aving the name of Tibetan Beer, Barley wine is the wine favorite to Tibetans and is a necessary part at festivals, marriage feasts and on some other important occasions. It is similar to yellow rice wine, which appears light yellow and tastes pure sweet and a little bit sour. The Tibetans regard toasting barley wine as a sincere courtesy when entertaining honored guests. If you sojourn in a Tibetan home, the host will entertain you with barley wine.
Yunnan Shangri-La Winery Company
Yunnan Shangri-La Winery Company is a backbone company in the Yunnan ethnic minority region supported by the provincial government. Its major shareholder is JLF Investment Company. It is mainly engaged in the production and sales of naked barley wine and grape wine, as well as research, development and innovation of modern biotechnology.
Shangri-La Winery Company is the only producer of naked barley wine in China. It owns several famous trademarks, such as “Shangri-La – Zang Mi” (Great Tibetan Secret) and “Tian Lai” (Sounds of Nature). Its total assets are valued at 56.56 million yuan.
In 2000, “Shangri-La Zang Mi” won the Special Dry Wine Award in Paris, France. In Sept 2002, it was designated to be served at the Fifth Session of the Ninth CPPCC. In 2003, the company was rated a “Satisfactory Quality and Reputation Company” by the Working Committee of the China Association for Quality Promotion.
Tibetans raise cattle for their meat and for their milk. Tibetans are especially fond of dairy products. Most livestock production in Tibet is on a small scale, where the individual herdsman milks his cows the old-fashioned way, with a classic milk pail. The milk is consumed as milk, of course, but is also used to make butter (and ghee), yoghurt and cheese, including cottage cheese. Milk is of course an important source of calcium for growing children, but it is enjoyed by Tibetans of all ages.
Pipa Pork (琵琶肉/Pi Pa Rou) is a traditional Tibetan-style preserved meat in Shangri-la. It looks like Pipa, also known as Chinese lute. With delicate flavor and transparent color, Pipa Pork can be stewed or boiled and can be stored for a long time.
Pipa Rou is also one of the specialties of Naxi cuisine. It is a course of dish getting materials from a whole salted pig. A whole pig after being cleaned is added with many ingredients. Pipa refers to Chinese lute (a plucked string instrument with a fretted fingerboard). As the slated whole pig is shaped like the Chinese lute, it is also called Pipa Rou in Chinese. The salted pork slices is fat but not greasy.
Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.[1] The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactoseby these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Tibetan Yogurt(藏式牦牛酸奶) is a little different from other yogurt, because it is made from yak milk instead of cow milk.
For thousands years, our nomadic ancestors have been making and eating yogurt from milk from their herds of Yak and Dri (female yak). The appropriate way to say “eat yogurt” … in Tibetan is … “sho daa” – meaning “lick yogurt.” Yes – this conjures up the image of a young Tibetan drokpa child licking clean a bowl of delicious, tasty “sho” that his mother might have made. There is nothing better than home-made “sho” – trust me and try it for yourself.
Making yogurt is actually very easy but it does take quite a bit of patience which sometimes I lack. Basically, you heat up milk, cool it down, add the yogurt culture, and then let sit for a few hours.
Tsampa or Tsamba/Zanba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Nepali: साम्पा; Chinese: 糌粑; pinyin: zānbā) is Roasted Highland Barley-Flour Dish, a Tibetan and Himalayanstaple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.
Zanba is the main food for Tibetan people and is divided into several kinds: highland barley Zanba, pea Zanba and mixed Zanba. Zanba is nutritious and is easy to carry about. It is the most convenient food for the Tibetans living in plateau. When they go on a long journey, if they bring a bowl or Zanba bag, Zanba, butter and dry milk residue, no matter where they are, they can use water instead of buttered tea to make a meal of fragrant and nice Zanba without lighting a fire to cook. Zanba is made by drying highland barley in the sun, parching the barley and grinding the barley into flour in water mill. It is ground into coarse or fine flour according to different flavor, and it also can be ground into refined Zanba by removing the bran The way of eating it is: pour a little buttered tea into a bowl first, add some butter, fine milk residue and white sugar into it, and then put the Zanba flour into the bowl. Then hold the bowl with the left hand, mix them with the right hand in the bowl to and fro, and mould them into small balls for eating after they are mixed thoroughly.
Suolima Wine (索里玛酒/Suo Li Ma Jiu) , also known as ‘Tibetan Beer’, is a kind of drink with distinctive Tibetan feature with sweet and sour taste. The making process is simple. First of all, the highland barley should be washed and then fried. When the temperature getting lower, distiller’s yeast is added in and sealed up in pottery jars or wooden barrels. Two or three days later, clean water is added in. Another two days later, Suolima Wine is done and appears to be orange.
