Offering "Hada" is the most common etiquette of Tibetan people. In Tibet, it is customary to offer "Hada" at weddings, funerals and celebrations, to see off the elders, to pay homage to the Buddha statues and to see them off on a long trip.
Offering "Hada" is to show purity, sincerity, loyalty and respect for each other.
It is said that when Tibetans enter the temple gate, they first offer Hada, then pay homage to the Buddha statue and visit the temple. When they left, they put a hada behind the seat where they used to sit, indicating that although I left, my heart stayed here.
Hada is a kind of raw silk fabric, which is loosely spun into a net and also made of silk. Top grade Hada weaves various hidden flower patterns, such as lotus, Aquarius, umbrella cover, conch, etc., which indicates good luck. Hada's material varies with different economic conditions, but people don't care about the quality of the material, as long as they can express their master's good wishes. Hada varies in length, from old people 1 to 2 feet, and the shortest is 3 to 5 feet. Tibetans believe that white symbolizes purity and auspiciousness, so Hada is white. In addition, there are colorful Hada, the colors are blue, white, yellow, green and red. Blue means blue sky, white is white clouds, green is rivers, red is the protector of space, and yellow symbolizes the earth. Multicolored Hada is the most precious gift for making colorful arrows for bodhisattvas and their loved ones. Buddhist teachings explain that colorful hada is the costume of bodhisattva. Therefore, multicolored hada is only used under certain circumstances.
The action of offering Hada varies from person to person. Generally speaking, you should hold Hada with both hands, lift it to shoulder height, then stretch forward and bend down to give it to the other party. At this time, Hada is flush with the top of his head, showing respect for each other and the greatest blessing-good luck. The other party greeted him respectfully with both hands. When offering Hada to venerable persons and elders, raise your hands above your head, lean forward slightly, and hold Hada in front of your seat or at your feet; For colleagues or subordinates, it can be tied around the neck.
Hada stands for different meanings on different occasions. On the day of the festival, people present Hada to each other to congratulate them on a happy holiday and a happy life. Offering Hada at the wedding means wishing the newlyweds a mountain of love and a long life together; When welcoming guests, offer Hada to show piety and pray for the blessing of Bodhisattva; Hada was presented at the funeral to express condolences to the deceased and comfort to the family of the deceased.
★ Eat Baba
Ciba is the staple food of Tibetans. Tibetans eat three meals a day. Ciba, Mingyu sounds fresh, but it's actually green fried noodles. It is the fried noodles of highland barley and wheat, cooked and ground, but not sieved. It is similar to the fried noodles in the north of China, except that the fried noodles in the north are ground first and then fried, while Bazin in Tibet is fried first and then ground without peeling.
When eating Ciba, put some ghee in the bowl, pour tea, add fried noodles and stir by hand. When stirring, first gently pound the fried noodles at the bottom of the bowl with your middle finger to prevent the tea from overflowing the bowl; Then turn the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea leaves and ghee are evenly mixed, knead them into a ball by hand and you can eat them. When eating, keep rubbing in a bowl with your hands, knead into a ball, and send it to your mouth with your hands. Tibetans eat-generally don't use chopsticks and spoons, just grab them with their hands. This way of eating is similar to that of Indians, and it is also to grab rice by hand, which is called pilaf.
Because it is simple to eat and convenient to carry, it is very suitable for nomadic life. When herders travel far away, they always hang a Ciba pocket around their waist. When they were hungry, they grabbed a Ciba from their pocket and ate it. Sometimes, they take out a wooden bowl from their pockets, put some Baba in it, pour some butter tea, add some salt, stir it a few times, and eat it when they catch it. Sometimes, I drink buttered tea while eating Ciba. Sometimes, you pour Baba into a leather bag called Tanggu, add butter tea, grab the mouth of the bag with one hand and pinch it with the other. After a while, the fragrant Baba can be eaten.
