Balagezong

Tibetans are addicted to butter tea, and there is a folk love story that narrates the origin of butter tea. Legend has it that there were two tribes in the Tibetan area who had a fight and had a grudge. Mei Meicuo, the daughter of the chiefdom of the tribe, fell in love with Wendun Ba, the son of the chiefdom of the Angry Tribe, in labor. However, due to the grievances forged in the history of the two tribes, the chiefdom of the tribe sent someone to kill Wendun Ba. When a cremation ceremony was held for Wendun Ba, Mei Meicuo jumped into the sea of fire to die. After the death of the two sides, Meimeicuo went to the mainland to become tea leaves on the tea tree, and Wentonpa to Qiangtang to become salt in the salt lake. Whenever Tibetans played butter tea, tea and salt met again. This is a story triggered by the tea custom, with strong artistic appeal. The traditional method of ghee herdsmen is to heat the milk squeezed from cattle and sheep and pour it into a special large wooden barrel (this kind of barrel is called "snow dong" locally, which is specially used to refine ghee, with a height of about 4 feet and a diameter of about l feet), then beat the milk up and down with a special ghee appliance for hundreds of times to stir the water of the milk oil. Production method: first heat the milk, then pour it into a large wooden barrel called "snow dong" (4 feet high and about l feet in diameter), and beat it up and down vigorously. Hundreds of times back and forth, stirring the oil and water to separate, floating a layer of lake yellow fat, scooping it up, pouring it into the skin pocket, cooling it into ghee. When making butter tea, first boil the tea or brick tea with water for a long time into a thick juice. Then pour the tea into the butter tea bucket. Then add ghee and salt, and pump the tea bucket up and down for dozens of times to stir the camellia to blend, then pour it into the pot and heat it to become fragrant and delicious ghee tea. Butter tea has various preparation methods, which are usually boiled first and then boiled, I .e. cold water is added to a teapot or pot, a proper amount of brick tea or tuocha is added, covered and boiled, and then slowly boiled with a small fire until the tea is dark brown and the entrance is not bitter. Put a little salt in this boiled strong tea to make salty tea. For example, add another piece of ghee to a tea bowl to dissolve it in the tea. It is the easiest tea. However, a more orthodox method is to filter out the boiled strong tea and pour it into a buttered tea barrel specially used for buttered tea (this is a common and necessary living tool in Tibetan people's homes, consisting of a barrel and a stirrer. The barrel is surrounded by wooden boards with the same upper and lower diameters. The outer hoop is made of copper skin, and the upper and lower ends are made of copper as lace, which is exquisite and generous. The agitator is composed of a wooden handle slightly higher than the barrel on a round wooden board smaller than the simple mouth. There are four small holes with a diameter of about 4cm on the round wooden board. When stirring, liquid and gas can flow up and down. Since the 21st century, in cities and other qualified Tibetan homes, more electric mixers have been used, which is convenient, fast, clean and hygienic, and butter has been added. The efficacy of butter tea is a daily essential drink for Tibetan people. It is essential for life on the Tibetan plateau. First, it can cure altitude sickness, second, it can prevent lips from bursting due to dry weather, and third, it can play a good role in keeping out the cold. When it is cold, it can dispel cold, when eating meat, it can be greasy, when hungry, it can relieve fatigue when sleepy, and when sleepy, it can clear its head. Tea contains vitamins, which can reduce the damage caused by the lack of vegetables in the plateau. The color of butter tea is similar to that of strong cocoa tea. After drinking a mouthful of tea, the tea aroma is very strong, and the milk aroma is tangy. There is a special aftertaste. Because brick tea contains a lot of tannic acid, it stimulates gastrointestinal peristalsis and speeds up digestion. It is easy to be hungry if you drink it alone. You must add ghee or milk. Butter tea has extremely high calories, is fragrant and delicious. A sip of it makes you feel refreshed. There is a strong milk flavor, but it is a good thing to supplement physical strength. More than a thousand years ago, Tibetan medical expert Yutuo Yundan Gongbu discussed the nutritional effect of ghee on the human body in his book "Four Medical Classics". "Fresh ghee is cool and can strengthen muscles, can produce Ze Li and remove red heat", that is to say, fresh ghee moistens qi and blood, is energetic, makes the skin not crack, and can also treat mucus and febrile diseases. It is believed that