Last updated by at 2016/11/4
Zhongdian Featured Food:
Having the name of Tibetan Beer, Barley wine is the wine favorite to Tibetans and is a necessary part at festivals, marriage feasts and on some other important occasions. It is similar to yellow rice wine, which appears light yellow and tastes pure sweet and a little bit sour. The Tibetans regard toasting barley wine as a sincere courtesy when entertaining honored guests. If you sojourn in a Tibetan home, the host will entertain you with barley wine. When the host presents you a cup of wine, you should dip your ring finger in the wine and flick the wine in the air three times to express your respects to the heaven, the earth and the ancestors before sipping the wine. The host will fill the cup, and you take a sip of the wine again. After the host fills your cup for the forth time, you have to bottom it up. Tibetans toast each other with songs wishing people well, good health and so on. The person who is being toasted empties their cup when the song is finished.
Zanba (roasted Highland Barley Flour)
Zanba is the main food for Tibetan people and is divided into several kinds: highland barley Zanba, pea Zanba and mixed Zanba. Zanba is nutritious and is easy to carry about. It is the most convenient food for the Tibetans living in plateau. When they go on a long journey, if they bring a bowl or Zanba bag, Zanba, butter and dry milk residue, no matter where they are, they can use water instead of buttered tea to make a meal of fragrant and nice Zanba without lighting a fire to cook. Zanba is made by drying highland barley in the sun, parching the barley and grinding the barley into flour in water mill. It is ground into coarse or fine flour according to different flavor, and it also can be ground into refined Zanba by removing the bran The way of eating it is: pour a little buttered tea into a bowl first, add some butter, fine milk residue and white sugar into it, and then put the Zanba flour into the bowl. Then hold the bowl with the left hand, mix them with the right hand in the b
Tibetans used to breed cow and drink nutritious milk. From spring to winter, the pails of herdsmen are full of fresh milk. People use milk to make varied milk products such as cheese, skin formed on boiled milk, butter and yogurt for common use.
Buttered tea is Tibetan traditional drink. It is necessary everyday food, and is also excellent drink for entertaining guests.
Buttered tea is a kind of very nutritious drink being suited to high and cold region. It can resist coldness, promote body fluid and quench thirst, and get rid of fatigue, so it is popular with Tibetans. The way of making it is: put a suitable amount of butter and salt( if having milk, egg and walnut may be better) into strong tea, pour them into a specially made round wood pail .A special stick is used to beat the tea up and down in the pail to make the butter and tea dissolve fully. Then it is poured into a pot or boiler, is put on slow fire and is ready to be poured out for drinking.
When visiting Tibetan home, the host will entertain you with picked vegetables soup. Pickled vegetables taste good and can regulate appetite, increase secreting gastric juice and take precaution against cold.
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