When Tibetans celebrate the Tibetan calendar year, every household should put an auspicious wooden bucket on the Tibetan cabinet called "Bamboo Suoqima". The barrel is filled with green trees, Zhuo Ma (ginseng fruit) and so on, as well as a school with green trees and wheat ears, and a colorful spleen named "Zizhuo" with patterns of the sun, moon and stars. When neighbors, relatives and friends come to pay New Year's greetings, the host carries a "bamboo rope and horse", and the guests grab a little Ciba with their hands, pull it back into the air three times, put a little into their mouths, and then say "Tashi is happy" (good luck) to express their blessings.
★ Drink butter tea
In Tibet, every Tibetan family can see ghee anytime and anywhere. Butter is an indispensable food for every Tibetan.
Butter is extracted from milk and goat milk. In the past, herders used a special method to refine ghee. First, they heated the milk meter, then poured it into a big wooden barrel called Dongxue (about 4 feet high, with a diameter of 1 foot), and whipped it up and down for hundreds of times until the oil and water separated, and a layer of lake yellow fatty substance floated on it, scooped it up, poured it into leather bags, and cooled it to become ghee. Now many places gradually use cream separators to extract ghee. Generally speaking, a cow can produce four or five catties of milk every day, and every hundred catties of milk can squeeze out five or six catties of ghee.
There are many ways to eat butter, mainly by whipping butter tea or mixing it with a rake. Stir-fry fruit on holidays and use ghee. Tibetans like to drink ghee sticks on weekdays. When making butter tea, the tea leaves or brick tea are boiled for a long time, then the tea leaves are poured into the "late winter" (butter tea barrel), then butter and salt are added, and Jia Luo is pumped up and down for dozens of times, so that the oil tea is mixed, and then the tea leaves are poured into the pot for heating, so that the delicious butter tea becomes.
Tibetans often entertain guests with butter tea. They drink butter tea and have a set of rules. When the guest is asked to sit at the Tibetan square table, the host puts a wooden bowl (or teacup) in front of the guest. Then the host (or housewife) lifts the butter tea pot (which is usually replaced by a thermos bottle now), shakes it a few times and fills a bowl of butter tea for the guests. If the guest doesn't drink the buttered tea that has just fallen, tell the host first. When the host once again mentioned that the butter tea pot stood in front of the guests, the guests could pick up the bowl, first blow it gently in the butter tea bowl, blow away the oil flowers floating on the tea, and then take a sip and praise: "This butter tea is really good, oil and tea are inseparable." The guest put the bowl back on the table and the host filled it again. In this way, drink while adding, after one day, the enthusiastic host always fills the tea bowl for the guests; Don't touch it if you don't want to drink it; If you drink half and don't want to drink any more, the host holds the bowl and you put it there; When the guests are ready to leave, they can drink more, but they can't drink it dry. Leave some greasy tea in the bowl. This is in line with Tibetan habits and etiquette.
★ Custom taboo
When receiving guests, whether walking or talking, we should put the guests or elders first, and use honorifics, such as adding the word "la" after the name to show respect and kindness, and avoid calling them by their first names. You should bend your knees and smile when welcoming guests. Sit indoors, cross-legged, don't straighten your legs, point your feet at people, and don't look around. When accepting a gift, you should take it with both hands. When giving gifts, bow your head and raise your hands above your head. When offering tea, toast and cigarettes, offer them with both hands and don't put your fingers into the bowl.
Tibetans are absolutely forbidden to eat donkey meat, horse meat and dog meat, and some areas do not eat fish.
When toasting, guests must first dip their ring finger in a small wine bomb and fly into the air three times in a row to show their sacrifice to heaven, earth and ancestors. Then he will take a sip gently, and the owner will fill it up in time, and then take another sip and fill it up again. After three sips, he must drink it all at once when he fills it for the fourth time.
Don't eat, bite or drink water loudly when eating.
When drinking butter tea, the host pours the tea, and the guest can only take it if the host holds it in front of him. No spitting and clapping on others' backs.
When you meet religious facilities such as monasteries, manidui and stupas, you must go around from left to right.
Don't step over utensils or braziers.
The warp tube and wheel shall not be reversed.
Don't touch your head with your hands.