ghee can "increase the heat of intelligence", "thousands of general effects prolong life", "can promote people's physical strength and prolong life", "people rely on oil in their daily diet, and the internal organs of the body can be clean by heating. The physique is to replenish the strength and appearance, and the facial features will be firm and live for a hundred years ". Tibetan medicine believes that drinking more butter tea in an alpine and anoxic environment can enhance physical fitness, increase semen, moisturize the stomach, and warm the spleen, moisturize the complexion and be energetic. Butter tea can produce high calories and can keep out the cold after drinking. It is a drink very suitable for alpine regions. The tea juice in butter tea is very strong, which has the functions of promoting body fluid and quenching thirst, refreshing, preventing arteriosclerosis, anti-aging and anti-cancer. The aromatic substances in tea can also dissolve fat and help digestion, especially Tibetans living in pastoral areas on the Tibetan plateau, who lack fresh vegetables and fruits, and the staple food is beef and mutton. Due to lack of oxygen, the urine output of people in alpine areas is twice as much as that of people in plain areas. Therefore, they can only rely on drinking tea to maintain the balance of water in the body and normal metabolism, and drinking tea can supplement the lack of vitamins. Beef and mutton are acidic foods. After being digested by the human body, they will produce a certain amount of hydrogen ions. It will make the human blood acidic and cause symptoms such as hyperacidity, constipation, and fatigue. After drinking a lot of tea, it can produce a certain amount of hydroxide in the human body. Ion, which can maintain the balance of acid and alkali in the human body. Therefore, the Tibetan people will ghee and tea drink, for their own to provide a simple and effective disease prevention and health care law.

The most important health preservation method of Tibetan medicine lies in dietotherapy, which is one of the main contents in the whole theoretical system of Tibetan medicine, and it is also one of the traditional principles that can not be ignored in the four principles of Tibetan medicine in clinical practice. In the long development process of Tibetan medicine, many foods have been studied in Tibetan medicine, and almost all diets have been identified as the basic content of Tibetan medicine. In the treatment, food and medicine are combined reasonably and organically, so as to achieve the "power of food borrowing medicine, and the work of medicine helping food", to achieve disease prevention and treatment, to adjust deficiency, to enhance physical fitness, and to slow down aging. The medical purpose of prolonging life. There are five main categories of food: cereal, meat, oil, vegetable and fried food. The cereal food category includes the sub-valley awns and the pods. Grain mango category: general taste sweet, impotence, long, increase body, it includes rice, millet, millet, wheat, barley and so on. Dou Ying type: taste astringent sweet, cool light, can be used to treat bacon disease, heat syndrome, diarrhea. Fresh cereals are mostly heavy, while mature or old ones are mostly light. Carnivorous: refers to various animals that can be hunted for meat, which can be summarized into three categories: dry, wet and both dry and wet. Meat inhabiting dry land is cool, light and coarse in nature, which can cure long, bacon and combined heat syndrome; meat inhabiting wetland is oily, heavy and warm in nature, which can treat stomach disease, kidney disease and cold syndrome; meat with early and wet sacrifice is also both in nature; oil food: including milk oil, vegetable oil and animal fat. For long-term female use, it can nourish internal water, clean intestinal tract and enhance physical fitness. Vegetable food: vegetables produced in dry land are warm and light in nature, while vegetables produced in wet land are cold and heavy in nature, which can be used to treat cold syndrome and heat syndrome respectively. Frying and stir-frying, with different tastes and tastes, can be selected according to one's own physical conditions. Beverages include milk, water, wine, etc. Milk: general taste sweet. The sex is greasy and heavy, which can enhance the physique and mainly cure long and red, but some are cool and heavy, which can strengthen yang and replenish qi and induce bacon disease. Drinking water: including rain, snow water, river water, spring water, well water, sea water and cave water, the first is of high quality, the latter is gradually inferior. Fried boiled water can be used to raise body water and help chemical food. Stop hiccups, treat bloating, difficulty breathing, colds, etc. Cold boiled water not only does not induce Bacon's disease, but also can master Chipper's disease: boiled water