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Thue (food)
Thue is a delicacy in Tibetan cuisine made with dri cheese (or sometimes parmesan or other hard cheeses), brown sugar (usually porang) and unsalted sweet cream butter. These ingredients are mixed together by hand into a smooth, slightly crumbly doughy mixture. It has a high butter content and is shaped in a ''thuedrom'', a rectangular wooden frame about the size of a small brick. Thue is often topped with representations of the moon and the sun, carved out of butter while it is in a cold state. It is one of the few sweet Tibetan dishes and is eaten as a dessert on Losar and other special occasions like the Sho Dun Festival or on weddings. See also * List of Tibetan dishes References {{Reflist 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] |
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Losar
Losar (; "new year"William D. Crump, "Losar" in ''Encyclopedia of New Year's Holidays Worldwide'' (McFarland & Co.: 2008), pp. 237-38.) also known as Tibetan New Year, is a festival in Tibetan Buddhism. The holiday is celebrated on various dates depending on location (Tibet, Bhutan, Nepal, India) tradition. The holiday is a new year's festival, celebrated on the first day of the lunisolar Tibetan calendar, which corresponds to a date in February or March in the Gregorian calendar. In 2020, the new year commenced on the 24th of February and celebrations ran until the 26th of the same month. It also commenced the Year of the Male Iron Rat. The variation of the festival in Nepal is called ''Lhochhar'' and is observed about eight weeks earlier than the Tibetan Losar. History Losar predates the arrival of Buddhism in Tibet and has its roots in a winter incense-burning custom of the Bon religion. During the reign of the ninth Tibetan king, Pude Gungyal (317-398), it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sho Dun Festival
The Sho Dun Festival (; ), commonly known as the Shoton or Yogurt Festival or Banquet since "Sho" means Yogurt and "Dun" means Banquet, is an annual festival held at Norbulingka or "Jewel Park" palace in Lhasa, Tibet Autonomous Region. The festival is celebrated in the summer, from the 15th to the 24th of the 5th lunar month - usually about the middle of August, after a month's retreat by the monks who stay within their monasteries to avoid walking on the emerging summer insects and killing them. It began in the 11th century with a banquet given by the laypeople for the monks featuring yogurt. Later on, summer operas, or ''Lhamo Lhamo, or Ache Lhamo, is a classical secular theatre of Tibet with music and dance that has been performed for centuries, whose nearest western equivalent is opera. Performances have a narrative and simple dialogue interspersed with comedy an ...'', and theatricals were added to the festivities. The operas, "last all day with clashing cymbals, be ... [...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] |
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