When it comes to the food on the plateau, in addition to grabbing lamb by hand, what makes the herders blurt out is ghee rice dumplings! As one of the most important foods of the Tibetan masses, it is closely related to and inseparable from the lives of the Tibetan people. For most tibetan people, especially herders and friends living in pastoral areas, every morning, eating a bowl of high-calorie, nutritious, and good-tasting butter rice dumplings is not good, beating horses through the grasslands, running and grazing, and there will be endless energy throughout the day.
For thousands of years, ghee has always been the standard for tibetan people's breakfast, and it is usually eaten, but it is mainly eaten as breakfast.
The livelihood mode of the Tibetan people who are half-peasant and half-pastoral determines that the staple food of rice dumplings has become the core of their food culture. The raw materials and production methods of rice dumplings reflect the unique living environment of the Tibetan people, and their food customs and related social and cultural activities fully demonstrate the importance of rice dumplings in Tibetan society. Rice dumplings are the cultural key points of the Tibetan people's self-identification and the reflection of the social culture behind the Tibetan people's food behavior.