If you haven't eaten Tibetan food, you haven't been to Tibetan areas.
The Tibetans are one of the 56 ethnic groups in China and one of the oldest ethnic groups in China. The Tibetans have their own language, writing, clothing, and gastronomic culture.
These Tibetan meals are nutritious and delicious, sweet, bitter and spicy, full of color and flavor, but little is known. If you've tasted it, you'll love one.
1. Tibetan hot pot
Meats and dishes are processed or half-cooked
Also called warm pot, has a long historical tradition, since ancient times is the use of traditional copper pot, the middle is used charcoal heating, so that the heating on all sides is more uniform, generally stewed in broth, and the difference with the hot pot is that the ingredients are basically cooked in advance, in turn in order, meat and vegetarian collocation, and then sprinkled on the top of the onion, garlic sprouts and red pepper shreds.
A great reunion of beef, lamb, chicken, pork and a mixture of dishes
2. Bag collection
The skin is thin and fleshy, crystal clear
The stuffing of the bag is beef and lamb, and unlike the buns in other places, the bun is made of green barley noodles as the skin, some of which are stiff, the shape is exquisite, the skin is thin and filling, and the taste is delicious.
3. Rice dumplings ( zān bā )
Knead directly by hand
"Rice dumplings" is the Tibetan transliteration of fried noodles, which are processed into flour by hand, and when eaten, ghee, dry cheese and tea are added, mixed by hand in a bowl and kneaded into a ball of food. It is not only easy to eat, nutritious, high in calories, very suitable for filling hunger and cold, but also easy to carry and store. It is a staple food that the Tibetan people must eat every day.
The shape of the mold pressed
4. Fern rice
Place half of the large cooked white rice and half of the red fern in a bowl, sprinkle with sugar and pour with yellow ghee juice. When eaten, stir in a spice spoon and eat it. The taste is incomparable, with the characteristics of sweet but not astringent, oily but not greasy.
5. Knife Shiha
Also called stone burning meat, it is to burn the stone red in a campfire, then take out the sheep's stomach after slaughtering it, wash it, and then chop the lamb bones, and put it into the lamb tripe together with the red stone, and tie the two ends of the lamb tripe. Because the lamb is heated and boiled in the belly, the lamb tripe gradually expands, at this moment, use the tip of the knife or other sharp tool to gently poke the hole and deflate, until the lamb tripe is no longer expanded, cut open the lamb tripe, eat the lamb and juice together, the taste is tender and rich.
6. Butter tea
Ghee is the essence of Tibetan food, and highlanders cannot do without it. Ghee is a butter-like dairy product, which is a fat extracted from cow's milk and goat's milk. Mostly eaten as a staple food with rice dumplings, it has the effect of cooling the mind and refreshing the brain, quenching thirst. It is processed with ghee and strong tea.
7. Burn the fern pig
It is made of fern pig wrapped in mud and concocted in a dark fire. Fern pigs often forage for fern in the grassland (scientific name goose down weed, its underground stem is irregular, rich in starch, sweet taste, can be eaten as dried fruit, commonly known as ginseng fruit), hence the name. This kind of pork is tender and delicious, less fat, this dish is characterized by crispy skin and tender meat, the taste is particularly delicious.
8. Raft of sheep intestines
It is the large intestine of the fresh whole lamb, after multiple hand-rectification, clean and clean for use; then the heart, liver, loin and selected meat are chopped into meat filling, mixed with finely chopped green onion, minced ginger, salt, pepper, mixed well, carefully into the intestine. Cut the steamed sausage into 1 inch pieces, when the oil is hot in the iron pot, add green onion and fresh ginger shreds, stir-fry until slightly yellow, and serve in a bowl. Pour with garlic paste, chili oil and vinegar for a rich aroma.
9. Yogurt
Yogurt is a milk product made from milk as a raw material and fermented. The fermentation of the traditional Qinghai old yogurt is in the porcelain bowl, by virtue of the high temperature on the kang to form a solid yogurt, the upper layer of yogurt will float a layer of milk skin, when eating can put some sugar to taste, sour and sweet, can achieve the role of promoting digestion. Yogurt bought in supermarkets is not a concept and can be tasted.
10. Grab the lamb by hand
Hand-grabbed lamb is also one of the specialties of Tibetans. It has the effect of strengthening the waist and strengthening the kidneys. Generally speaking, the lamb with bones is selected for fat and strong lamb, simmered until the meat is rotten and fragrant, and the minced coriander, minced garlic, pepper, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil, etc. are put into the bowl and sprinkled on the meat, and you can directly get started.