Tibet is a sacred place in the hearts of many people, especially in winter, and the snow-capped holy mountain makes people feel sacred and solemn. Therefore, every New Year's Day, people cry and shout, "I want to go to Tibet, I want to go to Tibet, look up at the snowy land!" ”
Today we will take a look at the winter cuisine of Tibet and prepare for everyone's New Year's trip in advance!
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Chinese generally like to gather at the side of the hot pot in the winter, warm and full, Tibetan compatriots are no exception, but the Tibetan hot pot and the mainland hot pot still have a relatively big difference, go to Tibet to eat hot pot can be optimistic, do not make jokes.
The main ingredients of Tibetan hot pot are beef, pork and fungi endemic to alpine grasslands, and vegetarian dishes. The soup base of the Tibetan hot pot is clear in color and slightly milky white, because the soup base is made of yak bones, and the Tibetan hot pot is a clear soup, and the deliciousness of the soup base is the most critical factor.
peculiarity
The most traditional Tibetan hot pot began with a pottery container, but later a large copper pot for shabu lamb was introduced from the mainland, and the charcoal fire was also turned into an induction cooker. Unlike other hot pots, Tibetan hot pot is a variety of meat dishes, vegetarian dishes cooked in advance and then neatly placed in the pot, added yak bone broth to stew together, a bit like the warm pot in the north.
Ingredients for production
There are ten dishes in the authentic Tibetan hot pot, namely chicken, beef balls, Tibetan pork, yak tongue, yak beef, carrots, fungus, white radish, green shoots, potato chips, all of which have been cooked in advance. After the yard is neatly stacked, the polished copper pot immediately becomes a work of art, and the various dishes around the pot are colorful, reasonable and particularly pleasing to the eye. Underneath these ten dishes, there are also kelp, vermicelli, Chinese cabbage, and shiitake mushrooms.
Preparation method
The soup is simmered in a pot with local yak calf bones and medicinal palm ginseng, and the oil slick on the surface of the soup needs to be removed continuously during the boiling process to ensure that the soup is clear in color, delicious in taste, and the soup is as white as milk. In addition, some secret ingredients should be added to the soup, simmered for seven or eight hours, and the yak bone broth that was boiled could be fresh and fragrant. While waiting for the pot to open, you can take a special bowl of yak bone broth and savor it. It is said that the yak bone soup made by the local Tibetan hot pot restaurant every day is only used on the same day, never overnight, otherwise the taste of the soup will change, which will affect the taste of the entire hot pot.
As for the Oil Dish of Tibetan hot pot, it will be relatively simple, many locals can add some soup to the bowl, generally do not need to add anything, which is also related to the Habit of Tibetan People Who Like to Maintain the Natural Taste of Food, of course, if guests need it, they can also add some onions, garlic, coriander, hot sauce, etc.
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【Raw beef sauce】
The raw beef sauce that Lhasa must have for entertaining VIPs is a few kinds of Tibetan medicines that can be tasted and mashed fresh raw beef, and then added Tibetan green herbs, which has been the most wonderful mixture, formulated with a unique taste, scarlet color, a cheerful taste, and a warm and warm baked ball when eating the belly.
【Dispelling】
Put the fresh summer cheese into a leather bag, set aside in the shade, and leave it for a long time to ferment to make the milk residue, remove it in the spring of the following year, mash it into small pieces, and set aside. Pour water, sliced meat, flour, dried chili peppers, salt, add the milk residue to the pot and cook. Use another pot, put the right amount of water to boil the crushed cereal, cook eight times, both pour the cereal paste into the main pot and stir well, simmer over low heat. It is the best accompaniment for tibetans, especially in rural areas, to eat rice dumplings in the spring. The taste is sweet and sweet, and you can warm up when you eat it.
【Matsutake stock】
Stew pot matsutake mushrooms, ganoderma lucidum, cordyceps, morel mushrooms are known as "China's four famous mushrooms".Tibetan Nyingchi is one of the main production areas of matsutake mushrooms, go to Nyingchi has not eaten matsutake mushrooms is equal to a trip to white.
【Roasted Tibetan Pork】
Tibetan fragrant pig, also known as "ginseng pig", is a kind of lean pig unique to Tibet, growing in the dense forest of the mountains at an altitude of 3000 meters to 4000 meters, eating wild plants, and is the only grazing pig breed in China. Because of its rich flesh, it is known as the "treasure of the plateau".
