Tibetans call themselves Boba, which means agricultural people. They are an agricultural tribe, which originated in the Yarlung Zangbo River basin. In the Han Dynasty, it belonged to a branch of the Western Qiang people. In the 7th century A.D., Zagambo established a dynasty, which was called Tubo in Tang and Song Dynasties, Xifan in Yuan and Ming Dynasties, Uszang in Ming Dynasty and Tangut and Zangfan in Qing Dynasty. The Yuan Dynasty set up Sanxin Xuanwei Ambassador Department and Duyuan Yuanshuai Mansion in Tibet, and all Tibetan areas, including Tibet, were managed by the central government. It was not until the Kangxi period that it was called "Tibet", and the Tibetan title came from this. Tibet was peacefully liberated on 195 1. /kloc-the democratic reform in 0/959 ended the feudal serfdom here. Xizang Autonomous Region was founded on 1965. From 1950 to 1965, 12 Tibetan autonomous prefectures and counties were established successively.
Tibetans have their own language and writing. Tibetan language belongs to the Tibetan branch of Sino-Tibetan language family of Tibeto-Burman language family, which is divided into three dialects: Weizang, Kangfang and Amdo. The present Tibetan language is phonography based on ancient Sanskrit and western languages in the early 7th century.
From 10 century to 16 century, Tibetan culture flourished. The world's longest epic, The Biography of King Gesar, has been widely circulated in Tibet and Tibetan areas of Qinghai, Gansu, Sichuan and Yunnan for centuries. Epic describes and reflects the history of ancient Tibetan tribes in the form of rap, with more than one hundred poems and more than 700,000 lines. There are also two world-famous Buddhist books, Ganjul and Danjul.
Colorful Tibetan costumes
The Potala Palace, located on the red hill in Lhasa, the capital of Tibet, is the highest palace complex in the world, with a height of 13 floors. It is famous for its architectural features, brilliant paintings, sculpture art and precious cultural relics.
Tibetan opera is unique, and the songs and dances fully reflect the national style. Tibetan carving skills are superb.
Offering Hada is the highest etiquette for Tibetan guests, expressing warm welcome and sincere respect to the guests. Hada is Tibetan, that is, scarf or silk scarf. Mainly white, but also light blue or light yellow, generally about 1.5 meters to 2 meters long and about 20 centimeters wide. The best is the colorful Hada in blue, yellow, white, green and red. Colorful Hada is the highest and most solemn ceremony used by Tibetans (such as Buddhism). According to Tibetan scholar Chi Lie Qu Zha's Tibetan Local Records, Hada was introduced to Tibet in the Yuan Dynasty. Tibetan His Holiness Sakya Basiba brought the first Hada when he met with Kublai Khan of Yuan Shizu and returned to Tibet. At that time, Hada was flanked by the design of the Great Wall of Wan Li, with the Chinese character "Good Luck" written on it. This shows that Hada was really invented by Han people.
Tibetan medicine is an important part of China medicine. Tibetan medicine emphasizes processing technology, especially veterinary medicine. The medical works mainly include "Four Continuations of Medical Prescriptions". Arithmetic can predict solar eclipses and recent local weather.
The Tibetan calendar is a combination of yin and yang, and the "five elements" (referring to wood, fire, earth, gold and water) cooperate with yin and yang. Every 60 years, the year of Yin Huo Rabbit (Ding Mao) is the first year, and there are buildings of different sizes in each month, which is generally three years. Tibetan New Year is the most important festival. On the 15th day of the first month of the Tibetan calendar, local people have the custom of watching butter sculpture lanterns. On April 15, people held celebrations to commemorate the birthday of the Buddha and the auspicious day for Princess Tang Wencheng to enter Tibet. Tibetan festivals include Sagadawa Festival, Xuedun Festival, Lantern Festival and Fruit Festival. Tibetan festivals
Tibetans believe in Mahayana Buddhism, which absorbs some rituals and contents of this religion believed by Tibetan aborigines and forms a "Tibetan Buddhism" with Tibetan color. Tibetans respect living buddhas and monks as teachers, and Tibetan is called Lama, so Tibetan Buddhism is also called Lamaism.
Tibet's economy is dominated by animal husbandry and agriculture.
A Lama is looking at the Tibetan philosopher Lhasa.
Bunce's grand Buddha exhibition. On that day, Lhasa ushered in the annual "Snow Festival", which is a Tibetan tradition.
