Tibet Silver

July 19, 2009 by  
Filed under Die Cutting Machines and Supplies

At Die Cut Machines your source for Die Cutting Machines and Crafting Supplies we hope the Tibet Silver products and information here meets your needs.




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Does anyone know what fineness Tibet silver is?

How does it compare to Sterling Silver?

super fine.

Tibetan Cuisine

When you take a Tibet tours, never miss to taste local Tibetan meals. Tibet has unique food and drink due to its highland climate, religious beliefs and distinctive ethnic customs. The diet in the Tibetan areas is based primarily on toasted barley flour, wheat flour as well as mutton and beef. They drink wine made of barley. Tea and salt is their daily necessities. Traditional Tibetan food includes Zanba (roasted highland barley flour), meat, and milk products.
 
High on the menu are such flavors as sausages, barley wine, butter oil tea, beef and mutton eaten with the hands, yak tongue, steamed buns, zanba made from highland barley, pastries, sweet tea, butter tea, dried beef, and minced mutton or beef.
 
Zanba is made out of barley flour and eaten together with butter and sugar. The Tibetan people often bring barley flour with them in small leather bags when they leave home to do business.
 
Method of making: grind the roasted highland barley into flour, and mix it with ghee. Tibetan people roast the barley seeds before grinding them into flour. And Tibetan people do not remove the husk of the barley.
 
Drinking butter tea is a regular part of Tibetan life. Butter tea is made by mixing brick tea, ghee and salt together. Ghee, which looks like butter, is a kind of dairy product of fat abstracted from cow milk or sheep milk. Tibetan people like the ghee made of yak milk. When they make buttered tea, they mix boiled brick tea and ghee in a special can, add some salt, pour the mixed liquid into a pottery or metal teapot and finally heat up the buttered tea (but not boil it).
 
According to the Tibetan custom, Tibetan people drink butter tea in separate sips and the host refills the bowl to the brim after each sip. Thus, the guest never drains his bowl because it is constantly topped up. If the visitor does not wish to drink, the best thing for him to do is to leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended.
 
Highland Barley Liquor: Among the recreational activities available, drinking is the most popular way of expressing friendship. The Tibetan people are very hospitable, and it is their custom to offer highland barley liquor to their guests and visitors. People put a little ghee on the mouth of the flagon or the cup as the "pure white decoration". When the host presents you a cup of liquor, you should dip your ring finger in the wine and flick the wine in the air three times to express your respects to the heaven, the earth and the ancestors before sipping the liquor. The host will fill the cup, and you take a sip of the liquor again. After the host fills your cup for the forth time, you have to bottom it up.
 
Tibetan people used to use silver bowls to toast the guests. But nowadays they usually use big porcelain bowls.
 
Dried beef and mutton: As everybody knows, beef and mutton contain high heat energy, which is helpful for people living in the area of high attitude to withstand coldness. Dried beef and mutton will be found hanging in Tibetan tents if you pay a visit to the local families, and the host may ask you to taste the dried raw beef and mutton.
 
Tibetan people seldom eat fish due to their religion and custom. Restaurants in Tibet at present serve Tibetan, Chinese, and even Western food. The choice for vegetables will be limited due to the short agricultural season.

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