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Tibetan cuisine
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Thukpa, A Tibetan noodle dish
Tibetan cuisine is very different of its neighbors, as only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Mass of barley flour, called tsampa, is the staple food of Tibet. This is either rolled into noodles or dumplings steamed become called momos. Meat dishes are likely to be yak, goat, or lamb often dried or cooked in a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore in great measure to your kitchen. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item.
Other Tibetan foods include:
korkun Balep - a Tibetan center flat bread made in a skillet in the oven instead of one.
Momos - a type of steamed dumplings, a heavier version of the Chinese jiaozi
Thenthuk - a type of cold weather soup with noodles and various vegetables.
In larger towns and cities in Tibet many restaurants now serve Sichuan-style Chinese food. imports Western and fusion dishes such as fried yak and chips, are also popular. However, many small restaurants serving traditional dishes Tibetans remain in both cities and countryside.
Drinks
Tibetan kitchen items. Note the small size of the churn, with shoulder strap, suitable for life nomad. Field Museum
Most Tibetans drink cups of yak butter tea each day. Jasmine tea is also sometimes available.
"Brick Tea is made by methods distantly related to those working in China or Ceylon. When water boils, a large handful of things crumbling and let it stew between five and ten minutes, until the infusion of everything is so dull that it seems almost black. At this stage a pinch of salt is added, the Tibetans always put the salt, no sugar in tea. I have been told that sometimes add a little soda, to give the drink a pink coloration, but I never saw this in Sikang. They rarely, however, tea without butter on it. If you are at home, empty the pot into a large wooden churn, forcing the tea through a sieve or horsehair cane. Then you drop a large piece of butter in it, and, after being vigorously stirred, this beer is transferred to a huge copper kettle and put on a brazier to keep warm. When traveling, one does not usually have a rotation with you, so that each one fills his wooden bowl with tea, a piece of butter spoons with a basket, puts it in the container, shake the mixture gently with your finger, and, finally, drink the tea. "
Alcoholic beverages are:
Chang, usually a beer from barley
Pinjopo, rice wine
Tibetan bowls and spoons, Field Museum
Footnotes
Tibetan Marches. André Migot. Translated from French by Peter Fleming, p. 103. (1955). EP Dutton & Co. Inc. of New York.
Tibetan Marches. André Migot. Translated from French by Peter Fleming, pp. 102-3. (1955). EP Dutton & Co. Inc. of New York.
References
"The brick tea and Tsampa of" Tibetan Marches, pp. 99-104. André Migot. Translated from French by Peter Fleming, p. 101. (1955). EP Dutton & Co. Inc. of New York.
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