Tibet is with famous its majestic, magic and magnificent natural scenery. The region is vast, magnificent landscape, rich in resources. Since the ancient times, this people of this land create a rich and brilliant national culture. Have a long history, the special national peoples; also destined to Tibet has its extremely unique cuisine, and then follow this to get the approaches of Tibet dishes. Maybe you are in the travel from Beijing to Tibet. It is the best time you should know some thing about it!
Steps/method
1.Buttered tea
In Tibet, in each tibetan family, anytime, anywhere you can see the ghee. Ghee is indispensable food in every Tibetan daily life.
Ghee has a variety methods to eat, mainly play the buttered tea drink. On holiday, also use ghee for frying the fruit. Tibetan people like to drink buttered tea. When making buttered tea; First, making the tea and water boil into thick assorted; again pour tea into buttered tea barrel; add ghee and salt; mix the sasanqua blend, and then pour into the pot to heat; then become the delicious buttered tea.
The Tibetan commonly used the buttered tea for hospitality; also have a set of rules when they drink buttered tea. When the guest is let to sit aside the Tibetan square table, the host will take a cup in front of the guests. Then the master (or housewife) lift the ghee tea pot (now commonly used thermos bottle instead of it), shake for a few times, give a guest pour full bowl of buttered tea. The guest should not immediately drink, firstly chat with the master. Wait for the host again lifts the buttered tea pot standing in front of you, you can lift the bowl, and then drink a mouthful, praise happily: “The buttered tea is so well, oil and tea are inseparable.” The guest put the bowl back to the table, the master again to make it full. In this way, drink and full it again. If you don't want to drink it anymore, do not move it. If you do not want to drink after drinking a half, the owner fill the bowl, you can place it. When the guest is ready to take leave, you can be attached to drink for a few, but cannot drink dry. So, it is proper to the Tibetan habits and manners.
2. Tsamba is one of the main Tibetan food.The product method of the Tsamba is that dry and fry the highland barley (it is barley class, there are white and purple black), and then wear to the thin noodle, and then it is the delicious tsamba.it is similar with fry noodle of the north counry. Tibet's tsamba is Fried first after grinding,Tibetan eat tsamba, mostly put a small amount of buttered tea fall into a bowl and add some tsamba surface, with the hand continuously mix well, only to knead so far, the food with the hand in the bowl and stir constantly knead.There is also a way to eat the tsamba, burn and put some meat or potherb.
The nutrition of the Tsamba is more rich than the winter wheat, and easy to carry. You just go out as long as carry trough, waist beam tsamba pocket, also solve the problem of the tea. It need not have to make a fire to cook.In addition: speaking of Tibetan food, in fact, in addition to the tsamba and buttered tea, there are a lot of unique flavor and food which you can use your own hands to do. In addition to daily edible highland barley, tsamba outside, still have a lot of Tibetan flavor snack. The following are some of the main flavour and vegetable cooking methods.
4. Steamed ox tongue
It is the Tibetan food. The pronounce of the Tibetan is“jie lang zui”. It is more common in Lhasa, etc. With ox tongue meat as main ingredient, and boil it. The characteristic of it is tender; the flavor is delicious and fragrant with pepper.
5. Tibetan food. Also called three intestines, five intestines. With the fresh sheep and small intestine for clothes, make the sheep blood, the mutton, the highland barley surface or bean flour in it,also call the blood sausage,the meal sausage, the rigatoni as three intestines; Otherwise imbed the sheep liver and the mutton fat. respectively call the enterohepatic, the oil intestine, and the three intestines as five intestines. This dish for Tibet in the New Year.
The pronounce of the Tibetan is “cai ye”. It is Major popular in Yushu of the QingHai Tibetan autonomous prefecture area. Make the sheep spleen, mutton fat as the main ingredient. The feature is delicious, fat but not greasy.
7. Fire fern hemp pig
The tibetan food. It is popular in Gansu of the Gannan Tibetan autonomous region area. Fern hemp pig is the specialty of the Gannan grassland, because the local people raise the pigs often in grassland. This boar tastes succulent and delicious, little fat. The characteristic this food is crisp, it taste especially delicious.
8. XiaHe tendon
Tibetan food. Make the sheep tendon for the main ingredient, match with the edible fungus and chrysanthemum etc. And has the steaming, boiling. The characteristic is smooth, fresh and sweet. This food is started in Gannan Tibetan autonomous region area, reportedly has famous in the Ming dynasty.
9. The braised detonation lamb
Tibetan food, it is mainly famous in the Tibetan people of the agricultural regions of Qinghai province, with the fresh lamb as raw material, the characteristic is soft and refreshing, also crisp and spicy sweet.
10. Blow liver
Tibetan food. It is Mainly in Yunnan the Diqing Tibetan autonomous region area. Also it is popular in the Han nationality. The main ingredient is pork liver. Characteristic is sweet and fresh, also appetizing and refreshing.
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