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Zhoima Mogu
In Tibetan cuisine, Zhoima Mogu is wild ginseng, with melted yak butter and sugar. 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] |
Ginseng
Ginseng () is the root of plants in the genus ''Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides and gintonin. Ginseng is most commonly used in the cuisines and medicines of China and Korea. Although ginseng has been used in traditional medicine over centuries, modern clinical research is inconclusive about its medical effectiveness. There is no substantial evidence that ginseng is effective for treating any medical condition, and in the United States, for example, its use has not been approved by the US Food and Drug Administration (FDA) as a prescription drug. Although ginseng is commonly sold as a dietary supplement, inconsistent manufacturing practices for supplements have led to analyses showing that ginseng products may be contaminated with toxic metals or unrelated filler compounds, and its excessive use may have adverse effec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yak Butter
Yak butter (also known as "Dri Butter" or "Su oil" bo, འབྲི་མར།, zh, 酥油) is butter made from the milk of the domestic yak (''Bos grunniens''). Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese.Jordans, Bart (2008). ''Bhutan: A Trekker's Guide'', Cicerone Press Limitedpg. 180Levy, Patricia (2007). ''Tibet''. Marshall Cavendishpg. 122/ref> It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. Production Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...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] |
