History and culture
As an early culture before Indian Buddhism was introduced into Tibet, the traces of ancient elephant-male culture run through all aspects of Tibet. "From production to life, from folk customs to beliefs, there is a shadow of Xiang Xiong culture everywhere. For example, religious activities such as offering sacrifices to mountain gods and climbing mountains all originated from Xiangxiong culture.
Tibetan diet
Tibetans have their own unique food structure and eating habits, among which butter, tea, Ciba, beef and mutton are called the "four treasures" of Tibetan diet, in addition to highland barley wine and various dairy products.
Tibetan food: Tibetan food is one of the schools in China catering series, with a long history and rich varieties. Tibetan food is divided into three categories: staple food, vegetables and soup. Tibetan food tastes light and peaceful, and many dishes generally don't put spicy seasoning except salt and onion and garlic. Tibetans have many taboos in eating meat. Generally only eat beef and mutton, not horses, donkeys, mules, especially dog meat. Fish, shrimp, snakes, eels and other aquatic seafood are not used to eating by people in agricultural and pastoral areas except some urban residents. With the improvement of social economy and cultural life, Tibetan food is constantly improving and enriching in cooking techniques and dining forms.
Wine culture: Tibetan highland barley wine is brewed directly from highland barley, with a low degree. Tibetans, regardless of gender, age and age, like to drink, which is a must for festivals. Tibetan people have rich drinking customs. Every time a new wine is brewed, it is necessary to offer sacrifices to the gods with the "new wine" first, and then propose a toast to the elders in the family according to the old saying of "orderly aging" before the whole family can enjoy it. At a holiday wedding or a gathering of many people, drinking usually means toasting the respected elders first, and then toasting clockwise in turn. Generally speaking, the toaster should raise his glass above his head with both hands and propose a toast to the recipient, especially the elderly. The drinker first holds the glass with both hands, then holds it with his left hand, then gently dips the wine in the glass with the ring finger of his right hand and plays in the air. Repeated three times, it shows the worship of heaven, earth and God and the prayer for Buddha and its three treasures. Sometimes, he even reads auspicious wishes in his mouth and then drinks.
Tea culture: Buttered tea is an indispensable drink for Tibetans in Tibet. Butter tea is inseparable from butter, salt and tea. Butter is cream extracted from cattle and goat milk. In summer, golden butter extracted from yak milk is the best, while goat milk is pure white. Tibetans pay attention to the order of young and old, host and guest when drinking tea. Guests should not drink tea too fast. Generally, three bowls are the most auspicious.