Butter Tea (酥油茶), also known as “Tsampa Tea,” is a staple in Tibetan daily life. Here’s an overview of how it’s made and its significance in Tibetan culture:
Butter Tea (酥油茶)
Preparation:
- Tea Base: Local tea is poured into a traditional tea cylinder.
- Ingredients: Butter, salt, and refined spices are added to the tea.
- Mixing: The mixture is blended repeatedly until the ingredients are fully combined.
Significance:
- Cultural Role: Butter tea is an essential part of the diet for Tibetans, consumed at least three times a day by most people, and sometimes more than ten times. It plays a crucial role in their daily diet, providing essential heat to withstand the cold weather of Tibet and helping to relieve thirst and promote fluid balance.
- Energy and Warmth: Due to its high fat content, butter tea generates significant warmth, which is vital in the cold Tibetan climate.
Accompaniment:
- Cream Dairy Dreg: This by-product is made from milk that’s been processed to separate the butter. The remaining milk is boiled and allowed to sour. Once cooled, it’s poured into a bamboo funnel-shaped container for filtering. The result is a white, sour dreg known for its digestive benefits.
- Usage: Tibetans often carry this dreg when traveling to help with digestion and to avoid digestive issues in unfamiliar environments.
Butter tea not only provides essential nutrients and warmth but also holds cultural significance, reflecting the traditional lifestyle and dietary practices of the Tibetan people.
Jinghong City Map
Shangri-La City Map
Joseph Francis Charles Rock (1884 – 1962) was an Austrian-American explorer, geographer, linguist and botanist.Underwent renovation years ago, the Rock Joseph’s Former Residence in Yuhu Village was opened to tourist as “Exhibition Hall for Former Residence of Dr. J.F. Rock”.
Joseph Rock, an Austria-American botanist and explorer, lived in Yuhu village and other places in that region from 1922 to 1949. He was also a naturalist and Photographer, and the first foreign scholar to introduce Lijiang ethnic culture to the western world.
Life
He was born in Vienna, Austria, went to Egypt at the age of 10 with his father, and later wandered about in Europe. But on an impulse, he emigrated to the United States in 1905 (New York) and moved to Honolulu, Hawaii in 1907, where he eventually became an authority on the flora there. He first taught full-time (there were two others) at Mills College (now known as Mid-Pacific Institute), and was placed on leave in Sept. 1908 for health reasons (he needed to be out-of-doors). As the Territory of Hawaii’s first official botanist, he joined the faculty of the College of Hawaii; the name was changed in 1920 to become the University of Hawaii in 1911, established its first herbarium, and served as its first curator from 1911 until 1920, when he left the college to spend the next few decades exploring the botany of Asia.
During the Ngolok rebellions (1917-1949) Rock witnessed repeated battles by the Ma Clique’s Chinese Muslim army against the Ngolok Tibetans in Xiahe County and Labrang Monastery. The Ma Muslim army left Tibetan skeletons scattered over a wide area, and the Labrang monastery was decorated with decapitated Tibetan heads. After the 1929 battle of Xiahe near Labrang, decapitated Tibetan heads were used as ornaments by Chinese Muslim troops in their camp, 154 in total. Rock described “young girls and children”‘s heads staked around the military encampment. Ten to fifteen heads were fastened to the saddle of every Muslim cavalryman. The heads were “strung about the walls of the Moslem garrison like a garland of flowers.”
In March 2009, the University of Hawaii at Manoa named its herbarium after him.[1] Works and collections by and from Rock are held in the Library of Congress.
Plants named after him
The Hawaiian endemic species Lobelia rockii of Molokai, and Peperonia Rockii; Pandanus Rockii Martelli at Palmyra Atoll; the spectacular Rock’s Tree Peony, Paeonia rockii from the Gansu mountains of western China, and the yellow-berried mountain-ash Sorbus ‘Joseph Rock’[6] are named after Rock.
Works
In 1916, Rock wrote the principal scientific description of Palmyra Atoll in the central Pacific Ocean. In his later expeditions and studies in China, Tibet and the eastern Himalayas, he produced a 1,094-page dictionary, numerous scholarly papers, and two histories of the Nakhi (Naxi) people and language of northwestern Yunnan, which have been widely used for the study of Nakhi culture, language and religion. These books are out-of-print and, consequently, command very high prices in the rare book markets.
The most important of his written works are
- Palmyra Island with a Description of its Flora, Honolulu, 1916.[7]
- The Ancient Nakhi Kingdom of Southwest China. 2 vols., illustrated. Cambridge, Mass.: Harvard Univ. Press, 1948.
- A Nakhi-English encyclopedic dictionary. Rome: I.M.E.O., 1963.
- His National Geographic magazine articles:
- “Hunting the Chaulmoogra tree” (1922) 3:242-276 (Also published separately).