at night is poisonous. Breeds all diseases; alcohol: sweet and bitter. The nature is sharp, warm and thick, with slight diarrhea, can be fiery, gallbladder, hypnotic, and is mainly used for Peilong disease. Excessive is drunk and more deviant behavior. Tibetan medicine "dietotherapy" is also very particular about the combination of medicated diet, improper collocation not only can not cure the disease, but also produce toxins. For example, dairy products cannot be eaten with wine, fish, fruits, bean vegetables, chicken, etc.; eggs cannot be eaten with fish, etc. The process of Tibetan medicine diet therapy is actually to adjust "Long", "Chiba" and "Bacon" to balance and maintain normal physiological functions. Reasonable diet, in order to absorb enough nutrition, enhance the body's resistance. As a result, the three major factors of "Long", "Chiba" and "Bacon" are unbalanced, and effective diet and daily life are formulated for treatment. Long's symptoms: the patient is dizziness, dizziness, palpitation, shortness of breath, dry mouth, palpitations, insomnia, tinnitus, wandering pain, cough and spit foamy sputum around dawn, and general fatigue. In the diet to drink sheep's milk can remove long disease, moderate drinking before going to bed can make the body fever, promote blood circulation. Food is hot and nutritious. Foods such as Zanba, ghee, mutton soup, Tibetan sugar, red dates, Guiyuan, and hemp can breed blood to strengthen physical strength, nourish the stomach and spleen, rejuvenate the face, nourish the blood and calm the nerves, and produce vitality. The temperature inside the house is suitable, the environment is elegant and comfortable. Indoor light is soft, avoid voice, keep a happy mood, suitable for activities, pay attention to keep warm. The symptoms of red blight: the skin and sclera of the whole body are yellow, the skin is itchy, the urine steam is large, vomiting or diarrhea bile, and the abdomen is distended. Such patients need to drink the right amount of fresh milk, the nature of moisture, glow face. Drink cold boiled water to reduce fire without sputum, drink light tea to greasy, help digestion. The food is light and cool, such as fresh goat butter, big fire porridge, radish, vegetables, fruits, peas, red beans, etc. Can drop. Stop vomiting, clear heat, supplement vitamins, reduce fire and help digestion, increase appetite. Indoor should be cool, moist, ventilated, suitable temperature, avoid exposure to the hot sun, happy mood, avoid emotional internal injury. Symptoms of wall roots: heavy body and mind, low body temperature, heavy but not significant pulse, drowsiness and sleep, clean urine, less odor and vapor, white eyeballs, swollen eyes and face. The mind is dizzy, tired and weak, the waist body is not sensitive, the body is fat, lazy and sleepy. Such patients need to drink the right amount of highland barley wine can promote blood circulation. Drinking sour horse milk twice a day can increase the body's resistance and supplement vitamin C and trace elements and other nutrients. Food should be digested and nutritious such as porridge, noodles, mutton soup, ginger soup, wolf meat, butter tea, fresh fruit, etc. It can nourish yin and yang, produce strong firepower, nourish blood and soothe the nerves, and help sleep. Indoor sunshine, fresh and dry air, keep warm, moderate activity, optimistic mood, avoid mental stimulation. Tibetan medicine diet and living therapy for different diseases to treat the corresponding food, for the prevention and treatment of diseases, blood health care, longevity, safe and non-toxic, simple. It can be refreshing and nourishing, suitable for all ages, with significant curative effect, and is favored by patients.

"Tibetan cuisine" is a general term for Tibetan cuisine, with a wide range of materials and unique characteristics. The representative ones are roasted sheep, beef, tsampa, butter tea and Qingke wine. The raw materials are beef, sheep, pig, chicken and other meat, as well as potatoes, radishes and other vegetables. The diet is mainly rice, noodles and highland barley. The taste is thick and fragrant, crisp, sweet and crisp, the seasoning is spicy and sour, the spices are reused, and the methods of roasting, frying, frying and boiling are commonly used. Due to the extremely rich resources in Tibetan areas, Tibetan meals and feasts are mainly composed of matsutake roasted Tibetan chicken, cordyceps stewed duck, roasted Tibetan fragrant pig, Qinggang fungus roasted Tibetan fragrant pig, good steamed buns, buckwheat baked cakes, hand-held mutton, earthen sausage, tuba (Tibetan laba porridge), air-dried beef, yogurt, milk tea, cheese and other foods. In addition, Tibetan catering also integrates the flavors of all parts of the country. Common cuisines mainly include Sichuan cuisine, Cantonese cuisine, Shandong cuisine, etc., of which Sichuan cuisine is