Tibetan food

Tibetan food includes Ciba, ghee, various drinks, air-dried meat, Qiang cuisine and Wei Tibetan cuisine.

1, Ciba: Ciba is an important Tibetan food, which is made of parched highland barley and ground into flour. There are many ways to eat. The most common way is to mix tea juice, ghee, Ciba and milk residue in a small bowl by hand and knead them into small balls to eat.

Butter is an indispensable food for Tibetan people. It is a crude cream, similar to continental butter. It is a cream product extracted from milk, which contains about 80-90% fat and a lot of vitamin A. Every two pieces of butter can provide more than 400 calories and 200 international units of vitamin A.

3. All kinds of drinks are indispensable in Tibetan people's nutritious food. Generally speaking, the main beverages of Tibetans are butter tea, green tea, sweet tea, fresh milk and highland barley wine. Among them, buttered tea, green tea and Ciba, the staple food, are also used as daily drinks.

4. Air-dried meat is a special food in Tibet. In early winter, beef and mutton are cut into small strips, hung in a cool and ventilated place, frozen and gradually dried naturally. Eat in February and March next year, not only the meat is crisp, but also the taste is unique.

5. Qiang cuisine refers to the diet of alpine pastoral areas, which is the flavor of plateau pastoral areas. Its cuisine is characterized by its original flavor, single materials and emphasis on freshness, lightness, freshness, acidity and fragrance. It has the function of conditioning and adapting to the cold climate in high mountains. The main raw materials are cheese, beef trotters, yogurt and ghee.

6. Tibetan food refers to the food used in Lhasa, Shannan and Shigatse. Mainly in agricultural areas or semi-agricultural and semi-pastoral areas, it is characterized by a wide range of materials, in addition to dairy products, beef and mutton, there are various crops, so the meat and vegetables are properly matched, and the seasonings are fresh, salty and light. The production methods are also very rich, which are more important than boiling, frying, burning, stuffy and frying.