say? Tashi Delek? (which means good luck and happiness) to the best wishes.
Morcilla
In the region of Tibet, where the farmers or shepherds of the bloodshed, which is always the blood of sheep, to sausages, delicious dishes. Not only is the kitchen with the blood of sheep to eat, but the sheep’s blood in a tube on the skin, cook and eat the food that is served in slices. The delicious flavor sausage cooked and tender. Method to do cut sheep in pieces, some salt, some Chinese Prickly Ash and dust Zanba little powder and mix into meat. Next, place the mixture of the material in the pipe cleaning, put the tube once every few decimetre line. Sausages cook, is also something special: cook sausages in the soup prepared before the turn of foot, white and gray. Remove the sausage, about eighty percent done, put them on a plate. The whole family sits around the Earth, the black pudding into slices and eat.
Amdo dough strips
Amdo, Tibet, where people live, refers to the region in Qinghai, Gansu and Sichuan, which border the province in the northwest of the others. Tibetans living in this region as a sort of food paste Volume – Amdo many bands paste. Is wheat in the diet of the Tibetan families.
Manufacturing process:
1. Add warm water to flour and knead into a ball that is slightly milder than flour to knead pasta. Then cut the ball in a 4-cun thickness along the tape (CUN is a length of 1 / 3 decimetres)
2. The dough to a band on a plate, a cooking oil on the surface, with a piece of clean cloth and put it into this for several minutes.
3. Preparation of the broth. Add a little meat of sheep, salt water, and cook.
4. Press the tape ready dough flat, then pull the belt and around her left wrist and to one end of the blade with his left hand. Pull the tape into small pieces with the right hand and insert it into the meat and the soup to boil. Volume cook the pasta are prepared in a few minutes, a few spices to your taste.
File: Good, tasty, tender and appetizing.
Ta-pa – Tibetan Jiaozi
They pa-food industry is Jiaozi (Chinese Dumpling) is the favorite food in China, especially in northern China. Method to do the minced meat into a round flat piece of dough and wrap the tips, and how the Chinese people Jiaozi. Ta-pa is the food for the family dinner meeting, usually on 29 December of the Tibetan lunar calendar. Sometimes small fragments of stones, pepper, charcoal or wool yarn are in Ma-pa, each with a special meaning. Stone means that people who are on the selection of this ma-pa stonehearted be next year. Using a heart rhythm son wool. Coal by the Spirit vicious circle. Capsicum means the loss of language. Of course, you are not, not really bad things. They are just for fun. No matter who is in Ta-pa, who immediately spit it out. Happy laughing then. This habit really adds fun and joy of the feast.
Sausage from the lungs and liver sausage
Sausage liver and lung cancer are the sausages and canned meat and other products, particularly Tibetan. Even as Cui Cui lung or liver (Cui by gas).
Manufacturing process:
1. Sausage lung cancer: the bubbles of air into the lungs of swine, fresh, and the glitter of one side so that the lungs and alleviate the waves. A little salt, little dust Tsao-ko (Tsao-ko is a spice), pepper powder and garlic puree and hot water to mix with the broth. Fill out the broth into the lungs through the larynx with a spoon. Shake when you start the lungs, filling and successes. Repeat the process for five or six times until the lungs are full.
2.Tie trachea, lungs twine, hang sausage ceasefire the lungs during the dry moat. Salt can be consumed in lung cancer after 2 or three months.
3.Liver sausage: Tranche open bile ducts in the liver of pigs costs. Connect the courts of the pipeline, with the exception of the largest. Bubbles of air into the liver by the court in the liver with the beating of the hands and, with spices, mixed with wine. Implementation of the remainder of the salt on the surface of the liver. Place strips of bamboo strips between liver. After that the liver with a shot from the dry. Liver sausage is 1-1 ½ months? Ventilate.
4. Clean the liver and sausages to cook. Cut the liver into thin slices, add spices such as gingili oil, sauces, vinegar, shallots and ginger, coins coins. Delicious sausages of the liver is formed.
Dossier:
Fresh and tasty. No fat. It is also desirable. It is possible the food than 1 year.
Highland barley wine
Made from the highest levels of barley, the main food in the highlands of Tibet barley wine (also known as the Chiang Tibet) is the favorite of wine and the Tibetan people is a necessary part in festivals, celebrations, weddings and other occasions .
Process for the production of wine:
Laundry quickly barley grains (washboard not always have time) before it in a large deep pot of water to pay the amount of two-thirds of the grains and the kitchen. After the barley grains for the entire water in the pot, the fire burned less brightly. Remove the beans with a fully equipped kitchen crabstick. Pinch a piece of barley seeds to see if they are flexible enough to flat. A little water to cook the beans, if not quite mild. If the grains are 80 percent cooked, remove the pot from the heat and cold barley for 20 to 30 minutes until the beans absorb all the water in the pot. Transfer free of barley grain in a piece of cloth itself, while they are still hot, sprinkle evenly burner? S cook beans. It is important to ensure that the barley grains are neither too hot nor too cold for the irrigation of the yeast. If the barley grains too hot, the wine taste bitter. If it is too cold, not fully fermented. After spraying yeast in the grain of barley, put them in a frying pan, then with a blanket or other things to the pot warm. In general, two days later in the summer, three days later, during the winter barley is fully fermented. If the temperature is good, the smell of barley wine glass, after only one day.
Tibetan people toast or wine at festivals and other occasions, happy, with the money mugs and cups money. People Ghee, something in the mouth of the shell or Flagon like? Pure white decorations?. If the host offers you a glass of wine, you must in your movie, wine and wine in the air three times to their respect for the heavens and the earth and the ancestors before the wine. Host fill the bowl, and take a sip of wine. After recording met his cup for the fourth time you have the highs and lows.
After lunch, toast Home of the guests each a large glass of wine, is it? After lunch?. Guests can drink this wine. Otherwise, the guest can drink wine two cuts as penance. The people have the habit to use the Tibetan money to the guests. But today it is often large sections of porcelain or china.
Tibetan each toast with songs by other people, the good, good health and so on. The person who roasted his empty cup, if the song is over.
