What are the characteristics of Tibetan clothing and diet?

Tibetan costumes The costumes of Tibetan men and women are intact. Different areas have different clothes. It is characterized by long sleeves, wide waist and big chest. Women wear long-sleeved robes in winter and sleeveless robes in summer, with shirts of various colors and patterns inside and an apron with colorful patterns in front of their waist. Tibetan compatriots attach great importance to Hada and regard it as the most precious gift. Hada is a snow-white fabric, generally about twenty or thirty centimeters wide and about one to two meters long. It is made of yarn or silk. Whenever there are festive events, or guests from afar come, or visit their elders, or go away to say goodbye, Hada should be presented as a sign of respect.

Tibetans are widely distributed in Tibet, Sichuan, Qinghai, Gansu, Yunnan and other places, with colorful costumes and bold men's clothes; Women's clothing is elegant and unique, especially jewelry and gold jade as accessories, forming a unique style of plateau women.

Tibetan robe is the main clothing style of Tibetans, and there are many kinds. From the clothing texture, it can be divided into brocade, leather and plain cloth. Tibetan robes are very decorative. In the past, monks and officials had different ranks and strictly distinguished decorative patterns. Tibetan robes are very long, generally longer than the height. When you wear it, you should lift the lower part upwards, and the hem is thirty or forty centimeters high from the foot surface, and tie a belt. Tibetan robes can be divided into fur robes in pastoral areas, colored sleeve robes and embroidered robes in agricultural areas. Styles can be divided into long-sleeved fur robes, sleeveless and sleeveless gowns with wide shoulders and embroidered gowns. There are two kinds of shirts for men and women: large-breasted shirts and double-breasted shirts. Men's lined Tibetan formal shirts have more lapels for women, and the sleeves of women's shirts are about 40 cm longer than other sleeves. When dancing, put down your sleeves and dance gracefully in the air.

Bangdian, that is, apron, is a unique costume of Tibetans and an essential ornament for married women. The state code is colorful and strong, or elegant and demure.

Tibetan hats have many styles and different textures. There are ten or twenty kinds of golden flower hats, kicking hats and so on. Tibetan boots are one of the important features of Tibetan costumes. The common ones are "Songbalamu" flower boots with cotton leather soles.

Headdress accessories occupy an important position in Tibetan costumes, vest is the most distinctive accessory, and most of the accessories are related to ancient production. The exquisite headdress is also inlaid with gold and silver jewelry. The headdress is made of copper, silver, gold carvings and jade, coral, pearls and other treasures.

eating habits

Most Tibetans eat three meals a day, but they have the habit of eating four, five or six meals a day when they are busy with agriculture or have a strong labor intensity. The vast majority of Tibetans take Ciba (Chinese: fried noodles) as their staple food, that is, stir-fried highland barley and ground into fine powder. Especially in pastoral areas, other foods are rarely eaten except Ciba. When eating Ciba, mix it with strong tea or milk tea, ghee, milk residue and sugar. Ciba is easy to store, carry and eat. In Tibetan areas, people with sheepskin Ciba pockets can be seen at any time, and they can eat when they are hungry.

In the past, Tibetans seldom ate vegetables, and the non-staple food was mainly beef and mutton, followed by pork. Tibetans in Sichuan, Yunnan and other places often use pork as pig fat, which is convenient for preservation. Meat is usually stored by air drying. Generally, beef and mutton slaughtered after winter can't be eaten for a while, so it is cut into pieces and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat and keep the fresh color and taste of air-dried meat.

The most common is butter extracted from cattle and goat milk. In addition to butter used in diet, it is also widely used to make butter tea. Yogurt, cheese, milk bumps and milk residue are also common dairy products, which are eaten as snacks or other foods.

Among the Tibetan people, men, women and children, in addition to drinking milk, all regard butter tea as a necessary drink. Buttered tea and milk tea are both boiled with Fu tea. Fuzhan tea contains vitamins and theophylline, which can supplement the vitamin deficiency caused by eating less vegetables and help digestion. Tibetans generally like to drink highland barley wine Especially on festivals or festive days.

Tibetan cooking stoves are self-contained. In Tibetan areas, every family has butter tea cones and milk tea pots. Tibetans in most areas use dried cow dung as fuel and iron pans as stoves. Yunnan Tibetan tea sets, wine sets and tableware are all made of copper. Tibetans in pastoral areas should carry a refined Tibetan knife with them, which is mainly used for cutting food, slaughtering sheep, peeling and cutting curtains. Tibetan Dao has a long history and exquisite craftsmanship.

Typical food: In addition to Ciba, highland barley wine and butter tea, there are many typical Tibetan foods, such as Zuma rice and traditional Tibetan banquet food, which are all cooked with Zuma, rice and butter. Blood sausage is a traditional Tibetan dish, which is made of cow (sheep) blood as the main raw material. Cheese is a traditional Tibetan dish, made of fermented milk and goat's milk. Buttered tea is a daily drink for Tibetans. Generally, Tibetans drink several cups of butter tea in the morning or before going to work. When you visit a Tibetan family, you are usually served with butter tea.

Tibetans have a set of rules for drinking butter tea. Generally, it is added while drinking, but the guest's teacup is always full; Don't touch it if you don't want to drink it; You can't drink half of it. If the host fills the cup with tea, the guest will put the tea on the table and drink it off when you leave. This is the eating habit of Tibetans.