the most common. The main raw materials of Tibetan meal The main raw materials of Tibetan meal are Zanba, butter tea, beef and mutton, highland barley wine, tea and different varieties of dairy products. Zanba is the staple food of Tibetans, and its raw material is flour made from highland barley or peas after being fried. Zanba is rich in nutrition, delicious and hunger-resistant, easy to carry and easy to save. It is generally divided into four types: "Nai Yu" (highland barley tsampa), "loose fine" (peeled peas are fried and ground), "loose horse" (peas tsampa), and "white powder" (highland barley and peas are mixed and ground). Ghee is extracted from milk. Pour the milk into a mixing barrel or special pottery, and stir it up and down or left and right hundreds of times to separate the oil and water. The light yellow fat that floats above is ghee. Then wrap it in a leather pocket, or use it at home, or sell it. The "Qinghai Specialty Flavor Guide" pointed out: "The fat content of ghee is as high as 80%-90%, and contains protein, calcium, phosphorus, iron, vitamin A, riboflavin, niacin and other ingredients. The heat produced by ghee in the human body can reach 4000 calories per kilogram. Therefore, it can be cold and hungry after eating. Because Tibetan people are located in the plateau, the climate is cold, this high-calorie food can enhance the ability to resist low temperature. After the butter is refined and boiled together with brick tea, you can make a strong butter tea. Beef and mutton are important raw materials in Tibetan cuisine. The beef in the Tibetan meal is mainly plateau yak meat, while the mutton is mostly sheep meat. Yak meat color bright red, tender meat, delicious, low fat, high protein. People often say that the air-dried meat, refers to the dried beef and mutton. With the development of the times, the improvement of living standards and the changing needs of people's tastes, there are more and more types of air-dried meat, and various seasonings are put into the production. In addition to homemade, many food companies have also made different flavors of dried meat. Highland barley wine is a daily drink for 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 sheep's bladder or skin bag with wine and carry it in their arms for a rainy day. They can quench their thirst on the road and can also be used with Zanba to relieve hunger. Drinking tea is also like eating, paying attention to growing up first and then young, and guest first and host second. There is a Tibetan proverb: "Even if you are an enemy, don't just pour a cup of tea", which shows that guests are taboo to drink only one cup of tea. When drinking tea, you should not drink it too fast or too fast. You should gently blow off the oil on the tea and drink it several times. You must not make a "whirring" sound. After drinking tea, a little tea should be left at the bottom of the bowl to show courtesy. The origin of Tibetan food is in the Qinghai-Tibet Plateau and its surrounding areas, that is, today's Tibet Autonomous Region and parts of Qinghai, Sichuan, Yunnan and Gansu. It is the place where 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 have nurtured a unique style of catering culture. In the unique living environment and long-term historical development process, the Tibetan people have accumulated rich dietary knowledge and formed unique cooking techniques in their contacts with surrounding areas, countries and nations. Whether it is from the type, or from the nutritional value of the world's attention. There are many ways to make Tibetan food, such as boiling, roasting, steaming, frying, stewing, etc. The more unique foods are: "Xia Buqin" (raw meat sauce), which uses oil-free beef (such as the meat on the hind legs of yak, preferably without fat) as the raw material, chops it into sauce, mixes it with chili sauce, and adds a little pepper, salt water and wild garlic powder. The taste is delicious. "Zhuo Ma Zhe Si" (ginseng fruit rice) is a unique food. In addition to the usual dining table, it is indispensable for the New Year celebration ceremony, because it symbolizes auspiciousness. With the continuous improvement of people's living standards, Tibetan food has been continuously improved while maintaining its traditional production methods, adapting to the tastes of different groups of people, and at the same time combining cultural elements such as nutrition, taste, color and taste. While maintaining its own traditional characteristics, Tibetan food pays attention to "green" and "health care". Most of the main raw materials of Tibetan food come from pollution-free plateau areas, which are green food in the real sense; in addition, ginseng fruit and Cordyceps sinensis in the raw materials of Tibetan food have health care effects, which make Tibetan food "icing on the cake" and highlight its unique health care effect.

