In the minds of Chinese, tea, as if it has gone beyond the concept of drink, is a typical representative of agricultural civilization; and when it is matched with the milk of the soul of grassland life, what kind of spark will there be?
The combination of milk + tea is 1+1>2 ah! Graph/Network
Together, the first thing is milk tea, and sweetness is the deepest impression of many people for milk tea. Drinking sweet milk tea will have a sense of guilt, nothing more than fear of getting fat, but if you change sugar into salt, the taste of salty milk tea is not worse than sweet.
In many places inhabited by ethnic minorities in China, there are all kinds of salty milk teas, such as Tibet: butter tea, milk tea, salt tea and so on. A Tibetan proverb says, "Tea without salt is like water, and people without virtue are like ghosts." "Among them, ghee is the essence of Tibetan food, and the fat extracted from milk and goat's milk has a bright yellow color and a sweet taste." Therefore, butter tea can also be counted as milk tea in the broad sense.
Butter tea
For the tea of butter tea, you can choose Pu'er tea from Yunnan, Tuo tea from Sichuan, or brick tea. First, put the appropriate amount of ghee into a special barrel, accompanied by salt, and then inject the boiled strong tea juice, and repeatedly mix it with a wooden handle to dissolve the ghee and the tea juice into one, in a milky shape. Mostly eaten as a staple food with rice dumplings, it is sweet and sweet to eat, and the aftertaste is endless.
Butter tea with rice dumplings
Salty milk tea is not only popular in Tibet, but also in Xinjiang milk tea... Milk tea is a favorite form of breakfast for Uyghurs. In summer, yogurt is often eaten. During the busy season in the countryside, farmers often bring yogurt and bread for their lunch. Guests come to the house, and the hospitable host will also bring out a bowl of yogurt to entertain.
▲ Milk tea is popular among the Uyghur, Kazakh, Uzbek, Tatar and other ethnic groups in Xinjiang. Kazakh women make bread. Photography / Liu Xiangchen, from "Authentic Wind Objects • Pamir's Heart"
The sweetness of butter tea with rice dumplings and the aroma of milk tea all reflect the perfect combination of milk tea and local cuisine. So in another dairy-obsessed province, how will milk tea appear on people's tables?
In the vast grasslands of Inner Mongolia, people's daily life is inseparable from tea, the first thing to cook milk tea every morning, it is best to boil milk tea with freshly beaten clean water, after boiling, flush into the net pot or pot with tea powder, slow cook for 2-3 minutes, and then put fresh milk and salt into, boil it.
Count how many dairy products there are?
Mongolian milk tea is sometimes added with butter, or milk skin, or fried rice, etc., its taste is aromatic, salty and delicious, and it is a tonic drink containing a variety of nutrients. Some people even think that it is okay not to eat dishes for three days, but not to drink milk tea for one day.
Stir-fry the rice and pour in the boiled milk tea
Regarding the origin of Milk Tea in Inner Mongolia, some scholars believe that it was influenced by the introduction of ghee into tea. In the Mongolian Yuan Period, there were already butter teas such as "crisp signs", and by the Ming and Qing dynasties, it was very common for the royal family and nobles to drink milk tea.
The milk on the prairie is, of course, the latest and best milked. Photo/Screenshot from the first season of "China on the Tip of the Tongue"
Summer can relieve the heat, winter can withstand the cold, the existence of hundreds of thousands of years of milk tea has long been integrated in the hearts of the local people, milk tea, will not drink less and less, will only become more and more fragrant.
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Wentu 丨Face
Edit | Kun kun
Map editor 丨Paprika
Image | Visual China
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