Tibetans have their own unique food structure and dietary habits. Among them, ghee, tea, rice cakes, beef and mutton are called the "four treasures" of the Tibetan diet. In addition, there are barley wine and various dairy products.
Tibetan meal: Tibetan meal is one of the genres in the Chinese catering series, with a long history and rich variety. Tibetan meals are divided into three categories: staple food, dishes, and soup. The taste of Tibetan meals is light and peaceful. Many dishes, except salt and onion garlic, generally do not put spicy spices. In terms of carnivorous, Tibetans are taboo. Generally only eat beef and mutton, not horses, donkeys, mules, especially dog meat. Except for some urban residents, aquatic seafood such as fish, shrimp, snakes, eel and other seafood are generally not used to eating. With the improvement of social economy and cultural life, Tibetan meals are also continuously improved and enriched in cooking techniques and meal forms.
Wine culture: Tibetan highland barley wine is made directly from highland barley, and the degree is low. Tibetan people like men, women, and children like to drink it, which is necessary for the celebration of the holiday. Tibetans have rich etiquette and customs for drinking, and each new wine must be worshipped with "new wine", and then to the old elders in the family according to the ancient order of "long and orderly", then the family can drink freely afterward. In festive weddings or gathering occasions for many people, drinking is generally to first give respect to the elders who are highly respected and then toast in turn in a clockwise direction. Toasts generally use both hands to hold the wine glass above their heads and toast the recipients, especially for the elderly. The recipient of the wine first took the wine glass with both hands, then held it with his left hand, then gently dipped the wine in the glass with his ring finger of his right hand, and flicked it into the air. This was repeated three times, expressing respect and respect for heaven, earth, and God. For the prayers of the three treasures of Dharma monks, sometimes auspicious congratulations are spoken softly before drinking.
Tea culture: Ghee tea is an indispensable beverage for Tibetans in Tibet. Ghee tea is inseparable from ghee, salt, and tea. Ghee is cream made from cow and goat milk, and golden yellow ghee from summer yak milk is the best. Pure white is extracted from goat milk. The Tibetans pay attention to the order of the young and old, the host, and the guest when drinking tea. Guests can't drink tea too quickly, usually, three bowls are the most auspicious.