What is the staple food of Tibetans?

Ciba is the staple food of Tibetans. Tibetans eat three meals a day. Ciba, Mingyu sounds fresh, but it's actually green fried noodles. It is the fried noodles of highland barley and wheat, cooked and ground, but not sieved. It is similar to the fried noodles in the north of China, except that the fried noodles in the north are ground first and then fried, while Bazin in Tibet is fried first and then ground without peeling.

When eating Ciba, put some ghee in the bowl, pour tea, add fried noodles and stir by hand. When stirring, first gently pound the fried noodles at the bottom of the bowl with your middle finger to prevent the tea from overflowing the bowl; Then turn the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea leaves and ghee are evenly mixed, knead them into a ball by hand and you can eat them. When eating, keep rubbing in a bowl with your hands, knead into a ball, and send it to your mouth with your hands. Tibetans eat-no chopsticks, no spoons, only hands. This way of eating is similar to that of Indians, and it is also to grab rice by hand, which is called pilaf.

Because it is simple to eat and convenient to carry, it is very suitable for nomadic life. When herders travel far away, they always hang a Ciba pocket around their waist. When they were hungry, they grabbed a Ciba from their pocket and ate it. Sometimes, they take out a wooden bowl from their pockets, put some Baba in it, pour some butter tea, add some salt, stir it a few times, and eat it when they catch it. Sometimes, I drink buttered tea while eating Ciba. Sometimes, you pour Baba into a leather bag called Tanggu, add butter tea, grab the mouth of the bag with one hand and pinch it with the other. After a while, the fragrant Baba can be eaten.

When Tibetans celebrate the Tibetan calendar year, every household will put an auspicious wooden bucket on the Tibetan cabinet, called "Bamboo Suoqima". The barrel is filled with green trees, Zhuo Ma (ginseng fruit), etc. There are green tree spikes, wheat spike flower schools and a colorful spleen named "Zizhuo". The spleen is painted with patterns of the sun, moon and stars. When neighbors, relatives and friends come to pay New Year's greetings, the host carries a "bamboo rope and horse", and the guests grab a little Ciba with their hands, smoke it into the air three times in a row, then put a little into their mouths, and then say "Tashildler" to express their blessings.

In Tibet, every Tibetan family can see ghee anytime and anywhere. Butter is an indispensable food for every Tibetan.

Butter is extracted from milk and goat milk. In the past, herders used a special method to refine ghee. First, they heated the milk meter, then poured it into a big wooden barrel called Dongxue (about 4 feet high, with a diameter of 1 foot), and whipped it up and down for hundreds of times until the oil and water separated, and a layer of lake yellow fatty substance floated on it, scooped it up, poured it into leather bags, and cooled it to become ghee. Now many places gradually use cream separators to extract ghee. Generally speaking, a cow can produce four or five catties of milk every day, and every hundred catties of milk can squeeze out five or six catties of ghee.

Butter can be eaten in a variety of ways, mainly by beating butter tea and drinking L, or blending with a rake. Stir-fry fruit on holidays and use ghee. Tibetans like to drink ghee sticks on weekdays. When making butter tea, tea or brick tea is boiled with water for a long time to make it thick paste, then the tea leaves are poured into the "end of winter" (butter tea barrel), then butter and salt are added, and Jia Luo is pumped up and down for dozens of times, and the oil tea is stirred until it is mixed, and then it is poured into the pot to be heated, thus making delicious butter tea.

Tibetans often entertain guests with butter tea. They drink butter tea and have a set of rules. When the guest is asked to sit at the Tibetan square table, the host puts a wooden bowl (or teacup) in front of the guest. Then the host (or housewife) lifts the butter tea pot (which is usually replaced by a thermos bottle now), shakes it a few times and fills a bowl of butter tea for the guests. If the guest doesn't drink the freshly poured butter paste, tell the host first. When the host once again mentioned that the butter tea pot stood in front of the guests, the guests could pick up the bowl, first blow it gently in the butter tea bowl, blow away the oil flowers floating on the tea, and then take a sip and praise: "This butter tea is really good, oil and tea are inseparable." The guest put the bowl back on the table and the host filled it again. In this way, drink while adding, after one day, the enthusiastic host always fills the tea bowl for the guests; Don't touch it if you don't want to drink it; If you drink half and don't want to drink any more, the host holds the bowl and you put it there; When the guests are ready to leave, they can drink more, but they can't drink it dry. Leave some greasy tea in the bowl. This is in line with Tibetan habits and etiquette.