We look at the menu inside dazzling, many types, see we are all dazzled, dizzying, see those radiant Tibetan compatriots drink all the same color barley wine, so we simply ordered the wine first, ordered the popular wine barley wine, after the small two actions quickly on the wine, I couldn't wait to start tasting, it was really different, quite delicious, and it didn't feel strong at all, but some summer drink-like refreshing and delicious taste, there was a faint fragrance of barley, sweet, its flavor was mellow and rich, and the aftertaste was long。

It is really like the poem once written by the famous poet Wang Guozhen - drinking a glass of barley wine, and remembering the snowy plateau.

Indeed, it reminds us of the snowy plateau and Tibet. Because it is the favorite wine of the Tibetan people, it plays an extremely important role in the life of the Tibetan people, whether it is for festivals, marriage, childbirth, or sending off relatives and friends.

Because the brewing of barley liquor is also relatively simple, it is relatively easy to make, and the yield is also very rich, after the harvest and sun-dried barley is cooked, the water vapor is dried, and then the fermented koji cake is ground into powder and evenly sprinkled on the barley and stirred, and finally the barley wine is put into a jar and sealed for storage.

Wait until two to three days before you can drink it. Because Tibet's barley wine is made directly from barley, the degree is low, so it is good to see.

And their Tibetan drinking etiquette and customs are extremely rich, very distinctive, I can't help but look at it coldly, it turns out that they first worship God with wine, and then toast to the elders in the family in an orderly manner, and the drinking is generally to the respected elders first, and then toast in turn in the clockwise direction, quite explained, very regular, the toaster should generally hold the wine glass with both hands above the head, and offer it to the recipient, especially for the elderly.

The recipient first takes the wine glass with both hands, then holds it with his left hand, and then gently dips the wine in the cup with the ring finger of his right hand, and flicks it into the air, and so on three times, expressing the worship of heaven, earth, and God and the prayer for the three treasures of Buddha, Dharma and Sangha, and sometimes reciting auspicious greetings softly in the mouth, and then drinking.

Then Xiao Fei couldn't help but say: "We came to Tibet, don't forget to drink the famous butter tea, otherwise you can regret it for life and regret it for 10,000 years, because this is an indispensable drink for Tibetans in Tibet, only by drinking it, it is worth the trip." Because butter tea is a special drink in Tibet, it is processed from ghee and strong tea. Generally speaking, the Tibetan people will eat butter tea with the staple food of tsamba. In addition to the role of quenching thirst and filling hunger with butter tea, it can also refresh the mind and keep warm and cold. Especially as a daily essential drink for the Tibetan people, butter tea can also treat altitude sickness and prevent chapped lips. Because the vitamins contained in the tea can also reduce the damage caused by the lack of vegetables on the plateau, you don't know about it, and the taste is excellent, the butter tea is made with a strong fragrance, the milky fragrance comes to the nose, and the aftertaste is endless. Everyone nodded in understanding.

So everyone came to three cups, it was really fragrant, silky and delicate, the taste was pure, pure white as snow, and it was beautiful, because butter tea is inseparable from ghee. Salt and tea, ghee is the cream extracted from cow and goat's milk, mixed together with various flavors, complementing each other, the most charming, the most distinctive, those Tibetans who drink butter tea are showing a leisurely, satisfied, happy and comfortable look, looking at their happy appearance, we are also deeply infected, feeling that drinking these butter tea can get all the happiness and happiness in general, to obtain inner purity and peace.

We were upset, hungry and random ordering, Hu Jiaojiao happily pointed to the dishes next to us and said, "These dough look good, let's have this." Xiao Er said sprinkledly: "This young lady, your vision is really unique, this tsampa is a particularly important food of our Tibetan people, the production is very simple, the barley is fried and ground into noodles to become tsamba." Tsamba is one of the traditional staple foods of our Tibetan herdsmen, simple and delicious, and is the staple food that our Tibetan people must eat every day. Tsamba is similar to fried mein, but it is also a little different because it is not easy to cook food on the plateau. After washing, drying, and frying the barley, it is ground into flour, and there are various ways to eat it, the most common is to mix the tea juice, ghee, tsamba, and milk residue in a small bowl by hand and knead it into a small ball, which is very delicious. However, the whole process requires patience and respect, with an accurate feel and a wealth of experience. And our Tibetan food is not to be underestimated, but it is one of the genres in the Chinese food series, with a long history and rich variety. Tibetan food is divided into three categories: staple food, dishes, and soups. The taste of Tibetan food is light and peaceful, and many dishes, except for salt and onion and garlic, generally do not put spicy seasonings. Tibetans have their own unique food structure and eating habits, among which ghee, tea, tsampa, beef and mutton are known as the four treasures of Tibetan diet, in addition, there are all kinds of dairy products, you take your time on the menu, slowly choose, so you can stay for a while to have more Tibetan food, gluttony, so that you will come here to dine, and I promise that no matter what you order, you will not be disappointed. "This young lady, you are indeed very good at ordering, and you accidentally ordered one of the treasures. After he finished speaking, he hurriedly served the tsamba that had been backed up for a long time, and we devoured it, hungry and hungry, and it was indeed unique in flavor, sweet and delicious, and unique.

Chewy and fragrant.