Rheumatoid disease is a systemic connective tissue disease of unknown etiology, characterized by recurrent joint swelling and pain and gradual formation of joint deformities. For the etiology and pathogenesis has not yet been fully clear, the current thought that its pathogenesis and autoimmune, the lesion is the abnormal immune response to the body produced by the damage. Modern medical treatment of this disease program more, but most of these treatments used to control inflammation to relieve symptoms, can not be completely cured. Tibetan medicine believes that the three major factors of the dragon, Chiba and Bacon are the material basis of the human body. If these three factors are balanced and coordinated, the human body is healthy; if this balance and coordination are disrupted, the human body will get sick. Therefore, the clinical diagnosis and treatment of diseases in Tibetan medicine is based on the imbalance of the three major factors of Dragon, Chiba and Bacon, and the treatment plan is formulated dialectically. The theory of Tibetan medicine holds that rheumatism is caused by the imbalance between Bacon and the dragon. If the patient feels cold for a long time, eats cold, greasy and sweet food, or eats too much and does not move, or the living environment is humid, clothes are thin, etc., resulting in physiological bacon and dragon being abundant, the balance and coordination among the three factors are destroyed, making the grain subtle and impure, thus causing yellow water to invade the skin, fascia and joint spaces of the bones and cause disease. Therefore, the treatment of Tibetan medicine for this disease often from the diet, living behavior, drugs, external treatment of four aspects of conditioning. When the disease is mild, it can be conditioned by diet or living behavior alone. For the diet treatment of rheumatoid, Tibetan medicine requires that the diet of rheumatoid patients should be mainly carbohydrate, high protein, low fat, low sugar, low salt, medium calorie, less stimulation and easy to digest. The Tibetan medicine "Secret Extricate" wrote in the book "Avoid high-salt sugar milk stale food, fresh and old meat butter, greasy and difficult to eliminate class and wine, to avoid the scorching sun and cold wave. Fresh fried noodles with white highland barley, noodles and rice are mainly vegetarian, so cooperation is saved. In chapter 58 of the "secret department" of the "four medical codes", there are also "highland barley porridge, beans and rice, yellow cattle, cheese, bitter vegetables and cold boiled water, which is suitable for a mild diet. Sour, heavy, spicy and greasy, as a poison often taboo "records. Modern medicine has proved that milk, goat's milk and other milk and peanuts, chocolate, millet, cheese, milk sugar contain tyrosine, phenylalanine and tryptophan, because it can produce arthritic mediators prostaglandin, leukotriene, tyrosine kinase autoantibody and anti-milk IgE antibody, etc., easy to cause allergy and cause arthritis aggravation, recurrence or deterioration; Fat meat, high animal fat and high cholesterol food, will produce keto acid, arachidonic acid metabolites and inflammatory mediators, etc., can inhibit the function of T lymphocytes, resulting in joint pain, swelling, increased bone decalcification and joint destruction. Tibetan medicine pays attention to regulating diet when treating this disease. A reasonable diet ensures comprehensive nutrition and enhances disease resistance. At the same time, it restricts the intake of diet that can aggravate the disease, which can alleviate the disease and promote rehabilitation to a certain extent.

Butter Zanba is one of the traditional staple food of Tibetan herdsmen. "Zanba" is the Tibetan transliteration of fried noodles. It is the staple food that Tibetan people must eat every day. When visiting Tibetan compatriots' homes, the host will definitely bring you fragrant milk tea and highland barley fried noodles, golden butter and milk yellow "Qula" (casein) and sugar on the table. Ghee is a cream extracted from milk, and tsampa is a powder ground by hand after stir-frying highland barley. When eating ghee tsampa, pour less than half a bowl of milk tea, then add ghee, fried noodles, Qula and sugar, mix well with fingers in the bowl, and knead it into small balls to eat. It has the fragrance of ghee, the sour and crisp of Qula and the sweetness of sugar. Rich nutrition, calorific value, satisfy hunger and keep out the cold. So now let's take a look at how tsampa is made. Practice: 1. When making, first dry and fry highland barley (belonging to barley, white and purple and black), grind it into fine flour, and do not peel it. 2. Then put Zanba in a bowl, add some buttered tea, and stir with water until the Zanba is kneaded into a ball ("Ba" means to form a ball.) Zanba is easy to carry and suitable for herdsmen. Just take a wooden bowl, waist bundle, "Tang Gu" (Zanba pocket) and find some tea when you go out. You don't have to cook with fire. You can also add some meat, wild vegetables and the like to Zanba to make "porridge", which is called "Tuba" in Tibetan ". Delicious Zanba is originally made in this way ~ in addition to delicious, Zanba is also a few words of nutritional value of food. Take a look at the nutrition table: nutritional ingredients Calorie (kcal) 257 Vitamin E (mg) 2.68 Protein (g) 4.1 Cholesterol (mg) 73 Fat (g) 13.1 Potassium (mg) 123 Carbohydrate (g) 30.7 Sodium (mg) 8.9 Dietary fiber (g) 1.8 Calcium (mg) 71 Vitamin A (microgram) 0 Magnesium (mg) 61 Carol Equivalent (microgram) 1 Iron (milligram 13.9 Retinol (microgram) 49.3 manganese (mg).64z Thiamine (mg). 05 zinc (mg) 9.55 riboflavin (mg). 15 Copper (mg) 6.26 Niacin (mg) 1.9 Phosphorus (mg) 176 Vitamin C (mg) 0 Selenium (microgram) 7.5 In addition: When Tibetans spend the Tibetan calendar year, every family will place an auspicious wooden bucket called "Zhu Suo Qima" on the Tibetan cabinet. The bucket is full of green trees, bad and Zhuoma (ginseng fruit), etc, there are green spikes, wheat spikes and a kind of colorful spleen called "Zizhuo" with the sun, moon and stars. When neighbors or relatives and friends come to pay New Year's greetings, the host will bring "Zhusuoqima". The guest grabs a little Zanba with his hand, withdraws into the air three times, grabs a little more and puts it into his mouth, and then says: "Tashi Delek" (good luck), expressing his blessing.

