Tibetan cuisine is one of the styles of Chinese cuisine, with a long history and a wide variety of dishes.Characteristics of Tibetan cuisineSnacksThe taste is light and refreshing, and generally does not use spicy seasonings such as salt and garlic, reflecting the contemporary trend of returning to the basics of food culture.

Tibetan noodles

Introduction

Tibetan noodles are an essential snack in traditional Tibetan cuisine.You can call it a main course or a snack.If it is a main course, the amount of Tibetan noodles is not much, and it is not easy to satisfy hunger after eating a bowl.If it is a snack, it is also a type of noodle, and it is only sold in tea houses and noodle shops, not in street stalls.The first time someone tries Tibetan noodles, they will definitely have a deep impression: Tibetan noodles taste completely different from any noodles eaten in the plains.At first, Tibetan noodles may not be very familiar, as they seem to be stuffed.This is actually one of the characteristics of Tibetan noodles.

Preparation

Preparation of Tibetan noodlesNoodlesFirst, the noodles must be pre-pressed, and then cooked and dried for later use.When you want to eat, put them into a yakbeefpot, then heat and serve.Place the cooked Tibetan noodles in a bowl, and pour a deliciousbeef soupon top, sprinkle some chopped beef on the side, and place a small dish of sourradishnext to it. If you have Tibetan spicy sauce, you can adjust the flavor to your liking, and you will have a delicious Tibetan noodle.Tibetan spicy sauce is different from the spicy sauce in other regions, it is made with water, and contains Tibetan spices and salt, which gives it a unique flavor. When you first taste Tibetan spicy sauce, you don't feel much spiciness, but you feel it is very delicious. After tasting it a few times, the spiciness will gradually appear.

Cheese

Introduction

Cheese, also known asdairy,dairy products, or more commonly referred to ascheese,dairy, etc., is a general term for dairy products, with various flavors, textures, and forms.Cheese is made from milk, rich inproteinand fat, and the sources of milk include cows, water buffaloes, goats, sheep, etc.During the production process, enzymes are usually added to coagulate the milk, making the milk acidic, and then separating and pressing the solids to form the finished product.Most cheeses are white or yellowish.Traditional cheeses are rich in protein and fat, vitamins A, calcium, and phosphorus.Modern low-fat cheeses are also made from skim milk.In China, in addition to traditional Western cheese products, there are also dairy products made from local milk, such as large-area milk from Guangdong and various non-acidic dairy products made by minority ethnic groups.Tibetan cheese also has two types: one is made from yak milk after extracting and boiling, then steamed and coagulated into blocks, which are then pressed intocakes

shape, or dried into strips for eating;the other is made by boiling and drying yak milk, which then forms strands or granules, such as sweet cheese, sour cheese, white cheese, and green cheese.SteamedtongueIntroductionSteamed tongue is a famous

Tibetan snackBeef tongue

This is a local specialty in Lhasa.

It is mainly made from beef tongue.The main characteristics are:Soft and tender, with a fresh and slightly spicy flavor.The diet in Tibet is different in pastoral and agricultural areas.The diet in pastoral areas, besides dough andrice flour

main foods, can be divided into two categories: "red food" and "white food".

"Red" refers to meat, and "white" refers to dairy products.

In summer, "white food" is the main food, and in winter, "red food" is the main food.Famous snacks in pastoral areas include hand-pulledsheep meatcooked lamb, and dried meat.And steamed tongue, yak tongue, and Lhasa's yak tongue are also famous Tibetan snacks.Steamed tongue is made from beef tongue, cooked and steamed.Its main characteristics are soft and tender, with a fresh and slightly spicy flavor.The beef tongue has a layer of skin on the outside.If you remove the skin, you can make sauce, stir-fry, or braised dishes.Some markets sell ready-to-eat beef tongue, but you can also find raw, smoked, or

saltedtongues. They can be cooked and eaten hot, or added to hot or cold dishes with various seasonings.Beef tongue and beef tongue are the most common.Tibetan cuisine emphasizes light and refreshing flavors.Many dishes, except for salt and garlic, do not use any spicy seasonings, reflecting the trend of returning to the basics of food culture.Sautéed beef lungIntroductionThe preparation of sautéed beef lung has a long history, and you can experience itscharmin the process of making.Sautéed beef lung is a very characteristic Tibetan snack. Sautéed beef lung is made with

beef lungas the main ingredient, and the cooking method is stir-frying. The flavor is rich.