On holidays, Tibetan "snow" means "yogurt", "rice" means "banquet", and the "snow rice" festival is the yogurt festival.
One of the most solemn festivals in Lhasa, this festival
The prelude of the day-drepung monastery Buddha Exhibition is
The most eye-catching ceremony.
Most Tibetans eat three meals a day, but they have the habit of eating four, five or six meals a day when they are busy with agriculture or have a strong labor intensity. Most Tibetans take Ciba as their staple food, that is, stir-frying highland barley and grinding it into fine powder. Especially in pastoral areas, other foods are rarely eaten except Ciba. When eating Ciba, mix it with strong tea or milk tea, ghee, milk residue and sugar. Ciba is easy to store, carry and eat. In Tibetan areas, people with sheepskin Ciba pockets can be seen at any time, and they can eat when they are hungry. Tibetans in some areas of Sichuan often eat "Zuma" and "fried preserved fruit". Zuma is a Tibetan language and a wild plant Potentilla anserina on the Qinghai-Tibet Plateau. Commonly known as ginseng fruit, there are many kinds such as peanuts. It can be found in local spring and autumn, and is often used as raw material for Tibetan famous dishes. Fried chicken gizzard is a kind of pasta, which is made by adding sugar to flour, kneading it into a round or long strip and frying it in a butter pot. They also like to eat wheat and highland barley without bran, and porridge made of beef and beef bones. Tibetans living in Qinghai and Gansu also eat pancakes and "stir" with boiling water. "Push" is a favorite food of Tibetan people. It is made of ghee, brown sugar and milk residue, and looks like a big cream egg. Tibetans in Qinghai often eat a kind of oil cake called "special" by Tibetans. When making water-oil cakes, knead the flour into cakes in a large bowl, put it in a boiling pot, take it out when it is cooked, and add ghee to eat. Tibetans in Hequ area have the habit of making big cakes. Generally, the smallest is over 2.5 kg, and the largest can reach 100 kg, which can be used as gifts for relatives and friends and long-distance travel. Tibetans in Diqing, Yunnan, eat steamed potatoes, wheat flour and steamed bread.
In the past, Tibetans seldom ate vegetables, and the non-staple food was mainly beef and mutton, followed by pork. Tibetans pay attention to freshness when eating beef and mutton. After the beef and mutton are slaughtered, they immediately put large pieces of meat and blood into the pot, stew them with strong fire, and then take them out after boiling, with fresh flavor and delicious taste as the best. People don't use chopsticks when eating meat, but put large pieces of meat on a plate and cut them with a knife. Blood of cattle and sheep is mixed with minced meat of cattle and sheep, and poured into small intestine of cattle and sheep to make blood sausage. Tibetans in Sichuan, Yunnan and other places often use pork as pig fat, which is convenient for preservation. When making pig fat, the pig head and trotters are removed, and the pig bones are removed. Tibetans in Sichuan should also cut off lean meat, then smear it with pepper and camphor fan, sprinkle with salt, sew it into squares and air dry it. After the Tibetans in Yunnan sew the pork, they have to add a heavy slate to hold it down, which is called "Pipa Meat". When eating, cut it into rings, steam it and cut it with a knife. Its color is sallow, fragrant but not greasy. Meat is usually stored by air drying. Generally, beef and mutton slaughtered after winter can't be eaten for a while, so it is cut into pieces and hung in a ventilated place to dry. Making air-dried meat in winter can not only prevent corrosion, but also freeze the blood in the meat and keep the fresh color and taste of air-dried meat. An indispensable food in the daily life of Tibetans in Yunnan. The most common is butter extracted from cattle and goat milk. In addition to butter used in diet, it is also widely used to make butter tea. Yogurt, cheese, milk bumps and milk residue are also common dairy products, which are eaten as snacks or other foods. Among the Tibetan people, men, women and children, in addition to drinking milk, all regard butter tea as a necessary drink. Buttered tea and milk tea are both boiled with Fu tea. The tea towel contains vitamins and theophylline, which can supplement the vitamin deficiency caused by eating less vegetables and help digestion. Tibetans generally like to drink highland barley wine Especially on festivals or festive days.
