A taste of Tibetan delicacies

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Publish Time: 2015-09-28 Author: From: China Tibet Online

Tibet’s mystery and purity are of great attraction. Besides the local scenery and folk customs, Tibetan delicacies are must-taste, including the followings:

 

[Photo/Agency]

Sweet Tea

The nutritious sweet tea of Lhasa is boiled black tea mixed with milk or milk powder and sugar and so on.

 

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Butter Tea

Butter tea is the main beverage of Tibetan people. It is advisable to drinkbutter tea as much as possible because it is the best nutriment and calorie supplement, which is easy to digest, hunger-resistant. It can drive awaycure cold and discomfort of the tourists upon arrivals. Hospitable Tibetan people often entertain guests with butter tea. Refusing the tea by the guests would be considered very impolite by the host.

 

[Photo/Agency]

Tsampa

Tsampa is a kind of staple food unique to the Tibetans. It is made of highland barley or pea flour mixedwith butter tea, salt tea, yogurt or barley wine..

 

[Photo/Agency]

Tibetan Noodles

The greatest enjoyment of eating Tibetan noodles is to drink the light broth with a little salt and chopped green onions. The hot soup is fragrant, leading you to endless aftertastes.

 

Bean Jelly

The feature of Tibetan bean jelly is Tibetan chili, different from the oil-cooked chili. The Tibetan chili is steeped in water, spicy but fresh. Potato pieces can be found in Tibetan bean jelly, available in the lanes of Barkhor Street at a price of one yuan.

 

[Photo/Agency]

Yogurt

There are two kinds of Tibetan yogurt: one called “Dashok” in Tibetan, made of milk ever used to refine butter, and the other called “Woshok”, made of milk never used to refine butter.

 

[Photo/Agency]

Dried Meat

When the temperature goesbelow zero, Tibetans cut beef and mutton into bars and hang them in a cool place to make it dry naturally. The beef and mutton bars can be eaten in February and March next year. Permanently living in the snow-capped plateau at an altitude of over 3,500 meters, yak meat is considered natural and pollution-free food.

 

[Photo/Agency]

Highland Barley Wine

The highland barley wine tastes sour and sweet with very low alcohol content, similar to beer. There is an etiquette of “three mouthfuls and one cup” to drink the wine: after taking a mouthful of wine, one should refill the cup; after taking the second mouthful, one should have the cup filled again; and after taking the third mouthful, one should brim the cup and drink the wine off. On a banquet, the host and hostess usually sing to propose a toast.

 

[Photo/Agency]

Sheep Blood Sausage

The sheep blood sausage, by the name, is a kind of sausage made of sheep's blood. Local Tibetans cook the sheep blood sausages with minced tripe, oil, salt, spices, onions, garlic and other condiments.  

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