Zanba is one of the traditional staple food of Tibetan herdsmen. "Zanba" is the Tibetan transliteration of fried noodles. It is the staple food that Tibetan people must eat every day. When visiting Tibetan compatriots' homes, the host will definitely bring you fragrant milk tea and highland barley fried noodles, golden butter and milk yellow "Qula" (casein) and sugar on the table. It is based on highland barley ground into powder as raw material, after frying, with ghee as adhesive production. Zanba is the staple food of Tibetans. Tibetans have tsampa for three meals a day. Zanba, whose name sounds fresh, is actually highland barley fried noodles. The production method of Zanba is to dry and fry highland barley (belonging to barley, white and purple-black) in the sun, grind it finely, and do not sift. The fried noodles made in this way are edible Zanba. Zanba is somewhat similar to the fried noodles in northern China, but the fried noodles in the north are ground first and then fried, while the zanba in Tibet is fried first and then ground without peeling. When eating tsampa, put some butter in the bowl, flush into the tea, add some tsampa noodles, and stir it with your hands. When eating tsampa, butter tea and tsampa flour are usually mixed, and white sugar and milk residue can be added when conditions permit, which can add delicious food and increase appetite. When eating tsampa Han, if there is no buttered tea, it can be replaced by pig oil or cooked clear oil, and then boiled water and sugar can be stirred to eat. Because the tsampa eating method is simple, easy to carry, very suitable for nomadic life. Herdsmen always have to hang a tsampa bag around their waists when they are away from home. When they are hungry, they grab tsampa from their pockets and eat it. Sometimes, they took out a wooden bowl from their arms, filled some Zanba, poured some butter tea, added some salt, stirred a few times, and grabbed it and ate it. Sometimes, while eating tsampa, drink butter tea. Nutritional ingredients Calories (kcal) 257 Vitamin E (mg) 2.68 Protein (g) 4.1 Cholesterol (mg) 73 Fat (g) 13.1 Potassium (mg) 123 Carbohydrate (g) 30.7 Sodium (mg) 8.9 Dietary Fiber (g) 1.8 Calcium (mg) 71 Vitamin A (microgram) 0 Magnesium (mg) 61 Carol Equivalent (microgram) 1 Iron (milligram 13.9 Retinol (microgram) 49.3 manganese (mg).64z Thiamine (mg). 05 zinc (mg) 9.55 riboflavin (mg). 15 copper (mg) 6.26 niacin (mg) 1.9 phosphorus (mg) 176 vitamin C (mg) 0 selenium (micrograms) 7.5

Highland barley wine, called "Qiang" in Tibetan, is made from highland barley, a major grain produced on the Qinghai-Tibet Plateau. It is the favorite wine of the Qinghai-Tibet people. It is essential for festivals, marriages, children, and relatives and friends. Highland barley wine origin: mainly distributed in Qinghai, Tibet, Sichuan, Yunnan, Gansu and other places. The characteristics of highland barley wine: no head, no dry mouth, fast sober, unisex. Highland barley wine unique :( and general liquor different places). 1. The main ingredients of wine making are different: highland barley is the main one. 2. different winemaking environment: plateau climate (temperature, oxygen content). 3. Brewing water is different: snow mountain holy water, natural mineral water. 4. Different wine culture: highland barley wine, butter tea and hada are typical representatives of Tibetan culture. The wine for sending and welcoming relatives fully reflects the enthusiasm and boldness of the people of the Western Regions. Weiyuan Town, Huzhu County, Qinghai Province is one of the famous highland barley wine producing areas. It is said that the production of highland barley wine is the liquor brewing technology left by Princess Wencheng's marriage to Tubo, which brings the origin of wine culture to Tibet. Shangri-La County is one of the main producing areas of highland barley wine in Yunnan Province. In 1984, highland barley wine ranked third in the evaluation of famous wine in Yunnan Province. Shangri-La has developed a series of products such as highland barley cellar wine, highland barley gift wine, highland barley cordyceps wine, highland barley rhodiola wine, highland barley low-grade wine and so on. In 2007, highland barley wine and its brewing technology were rated as the second batch of intangible cultural heritage in Yunnan Province. In November 2011, highland barley wine and its brewing technology were rated as three categories of intangible cultural heritage in China. Nutritional value 1. The highest glucan content in wheat crops in the world: glucan content is 50 times that of wheat. It has a preventive effect on colon cancer, cardiovascular and cerebrovascular diseases and diabetes. At the same time, it has the function of improving human immunity and regulating physiological rhythm. 2. Rich in dietary fiber: The content of dietary fiber is 15 times that of wheat, which has a good effect of clearing intestines and removing toxins from the body. 3. Contains unique amylopectin: amylopectin is 26% higher than ordinary amylopectin, which can inhibit excessive gastric acid, relieve the disease and protect the barrier. 