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Lhasa Brewery Company
The production of beer in Tibet is a relatively recent phenomenon in Tibetan cuisine. The Chinese established the Lhasa Brewery Company in 1988, which is located in Lhasa. It is the highest brewery in the world. History The first historical record of beer in Tibet are Chinese, concerning a 638 peace agreement between Tang China and the new Tibetan kingdom of Songtsen Gampo include the technological transfers of silk, paper, watermill and beer production. Tang Taizong did not respect the agreement on these technical transfer, but his son, Tang Gaozong, did.. However, somewhat contradicting the fact that alcohol is contrary to the beliefs of Tibetan Buddhism, is the fact that for centuries, chhaang, a local brew of barley sold by glass at street stalls in Lhasa and across towns in Tibet has been consumed by many Tibetans and monks.Yu Dawchyuan, "''Love Songs of the Sixth Dalai Lama''", ''Academia Sinica Monograph'', Series A, No.5, 1930Stein, R. A. (1972). ''Tibetan Civilization'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lhasa Beer Crop
Lhasa (; Lhasa dialect: ; bo, text=ལྷ་ས, translation=Place of Gods) is the urban center of the prefecture-level city, prefecture-level Lhasa (prefecture-level city), Lhasa City and the administrative capital of Tibet Autonomous Region in Southwest China. The inner urban area of Lhasa City is equivalent to the administrative borders of Chengguan District (), which is part of the wider prefectural Lhasa City. Lhasa is the second most populous urban area on the Tibetan Plateau after Xining and, at an altitude of , Lhasa is one of the List of highest large cities, highest cities in the world. The city has been the religious and administrative capital of Tibet since the mid-17th century. It contains many culturally significant Tibetan Buddhism, Tibetan Buddhist sites such as the Potala Palace, Jokhang Temple and Norbulingka Palaces. Toponymy Lhasa literally translates to "place of gods" ( , god; , place) in the Standard Tibetan, Tibetan language. Chengguan literally tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as ''Sha phaley'' (meat and cabbage in bread). ''Balep'' is Tibetan bread eaten for bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lhasa
Lhasa (; Lhasa dialect: ; bo, text=ལྷ་ས, translation=Place of Gods) is the urban center of the prefecture-level city, prefecture-level Lhasa (prefecture-level city), Lhasa City and the administrative capital of Tibet Autonomous Region in Southwest China. The inner urban area of Lhasa City is equivalent to the administrative borders of Chengguan District (), which is part of the wider prefectural Lhasa City. Lhasa is the second most populous urban area on the Tibetan Plateau after Xining and, at an altitude of , Lhasa is one of the List of highest large cities, highest cities in the world. The city has been the religious and administrative capital of Tibet since the mid-17th century. It contains many culturally significant Tibetan Buddhism, Tibetan Buddhist sites such as the Potala Palace, Jokhang Temple and Norbulingka Palaces. Toponymy Lhasa literally translates to "place of gods" ( , god; , place) in the Standard Tibetan, Tibetan language. Chengguan literally tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tang Gaozong
Emperor Gaozong of Tang (21 July 628 – 27 December 683), personal name Li Zhi, was the third emperor of the Tang dynasty in History of China, China, ruling from 649 to 683; after January 665, he handed power over the empire to his second wife Empress Wu (the future Wu Zetian), and her decrees were carried out with greater force than the decrees of Emperor Gaozong's. Emperor Gaozong was the youngest son of Emperor Taizong of Tang, Emperor Taizong and Empress Zhangsun; his elder brothers were Li Chengqian and Li Tai. Emperor Gaozong's reign saw the primacy of Empress Wu, who became the effective power behind the Tang rule. Emperor Gaozong was aided in his rule by Empress Wu during the later years of his reign after a series of strokes left him incapacitated. Emperor Gaozong effectively after January 665 delegated all matters of state to his strong wife; After that Empress Wu acted as the power behind the emperor, "hanging the curtain and listening to politics" (''Chuílián tīn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhaang
Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal. Geographical prevalence Chhaang is consumed by ethnically Tibetan and Nepalese, and to a lesser degree, by the neighboring nations of India, Pakistan and Bhutan. It is usually drunk at room temperature in summer, but is often served piping-hot in brass bowls or wooden mugs when the weather is colder. The Limbu people of eastern Nepal call the drink Tongba. Ingredients and drinking ''Chhaang'' is a relative of beer. Barley, millet (finger-millet) or rice grains are used to brew the drink. Semi-fermented seeds of millet are served, stuffed in a barrel of bamboo called a ''dhungro''. Boiling water is then poured in and sipped through a narrow-bore bamboo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer And Breweries By Region