【Potato buns】
Tasting authentic Tibetan potatoes in Tibet is a must, because the plateau has long sunshine hours and a large temperature difference between day and night, so the potato starch content is high, and it is particularly pink and sweet to eat.
【Butter Tea】
Butter tea is a daily must-have drink for the Tibetan masses. It is necessary for life on the Tibetan plateau. When it is cold, it can drive away the cold; when you eat meat, you can get tired; when you are hungry, you can fill your hunger; when you are sleepy, you can relieve your fatigue; when you are dozing, you can also clear your mind.
【Rice dumplings】
Rice dumplings, in Tibetan, are flour noodles fried and ground with barley. It is convenient to eat, not only can it be mixed with tea and water, but also can be mixed with snow food or cold water when it is not suitable for fire and circumstances. Therefore, Tibetans often call it a food that "never tires of eating".
【Barley Wine】
Qingbari liquor is mainly a folk traditional alcoholic beverage of Tibetan, Turkic and other ethnic groups, and is popular in Tibetan and Turkish populated areas in Tibet, Qinghai, Sichuan and Yunnan. Barley wine, called "Qiang" in Tibetan, is made from barley, a staple grain produced locally in Tibet. It is the favorite wine of the Tibetan people, and it is indispensable for the New Year's Festival, marriage, childbirth, and sending relatives and friends.
【Rice porridge】
It can be said that it is one of the staple foods of the Collector's people. In addition to being made into rice dumplings, rice dumplings can also be made into fragrant "rice porridge". If you don't like the sticky feeling of the rice dumplings, then the fragrant and delicious rice porridge will be more suitable for you! This delicacy is now served in many Tibetan restaurants in Lhasa.
【Tibetan Chicken】
Tibetan fragrant chicken is a unique chicken breed in Tibet, adapting to the cold and harsh and changeable climate environment of the plateau. Tibetan fragrant chickens are stocked all year round, have no feeding habits, perch on the beams of the livestock pen at night, and sleep in the woods next to the house, basically in a semi-wild state. Tibetan chicken is delicious and nutritious.
【Milk residue bun】
Milk residue bun as the name suggests is made of milk residue, what is milk residue? Milk residue is the residue left over from the refining of ghee, which is made after firing and evaporation of water. Milk residue can be made into biscuits, milk cubes, etc. Fresh milk residue is snow-white in appearance, sour to eat, and used to make bun filling.
【Xiangzhai】
Xiangzhai is the best dish for Tibetans when eating rice, with a deep taste and delicious seasoning.
Boil the potatoes to eight ripe, strain them out, peel them, cut into small pieces and set aside. Wash and peel the shallots, fry them in a frying pan, remove them and mash them in a stone trough, put them in a small dish and set aside. Stir the curry powder into a paste with cool water, pour into a frying pan to make an oil curry and set aside. Chop the lamb into pieces, cook it with an appropriate amount of ghee, add water to the pot and simmer, then add potatoes, oil curry, salt, ginger, fennel, cloves, pepper, Tibetan nutmeg and other spices, stir and cook. Sprinkle with pureed onion.
【Matsutake stewed Tibetan chicken】
Matsutake stewed Tibetan chicken is a specialty of Tibet. Tibetan chicken, ornithischia pheasant family. Tibetan fragrant chicken grows on the plateau at an altitude of more than 3200-4000 meters, Tibetan fragrant chicken as the dominant breed in the poultry industry in high altitude areas, some people describe the Tibetan fragrant chicken as follows: "The nature of the grassland chicken, the nourishment of the black chicken, the exquisiteness of the guinea fowl, the essence of the take, the collection of the greatest, the backbone of the world, the birth of the Everest of the chicken world."
【Tibetan Cheese Cake】
Tibetan cheese cake is a famous pastry in the Tibet Autonomous Region and is often used as a delicious snack for guests in the homes of Tibetan compatriots. And it has a good health effect itself, which can taste food while nourishing the body.