4. Contains rare nutrients: thiamine, riboflavin, niacin, vitamin E. Can promote human health development. 5. Contains beneficial trace elements: calcium, phosphorus, iron, copper, zinc, selenium and other mineral elements. Selenium is an essential element determined by the United Nations Health Organization, and it is the only anti-cancer and anti-cancer element recognized by the organization. According to the historical records of brewing methods, in the seventh century AD, Princess Tang Wencheng married Tubo from Chang'an and spread the advanced brewing technology of Han land to Tibet. After more than 1300 years of historical changes, the Tibetan wine culture with highland barley wine as the carrier is well-known at home and abroad for its unique charm, and has become one of the outstanding wine culture gardens in China and even the world. The brewing method and process of highland barley wine: first wash the highland barley, be careful not to let the highland barley wash in the water for too long. Then pour into the pot and add more than the 2/3 of highland barley capacity to boil. When the water in the pot has been absorbed by the highland barley, the fire cannot be too high. While cooking, turn the highland barley up and down with a wooden stick so that all the highland barley in the pot is ripe, and pinch the highland barley grains with your fingers at any time. If it is not rotten, add a little water to continue cooking. When it is 80% ripe, take down the pot and cool it for 20-30 minutes. At this time, the water in the pot has been absorbed and dried by the highland barley. When the highland barley is warm, spread it on the clean cloth that has been paved, and then sprinkle the wine and yeast on it. When the song is scattered, if the highland barley is too hot, it will make the highland barley wine bitter, if it is too cold, the highland barley fermentation is not good. After sprinkling the koji, put the highland barley wine in a pot and wrap it in warm quilts and put it away. In summer, it ferments after two nights, and in winter, it ferments after three days. If the temperature is right, you will usually smell the wine after only one night. If you haven't smelled the wine after one day, it means that the temperature during fermentation is not enough. You should put boiling water in a bottle and put it on the pot to cool the fermented highland barley. In order to make the barley wine more sweet. Then put it into a ceramic container for filtering highland barley wine. If you want to use wine immediately, add water and filter it after soaking for four hours. If it is not urgent, seal the pot mouth and filter, and add water when necessary. The first pot of water should be added two inches higher than the fermented highland barley, and the second and third pots of water should be added as high as the fermented highland barley. The wine sealed at the mouth of the pot is strong, so go to three pots of wine. In the continuous development and accumulation, Huzhu Liquor has formed a complete system of brewing techniques from stepping on koji, blank making to boiling and distillation. It has a unique scientific formula and has formed a unique system and characteristics. Its process not only maintains the traditional characteristics, but also gradually adopts the contemporary new method, the production conditions are constantly improved, the product quality is improving day by day, the variety of colors is increasing, and the reputation is growing day by day. Toasting customs Tibetan people in toasting, drinking also have many rules. When drinking on festive days such as New Year's Day, if possible, silver jugs and wine glasses should be used. In addition, a small amount of ghee should be glued to the spout and the edge of the cup. This is called "galjian", which means white decoration. When the host toasts the first glass of wine to the guest, the guest should pick up the cup, dip a little highland barley wine with the nameless fingertip of his right hand, and sprinkle it on the air. After doing the same action three times, the host will propose a toast to you for "three times and one glass of wine. A cup of three drinks is to drink three drinks in a row. For each drink, the host will add one drink to you. When the third drink is added, the guest will drink this cup of wine dry. Highland barley wine is yellowish in color and sweet in acid. It is known as "Tibetan beer". It is an indispensable drink in the life of Tibetans, and it is also the top grade for celebrating festivals and entertaining guests. According to Tibetan customs, when guests arrive, the generous and enthusiastic host will take up the highland barley jug and pour three bowls to present the guests. The first two bowls of wine, guests according to their own capacity, can drink, can also have a little left, but can not drink at all. After the third bowl is filled, it should be drunk in one gulp to show respect for the evaluation. When Tibetan