Gannan Tibetan flavor snacks

Milk tea: there is a saying in the Tibetan area: it is better to have no food for three days than no tea for one day. Because the Tibetan people eat meat, tsampa and other acidic food, lack of vegetables, fruits, the body lacks alkaline. Drinking milk tea can regulate the acid-base balance in the body. Milk tea in Tibetan production methods, the most common commonly used is the Songzhou (now Songpan region in Sichuan) tea (to large leaf branch tips, also known as large tea) simmering, filter out the dregs of the tea and add fresh milk, accompanied by salt, walnuts, peppercorns, Qura (dry cheese), boiling three times to drink. It can dissolve fat, eliminate food and grease, clear the brain and refresh the mind, quench the thirst for fluids.

Ghee tsampa: ghee refined from yak milk, is an indispensable edible oil for Tibetans, high nutritional value, is an important source of daily calorie intake of Tibetans. Refining ghee method is: first yak milk slightly heated, and then poured into the ghee barrel, hard up and down pumping, back and forth hundreds of times, stirring to mention the milk oil and water separation. So that a layer of yellowish fat floats on the water, after cooling is ghee, it will be poured into the skin pocket storage, when used and then scooped out. Mainly used to do ghee flowers, lamps, but also used to boil ghee tea, do tsampa, fried Kasai and fruit.

The barley is the main raw material for Tibetan people to make tsampa, after the barley fried and ground into noodles with ghee and eat. People also mix barley and peas to make tsampa. Barley made of tsampa is not only the traditional food of the Tibetan people, and as a Tibetan food appeared in the main hotel in Tibetan area, become an important food to entertain Chinese and foreign guests. In religious festivals, the Tibetan people also throw tsampa, to show blessings.

The practice of ghee tsampa is the first ghee placed in a bowl, pour tea to dissolve, and then add tsampa and a small amount of qura and sugar, the left hand bowl, the right hand ring finger stir tsampa, drink the excess tea, and then use the four fingers to grasp and pinch into a ball can be eaten. The flavor is sweet but not greasy, can fill hunger and thirst. Mixed ghee tsampa avoid sloppy spills, generally eaten at the end of the bowl bottom clean, leaving no residue.

Air-dried meat: Tibetan people mainly to eat beef, mutton and dairy products. In the pastoral area generally do not eat vegetables, diet monotonous, from a single dietary structure, pastoral areas and even the whole of Tibet are high-fat, high-protein diet area. Beef and mutton are known to be high in calories, which helps people living at high altitudes to withstand the cold. Interestingly, the Tibetan people have the habit of eating raw meat, if you go to some pastoralists or agricultural areas at home, you will see hanging to the house or tent inside the air-dried beef and mutton, you if you go to these homes as a guest, the host will take out the air-dried beef and mutton and ask you to taste, this flavor can only be tasted in the plateau.

Dunking dead bread: that is, commonly known as the Tibetan package. With fat yak meat as a filling, add a small amount of green onions, ginger chopped into a puree, while chopping and adding water. With the death of rolling thin skin into a package, package pinch the combination of leaving a small mouth, on the cage can be steamed. The buns are shaped like lotus flowers and contain a lot of fresh juice, which is fragrant and not greasy in the mouth.

Hand-meat and blood sausage: in the pastoral area, the slaughter of fat sheep to cook hand-meat, blood sausage to treat the guests is the best honorary specifications. Passionate shepherds slaughter sheep on the spot, set up a cauldron, add salt, pepper and other condiments boiled, large pieces of hand-meat into the water blood drying that is eaten, the flavor is fresh and delicious, especially the chest and fork meat is the best, often left to the guests. At the same time, the beef and mutton or offal chopped, plus onion, ginger, pepper and other mix into the blood of the sheep, infused with cleaned intestines, segmented ligation, down the pot a little boiled can be eaten, fresh and tender, there is a great nourishing effect.

Yogurt: agricultural areas are also called lying milk. Fresh milk will be boiled hot, dry to a slight temperature, plus the citation canned, wrapped in a leather robe or quilt, fermented at a constant temperature for 56 hours can be consumed. Brewed yogurt is like tofu brain, white and tender, slightly sour, cool and slightly wine flavor, plus brown sugar, sugar consumption is better. It has the efficacy of eliminating summer heat, activating blood circulation, relaxing tendons, tonifying the kidney, eliminating food, strengthening the stomach and so on.

In addition, in the pastoral areas of Gannan, there are Xin (one of the Tibetan snacks, Tsampa, Qu La, fern flour, raisins, dates, brown sugar with ghee melting cooling lumps of food), knife Shikha (mutton boning and chopping, and red-hot stone together with the sheep stomach baked food), pocket roll (the cleaned sheep stomach capsule and outsourcing mesh oil slices accompanied by salt, green onions, layered rolls rolled wrapped cooked), sandwich liver slice (eating method), sandwich liver slice, filling lungs and other various flavors of snacks, mostly from the folk nomadic life, simple and easy to do, delicious and direct, reflecting the grassland people's rich culinary cultural connotations.