Harvest Festival in Tibet
Wearing festive dress, farmers from Lunbugang Township in Maizhokunggar County, Tibet Autonomous Region in Southwest China, walk in their fields Tuesday to mark the annual Tibetan Harvest Festival. The direct translation of the Tibetan word for the festival means "walking around the crop fields" and local farmers across rural Tibet observe the tradition before harvest. Many places also hold horse races, dancing and other activities.
Tibetan Spring Ploughing Day
Tibetans at Neqoin Village, Doilungdeqen County in rural Lhasa donned festive clothes on March 3, the fourth day after the Tibetan New Year, to celebrate the "Spring Ploughing Day."
The Tibetans also offered each other and their tractors "hada", auspicious white silk scarves, to wish a bumper harvest.
Neqoin Village, a well-known provider with well-bred seeds for entire Tibet, has achieved constant harvest for the past 18 years. Per capita annual income of its villagers has topped over 2,000 yuan (US$ 250).
October 18, 2008
China Tibet Tourism-Introduction-Festival-18
Blessing of the dagger of exorcism
The Three Great Monasteries each had its own noted religious festivals: the "Lubum" festival for Drepung, the "Taktse Drupcho" Taktse Drupcho" for Ganden, and the "Blessing of the Dagger of Exorcism" for Sera, There is no written record as to the source of the "Dagger of Exorcism", but the legend goes as such:
The Dagger of Exorcism was discovered by theIndian sage Padmasambhava from the walls of a stupa named, "Deje," in a place called Silwatsal in Indian in the 8th century. He brought it to Tibet and hid it under the earth at a place named Yerpa Sewa Dong. In the 12th century a yogin named, "Dachar", dug it from the hidden place. Many years after, it was received to the presence of Kunkyen lodroi Rinchen, the founder of the Je college, who kept it in the Hiyagriva (the Horse-Necked One) shrine as an important relic for the college. In the time of the 5th Dalai Lama, it was taken to Drepung monastery where he started giving blessings with it to people which was the stating point of its blessings. Later its blessings were given to people from the Potala palace. Finally the date 27th of the Twelveth month was fixed as the day for its blessings to be given to people by the Abbot of the Je college. On that day the staff of the Je college in festive attire first took the Dagger of Exorcism to the Potala palace, then to the Cabinet Ministery to offer blessings, and finally at their return to the Je college a general blessing of the Dagger of the Dagger of Exorcism was given to the monk and lay communities.
The Three Great Monasteries each had its own noted religious festivals: the "Lubum" festival for Drepung, the "Taktse Drupcho" Taktse Drupcho" for Ganden, and the "Blessing of the Dagger of Exorcism" for Sera, There is no written record as to the source of the "Dagger of Exorcism", but the legend goes as such:
The Dagger of Exorcism was discovered by theIndian sage Padmasambhava from the walls of a stupa named, "Deje," in a place called Silwatsal in Indian in the 8th century. He brought it to Tibet and hid it under the earth at a place named Yerpa Sewa Dong. In the 12th century a yogin named, "Dachar", dug it from the hidden place. Many years after, it was received to the presence of Kunkyen lodroi Rinchen, the founder of the Je college, who kept it in the Hiyagriva (the Horse-Necked One) shrine as an important relic for the college. In the time of the 5th Dalai Lama, it was taken to Drepung monastery where he started giving blessings with it to people which was the stating point of its blessings. Later its blessings were given to people from the Potala palace. Finally the date 27th of the Twelveth month was fixed as the day for its blessings to be given to people by the Abbot of the Je college. On that day the staff of the Je college in festive attire first took the Dagger of Exorcism to the Potala palace, then to the Cabinet Ministery to offer blessings, and finally at their return to the Je college a general blessing of the Dagger of the Dagger of Exorcism was given to the monk and lay communities.
China Tibet Tourism-Introduction-Festival-17
Universal Prayer Festival
The Universal Prayer Festival is celebrated on the 15th of the fifth Tibetan month.
It is called "Zamling Chisang" in Tibetan, meaning "Universal Incense Offering Day." The event is to commemorate Padmasambhava's Subjugation of evil spirits. People go to monasteries and burn juniper branches.
The Universal Prayer Festival is celebrated on the 15th of the fifth Tibetan month.
It is called "Zamling Chisang" in Tibetan, meaning "Universal Incense Offering Day." The event is to commemorate Padmasambhava's Subjugation of evil spirits. People go to monasteries and burn juniper branches.