compatriots persuade them to drink, they often sing wine songs with rich and colorful lyrics and beautiful tunes. In addition, after the host has served the meal, he should offer each guest a large bowl of wine one by one. As long as he can drink, he cannot refuse to drink this bowl of wine, otherwise, the host will punish you with two large bowls. This cup of wine after a meal is called "silver bowl wine after a meal". Arguably, to this bowl of wine, you should need a large silver wine bowl, but generally can also be used instead of a beautiful large porcelain bowl. Singing toast songs is also the most meaningful common custom of the Tibetan people. There is a Tibetan joke: "drink not sing a toast song, is the donkey to drink water." Whoever comes to toast, sings. The lyrics that we often like to sing are: "Today we are gathered together, I hope we will be together for a long time. People united, I wish you all a relief from illness!" The words of the toast song can also be edited and sung by the toast. After singing the toast song, the drinker must drink it all in one gulp. If the guest can't drink, he can dip his ring finger in the wine, raise his hand and play it three times to the upper right. The host will not force the representative product of highland barley wine to be Huzhu brand series wine, which takes highland barley, a unique food crop in Qinghai-Tibet Plateau, as the main raw material, and uses the traditional winemaking technology of "Tianyou De" highland barley with a history of more than 300 years, which is blended with scientific formula, it has a unique style of no headache after drinking, no dry mouth, fast sober-up, and better taste of heating and drinking, and has been recognized as a famous brand in China. The main brand of brewing highland barley wine is a traditional craft with a long history of Qinghai people. Its original name "Weiyuan shochu" is named after its origin is located in Weiyuan Town, the capital of Huzhu Tu Autonomous County. Huzhu is located in the southern foot of the Qilian Mountains, with a mild climate and abundant highland barley. The local people often use highland barley as raw material and use sweet spring water to boil out lower-degree and sweet-tasting moet for themselves or to entertain guests. All the year round, there is a fragrance of wine in Weiyuan Town. People say that sparrows here can also drink two taels of wine!

Milk residue-milk products. Milk residue is a fermented product from milk protein to serum after fermentation. Basically yogurt pomace is the prototype of yogurt. Have all the effects of yogurt, what's more, yogurt residue has not undergone any processing, more natural. In the traditional way of production of milk residue, fat (18%). And low-fat cheese (not more than 3%) provisions. Milk residue is extracted from milk. After the milk is beaten to separate the ghee, the remaining milk is boiled with fire and cooled to form yogurt water. Pour it into bamboo bucket-shaped filter water and leave the milk residue in the bamboo bucket filter. The color, taste, milk residue is white and sour, which has a strong effect of helping to eliminate. Tibetans often take milk residue to prevent soil and water discomfort. The fried milk residue made of butter and brown sugar is a common dish used by Inner Mongolia people to treat guests. How to eat it Tibetans take it with them when they go out. When they cook tea, they put one piece in their respective bowls, which adds the taste of ghee in ghee tea when they drink it. In fact, the milk residue plays the role of ghee. After drinking a few cups and soaking for more than ten minutes, the milk residue will become soft. Tibetan people eat it directly as snacks. After soaking, sugar and milk plus various seasonings can eat characteristics and effects. Minerals in milk residue help to form and strengthen bone tissue. Amino acids help to prevent liver diseases. Vitamin B can prevent atherosclerosis. Low-fat and low-calorie milk residue is the best choice for many weight lighters. Milk residue also has curative effect. The 'caseines' in milk protein has high nutritional value and can replace animal protein. Different from ordinary meat, the content of purin [note 1](Purine) in milk residue is very low and is not easy to accumulate in the body. Lactic acid bacteria in milk residue can also improve the activity of gastrointestinal tract and promote normal defecation. Patients with liver, cardiopulmonary vascular system are also very suitable for consumption, and can promote the formation of hemoglobin in the blood and improve neurological diseases. Milk residue can not only be eaten directly, but also used to make various masks, face and body lotions or creams. Warming after the milk can also be used to apply to the wound or burning scald parts, to achieve sterilization and anti-inflammatory effect. Because the extraction process of milk residue is completely natural and free of any additives, it is also easy to rot. It must be stored in the refrigerator with a shelf life of about 3-5 days.