Use flour and

chili

and other seasonings, add water and stir, then stuff it into the beef lung, and cook it.Delicious.Pig lunghas the effects of replenishing qi, stopping cough, and stopping bleeding.It can be used to treat lung deficiency cough, long-term cough with blood, etc.PreparationIngredients: beef lung, pickled vegetables.Seasonings: 1 tablespoon of salad oil, 1 tablespoon of salt,1 tablespoon of soy sauce, 1 tablespoon of chopped green onion,1 tablespoon of minced ginger, 2 cloves of garlic, 1 chili pepper, 1 teaspoon of thirteen spices,1/2 tablespoon of chicken broth, 1 tablespoon of cooking wine.Preparation: 1. Cut the cooked beef lung into slices and blanch.2. Heat the pot, add salad oil and stir-fry the chopped green onion, ginger, and garlic until fragrant. Add the beef lung and stir-fry. Add thirteen spices and cooking wine.3. Add pickled vegetables and stir-fry. Add chili pepper and cook until the sauce thickens.Yak blood

intestines

IntroductionYak blood intestines are a local specialty in Lhasa, Tibet.Yak blood is scooped into a bowl, usually filled to the brim.When stuffing, first break the solidified blood into pieces and mix it withbuckwheat flourorrice flourMANAGEMENT, then cook and stuff.

This is a traditional Tibetan snack.The elderly in Tibet often eat yak blood intestines, which is a local delicacy.According to Marco Polo's "Travels," "In emergencies, there is a special swift horse, which can gallop for ten days and nights without stopping, and can only survive with horse blood and water."According to medical experts, blood has a high taste, which is beneficial.

However, people do not often drink blood unless there is an emergency.Another way to make blood sausage is to add a thin layer of meat and liver, and mix it with onion and oil, and cook it for half an hour.

Tibetan yak cheese

cakeIntroductionTibetan yak cheese cake is a famouscake in Tibet., add chopped intestines, oil, salt, seasonings, scallions and garlic etc.Also, inject into the incision, should not be too full or too flat.The small intestine is about two or three meters long, for easy cooking, it can be cut into four or five parts, without tearing off the outer fat connected to the intestinal wall.These fats have a fixed function for the small intestine, pay attention to arrange when filling, so that the intestines do not twist.When cooking, roll up the intestines into a ball, like the natural state in the stomach.When feeding sheep, the intestines and stomach are too much, cannot eat at once, so fill it up and divide into four or five pieces, then freeze, and eat in the Qingming Festival.

The Mongolian people usually inject sheep bloodLarge intestineinto sausage.When eating, it is generally boiled in meat broth for 10-15 minutes.Mongolians and Tibetans directly use animal fresh blood.According to Marco Polo's travel notes: "In emergency situations, there is an emergency horse, these horses can run continuously for ten days and nights without stopping, without fire or food, only using horse blood to sustain life. They cut off a blood vessel from their own horse and suck the blood to fill their stomachs."From a medical point of view, blood has high sensory and benefits.However, people do not often use fresh blood unless in emergency.Another method is to add sausage with thin meat and liver, mixed with scallions and oil, salt and seasonings, cook for half an hour and eat. This is called sausage.

Tibetan cheeseCake

Introduction

Tibetan cheese cake is a famouscake in the Tibet Autonomous Region., a delicious treat served to guests in Tibetan homes.Snacks|It also has excellent health benefits and can nourish the body while enjoying delicious food.

Tibetan milk bread is very popular among people of all ages and ethnic groups, as it contains many beneficial ingredients, such as Tibetanginsengfruit, which is a natural and pollution-free food.It grows in high-altitude areas above 3700 meters, and has the effects of warming the stomach, replenishing deficiencies, promoting blood circulation, and promoting digestion and bowel movement.Research shows that Tibetan milk bread contains a lot of protein, various saponins and flavonoids, 8 amino acids, and special Tibetan milk bread ingredients, which can effectively improve immunity, strengthen brain function, prevent fatigue, and slow down aging. It is suitable for pregnant women, fetal development, postpartum weakness, children's growth and development, elderly people with physical weakness, and people with cold spleen and stomach, as well as those with anemia after illness and malnutrition.Peachpit, also known as peach kernel, has the effects of promoting blood circulation, relieving pain, and removing stagnation.It is used for relieving menstrual pain and constipation.

Instructions

Mix the cream-colored flour (Tibetan name: ) obtained fromcreamwith butter(cream) and sugarand Tibetan milk bread ingredients (, dried apricots, and peach kernels), to shape into circles or squares, with a red and green decorative pattern on the surface, then steam in a steamer until cooked. Serve whole or sliced.Stewed mushrooms with Tibetan fragrant chickenIntroductionStewed mushrooms with Tibetan fragrant chicken is a local specialty of Tibet.Tibetan fragrant chicken belongs to the family of, order of.Tibetan fragrant chicken lives at an altitude of 3200-4000 meters, and is a popular breed for raising poultry in high-altitude areas. It is often described as "the natural chicken of the grasslands, the nourishment of the yak, the delicateness of the pearl chicken, a complete collection of essence, the pillar of the world, which has created the "Pearl Chicken" on the world stage."