【Tibetan Blood Sausage】
Tibetan blood sausage is one of the local specialties of the Tibetan Autonomous Region. Tibetan blood sausage is actually one of the sausages we know well, but the difference is that it is not only filled with fresh meat, but also contains more animal blood, hence the name blood sausage. Farmers and herders in Tibetan areas slaughter each sheep, and the blood of the sheep is not cooked separately, but is poured into the small intestine and cooked to eat. When eaten, it has the characteristics of not breaking, not slagging, not peeling, the taste is fragrant and tender, not greasy and not woody.
【Hidden Noodles】
Tibetan noodles are also a special food in Lhasa, which should be pressed out and cooked in advance, then dried, and eaten in piping hot beef soup. The biggest pleasure of eating Tibetan noodles is to drink soup, a light and light broth, plus a small amount of salt and green onions, it becomes a rare bowl of delicious food. When you drink it in your mouth, it's hot and fragrant, and it's endlessly evocative.
【Fire-roasted fern pig】
The fern pig is a specialty of the Gannan grassland, named after the pigs raised by the locals who often forage for fern in the grassland. This dish is made from fern pork and concocted in mud over a dark fire. It is characterized by a crispy skin and tender meat, and the taste is particularly delicious.
【Lhasa Sweet Tea】
Lhasa sweet tea can be said to be a very traditional drink in Lhasa, to this day has been yogurt for hundreds of years of history, and now it is very popular with people. Lhasa's sweet tea is made from black tea boiling, and then added milk or sugar to make it, the taste is very delicious, and the nutrition is also very rich, very popular with local residents and tourists.
【Winter air-dried meat】
Drying dried meat in winter is also a topic that many Lhasa families must do every year, and the meat is more selected on the day of the winter solstice, and the meat dried prematurely will be hard, not crispy, and too late, because air-dried meat is the most standard snack for guests in the new calendar of the Tibetan calendar. Lhasa family made air-dried meat and pastoral areas are very different, the latter is more for the storage of beef and mutton slaughtered before the winter every year, Lhasa people do not lack fresh meat nor need to bother to store fresh meat, the production of air-dried meat is to allow the family to withstand the cold winter afternoon and night when the snacks are at hand, so the Lhasa people make air-dried meat is extremely fine, will consume beef - because it is a snack, generally will choose lean meat, washed with a knife to draw into thin strips, slightly marinated and hung in the shade under the eaves, so that the winter dry wind completely takes away the water. The air-dried meat after drying is placed in a bamboo dustpan, slender like an arrow, and when it is broken, fine froths are raised at the fracture. The air-dried meat dried every year can be eaten by the family until the rainy season of the following year, after the thunderstorm, the water in the air increases, the air-dried meat is no longer so crisp to eat, and there is no longer a rustling sound in the mouth. At this time, the year's air-dried meat can be ended.
【Safflower lamb chop】
Ingredients: A little saffron, 2 pounds of lamb ribs, 8 grams of salt, 2 dollars of water stir bean flour, 5 grams of ginger.
Directions: Soak a small amount of saffron in cold water. Cut the lamb ribs into chunks, cook in ghee, add salt, ginger, water, add saffron and water soaked in advance when they are about to cook, stir the bean flour, and then cook until they come out of the boiling bubbles and serve on the dish, medium heat.
【Shell hen nuggets】
Ingredients: 6 chicken breasts, 1 shellfish, 2 ginger, 4 salt, 2 beans, 2 ghee.
Directions: Soak the mother-in-shell in warm water. Cut the chicken breast into small pieces and fry the chicken nuggets in ghee, add salt and ginger, add the mother-of-pearl and a small amount of water and simmer over low heat, and when it is almost cooked, add water and stir the bean flour until it can be served on the dish in a few moments.
【Fried lung irrigation】
Tibetan cuisine. Tibetan pronunciation Locha. It is more common in Lhasa and other places. It is made by boiling lamb lung as the main ingredient and then frying it with ghee and flour. It is characterized by a light brown color, crispy on the outside and soft on the inside, and a delicious taste.
【Cordyceps fish meatballs】
Ingredients: 10 cordyceps, 1 fresh fish, 2 yuan 4 grams of salt, 5 pairs of ghee, 2 yuan of ginger, 1 dollar of wild garlic, 1 egg, 2 dollars of bean flour, 1 dollar of soybean flour mixed with water.
