|
Sokham Bexe
In Tibetan cuisine, Sokham Bexe is a fried dough, with butter and minced meat. It is said to be a favourite of the Dalai Lama and the Panchen Lama. See also * 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 ... References {{Tibet-cuisine-stub Tibetan cuisine ... [...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] |
Dalai Lama
Dalai Lama (, ; ) is a title given by the Tibetan people to the foremost spiritual leader of the Gelug or "Yellow Hat" school of Tibetan Buddhism, the newest and most dominant of the four major schools of Tibetan Buddhism. The 14th and current Dalai Lama is Tenzin Gyatso, who lives as a refugee in India. The Dalai Lama is also considered to be the successor in a line of tulkus who are believed to be incarnations of Avalokiteśvara, the Bodhisattva of Compassion. Since the time of the 5th Dalai Lama in the 17th century, his personage has always been a symbol of unification of the state of Tibet, where he has represented Buddhist values and traditions. The Dalai Lama was an important figure of the Geluk tradition, which was politically and numerically dominant in Central Tibet, but his religious authority went beyond sectarian boundaries. While he had no formal or institutional role in any of the religious traditions, which were headed by their own high lamas, he was a unifying sym ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panchen Lama
The Panchen Lama () is a tulku of the Gelug school of Tibetan Buddhism. Panchen Lama is one of the most important figures in the Gelug tradition, with its spiritual authority second only to Dalai Lama. Along with the council of high lamas, he is in charge of seeking out the next Dalai Lama. ''Panchen'' is a portmanteau of '' Pandita'' and ''Chenpo'', meaning "great scholar". The recognition of Panchen Lamas began with Lobsang Chökyi Gyaltsen, tutor of the 5th Dalai Lama, who received the title "Panchen Bogd" from Altan Khan and the Dalai Lama in 1645. ''Bogd'' is Mongolian, meaning "holy". Khedrup Gelek Pelzang, Sönam Choklang and Ensapa Lobsang Döndrup were subsequently recognized as the first to third Panchen Lamas posthumously. In 1713, the Kangxi Emperor of the Qing dynasty granted the title Panchen Erdeni to the 5th Panchen Lama. In 1792, the Qianlong Emperor issued a decree known as the 29-Article Ordinance for the More Effective Governing of Tibet, and Article ... [...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] |
