What's delicious in Yushu County, Yushu Tibetan Autonomous Prefecture?
Ciba: it is a kind of food unique to Tibetans. It is fried with highland barley and ground into flour. Eat with a small amount of butter tea, milk residue, sugar, etc. Stir well, then knead it into a ball by hand and you can eat it. In pastoral areas, except for Ciba, other foods are rarely eaten. Ciba is also convenient to carry and store.
Butter: It is extracted from cattle and goat's milk. It is interesting for herders to refine ghee. In Tibetan pastoral areas where milk separators are not widely used, people still use indigenous methods to extract ghee. Herdsmen women warm the milk a little, then pour it into a big wooden barrel called Dongxue, and then whip it up and down hundreds of times until the oil and water are separated, and a yellow fatty substance floats on it, scoops it up, pours it into leather bags and cools it into ghee. Butter has a high nutritional value. Tibetans, especially those in pastoral areas, seldom eat vegetables and fruits. Except beef and mutton, their daily calories depend on ghee. There are many ways to eat butter, mainly by drinking butter tea or eating it in glutinous rice cakes; On holidays, villagers fry fruits and "kasai" and use ghee.
Yogurt: Yogurt in Tibetan areas is white and thick, and should be fermented with the freshest milk. Especially in Yushu Tibetan area, the climate is usually cold. Boiled milk should be put in wooden barrels, and leftover yogurt should be put into strains, and then wrapped in thick felt layer by layer. After a day, it will become a rich yogurt. Yogurt in Tibetan areas is very thick and even condenses into pieces. Sometimes you can't pour it out with a wooden bowl with a silver edge, so you can only eat it with a spoon, but it tastes more natural. One way to eat ginseng fruit is to steam it and mix it with yogurt as a snack. This ginseng fruit is actually the root of Potentilla anserina, which is yellow-brown, fragrant, soft and slightly sweet. Ginseng fruit can also be mixed with salad. It is also delicious to mix steamed sweet and soft ginseng fruit with heated ghee and a little bazin.
Air-dried meat: Air-dried yak meat has bright red color, tender meat, delicious taste, low fat and high protein. Tibetans like to eat air-dried beef, while other ethnic groups feel a little scared and unsanitary. In fact, air-dried meat is usually cooked in winter, often at the end of 1 1. At this time, the temperature is below zero. Cut the beef, or cut it into large pieces or thin strips, sprinkle with salt, and freeze-dry it in the shade. The water disappeared, but it kept its fresh flavor, and it could be eaten directly in February and March of the following year. With the development of the times, the improvement of living standards and the change of people's taste demand, there are more and more kinds of air-dried meat, and various seasonings are also put into the production.
Hand-grabbed mutton: generally, hand-grabbed mutton is made of fat and tender Dajie sheep, slaughtered on the spot, peeled and put into the pot, and immediately fished out after cooking. Cook the meat is wise. The meat is red and white, fat but not fat. It tastes fresh and delicious. Tableware only uses Tibetan knives, and mutton is cut and eaten by hands, so it is called grasping mutton by hand. It tastes interesting. Sheep tail and chest fork are dedicated to the most precious guests.
The history of Kun meal
In the unique living environment and long-term historical development process, the Tibetan people have close ties with the surrounding areas, countries and nationalities.
In the communication, I have accumulated rich knowledge of diet and formed a unique cooking technique. Whether from species or from camps.
The value of nutrition has attracted worldwide attention.
The development and change of Tibetan food and the formation of its characteristics have gone through a long time, which can be roughly divided into four stages:
The first stage of development began in the 6th century. At that time, Tubo developed with the Central Plains and neighboring countries and regions.
After extensive economic and cultural exchanges, Princess Wencheng and Princess Chizun of Nepal entered Tibet and the Silk Road was opened.
Copper has greatly enriched and improved the content of Tibetan cooking materials and the development of cooking technology. The development of Tibetan medicine in this period
Exhibition has played an important role in complementary food.
The second development stage can be traced back to13rd century. At this time, Tibet basically ended its separatist regime.
Besides having closer political relations with the Central Committee of the Yuan Dynasty, Tibetans and Mongolians are also linked by Tibetan Buddhism.
People-to-people exchanges have become increasingly frequent, enriching the connotation of Tibetan food.
The third development stage began in18th century. During this period, with the development of Qing Dynasty in politics, economy, culture
And other exchanges, the mainland food culture represented by "Jiesai 69 Jiejie" (18 Chinese dishes) was introduced into Tibet.
All kinds of fruits, vegetables, kitchenware and cooking techniques from the mainland spread to Tibetan areas, which promoted the development of Tibetan cooking skills.
The development of surgery.
The fourth stage of development began in the 1980s. With the reform and opening up in China and the rise of tourism, Tibet
The catering culture has also developed unprecedentedly. Under the premise of maintaining traditional characteristics, new raw materials are constantly added. To cook/boil
With the continuous maturity of blending technology, a new pattern of cultural integration and complementarity of Tibetan food, Chinese food and western food has emerged.
Bureau, opened a new chapter in Tibetan cooking.