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Tibetans enjoy Ongkor Festival*Women of Xinba village are dancing on farmland, photo taken on July 14, Xinhua.
*Villagers of Xinba village enjoy Ongkor Festival, photo taken on July 14, Xinhua.Ongkor Festival in Tibetan is to wish for a bumper harvest. The date of Ongkor Festival is not a fixed one, but it is decided according to the time when the Qingke (a kind of highland barley) ripens in each village. The Ongkor Festival, which lasts three days and will be celebrated a few days before the harvest, we will see all the villagers, men and women, young and old, put on their best holiday clothes. After the Ongkor Festival, locals will start their intense autumn harvest.
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Losar--Tibetan New YearTibetan New Year (1st-3rd day of the 1st lunar month)
It is the greatest festival in Tibet. In ancient times when the peach tree was in blossom, it was considered as the starting of a new year.
Since the systematization of the Tibetan calendar in 1027 A.D., the first day of the first month became fixed as the New Year. On the New Year's Day, families unite "auspicious dipper" is offered and the auspicious words ¡°tashi delek" are greeted.
The Tibetan New Year is known as 'Losar', the most popular of all the festivals of the year, when even young Tibetans wear chuba and pay their first visit of the year to a temple with their family early in the morning. On New Year's Day, Tibetans are supposed to offer ornaments called 'Chemar' and chang beer to their households¡¯ deity and to the water dragon that takes care of their water supply. Be careful as the chang served is strong enough to get drunk.
After saying 'Tashi Delek' and exchanging greetings with neighbors, Tibetans do nothing but feast on the food and drink that they have painstakingly prepared. They visit each others feasts and have parties full of drinking and singing. The men don't miss an opportunity to enjoy gambling, with games of 'Sho' (dice), 'Pakchen' (mah-jong), etc. On New Year's Day everyone spends time with their family or neighbors and then start paying visits to their relatives on the second day. Children also have a good time New Year's gifts of candies, etc.
On the 3rd day they replace the year old tar-choks and dar-shings on the roof of their houses with new ones and burn thick bunches of 'Sang' (fragrant grasses). After so much feasting it is no wonder that Tibetans take days off after the celebrations. Other nationalities such as the Han and Hui have their own New Year celebrations according to different calendars but the shopkeepers among them are said to be too scared to even open their shops during Tibetan Losar, due to the mobs of drunk Tibetans.
The Story of Losar
Happy Losar (Tibetan New Year). Tibetans all over the world celebrated Tibetan New Year. The word Losar is a Tibetan word for New Year. LO means year and SAR means new.
The celebration of Losar can be traced back to the pre-Buddhist period in Tibet. During the period when Tibetans practiced the Bon religion, every winter a spiritual ceremony was held, in which people offered large quantities of incense to appease the local spirits, deities and protectors. This religious festival later evolved into an annual Buddhist festival which is believed to have originated during the reign of Pude Gungyal, the ninth King of Tibet. The festival is said to have begun when an old woman named Belma introduced the measurement of time based on the phases of the moon. This festival took place during the flowering of the apricot trees of the Lhokha Yarla Shampo region in autumn, and it may have been the first celebration of what has become the traditional farmers' festival. It was during this period that the arts of cultivation, irrigation, refining iron from ore and building bridges were first introduced in Tibet. The ceremonies which were instituted to celebrate these new capabilities can be recognized as precursors of the Losar festival. Later when the rudiments of the science of astrology, based on the five elements, were introduced in Tibet, this farmer's festival became what we now call the Losar or New Year's festival.
The calendar is made up of twelve lunar months and Losar begins on the first day of the first month. In the monasteries, the celebrations for the Losar begin on the twenty-ninth day of the twelfth month. That is the day before the Tibetan New Year's Eve. On that day the monasteries do a protector deities' puja (a special kind of ritual) and begin preparations for the Losar celebrations. The custom that day is to make special noodle called guthuk. It is made of nine different ingredients including dried cheese and various grains. Also, dough balls are given out with various ingredients hidden in them such as chilies, salt, wool, rice and coal. The ingredients one finds hidden in one's dough ball are supposed to be a lighthearted comment on one's character. If a person finds chilies in their dough, it means they are talkative. If white-colored ingredients like salt, wool or rice are inside the dough it is considered a good sign. If a person finds coal in the dough it has much the same meaning as finding coal in one's Christmas stocking; it means you have a "black heart".
