As an authentic northerner, Raider Jun really can't do without noodles for a day, such as blossoming steamed buns, hot noodles, belch dumplings, and buns with thin skin and meat are my favorites. There are also some southern friends around, who prefer soft and sticky rice to pasta. This different eating habit has a lot to do with the different areas we live in. For Tibetans, rice and noodles are not the first choice, and here, a food called "rice dumplings" is the favorite of Tibetans, and it is inseparable from three meals a day.
Rice dumplings are one of the traditional staple foods of the Tibetan people, and they are also the staple foods that the Tibetan people must eat every day. If you visit the homes of your Fellow Tibetans, the host will definitely entertain you with rice dumplings. Rice dumplings are actually the Tibetan transliteration of "fried noodles", this kind of fried noodles are made by drying and frying the barley specially produced in the plateau, and then sieve with skin grinding, which is somewhat similar to the fried noodles in the north, but in terms of consumption, the rice noodles need to be eaten by hand by continuously stirring ghee, milk residue, sugar and milk tea, and finally kneading into pieces.
In the past, when the nomadic herders were mainly born from water and grass, the place of residence was not fixed, and it was inconvenient to cook on the fire, the rice dumplings became the main food of the Tibetan nomads, which was not only rich in nutrients and high calories, very suitable for filling hunger and cold, but also easy to carry and store. Go out as long as you carry a wooden bowl, tie a rice bag around the waist is OK ~ when there is no wooden bowl, pour the rice into the pocket, and then add some butter tea, pinch it across the bag for a while, and the fragrant rice dumplings will be simply made
Many foreigners who have just come to Tibet may not like the rice dumplings so much because of the smell of ghee, but as long as they get used to it, the more fragrant the rice dumplings will be, and they will be very delicious and hungry. There are also some interesting stories about rice dumplings, one is that in the 7th century AD, the king of Tibet often led troops to fight, but because of the snowy mountains, the vast area of people, and the inconvenience of transportation, it became very difficult to feed the army. While the king was worried about this plight day and night, King Gesar's spirit in heaven gave the king a dream - to fry the barley and grind it into wheat, which was both easy to carry and easy to store. When the zao woke up, he suddenly realized that he immediately ordered his subordinates to burn pots and grind wheat to raise military food. This kind of barley stir-fried wheat is full of fragrance, full of hunger, and is deeply loved by soldiers and Tibetans, so its processing method quickly spread throughout the snowy plateau.
There is also a festival related to the Qinghai region.
The rice dumpling festival here is a pure folk farming folk activity, people prepare several bags of rice flour in advance, after the festival is announced, people excitedly wave the rice noodles in their hands and splash each other, laughing and playing with a body of rice noodles, not to mention how lively!
Nowadays, our living standards are getting higher and higher, and there are more and more Tibetan delicacies in the public eye, rice dumplings are no longer the only choice for people, but even so, rice dumplings still occupy the main position of Tibetan special cuisine, if you come to Tibet, do not taste the authentic taste of rice dumplings, taste a taste of fresh butter tea, always make the journey more regrettable, so ah, do not hesitate, come to Tibet in winter, people are less Jingmei, to taste a delicious Tibetan food is also a good choice ~