This is a list of articles and categories dealing with beer and breweries by region: the breweries and beers in various regions. Beer is the world's most widely consumed alcoholic drink, and is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented drink. A brewery is a dedicated building for the making of beer, though beer can be made at home, and has been for much of beer's history. A company that makes beer is called either a brewery or a brewing company. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. List Africa Botswana * Kgalagadi Breweries Limited Cape Verde Egypt Ethiopia Kenya Morocco Nigeria South Africa Tanzania Asia Armenia Beer has been brewed by Armenians since ancient times. One ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhaang
Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal. Geographical prevalence Chhaang is consumed by ethnically Tibetan and Nepalese, and to a lesser degree, by the neighboring nations of India, Pakistan and Bhutan. It is usually drunk at room temperature in summer, but is often served piping-hot in brass bowls or wooden mugs when the weather is colder. The Limbu people of eastern Nepal call the drink Tongba. Ingredients and drinking ''Chhaang'' is a relative of beer. Barley, millet (finger-millet) or rice grains are used to brew the drink. Semi-fermented seeds of millet are served, stuffed in a barrel of bamboo called a ''dhungro''. Boiling water is then poured in and sipped through a narrow-bore bamboo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambridge University Press
Cambridge University Press is the university press of the University of Cambridge. Granted letters patent by Henry VIII of England, King Henry VIII in 1534, it is the oldest university press A university press is an academic publishing house specializing in monographs and scholarly journals. Most are nonprofit organizations and an integral component of a large research university. They publish work that has been reviewed by schola ... in the world. It is also the King's Printer. Cambridge University Press is a department of the University of Cambridge and is both an academic and educational publisher. It became part of Cambridge University Press & Assessment, following a merger with Cambridge Assessment in 2021. With a global sales presence, publishing hubs, and offices in more than 40 Country, countries, it publishes over 50,000 titles by authors from over 100 countries. Its publishing includes more than 380 academic journals, monographs, reference works, school and uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In China
Beer in China has become increasingly popular in the last century due to the popularity of local and imported brands. Chinese beer has also seen a rise in popularity internationally in the last few decades. While most Chinese beers are pale lagers, other styles are occasionally found, such as Tsingtao Dark Beer. History Production and consumption of beer in China has occurred for around nine thousand years, with recent archaeological findings showing that Chinese villagers were brewing beer-type alcoholic drinks as far back as 7000 BC on small and individual scales. Made with rice, honey, grape, and hawthorn fruits, this early beer seems to have been produced similarly to that of ancient Egypt and Mesopotamia. Ancient Chinese beer was important in ancestral worship, funeral and other rituals of Xia, Shang and Zhou dynasties, and the beer was called as Lao Li (醪醴 in oracle bone script). However, after the Han Dynasty, Chinese beer faded from prominence in favor of huangjiu, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Alcoholic Drinks
There is a long history of alcoholic drinks in China. They include rice and grape wine, beer, whisky and various liquors including ''baijiu'', the most-consumed distilled spirit in the world. Name (''jiǔ'') is the Chinese character referring to any drink containing appreciable quantities of ethanol. Its Old Chinese pronunciation has been reconstructed as ''*tsuʔ'',Baxter, William & al. "Baxter-Sagart Old Chinese reconstruction"p. 151. 20 February 2011. Accessed 5 November 2013. at which point it was generally applied to drinks made from fermented millet. By the time of the first certain use of distillation during the Jin and Southern Song dynasties, the Middle Chinese pronunciation was ''tsjuw''. It is often translated in English as "wine", which misrepresents its current usage. In present-day Mandarin, ''jiǔ'' most commonly refers to pure alcohol, hard liquors, and strong rice wine, while wine and beer are distinguished as ''pútáojiǔ'' (, lit. "grape ''jiu''") and ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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