"Tibetan food" is the general name of Tibetan cuisine, which uses a wide range of materials and has its own characteristics. The typical representatives are roast sheep, beef, Tun Ba, butter tea and green wine. The raw materials are beef, sheep, pig, chicken and other meat, as well as potatoes, radishes and other vegetables. The main diet is rice, flour and barley. Taste thick and fragrant, crisp, sweet, crisp, spicy seasoning, acid, reuse spices, commonly used roasting, frying, frying, boiling and so on.

Due to the abundant resources in Tibet, Tibetan dinner feasts are mainly composed of matsutake roasted Tibetan chicken, Cordyceps stewed duck, roasted Tibetan pig, Qinggang fungus roasted Tibetan pig, Heshan steamed bun, buckwheat cake, hand-held mutton, native sausage, Tuba (Tibetan Laba porridge), dried yak beef, yogurt, milk tea, cheese and other foods, which are rich in nutrition and taste. Delicious, simple and unadorned, full of local customs. In addition, Tibetan cuisine also integrates the national flavors. The common cuisines are Sichuan cuisine, Cantonese cuisine and Shandong cuisine, among which Sichuan cuisine is the most common.

Main ingredients of Tibetan food

The main ingredients of Tibetan food are bamboo, buttered tea, beef and mutton, barley wine, tea and dairy products of different varieties.

Barley is the staple food of the Tibetan people. Its raw material is the flour grinded after fried barley or peas. It is nutritious, fragrant and hungry, easy to carry and easy to preserve. Generally divided into "Nai Zai" (highland barley cake), "scattered fine" (peeled pea fried grinding), "scattered Ma" (pea cake), "Bai San" (highland barley and pea mixed grinding) four kinds.

Butter is made from milk. Pour the milk into a mixing barrel or special pottery, stirring it up and down or left and right hundreds of times to separate the oil from water, and the light yellow fat on it is butter. They are then wrapped in leather pockets, either for household use or for sale. "Qinghai specialty flavor guide" pointed out: "butter fat content as high as 80% - 90%, and contains protein, calcium, phosphorus, iron, vitamin A, riboflavin, nicotinic acid and other components. Each catty of butter can produce up to 4000 calories in human body. So it can be cold and hungry after eating. Tibetan people because of the plateau, cold climate, this high-calorie food just can enhance the ability to resist low temperature. When the butter is extracted and boiled together with brick tea, a heavy butter tea can be produced.

Beef and mutton are important ingredients in Tibetan cuisine. The main beef in Tibetan meals is plateau yak, while mutton is mostly mutton. Yak meat is bright red, tender, delicious, low fat and high protein. People often say that dried meat refers to dried beef and mutton. With the development of the times, the improvement of living standards and the changing needs of people's tastes, more and more kinds of dried meat are put in seasoning. In addition to home-made, many food companies have also produced different flavors of dried meat.

Highland barley wine is a daily drink of Tibetan compatriots. It is not only used to entertain guests, but also often drunk by family members. When they go out, they should fill the bladder or skin bag of sheep with wine, carry it in their bosom for occasional needs, relieve thirst on the way, and use it to relieve hunger with baba.

Drinking tea is also like dining, stressing the importance of elder and younger, first guest and then host. There is a Tibetan proverb: "If you are an enemy, don't pour only one cup of tea." It shows that you should avoid guests drinking only one cup of tea. When drinking tea, we should not be too hasty, too fast, and can not drink it to the end. We should first gently blow off the oil slick on the tea and drink it several times, absolutely not make a "cry" sound. After tea, leave some tea at the bottom of the bowl as a sign of courtesy.

Origin of Tibetan Food

In the Qinghai-Tibet Plateau and its surrounding areas, that is, today's Tibet Autonomous Region and parts of Qinghai, Sichuan, Yunnan and Gansu, Tibetan people have lived and lived for generations. The unique natural landscape of the Qinghai-Tibet Plateau and the diligence and wisdom of the Tibetan people breed a unique style of catering culture. In the unique living environment and long-term historical development process, Tibetan people have accumulated rich dietary knowledge and formed unique cooking technology in their contacts with surrounding areas, countries and nationalities. Whether in terms of species or nutritional value, it has attracted worldwide attention.

The Method of Making Tibetan Food

There are many ways to make Tibetan food, such as boiling, roasting, steaming, stir-frying, stewing and so on. The more unique foods are "Shabchin" (raw meat sauce), using oilless beef (such as yak hind leg meat, no fat is the best) as raw materials, chopped into sauce mixed with chili sauce, put in a little pepper, salt water and garlic powder, delicious taste. "Zhuomazes" (Ginseng Fruit Rice) is a unique food, in addition to the usual table, the celebration of New Year's Eve celebrations and other ceremonies are indispensable, because it symbolizes auspiciousness.

Development of Tibetan Food

With the continuous improvement of people's living standards, Tibetan cuisine keeps its traditional production methods and improves constantly, adapting to the tastes of different people, and has cultural elements such as nutrition, taste, color and taste. While maintaining its traditional characteristics, Tibetan food pays attention to "green" and "health care". The main ingredients of Tibetan food are mostly from the non-polluted plateau area, which is a real green food. In addition, the ginseng fruit and Cordyceps in Tibetan food raw materials have health care functions, which make Tibetan food "icing on the cake" and highlight the unique health care and health preservation function.