When you travel
to Tibet, do not
miss the delicious Tibetan food, especially yak meat products which are typical
Tibetan food popular among both local people and travelers to Tibet.
On the Tibetan
plateau, it is hard to plant vegetables due to the harsh environment with low
temperature all year around. Thus, meat and milk are good source of nutrients
for Tibetan people. Yaks are an important source of meat for the herdsmen and
their families, but the meat is also sold. Even in areas where religious taboos
inhibit the slaughter of the animals, the meat is eaten, but professional
butchers, rather than the owners of the animals, do the slaughtering. Many yaks
are slaughtered every year and this is normally done when the animals are in
their best condition, before the onset of winter. Some of the meat is consumed
fresh and much else is frozen in nature's own "deep freeze" and
stored that way. Meat is also processed into all kinds of products.
Fresh yak meat
Only when you
make a Tibet tour can you enjoy fresh yak meat. The best fresh yak
meat is available in autumn because of the good condition of the animals at
that time. The method of butchering and eating by the herdsmen is quite simple.
The carcass is cut into large cubes then boiled in fresh water for a few
minutes. The meat is eaten with salt and with the help of a Tibetan knife. Butter
tea is taken at the same time.
Air-dried meat
Air drying is a
common way for Tibetan people to process meat due to the rich wind source on
the Tibetan plateau. Prior to winter, Tibetans cut yak meat into long narrow
strips (approximately 4 - 5 cm wide and 30 cm long) and dry these suspended
from woven-hair ropes. Drying takes only a few days. The air-dried meat will
keep for one or two years either hung in a tent or stored in hide bags.
The air-dried
meat has a distinctive flavor and can be cooked in different ways. Some of this
dried meat is eaten as it is, only cutting or tearing the strips into smaller
pieces; and milk-tea is drunk as an accompaniment. When cooking the dried meat,
there are two main methods. One is to roast it by burying the meat in the
stove, fuelled by yak dung, until the meat smells fragrant. It is then taken
out, cleaned and cut into pieces. The other method is to soak the dried meat
for several hours and then boil it in water. Salt and condiments are not
usually added.
Smoked meat
Smoking is
another popular way to process meat on the Tibetan Plateau. Smoked meat is
similar to air-dried beef, but the fresh meat strips are first salted in a
container for one or two days and then hung over the stove in the herdsman's
tent to smoke. Smoked meat can be eaten either raw or cooked.
Corned beef
Corned beef is
salted "bacon-beef". Frozen meat strips are rubbed for one or two
minutes. When the meat becomes soft, salt and condiments are added. The meat is
rubbed until it becomes wet and it is then transferred to a jar, which is
sealed with paper or cloth. After 18 - 21 days, the salted meat is taken from
the jar and dried in the air for about seven days. The best corned beef is
reddish in colour, savoury and tasty. After being boiled, steamed or fried, it
can be eaten with zanba and accompanied by butter tea.
Beef jerky
There are two
kinds of beef jerky - spiced and curry. The fresh meat is boiled in water for
one to four hours, depending on its tenderness. When cooled, it is cut into
thick slices 1.5 cm long, 1 cm wide and 0.5 cm, which are put into a pot and
sautéed for three hours to remove some water from the tissue. Spices (Table
10.2) are placed between the meat slices, which are then covered with water and
left to simmer for about three hours. The slices are taken out and hung to
drip-dry for four hours, then dried at 65oC for six to eight hours. This
product is known as "spiced jerky". "Curry jerky" is made
by mixing the spiced jerky with curry powder. These products can be eaten
directly or after additional cooking, frying or boiling.
The latter four
yak meat products are also popular among travelers as they can be stored for a
long time. Many travelers to Tibet would buy some meat and take back home. The
yak meat products are also perfect gifts for friends or family members as they
carry the unique flavor of Tibet.
Besides, those
meat products that can be eaten directly are also delicious food on Tibet train. If you leave Tibet by train, you can buy some and
treat yourself during the long train journey.