Tibetan cooking stoves are self-contained. In Tibetan areas, every family has butter tea cones and milk tea pots. Tibetans in most areas use dried cow dung as fuel and iron pans as stoves. Yunnan Tibetan tea sets, wine sets and tableware are all made of copper. Tibetans in other areas like to use wooden bowls and paint them with red, yellow and orange pigments. The more exquisite thing is to wrap silver in a bowl. Tibetans in pastoral areas should carry a refined Tibetan knife with them, which is mainly used for cutting food, slaughtering sheep, peeling and cutting curtains. Tibetan Dao has a long history and exquisite craftsmanship.
Festivals, Etiquette and Dietary Customs Tibetans generally believe in Tibetan Buddhism, that is, Lamaism. Many traditional festivals in the past were related to religious activities. The biggest traditional festival of the Tibetan people is the Tibetan calendar on the first day of the first month of the Tibetan calendar every year. During the Tibetan calendar year, preparations for buying new year's goods began in1February, and every household had to fry preserved fruits with shortcakes. There are many kinds of preserved fruits in Tibetan calendar years, including ear-shaped "ancient fruits", long-shaped "Xia Na" and round "blue fruits". You also need to knead a sheep's head with colored ghee to make a rectangular grain barrel. The barrel is filled with ghee mixed with Ciba, fried highland barley and other foods, and colorful flowers made of ghee, cockscomb and ghee are inserted on it. Clean up on New Year's Eve, and paint lime powder outside the door of every household with eight auspicious symbols. Every Tibetan in Yunnan eats dough (similar to jiaozi) for dinner on New Year's Eve. There are stones, peppers, charcoal and wool in the dough. There are different versions of everything. For example, eating dough wrapped in stones shows that he is hard-hearted in the new year. People who eat dough wrapped in wool show that they are soft-hearted. On the morning of the first day of junior high school, there are highland barley seedlings, oil gizzards, kneaded sheep's heads and well-made cereal barrels on the coffee table in front of the Buddhist shrine, which indicates that the new year will be full of food and clothing. On New Year's Eve, every Tibetan in Yunnan will kill the pig. On the morning of the first day, everyone will drink a highland barley wine with brown sugar and milk residue, which is called "closing the shop". On the fifteenth day of the first month, most Tibetan areas will hold religious activities. In addition to the Tibetan calendar, the "Snow Festival" is celebrated on July 1 day of the Tibetan calendar every year. The original meaning of the Shelton Festival is "Yogurt Banquet". At that time, every household will cook a lot of yogurt and then add the content of Tibetan opera. Many people take butter containers, teapots, thermos bottles and food to beautiful places to drink tea and drink at the Snow Festival. Every year before the autumn harvest, we have a "fruit watching festival". During the fruit viewing festival, we should entertain each other and hold various picnics to welcome the autumn harvest. There are also traditional festivals such as "Bathing Festival" and "Winter Festival". Getting married among the people is as lively as a holiday. When getting married, the host should use ghee to plastic three heads at the mouth of the hip flask and the mouth of the glass to show good luck. When toasting, the elders first dip their middle finger in wine and flick it up and down three times to show their sacrifice to heaven, earth and God. When welcoming guests, you should not only soak your hands in the wine for three times, but also catch some highland barley in the grain barrel and throw it into the air for three times. At the banquet, the host takes the glass to drink first, and then (unitary+barrel) drinks it all at once. After the host finishes the first glass of wine, everyone can drink at will. At the wedding, the groom will propose a toast to the bride. When drinking tea, guests must wait for the host to bring the tea to them before reaching for it, otherwise it will be considered impolite. Tibetan traditional banquets are divided into meals, and there is no distinction between meals and snacks. The first course is Zuma rice, the second course is bacon, the third course is pork fat, the fourth course is cheese, the fifth course is blood sausage and so on. You can serve many courses, and the last course is yogurt. Don't drink alcohol while eating. Host and guest can eat more, eat less or not, but the first course and the last course must be eaten. The former symbolizes auspiciousness, while the latter indicates perfection. Pay attention to eating when you are full, don't chew aloud, don't drink aloud, and don't be picky about food. When entertaining guests with mutton, a piece of meat with a tail at the lower part of the sheep's spine is the most expensive, so it should be given to the most respected guests. When making, leave a lock of white hair on the tail meat to show good luck.
Typical foods Tibetan typical foods include Ciba, highland barley wine, butter tea, etc., such as Zuma rice and traditional Tibetan banquet food, which are cooked with Zuma, rice and ghee. Blood sausage is a traditional Tibetan dish, which is made of cow (sheep) blood as the main raw material. Cheese is a traditional Tibetan dish, made of fermented milk and goat's milk.