Ali Snack Complete Collection_Ali Unique Snacks Food Introduction
Ngari Sanai, also known as mnga' ris sa gnas, is a county-level administrative district in the Ngari Prefecture of the Tibet Autonomous Region of China. The Yuan Dynasty called it Nali, and the Ming Dynasty called it Olis. Located in the northern part of the Qinghai-Tibet Plateau—the core of the Qingtong Plateau, it is a regional administrative division in the Ngari Prefecture of the Tibet Autonomous Region, one of the least densely populated areas in the world, with unique high-altitude natural landscapes.
Features Snacks Yak wool mats Buns Tibetese lung (cooked lamb's lung), Tibetese liver, Tibetese Blood Intestines, parent-child buns, train buns, Jinlan Xiahe trotters,Beef bones Jewelry, Plam bowls, fried lung
Dried meat
Introduction
Dried meat is a very distinctive Tibetan food. Every year at the end of the year, when the temperature drops below zero, the Tibetans will cut up the cattle Sheep, hang them in a cool place, and let them dry naturally. It can be eaten in February and March. After drying, the meat is crisp and has a unique flavor. Cultural and Historical Aspects
Tibetans generally like to eat meat, and meat is mainly made of yak, beef, and sheep.
Tibetans only eat certain types of livestock, not odd-hoofed animals like horses, donkeys, and mules.They don't like to eat goat meat, believing it can harm the kidneys. There is also a saying: "Goat meat cannot be eaten."Dog meat is also strongly disliked by Tibetans, and saying "eating dog meat" is a serious offense. Older generations generally don't eat fish, which is related to the Tibetan people's devout Buddhism and aversion to killing. Moreover, fish is often considered to be the embodiment of dragons or water gods. Slaughtering livestock is usually done in early winter, when the cattle and sheep are at their fattest, which is beneficial for freezing in the cold winter on the plateau.”The method of slaughtering cattle mainly involves suffocating them, with the purpose of keeping the blood inside the body. When slaughtering sheep, first tie the four legs, then use a short knife to pierce the heart. The meat can be eaten raw, dried, or cooked in various ways. A person who regularly eats raw meat is very skilled and can eat it with great rhythm and enjoyment. A large piece of meat with bones can be eaten completely, leaving only the skeleton. The habit of eating raw meat is gradually decreasing, but eating dried yak and sheep meat is still very popular. The climate in various parts of Tibet is cold and dry, so dried meat can last for a long time without spoiling. There are two forms of dried meat: one is preserved whole, called " " in Tibetan, which means "meat cavity";The other is cut into strips about 1 inch long and 1 inch wide, and hung to dry in the snow and wind. The most famous dried meat in Tibet is produced near the Yamdrok Lake, called " ", which is made from yak butter and is very delicious, and then dipped inChiliSalt powder, eating it once will definitely leave a lasting impression. How to make itEvery year at the end of the year, usually in late November, when the temperature drops below zero, the Tibetans cut up the cattle and sheep, hang them in a cool place, and let them dry naturally. This process removes moisture and preserves the freshness. It can be eaten in February and March, and the taste is delicious. After drying, the meat is crisp and has a unique flavor, which makes people enjoy it.The general restaurant's preparation method is: first marinate the meat with salt for a day, then marinate it with seasonings for another day, and then put it in a drying room to dry and roast. Jinlan Xiahe trotters
Introduction
Trotters are a delicacy, with a long history of consumption. In ancient cookbooks, there was a saying of "eight treasures" including " ". The trotters mentioned in the Qing Dynasty's " " were still those of deer, which is probably due to Yuan Minh's origin in Hangzhou, Zhejiang Province, and his love for local flavors, as well as the fact that beef and sheep trotters were a common ingredient in the south.
The Xiahe area is located in the northwest of the Gansu Tibetan Autonomous Region, and is located in the transition zone between the Gansu Plateau and the Loess Plateau. The altitude is high, and most areas are between 300-4000 meters. It is one of the main livestock bases in Northwest China. The trotters produced here are of high quality and abundant, which are used in the local cuisine.
How to make it
Ingredients: 150g of sheep trotters.