The last day of the year is a time to clean and prepare for the approaching New Year. In the monasteries it is a day of preparations. The finest decorations are put up and elaborate offerings are made of called "Lama Losar". In the early dawn of this day, the monks of Namgyal Monastery offer a sacrificial cake (Tse- tor) on top of the main temple (Potala in Tibet) to the supreme hierarchy of Dharma protectors, the glorious goddess Palden Lhamo. The abbots of three great monasteries, lamas, reincarnated monks, government officials and dignitaries join the ceremony and offer their contemplative prayers, while the monks of Namgyal Monastery recite the invocation of Palden Lhamo. After the completion of this ceremony, all assemble in the hall called Excellence of Samsara and Nirvana for a formal greeting ceremony. Seated on his or her respective cushions, everyone exchanges the traditional greeting, "Tashi delek".
Consecrated long-life pills (tse-ril) made out of roasted barley dough is offered to him by the representatives of the three great monasteries, the two Tantric Colleges, etc. Then entertainers (garma) perform a dance of good wishes. And two senior monks stage a debate on Buddhist philosophy, and conclude their debate with an auspicious recitation composed especially for the event, in which the whole spectrum of Buddhist teaching is first briefly reviewed. A request is made to His Holiness and to all holders of the doctrine to remain for a long time amongst beings in samsara in order to serve them through their enlightened activities. The official ceremony of the day then concludes with a ceremonial farewell.
The second day of Losar is known as King's Losar (gyal-po lo-sar) because officially the day is reserved for a secular gathering in the hall of Excellence of Samsara and Nirvana. His Holiness and his government exchange greetings with both monastic and lay dignitaries, such as representatives of China, India, Bhutan, Nepal, Mongolia and other foreign visitors. Then from the third day onwards, the people and monks begin to celebrate and enjoy the festive season. In Tibet before the Chinese came, Losar had been celebrated for fifteen days or more. In India today we celebrate for three days, and in America we have minimized it to one day. In this way the three days of the New Year celebration officially concludes.
Dates of the Tibetan New Year
The Tibetan New Year is reglemented by the systematization of the Tibetan calendar in 1027 and follows the Chinese New Year. Before that, the year started in Tibet with the blossoming of the peaches. On this day, families unite greeting with the auspicious "tashi delek".
22 January 2004 Thursday
9 February 2005 Wednesday
29 January 2006 Sunday
18 February 2007 Sunday
7 February 2008 Thursday
26 January 2009 Monday
14 February 2010 Sunday
Tibetan New Year in different areas
Different from the Han people, however, Tibetans living in different areas celebrate their Lunar New Year in different ways and in different time.
Lhasa
In the capital of Tibet Autonomous Region, the holiday begins on the 29th day of the 12th Tibetan month. During the holiday which usually lasts one week in urban areas of Lhasa and two weeks in the countryside, new clothes are made, houses and monasteries alike are cleaned from top to bottom, various shapes of kase (fried wheat twists) are made, and walls are painted.
The family's best carpets and finest silver are also brought out. The Eight Auspicious Symbols, which appear as protective motifs throughout Tibetan-populated areas, are painted in strategic locations. Butter lamps are lit. Flowers are placed on altars. Piles of juniper, cedar, rhododendron, and other fragrant branches are prepared for burning as incense. On Tibetan New Year's Eve, the family gather around a steaming hot pot of dumpling soup called gortu. Some of the dumplings have surprises wrapped in them. As the meal begins, each person opens one of these special dumplings. The object one finds will indicate, much like a fortune cookie, that person's personality. If one finds salt, that is a good sign and means that one is all right; the one who finds wool is very lazy; coal indicates maliciousness; a white stone foretells a long life; pepper means that one has a glib tongue. Everyone takes what is left in their bowl and dumps it back into the pot, as well as a piece of hair, a fingernail, and an old piece of clothing at the end of the meal. A dough effigy which represents the collective evil and ill will of the past 12 months is made and put in on top of everything else.
