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What do Tibetans mean by sending Hada? When did it originate?
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.

The top grade "Hada" is woven with various hidden flower patterns such as lotus, Aquarius, umbrella cover and conch, which means 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, ranging from 1 to 2 feet for the elderly to 3 to 5 feet for the short. Tibetans believe that white symbolizes purity and good luck, so Hada-'is usually 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. Offering Hada is very common in Tibet. Even when people communicate with each other, they will attach a small Hada to the envelope to show their blessings and greetings. What is particularly interesting is that Tibetans will take a few Hadas when they go out, in case they meet long-lost relatives and friends on the way. Hada stands for different meanings on different occasions. On the day of the festival, people presented Hada to each other to congratulate them on a pleasant journey 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.

There are many theories about the origin of Hada. There is a saying that the Han Dynasty left Zhang Qian. There is also a saying that the French king Basiba of ancient Tibet brought it back to Tibet after meeting Kublai Khan of Yuan Shizu. At that time, there were designs of the Great Wall of Wan Li and the words "good luck" on the silk. Later, people made some religious explanations about the origin of Hada, saying that it is a ribbon on the fairy, and white symbolizes holiness and supremacy.

Drink butter tea: In Tibet, butter can be found everywhere in every Tibetan family. 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.

Butter can be eaten in a variety of ways, mainly by beating butter tea and drinking L, or blending with a rake. Stir-fry fruit on holidays and use ghee. Tibetans like to drink ghee sticks on weekdays. When making butter tea, tea or brick tea is boiled with water for a long time to make it thick paste, then the tea leaves are poured into the "end of winter" (butter tea barrel), then butter and salt are added, and Jia Luo is pumped up and down for dozens of times, and the oil tea is stirred until it is mixed, and then it is poured into the pot to be heated, thus making delicious butter tea.

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 freshly poured butter paste, 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, always put the guests or elders first and use honorifics, such as adding a word after the name: it is forbidden to call them by their first names. You should bend your knees and smile when welcoming guests. When sitting indoors, you should sit cross-legged. You can't straighten your legs, point your feet at people, or look around. When accepting gifts, you should pick them up with both hands. Bow when giving gifts.

Tibetans are absolutely forbidden to eat donkey meat, horse meat and dog meat, and some areas do not eat fish. When making a toast, guests must first dip their ring finger in a little wine and play it three times in the air to show their sacrifice to heaven, earth and ancestors, then take a sip, and the host will fill it in time, then take a sip and then fill it up. When they fill it for the fourth time, they must drink it all at once. When eating, they shouldn't be full. Don't spit on others' backs, clap their hands. When you meet religious facilities such as monasteries, manidui and stupas, you must go around from left to right. Do not cross the vessel, brazier, prayer wheel or upside down. Don't touch your head with your hands.

Eating Ciba: 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-no chopsticks, no spoons, only 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 will put an auspicious wooden bucket on the Tibetan cabinet, called "Bamboo Suoqima". The barrel is filled with green trees, Zhuo Ma (ginseng fruit), etc. There are green tree spikes, wheat spike flower schools and a colorful spleen named "Zizhuo". The spleen is painted with patterns of the sun, the moon and the 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, smoke it into the air three times in a row, then put a little into their mouths, and then say "Tashildler" to express their blessings.