Wood ear fungus (dried) 15g, yellowFlower (dried) 15g, tapioca starch (Peas) 20g.Ginger 3g, vegetable oil 20g, Black pepper 3g, alkaline 5g,Star anise 3g, salt 3g, MSG 1g, 10g of green onion, 10g of fragrant oil, 5g of garlic (white part). Method: 1. Place the trotters on a fire to remove the fur.2. Then, after dissolving in water, immerse the trotters in water to clean, and then dry them. 3. Boil water on the stove, add vegetable oil and cook over low heat, then add the trotters and marinate for about 20 minutes. When the oil is almost cooked, add the trotters and cook over low heat until the oil penetrates the tendons. When the oil is almost cooked, add the trotters and cook over low heat until the oil penetrates the tendons.
Scoop out the tendons and cut them into 3cm long pieces.
Arrange the chopped trotters neatly in a bowl, add salt and other seasonings, and pour over Chicken broth Half a bowl Boil the trotters in chicken broth for about 8 mature, then remove them and set aside. Serve with steamed rice.Parent-Child Bun Introduction Why is it called Parent-Child Bun? It was originally made by the 72-year-old Grandpa Lin Deming and the 68-year-old Grandma Xiao, who had been married for many years. They opened a bakery here and made large buns for weddings.The neighbors jokingly called it "Parent-Child Bun," and the name has been used for nearly 50 years. The elderly couple gets up at 5 every morning to grind rice, mix dough, wrap filling, and bake, all by hand. They can make about 150 buns a day, with thin and crispy skins and a rich filling, with flavors such as Yam, mung bean paste, and braised pork. Tourists often think that Parent-Child Buns are similar to small Chinese-style Meat buns, baked over charcoal, and are very delicious. In addition, the crispy and authentic grass vegetables made with chopped vegetables, chopped meat,
Mushrooms, and shrimp meat are also very famous. How to make itIngredients: 150g of flour, meat filling, green onions, Mung bean paste, yeast, seasonings: salt, MSG, sugar. How to make it:1. Prepare the ingredients: flour, meat filling, green onions, mung bean paste, yeast, and seasonings.2. Mix the flour, meat filling, green onions, and mung bean paste together. 3. Add yeast and seasonings, and knead into a soft dough.4. Cover the dough and let it rise for 1-2 hours. 5. Punch down the dough and knead it again.6. Divide the dough into equal-sized pieces.7. Roll each piece into a flat bun.8. Place the filling in the center of the bun.9. Fold the edges of the bun over the filling and seal it.10. Heat up the oven to 200 degrees Celsius.
11. Bake the buns for 20-25 minutes, or until golden brown.
Introduction
Tibetan Blood Sausage is a local specialty of the Tibetan Autonomous Region.Specialty Food It. Tibetan Blood Sausage is actually a type of sausage that we are familiar with, however, the difference is that it contains more animal blood, hence the name "Blood Sausage."The farmers and herdsmen in the Tibetan region, when slaughtering a sheep, the sheep's bloodis not cooked separately, but cooked by filling it into the small intestine.When eaten, it has the characteristics of not being crumbly, not being coarse, and not peeling. It has a fresh, soft, and tender taste, and is not greasy or tough. Method(1) Cut the best lamb into small pieces for later use.
(2) Add an appropriate amount of salt, Sichuan peppercorns, and a small amount of flour to the lamb blood, and mix with the chopped lamb. Fill it into the intestine and tie it with a string into small segments.
(3) The method of making is the same as making sausages.
(4) Cook the blood sausage. Put the filled blood sausage in boiling water and cook until the blood sausage floats and the intestine turns grayish-white, about 80% cooked, then remove from the pot, put it in a dish, and the whole family sits together to eat it.
Grandparents' Cake
Introduction
Why is it called "Grandparents' Cake"?
Originally, Mr. Lin Deming, who is 72 years old, and his 68-year-old wife, Xiao Shui, opened a cake shop here after they got married, specializing in making large cakes for weddings.
Their neighbors jokingly named it "Grandparents' Cake", and this name full of local flavor was soon widely spread. Now the shop has been around for nearly 50 years. The elderly couple gets up at 5 am every morning to grind rice, knead dough, fill, and make cakes. The whole process is handmade, and they can make about 150 cakes a day. The skin is thin and chewy, the filling is rich, and the flavors includeyam, bean paste, and braised pork.Most tourists think that "Grandparents' Cake" is similar to a smaller version of a Chinese meat cake, baked over charcoal, and is crispy and delicious. In addition, the shop's "Grass Pork" is also very famous, made with ingredients such as dried shrimp, ground meat, dried shiitake mushrooms,shrimp, etc. The flavor is very authentic. MethodIngredientsPrepare: refined flour, meat filling, green onions, preserved vegetables, yeast, seasonings: refined salt, MSG,sugar water. Prepare filling with ingredients, very authentic flavor.