A woman carries the pot out of the house. A man follows her with a burning torch made of wheat stalks shouting: "Get out! Get out!" Then, the whole family moves to the middle of an intersection of roads or paths, where they throw away the remains of the gortu and the burning torch while the children set off firecrackers. So the city of Lhasa is illuminated by torches and resonant with the sound of firecrackers. This ceremony is conducted to get rid of all the negative forces at the end of the year so that the New Year will begin unencumbered. In the morning of New Year's Day, the family rise early, put on their new clothes and finest jeweler, make offerings of barley flour mixed with butter and sugar at the family shrine, and then go to monasteries after breakfast. On that morning, tens of thousands of Tibetans swarm into the Jokhang, Zhaibung and Sera monasteries, and the Potala Palace, all in Lhasa, to worship Buddha. People add roasted highland barley, wheat, and juniper and cedar branches into the burning incense burners on Barkhor Square. Smoke fills the area. On the second day of the Tibetan New Year, people begin visiting their relatives and friends. They feast on rich holiday foods, drink highland barley liquor, play mahjong, dice and card games, and sing and dance around huge bonfires at night. The revelry continues for from three to five days.
Xigaze Prefecture
Like their peers in Lhasa, Tibetans in Xigaze Prefecture of the Tibet Autonomous Region launch their Tibet Lunar New Year holiday on December 29th of the Tibet lunar calendar. On that afternoon, local Tibetan men wash their hair after cleaning their houses and painting the Eight Auspicious Symbols on the walls. It is said that this will help the men have black and shiny hair and bring good luck to the family. Women cannot wash their hair that afternoon because it would have the opposite effect. On New Year's Eve, the same ceremony to drive out evil spirits is carried out in every family. Instead of throwing away the remains of the gortu and the burning torch, the men of the family climb onto a hill far from the house and burn a boiled sheep head until black, which will be offered at the family shrine as a sacrifice. As a result, the day has become known as "the smelly last day." The young men and women get up around dawn on New Year's Day. Dressed in their festive best, some of them climb onto hills to erect new prayer flags for the village. Prayer flags are square pieces of fabric with prayers printed on them, strung together and hung from a large timber flagpole. Each flutter of a flag in the wind is another recitation of the prayer printed on it, for the benefit of the community. The others go to streams or wells for "new water." Then the family will have a lunch at which they share a sheep's head, sausages and wheat porridge, and drink highland barley liquor on the first day of the first Tibetan month. In the second day of the new year, all families gather in their neighborhood squares to burn juniper branches and offer highly alcoholic barley liquor and snacks as sacrifice to the area's deity of the land and protector deities. Starting on the third day of the New Year, banquets for friends and relatives are held one after another.
Amdo region
The Amdo region refers to Tibetan areas in Qinghai Province, southwestern Gansu Province and northwestern Sichuan Province. Most of the region is covered with vast grasslands. Tibetans living there are mainly nomads. For the Amdo Tibetan nomads, the first thing to be done on the morning of the Tibetan Lunar New Year is always to climb to the top of a hill near their settlement and try to be the first person to burn juniper branches to worship the local protector deities. It is a great honor to be the first to burn juniper branches, for he or she has the right to sound the white conch to inform the others living around the hill and the first smoke can be seen for a great distance. Other people at the top of the hill will then add more juniper and cedar branches to the fire and offer liquor and highland barley flour to the local protector deities. Different from Lhasa and Xigaze, house cleaning and water drawing are prohibited on New Year's Day in many areas of the Amdo region. In some Amdo areas, men get up early in the morning of New Year's Day and run toward the cow or sheep sheds to see in which direction the animals are pointing while they sleep. Wherever their heads point, whether east, south, west or north, that direction will have auspicious conditions in the New Year. Cows and sheep will be painted with three colors or tied with five-color cloth stripes, and made to move in that direction for some distance to ensure the good luck.
Nyingchi Prefecture
In this Eastern Tibet prefecture, the holidays for the 2004 Tibetan Lunar New Year will at this time actually be over, because the residents of the prefecture in eastern Tibet celebrate the Tibetan Lunar New Year on the first day of the 10th Tibetan lunar month. The special local custom began in 1904. That year, news came to Nyingchi that the invading British troops were arriving. Local Tibetan men in Nyingchi Prefecture began preparing to join the fight against the British invaders to defend their home villages. In order not to miss the new year celebrations, the local people decided to hold the festival events before the men left for the battle field. This happened on the first day of the 10th Tibetan lunar month, and the tradition has stuck until this day. The locals are fond of dogs, as the region boasts dense forests and dogs are not only guards of houses, but also men's hunting helpers. During the New Year's Eve, dogs are invited to share food with their masters. Traditionally, the food the dogs choose to eat will be abundant in the coming year.