Directions: Add a little cold water to the bowl and steam in a steamer. Remove the bone spines and skin of the fresh fish and smash it into a meat paste with the back of a knife. Egg whites are mixed with dried bean flour, and the fish puree is made into meatballs in the mixed bean flour egg whites and fried in the melted ghee. From the steamer, cordyceps are inserted one by one on the fish meatballs and neatly placed on the dishes. Use a low heat to reduce the ghee in the cooking pot into a liquid, add ginger slices, salt, wild garlic, a small amount of water, water and stir the bean flour, simmer until a boiling bubble appears, pour on the fish meatballs cordyceps fish meatballs to make this dish. It should be noted that the fire should not be too strong, and the ghee must not be burned when it is made, and the solid ghee can be used when it is turned into a liquid.
【Cordyceps chicken nuggets】
Ingredients: 15 cordyceps, 4 chicken breasts, 1 egg, 1 bean flour 4 grams, ginger 1 dollar, pepper 2 dollars, green onion 1 dollar, water stirred bean flour 2 dollars, salt 3 grams, ghee 6 two.
Directions: Steam the cordyceps first. The chicken breast is cut into chunks, coated with mixed egg white bean flour on the surface of the chicken, and then fried in ghee that melts into a liquid. Lightly cremate the ghee and add salt, ginger, pepper, green onion, fried chicken nuggets, steamed cordyceps and water to stir the bean flour. Simmer for a few moments and serve on a plate.
【Egg cuttings with ginseng fruit】
Ingredients: 14 eggs, 2 gold for cooked ginseng fruit, 3 grams of salt, 1 pair of ghee, 2 gold for water stir and bean flour.
Directions: Washed ginseng fruits are cooked in water. Separate the egg whites from the yolks, add salt and water to stir the bean flour and steam them in a steamer basket. Steamed egg whites, egg yolks cut into chunks, placed in a dish, egg whites, egg yolk pieces with ginseng fruit. Put a little ghee in the pot and then reduce the heat to turn into a liquid, then add a small amount of water to stir the bean flour and cook until the boiling bubble appears, pour it on the chicken nuggets in the dish, and the egg is inserted into the ginseng fruit. Note: The fire should not be excessive.
【Tibetan hand-caught lamb】
Hand-grabbed lamb, which is said to have a history of nearly a thousand years, was originally named after hand-grabbed lamb. There are three ways to eat, namely hot eating (steaming hot dipped in triad oil after slices), cold eating (directly dipped in fine salt after slicing), and frying (frying in a pan and eating while frying).
【Fragrant boiled oil spleen】
Tibetan pronunciation only. It is mainly prevalent in the area of Yushu Tibetan Autonomous Prefecture in Qinghai. It is made by boiling sheep's spleen and mutton oil as the main ingredients. It is characterized by its fresh flavor, fat and not greasy.
【Mason】
Ma Sen puts an appropriate amount of rice dumplings, ghee, crushed milk residue and crushed brown sugar on the plate, mixes and kneads, puts it into a small square wooden box, fills it with his hands, compacts it, and makes a Ma Sen square cake, which tastes sweet and delicious.
【Tibetan Curry】
The common Tibetan-style beef curry is a taste of Tibet, India and Nepal, which is spicy and powerful.
【Xiahe Hoof Tendon】
It is made of lamb's hoof tendon as the main ingredient, steamed and boiled with fungus and yellow flowers. It is characterized by a silky and fresh flavor. This dish originated in the Area of Gannan Tibetan Autonomous Prefecture and is said to have become famous in the Ming Dynasty.
【Stewed sheep's head】
In addition to stewed sheep's head, tibetans also have Longguo Kacha, that is, the sheep's head is cooked, the bone is removed to take the meat, and the curry, fennel, monosodium glutamate, salt and other spices are mixed well.
【Linzhi stone pot chicken】
Stone pot chicken is arguably one of the most famous delicacies of Nyingchi, with chicken and mushrooms tumbling in the milky white chicken soup, grunting and bubbling with aroma, making people's appetite increase.
【Yak Beef】
Yak, which "eats Cordyceps sinensis and drinks mineral water", has tender flesh and delicious taste, which is known as the crown of beef.