The chicken has various characteristics

and eggs

provide affordable and high-quality animal protein.InstructionsCut the Tibetan fragrant chicken into small pieces, and add Tibetan wild ginger, mushrooms, Tibetan mother-in-law, and other medicinal herbs to make the soup. Cook with pure spring water from the snow-capped mountains, and add oldtofuand winter melon slices, largewhite cabbageandlotus leaves before serving.

Tibetan rice

IntroductionTibetan rice is the best accompaniment for Tibetan meals, which is flavorful and aromatic.InstructionsCook the potatoes until 80% cooked, drain and peel, then cut into small pieces.Wash and peel the green onions, then saute them briefly in oil, then put them in a stone basin to mash, and serve.Mix curry powder with cold water to form a paste, then add to the oil to make curry, and serve.Cut the lamb into pieces, and saute with butter, then put it in a pot with water and simmer, then add potatoes, curry, salt, ginger,corianderand cloves, pepper, and Tibetan fennel.After boiling, stir and serve.Tang'sIntroduction

Tang's is the best dish for eating Tibetan rice, which is flavorful and aromatic.

Instructions

Cook the potatoes until 80% cooked, drain and peel, then cut into small pieces.Wash and peel the green onions, then saute them briefly in oil, then put them in a stone basin to mash, and serve.Mix curry powder with cold water to form a paste, then add to the oil to make curry, and serve.

Cut the lamb into pieces, and saute with butter, then put it in a pot with water and simmer, then add potatoes, curry, salt, ginger,

corianderand cloves, pepper, and Tibetan fennel.After boiling, stir and serve.You can also sprinkle the finished dish with chopped green onions.Mix curry powder with cold water to form a paste, pour into a hot oil pan, making oil curry, for later use.Introductionis a delicacy.has a long history of consumption.In ancient cookbooks, there was a mention of "8 treasures" including "ginseng, wings, bones, intestines, belly, membrane, tendons, and lips."

The that ancient people used to refer to is most likely referring to deer tendons, not pig, cow, sheep, or goat tendons.

By the Qing Dynasty, the "tendons" mentioned in the Su Garden Food Book were still deer tendons, which may be due to Yuan Mei's origin in Hangzhou, who loved to eat Jiang Zhejiang cuisine, and the fact that cow and sheep tendons were commonly used in southern China. This proves that cow and sheep tendon were used in cooking later than deer tendon.

The Xia River region is located in the northwest of the Tibetan Autonomous Region of Gansu, and is located in the transition zone between the Gansu Plateau and the Loess Plateau. It has a high altitude, with most areas above 300-4000 meters, and is one of the main livestock bases in Northwest China. The sheep tendons produced in this area are of high quality and in large quantities, and are used in cooking as a local delicacy.InstructionsIngredients: 150g fresh lamb tendonsFirst, soak the lamb tendons in cold water for 2-3 hours to remove impurities.Then, cut the lamb tendons into 2-3cm pieces.Add 200ml of water, 1 tablespoon of salt, 1 teaspoon of ginger, and 1 tablespoon of cooking wine to the pot.Bring to a boil over high heat, then reduce the heat and simmer for 1.5-2 hours, or until the tendons are tender.Remove the lamb tendons and cut them into bite-sized pieces.Serve with your favorite sauce.Sinew.By the Qing dynasty, the "sinew" mentioned in the " " (Su Yuan's Food Collection) was still beef sinew. This is likely because Yuan Mei, whose ancestors were from Hangzhou, enjoyed eating local flavors, and the fact that beef and lamb sinew was a common food in southern China. This confirms that beef and lamb sinew was used in cooking before deer sinew.The Xia River region is located in the northwest of the Gansu Tibetan Autonomous Region, in the transition zone between the Gansu Plateau and the Loess Plateau. It has a high altitude, with most areas between 300-4000 meters. It is one of the main livestock bases in Northwest China, and the sheep sinew produced here is of high quality and abundant, used in cooking to create famous local dishes in Qin and Lo.

Instructions

Ingredients: 150g raw sheep sinew.Wood ear mushroomsDried: 15g yellowChinese cabbage(Dried): 15g starchBeans: 20g.3g ginger, 20g vegetable oilBlack pepper3g alkaline 5gStar anise3g salt 3gMSG1g green onions 10g fragrant oil 5g garlic (white part).