So, if people miss the chance of enjoying the Tibetan Lunar New Year in Nyingchi in the 10th Lunar Month, they still have another chance to enjoy it in other parts of Tibet
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Winter festivals in Tibet
Losar -- Tibetan New Year
Dates: Known as Losar, it starts from first to third of the first Tibetan month.
Place: Tibet
Activities:
The Tibetan New Year is the most important festival in Tibet. It is an occasion when Tibetan families reunite and expect a better new year. Specially made offerings are offered to family shrine deities; doors are painted with religious symbols; and other painstaking jobs are done to prepare for the event. On the New Year's Eve, Tibetans eat barley crumb food (Guthuk in Tibetan) with their families. Before the dawn on the New Year's Day, housewives fetch their first buckets of water in the new year home and prepare breakfast. After dressing up, people open their doors upon prayers and go to monasteries. People visit their neighborhoods and exchange their Tashi Delek blessings in the first two days. Feasting is the theme during the session. On the third day, old prayer flags will be replaced with new ones.
Great Prayer Festival
Dates: It falls on January 4-11 of the Tibetan calendar
Place: Tibet and Gansu Province
Activities:
The Great Prayer Festival, known as "Monlam" in Tibetan, is the grandest religious festival in the year for Tibetans. It usually occurs in February of the Gregorian calendar. The event was established in 1049. Religious dances are performed and thousands of monks and Buddhists gather for chanting before the Jokhang Temple. Examination for Geshe degree (the highest degree in Buddhist theology), taking form of sutra debates, is held. Pilgrims crowd to listen to sermons and to make religious donations.
Butter Lamp Festival
Dates: It takes place on January 15 of the Tibetan calendar.
Place: Tibet
The Butter Lamp Festival, or Chunga Choepa in Tibetan, falls on the 15th day of the first Tibetan month. The event was also established by Tsong Khapa to celebrate the victory of Sakyamuni against heretics in a religious debate. Various giant butter and tsampa sculptures, in forms of auspicious symbols and figures, are displayed on the Barkhor Street in Lhasa. By nightfall the street is brightly lit with thousands of lamps made of butter in an intriguing assortment of designs. People keep singing and dancing to pray for blessings throughout the night.
Tsong Khapa's Festival
Dates: It falls on October 15th of Tibetan calendar.
Place: Tibet
Activities:
The Tsong Khapa's Festival marks the anniversary of the death of Tsong Khapa, the founder of the Gelukpa sect. On this night, countless butter lamps are lit on the rooftops of houses and temples, and prayers are chanted, to memorize the passing away of Tsong Khapa.
Tibetan Meadow Festival
Dates: It is celebrated on early January of Tibetan calendar, and lasts about one week.
Place: Tibet
Activities:
Prior to the festival, every family tidies up the house. According to the customs of the Tibetans, people pour out sewage and rubbish toward the west when the sun is setting down the west. It means to have all stuff harmful to the human health disappear.
During the first three days of the festival, it is a custom for the villagers not to go out of the village. All of them watch the sorcerer's dance in a trance, which is a kind of the traditional religious dance.
In the next three days, people bring elders and young to drop into the village, and greet each other for a merry festival.
Molang Qinbo Festival
Dates: It is held on January 15 of Tibetan calendar.
Place: Tibet
Activities:
During the ceremony, lamas from the three large temples and other monasteries assemble in the city, reciting scripture in groups. In addition, the examination will be given to acquire the "Gexi" scholarship degree.
Kongpo Traditional Festival
Dates: The Kongpo people declare an early New Year on October 1 of Tibetan calendar.
Place: Kongpo area
Activities:
The festival continues to this day and memorializes the brave soldiers who were prepared to defend their homeland and miss the New Year celebration. The festival begins with the presentation of three sacrifices and then continues nonstop with such entertainment as Kongpo dancing, horse racing, archery, and shooting.
Losar -- Tibetan New Year
Dates: Known as Losar, it starts from first to third of the first Tibetan month.
Place: Tibet
Activities:
The Tibetan New Year is the most important festival in Tibet. It is an occasion when Tibetan families reunite and expect a better new year. Specially made offerings are offered to family shrine deities; doors are painted with religious symbols; and other painstaking jobs are done to prepare for the event. On the New Year's Eve, Tibetans eat barley crumb food (Guthuk in Tibetan) with their families. Before the dawn on the New Year's Day, housewives fetch their first buckets of water in the new year home and prepare breakfast. After dressing up, people open their doors upon prayers and go to monasteries. People visit their neighborhoods and exchange their Tashi Delek blessings in the first two days. Feasting is the theme during the session. On the third day, old prayer flags will be replaced with new ones.
