Bingzhongluo which is something of a melting pot, represents the southernmost extent of the Tibetan culture, and the northernmost extent of Han Chinese influence in the valley. The local population includes Nu and Lisu people, as well as some Dulong. A harmony of shared cultures and religions brings up a lot of unique delicacies and delicious food. Such as Jiumenji(酒焖鸡), Baogumi(包谷米),Butter Tea(酥油茶), Pibarou(皮巴肉), Roujiu(肉酒), Danjiu(蛋酒), Shitoubaba(石头粑粑), Suanzhucai(酸竹菜) and so on.
Put the chicken and its bones into pieces, frying with oil, adding shochu heavily. Generally, about two or three Jin(斤) of each chicken. No salt, just some zanthoxylum simulans hance, then braise on the fire. The wine flowed freely with chicken, which is extremely delicious.
Baogumi(包谷米) is a kind of Ganliang(干粮) that eat by people who drive the horse. Eat with some water while you are walking. That’s wonderful!
Butter tea, also known as po cha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea"), Mandarin Chinese: sūyóu chá (酥油茶) or gur gur in local Ladakhi terms, is a drink of the people in the Himalayan regions of Nepal, India and Bhutan and most famously, Tibet. It is also consumed in Bhutan and by Buddhist minorities in India. Traditionally, it is made from tea leaves, yak butter, water, and salt, however, given its wider availability and reduced cost, butter made from cow's milk is increasingly used.
Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day.Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips.
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