Instructions
Ingredients Preparation: Fine Flour Ground meat, green onions,Dried kelp Yeast; Seasonings: Fine salt, MSG,Sugar syrup A small amount
Instructions: 1. Mix flour to form dough;2. Prepare filling: chop meat, add chopped green onions, dried mushrooms, and salt, and mix.3. Add dough extender, wrap in filling, seal, and shape into a flat circle, then roll into a flatbread.4. Brush a small amount of sugar water on the front side and a small amount of water on the back side to stick to the charcoal.Cook over fire Inside the hot cooking pot;5. Bake for 3-4 minutes, until the dough is golden and fragrant, then use a special iron clamp to remove it.
Tibetan flatbread
Introduction
Tibetan flatbread, a characteristic food in Tibetan local cuisine, is quite unique. The founder of Tibetan flatbread is Mr. Liu Yiji. He cleverly combined various tea-making techniques unrelated to food with the baking process, combining local tea with a high altitude, and creating Tibetan flatbread with a rich aroma and lingering taste, which is a famous local specialty of Fenghuo Lake.
How to make it
The crispy crust, the four characteristic flavors of Tibetan flatbread, and the storage time are approximately one day baked, and can be stored for five days. There are four flavors of Tibetan flatbread: one is purple yam, which is a healthy food. The second is green tea, which is a unique blend made from local high mountain black tea. The third isred bean, savory.The last one is green bean, made from puregreen bean paste and fried.Regardless of which, it adds high mountain honey.Tibetan blowing lung IntroductionBlowing lung, also known as marinated pig's lung, is one of the unique marinated meats in Tibet. It is fragrant and delicious, and is a great
cold dish.
It can be eaten anytime, and can be stored for about 1 year.
How to make it 1. To make blowing lung, use fresh pig's lung, blow air through the throat, and beat the pig's lung at the same time, so that it expands, then mix a small amount of salt, grass fruit powder, chili powder, and minced garlic with warm water, and use a spoon to inject into the lung. While injecting, shaking, blowing, and beating, it takes about 5-6 times to fill it. 2. Tie the throat with silk, hang it in the fire, and it can be eaten after 2-3 months. Tibetan tea Introduction Tibetan tea is a drink in Tibet. It is often eaten with tsampa.
This drink is made from butter and strong tea.
First, add a small amount of butter to a special container, and then add strong tea, and stir with a wooden handle, so that the butter and tea are mixed into a milky texture. Some ethnic groups living in Tibet also drink butter tea.
Butter tea is an indispensable drink for Tibetan people.
People living in the Tibetan plateau, due to the unique natural geographical environment, use butter and tsampa as their main food. The climate in this area is cold, which is not suitable for growing vegetables. In contrast, tea is easy to transport and store.
Over a long period of practice, Tibetan people gradually realized that the nutrients contained in vegetables can be supplemented through tea. This created a unique method of making butter tea. In Tibet, everyone has butter tea. Butter tea is an indispensable food for every Tibetan. Yaks and sheep are an indispensable part of Tibetan life, and the butter used to make butter tea is extracted from yak and sheep milk. Historical and cultural background
Tibetan people love butter tea, and there is a famous folk love story about butter tea, which tells the origin of butter tea. Legend has it that there were two tribes in the Tibet region, who fought due to disputes, and now have an enemy relationship. The daughter of the tribal leader, Meimei, fell in love with the son of the tribal leader, and because of the historical conflicts between the two tribes, the leader of the tribal leader killed the son of the tribal leader. When the funeral ceremony for the son of the tribal leader was held, Meimei jumped into the fire to sacrifice herself. After both died, Meimei turned into tea on the mainland, and the son of the tribal leader turned into salt in the. Every time Tibetan people make butter tea, the tea and salt will meet again, and this story, which originates from the tea, has a strong artistic impact.
How to make itThe traditional method of Tibetan farmers to extract butter is: first heat the milk extracted from yaks and sheep, and pour it into a special large wooden bucket (this bucket is called " " in local Tibetan, which is used for extracting butter, about 4 feet high and about 1 foot in diameter), then use a special butter utensil to repeatedly pull and shake the milk, separating the butter and water, and the butter floats on top. At this time, you can scoop up the butter and pour it into aviolence bag, and dry it. After drying, it can be used.
