1. Highland barley wine: Tibetan. Highland barley wine, called "Naran" or "Qiang" in Tibetan, is the favorite wine of Tibetans. It is indispensable during festivals, weddings, giving birth, and greeting relatives and friends. It is the best way for Tibetans to entertain guests. drinks. The Tibetan people have a long history of brewing highland barley wine, which is brewed from highland barley, the main crop on the plateau. Especially the Zhongxinzhen highland barley wine brewed from Guishan spring water is the best.
2. Kumiss: a traditional drink made from horse milk by the Mongolian and Kazakh peoples. The preparation method is to pour the mare's milk into a leather bag and stir it repeatedly to ferment it. After three to five days, it will have a slightly sour taste and you can drink it. It can be stored for a long time and is suitable for herdsmen to drink when grazing in distant places.
3. Hand-picked rice: Uyghur, Kazakh, Uzbek and other ethnic minorities. Hand-picked rice is a Xinjiang dish. The main raw materials are fresh mutton, carrots, onions, clear oil, mutton fat and rice. The Uyghur people regard pilaf as a fine meal.
4. Flower hat: Uyghur. Flower hat is an integral part of Uyghur clothing and one of the symbols of Uyghur beauty. As early as the Tang Dynasty (618 AD - 907 AD), men in the Western Regions often wore rolled-brimmed pointed felt hats, similar to today's "four-tile" hats.
Extended information
The origin of kumiss:
It began in the Spring and Autumn Period. Since the Han Dynasty, there have been written records of "horses chase water and grass, and people look up to Tong cheese". It flourished in the Yuan Dynasty and has been popular among northern ethnic minorities for more than two thousand years. It is a traditional wine with a long history. It has always played the role of ceremonial wine for nomadic people. Milk wine is called "Azili" in Mongolian. According to legend, as early as the early Yuan Dynasty, Mobei was in a period of great turmoil and great changes. At that time, the various Mongolian tribes were in disarray. The tribes competed for strength and each elected a monarch.
Temujin, who had just turned 17, inherited his father's legacy, mounted a war horse, waved a flag and rebuilt his homeland. Temujin's wife was at home, missing her husband on the expedition and making dairy products. One day, when she was making yogurt, water dropped from the lid of the pot and flowed into the bowl next to her. She smelled a special milky aroma. Once she tasted the delicious, sweet and ecstatic feeling, she gradually mastered the wine-making process in her production and life, and made simple wine utensils to brew it by herself.
At the celebration ceremony when Temujin became the Great Khan, she dedicated the wine she brewed to her husband Genghis Khan and the soldiers. After the Great Khan and the soldiers drank it, they cheered continuously. From then on, Genghis Khan named it the imperial wine and named it Sailin Erha. Whenever the Mongolian people offer hada and milk wine to you, it is the highest etiquette for a distinguished guest. Milk wine has become a must-have drink for Mongolians to receive guests.
Baidu Encyclopedia-Highland Barley Wine
Baidu Encyclopedia-Mare Kumiss
Baidu Encyclopedia-Flower Rice
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