Method: 1. Place the sinew on a fire to remove the fur;2. Then put the alkaline powder in a basin of water, after dissolving, put the sinew into the water and wash it clean, drain and dry;3. Place a pot on the stove and heat it, add vegetable oil, reduce the heat and add the sinew to the hot oil, soak for about 20 minutes, allowing the oil to slowly penetrate the sinew;4. When the oil temperature is almost cooked, take out the sinew and place it in a water pot, cook over low heat while boiling, after the water boils, take it out and scrape clean;Cut the yak meat into two long strips, then cut into 3 cm segments.4. Cut the sinew in half lengthwise and cut into 3cm pieces;6. Arrange the cut sinew pieces neatly in a bowl, add salt and other seasonings, pourchicken brothhalf a pound, steam in a pot for about 20 minutes, drain and flip onto a plate;7. Soak the wood ear mushrooms and yellow flowers, wash and clean;8. Tear the dried mushrooms, cut the yellow flowers into small pieces;9. Chop the green onions and garlic;10. Then place the frying pan on the stove, add 100ml of water, use green onions, ginger and garlic to sauté, add 250ml of chicken broth, put the wood ear mushrooms, yellow flowers and dried mushrooms in a spoon, after the water boils, skim off the foam, add MSG and thicken with starch.

11. Then pour it into the sinew bowl, garnish with fragrant oil.

Buckwheat

IntroductionBuckwheat is a traditional staple food of Tibetan pastoral people.“Buckwheat” isthe Tibetan translation offried noodlesIt is a staple food that every Tibetan person eats every day, and when guests come to Tibetan people's homes, the host will definitely serve them with fragrant

milk tea

and fried buckwheat noodles, with golden oil and layered milk and buckwheat "Qura" (cheese) on the table.History and cultureBuckwheat is the staple food of the Tibetan people.Tibetan people eat buckwheat for every meal.Buckwheat sounds fresh, but it is actually fried buckwheat noodles.The method of making buckwheat is to dry and roast the buckwheat (belonging to the barley family, there are two colors, white and purple black), grind it into fine flour, and then make buckwheat noodles.

Buckwheat is similar to buckwheat in northern China, but northern buckwheat is first milled and then fried, while Tibetan buckwheat is first fried and then milled, without removing the skin.When eating buckwheat, put some oil in the bowl, add tea, add some buckwheat noodles, and stir constantly with your hands.Buckwheat is more nutritious and easy to carry, when you go out, you just need to bring a wooden bowl, waist belt "Tanggu" (buckwheat pocket), and a little tea water, you don't need to make a fire.You can also add meat, vegetables and other things to buckwheat to make "Soup", which is called "Tuba" in Tibetan.(Noodle pouch), then just add some tea water. No need to cook with fire.Put the noodles into a pouch called "Tanggu".Add yak butter tea, holding the pouch with one hand, and using the other hand to grab and pinch, soon fragrant noodles can be eaten.When the Tibetan New Year comes, every family will place a "Tsokha" (wooden box) on the Tibetan shelf, filled with barley and thams (Indian figs), topped with barley stalks, wheat flower, and a colorful cloth with patterns of sun, moon, and stars called "Zho".

When neighbors or relatives come to wish you a happy new year, the host will present the "Tsokha", and the guests will grab some noodles, throw them up to the sky three times, then grab some and put it in their mouth, and say "Zha Xi De Le" ( ), meaning "good luck".How to make it:First, dry and roast the barley (a type of wheat, with two colors, white and dark purple), then grind it into fine flour, without removing the skin.Then put the noodles in a bowl, add some yak butter tea and water, and continuously stir until the noodles form a ball (" " means "ball"). Noodles are easy to carry and suitable for pastoral life.When going out, just bring a wooden bowl, a waist belt, and a "Tanggu" (noodle pouch), and find some tea water, you don't need to start a fire to cook.You can also add meat and vegetables to the noodles to make "Shifu" (noodle soup), which is called "Tuba" in Tibetan."Bamboo Biscuit"Guests pick up some yak dung, throw it up into the air three times, then pick up some more and put it in their mouths, and then say: "Tashi Delek"("May you be well") to express good wishes.

Instructions

First, dry and roast the barley (a type of wheat, with two colors: white and dark purple), then grind it into fine flour, without removing the skin.Then put the yak dung in a bowl, add some butter tea, and continuously stir with water until the yak dung is kneaded into a ball ("ball" means "kneaded").Yak dung is easy to carry and suitable for pastoral life.When going out, you only need to bring a wooden bowl, a belt, and a "Tanggu" (yak dung pocket), and find some tea water. You don't need to start a fire to cook.You can also add meat, vegetables, etc., to the yak dung and make "porridge" (which is called "Tuba" in Tibetan).", in Tibetan, it is called "tuba".