You can also use the butter to brush on the surface of the meat, and then bake it.
You can also add butter to the soup, and then bake it. You can also add butter to the dough, and then bake it. You can also use butter to brush on the surface of the vegetables, and then bake it. You can also add butter to the tea, and then bake it.
Tibetan blowing lung
IntroductionTibetan blowing lung, also known as marinatedpork lung, is a unique food in Tibet.It is fragrant and delicious, and is a great cold dish. It can be eaten anytime, and can be stored for about 1 year. How to make it1. To make blowing lung, use fresh pork lung, blow air through the throat, and beat the pork lung at the same time, so that it expands, then mix a small amount of salt, grass fruit powder, chili powder, and minced garlic with warm water, and use a spoon to inject into the lung. While injecting, shaking, blowing, and beating, it takes about 5-6 times to fill it.2. Tie the throat with silk, hang it in the fire, and it can be eaten after 2-3 months.Tibetan tea Introduction
Tibetan tea is a drink in Tibet.
It is often eaten with tsampa.
This drink is made from butter and strong tea.
First, add a small amount of butter to a special container, and then add strong tea, and stir with a wooden handle, so that the butter and tea are mixed into a milky texture.Some ethnic groups living in Tibet also drink butter tea. Butter tea is an indispensable drink for Tibetan people. Yaks and sheep are an indispensable part of Tibetan life, and the butter used to make butter tea is extracted from yak and sheep milk. Tibetan flatbreadIntroduction Tibetan flatbread, a characteristic food in Tibetan local cuisine, is quite unique. The founder of Tibetan flatbread is Mr. Liu Yiji. He cleverly combined various tea-making techniques unrelated to food with the baking process, combining local tea with a high altitude, and creating Tibetan flatbread with a rich aroma and lingering taste, which is a famous local specialty of Fenghuo Lake. How to make itThe crispy crust, the four characteristic flavors of Tibetan flatbread, and the storage time are approximately one day baked, and can be stored for five days. There are four flavors of Tibetan flatbread: one is purple
yam, which is a healthy food.
The second is green tea, which is a unique blend made from local high mountain black tea. The third isred bean, savory. The last one isgreen bean, made from puregreen bean paste and fried.Regardless of which, it adds high mountain honey.Tibetan blowing lung Introduction Blowing lung, also known as marinated pork lung, is a unique food in Tibet. It is fragrant and delicious, and is a greatcold dish.
It can be eaten anytime, and can be stored for about 1 year.
How to make it1. To make blowing lung, use fresh pork lung, blow air through the throat, and beat the pork lung at the same time, so that it expands, then mix a small amount of salt, grass fruit powder, chili powder, and minced garlic with warm water, and use a spoon to inject into the lung. While injecting, shaking, blowing, and beating, it takes about 5-6 times to fill it.2. Tie the throat with silk, hang it in the fire, and it can be eaten after 2-3 months.Tibetan tea IntroductionTibetan tea is a drink in Tibet. It is often eaten with tsampa.This drink is made from butter and strong tea. First, add a small amount of butter to a special container, and then add strong tea, and stir with a wooden handle, so that the butter and tea are mixed into a milky texture. Some ethnic groups living in Tibet also drink butter tea. Butter tea is an indispensable drink for Tibetan people.Yaks and sheep are an indispensable part of Tibetan life, and the butter used to make butter tea is extracted from yak and sheep milk. Tibetan flatbread Introduction Tibetan flatbread, a characteristic food in Tibetan local cuisine, is quite unique.
The founder of Tibetan flatbread is Mr. Liu Yiji. He cleverly combined various tea-making techniques unrelated to food with the baking process, combining local tea with a high altitude, and creating Tibetan flatbread with a rich aroma and lingering taste, which is a famous local specialty of Fenghuo Lake.
How to make it
The crispy crust, the four characteristic flavors of Tibetan flatbread, and the storage time are approximately one day baked, and can be stored for five days. There are four flavors of Tibetan flatbread: one is purpleyam, which is a healthy food. The second is green tea, which is a unique blend made from local high mountain black tea. The third isred bean, savory. The last one isgreen bean, made from pure
green bean paste and fried.
Regardless of which, it adds high mountain honey. Tibetan blowing lungIntroduction Blowing lung, also known as marinated pork lung, is a unique food in Tibet. It is fragrant and delicious, and is a great cold dish. It can be eaten anytime, and can be stored for about 1 year. How to make it