- “Banishing the Devil of Disease Among the Nashi: Weird Ceremonies Performed by an Aboriginal Tribe in the Heart of Yunnan Province” (1924) 46:473-499
- “Land of the Yellow Lama: National Geographic Society Explorer Visits the Strange Kingdom of Muli, Beyond the Likiang Snow Range of Yunnan, China” (1924) 47: 447-491
- “Experiences of a Lone Geographer: An American Agricultural Explorer Makes His Way through Brigand-Infested Central China En Route to the Amne Machin Range, Tibet” (1925) 48: 331-347
- “Through the Great River Trenches of Asia: National Geographic Society Explorer Follows the Yangtze, Mekong, and Salwin Through Mighty Gorges” (1926) 50: 133-186
- “Life among the Lamas of Choni: Describing the Mystery Plays and Butter Festival in the Monastery of an Almost Unknown Tibetan Principality in Kansu Province, China” (1928): 569-619
- “Seeking the Mountains of Mystery: An Expedition on the China-Tibet Frontier to the Unexplored Amnyi Machen range, One of Whole Peaks Rivals Everest” (1930) 57:131-185
- “Glories of the Minya Konka: Magnificent Snow Peaks of the China-Tibetan Border are Photographed at Close Range by a National Geographic Society Expedition” (1930) 58:385-437
- “Konka Risumgongba, Holy Mountain of the Outlaws” (1931) 60:1-65
- “Sungmas, the Living Oracles of the Tibetan Church” (1935) 68:475-486.
http://www.josephrock.net/
Main Responsibilities of Department of Culture of Yunnan Province
Intangible Cultural Heritage Protection Center of Yunnan Province is a public institution directly subordinates to Cultural Affairs of Yunnan Province. It aims at protecting cultural heritage and carrying forward national culture. The main responsibilities are: to organize and carry out the saving, protection and inheritance of the national, provincial Intangible Cultural Heritage and representative inheritors; collect, edit and store intangible cultural heritage projects of Yunnan Province and its representative inheritance of words, images, audio and video data, and establishing files and databases; undertake intangible cultural heritage exhibitions; Beresponsible for establishments of Yunnan Provincial Culture and Art Image Library and Yunnan Ethnic Culture Audio and Video Database.
Person in Charge: Yin Jiayu (Director & Secretary of Party General Branch)
Address: No. 3 Wacang Road, Wuhua District, Kunming, Yunnan Province
Postcode: 650032
Tel: 0871—63615136
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Yak meat hot pot in Shangri-La, Diqing, known locally as “Shāng lā lā Dìqīng yākù ròu huǒguō” (香格里拉迪庆牦牛肉火锅), is a specialty dish that reflects the region’s Tibetan heritage and...
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aving the name of Tibetan Beer, Barley wine is the wine favorite to Tibetans and is a necessary part at festivals, marriage feasts and on some other important occasions....
Tibetan Dairy Products in Shangri-La, Diqing
Tibetans raise cattle for their meat and for their milk. Tibetans are especially fond of dairy products. Most livestock production in Tibet is on a small scale, where the...
Pipa Pork (Pi Pa Rou)
Pipa Pork (琵琶肉/Pi Pa Rou) is a traditional Tibetan-style preserved meat in Shangri-la. It looks like Pipa, also known as Chinese lute. With delicate flavor and transparent color, Pipa Pork can...
Tibetan Yogurt
Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of l ...
Tsampa (Zanba)
Tsampa or Tsamba/Zanba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Nepali: साम्पा; Chinese: 糌粑; pinyin: zānbā) is Roasted Highland Barley-Flour Dish, a Tibetan and Himalayanstaple foodstuff, particularly prominent in the central part of the region. ...
Suolima Wine (Suo Li Ma Jiu) in Diqing
Suolima Wine (索里玛酒/Suo Li Ma Jiu) , also known as ‘Tibetan Beer’, is a kind of drink with distinctive Tibetan feature with sweet and sour taste. The making process...
Yak Butter Tea in Diqing
Butter Tea (酥油茶), also known as “Tsampa Tea,” is a staple in Tibetan daily life. Here’s an overview of how it’s made and its significance in Tibetan culture: Butter...
Dr Joseph Rock and Yunnan
Joseph Francis Charles Rock (1884 – 1962) was an Austrian-American explorer, geographer, linguist and botanist.Underwent renovation years ago, the Rock Joseph’s Former Residence in Yuhu Village was opened to tourist as “Exhibiti ...
Intangible Cultural Heritage Protection Center of Yunnan Province
Main Responsibilities of Department of Culture of Yunnan Province Intangible Cultural Heritage Protection Center of Yunnan Province is a public institution directly subordinates to Cultural Affairs of Yunnan Province....
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