【Tuba】
It can be described as a Tibetan reunion dinner, which is generally enjoyed on the 29th day of the Waxing Moon, similar to the dumpling bun coins in the mainland. Some dough tubalis are wrapped in stones, peppers, charcoal, yarn, etc. Each has a specific meaning, with stones representing a hard heart in the new year, wool representing a soft heart, charcoal representing a black heart, and chili peppers representing a mouth like a knife. It's a kind of food entertainment, and whoever eats what has it must spit it out on an impromptu basis, so in the midst of laughter, the festive atmosphere becomes more and more lively.
【Add noodles】
The history of adding noodles cannot be verified, and can only be understood literally, not to eat one bowl at a time, but to add very little each time, and then add it after eating. Jiajia noodles are so different, first of all, its noodles are very few, a bowl is only five or six, with chopsticks to pick, a bite to send down the belly. Next, wait for the store to continue to send, the noodles sent over are still the same, after eating and then sending, so repeatedly, the stomach to eat dozens of bowls. The owner of the bowl he ate did not use a pen to remember, but put a stone on the table, and after eating a bowl, he put one on it, and when he left, he settled the bill according to the stone. It is said that this tradition has been maintained for hundreds of years.
Compared with other noodles, there is almost no difference in the method, but when it comes to the noodles, it takes some more effort, kneading, pressing many times, the thickness of the thumb out of the noodles, the length of ten centimeters, the tendons have a taste, and they have a taste. The ingredients for adding noodles are also extremely exquisite, using local pork to make meat foam, and when eating it, the noodles are mixed with the meat foam.
The following are really impossible to find:
【Tibetan Cheese Cake】 Milk-flavored dessert, which has the effect of nourishing and strengthening the body, is a pastry for Tibetan compatriots.
【Collector's Feast 3 Gems】
【Milk residue】
【Spicy Tripe】
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【Three Bowls of Tibet】
The three bowls of Tibet are Tibetan folk specialties, which are said to have been passed down from generation to generation in the Tubo Dynasty, with delicious taste and high nutritional value, after more than three hundred years of improvement, they are more and more in line with the tastes of the public and have become one of the must-eat delicacies in Tibet.
【Multigrain stewed yak beef】
Mixed grain stew yak beef has a history of nearly 1500 years, the legend is that Songtsan Gampo's favorite dish, when Songzan Gampo from Shannan all the way unified Tubo, became the only king of the snowy region, multi-grain stew yak beef has become a must-have dish for future Zampu family banquets, in Tibet only nobles can enjoy the cuisine. Multigrain yak beef is not only attractive in color and tender in juice, but also has a rigorous combination of meat and vegetables, with rich nutrition. With the progress of the times, the multigrain stew yak beef, this dish that originally belonged to the Potala Palace has gradually entered the homes of the people, so that everyone can taste the most authentic and authentic Tibetan royal cuisine.
【Curry Lamb Chop】
Curry lamb chop is a Lhasa cuisine with strong Nepalese characteristics, Princess Chizun married the Tubo Dynasty from Nepal, because she missed her hometown, so she used the royal curry brought by Nepal and the unique snowy lamb of Tibet to cook a special dish to comfort her homesickness. The curry lamb chops are special curry from the Nepalese royal family by Princess Chizun, which has a strong exotic flavor and is combined with the traditional Tibetan cooking methods. The lamb chops are marinated and colored with special ingredients, then cooked with other accessories, and finally cooked with chicken soup, curry and other spices, the meat is fat and delicious, and people can't stop wanting. Curry lamb chops are a rare delicacy in Lhasa.
【Saffron Beef】
Saffron yak beef is a very famous dish in Lhasa, with a long history, according to legend, Princess Wencheng entered Tibet and was not accustomed to traditional Tibetan cuisine, so she ordered her royal chef to improve the practice of yak beef and add the secret cooking method of the Tang Dynasty court to make a unique dish of Tibetan and Chinese integration. The leg meat of the most tender yak beef is selected, and the meat of the beef leg meat is delicate and the meat is fragrant. At the same time, yak bones and court secret spices are used to boil the soup, which is red and bright in color, fresh and refreshing, and makes people salivate. Because of the unique cooking techniques of the plateau, only the saffron yak beef cooked locally in Lhasa is the most authentic snowy cuisine.
It's noon on a windy day, so should we have a good meal and a hot meal? Tashi Delek!
Source: China Tibet Net, Qinghai Daily, China Net, East Team Travel, NetEase Travel, Sohu Travel
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