Great Prayer Festival
Dates: It falls on January 4-11 of the Tibetan calendar
Place: Tibet and Gansu Province
Activities:
The Great Prayer Festival, known as "Monlam" in Tibetan, is the grandest religious festival in the year for Tibetans. It usually occurs in February of the Gregorian calendar. The event was established in 1049. Religious dances are performed and thousands of monks and Buddhists gather for chanting before the Jokhang Temple. Examination for Geshe degree (the highest degree in Buddhist theology), taking form of sutra debates, is held. Pilgrims crowd to listen to sermons and to make religious donations.
Butter Lamp Festival
Dates: It takes place on January 15 of the Tibetan calendar.
Place: Tibet
The Butter Lamp Festival, or Chunga Choepa in Tibetan, falls on the 15th day of the first Tibetan month. The event was also established by Tsong Khapa to celebrate the victory of Sakyamuni against heretics in a religious debate. Various giant butter and tsampa sculptures, in forms of auspicious symbols and figures, are displayed on the Barkhor Street in Lhasa. By nightfall the street is brightly lit with thousands of lamps made of butter in an intriguing assortment of designs. People keep singing and dancing to pray for blessings throughout the night.
Tsong Khapa's Festival
Dates: It falls on October 15th of Tibetan calendar.
Place: Tibet
Activities:
The Tsong Khapa's Festival marks the anniversary of the death of Tsong Khapa, the founder of the Gelukpa sect. On this night, countless butter lamps are lit on the rooftops of houses and temples, and prayers are chanted, to memorize the passing away of Tsong Khapa.
Tibetan Meadow Festival
Dates: It is celebrated on early January of Tibetan calendar, and lasts about one week.
Place: Tibet
Activities:
Prior to the festival, every family tidies up the house. According to the customs of the Tibetans, people pour out sewage and rubbish toward the west when the sun is setting down the west. It means to have all stuff harmful to the human health disappear.
During the first three days of the festival, it is a custom for the villagers not to go out of the village. All of them watch the sorcerer's dance in a trance, which is a kind of the traditional religious dance.
In the next three days, people bring elders and young to drop into the village, and greet each other for a merry festival.
Molang Qinbo Festival
Dates: It is held on January 15 of Tibetan calendar.
Place: Tibet
Activities:
During the ceremony, lamas from the three large temples and other monasteries assemble in the city, reciting scripture in groups. In addition, the examination will be given to acquire the "Gexi" scholarship degree.
Kongpo Traditional Festival
Dates: The Kongpo people declare an early New Year on October 1 of Tibetan calendar.
Place: Kongpo area
Activities:
The festival continues to this day and memorializes the brave soldiers who were prepared to defend their homeland and miss the New Year celebration. The festival begins with the presentation of three sacrifices and then continues nonstop with such entertainment as Kongpo dancing, horse racing, archery, and shooting.
China Tibet Tourism-Introduction-Festival-13
Going is good to exciting at dama festival horse race
After years of looking at picture books and postcards and listening to the tales of those who had been there, I had become a big fan of Tibet's breathtaking landscapes and unique culture.So it was great anticipation that I set off for the snowy lands last month for my first visit. But I was also nervous travelling to a very tight schedule. We began in Lhasa, capital of the Tibet Autonomous Region.
We wanted to make it to Gyantse, the small ancient city in Xigaze Prefecture in southwest Tibet. The historic seat hosts the famous Dama Festival, a five-day jamboree of theatre, horse and yak racing, archery, dancing and singing. Farmers, herdsmen and locals flock to the city's streets to join in the party which has a history of at least 500 years.
We spent 12 hours bumping along a winding road from Lhasa but the endurance was worth it because we spent the last two days of the colourful, exciting event socking up the carnival atmosphere.The Dama Festival is held each year usually on July 20-25. We arrived at midnight and made for our hotel to ensure an early rise the next morning.
The Dama FestivalWe were told by the tour guide that the next day we would see the final stages of the horse racing, followed by a massive costume parade, an awards-giving ceremony and the closing ceremony.
After a hasty breakfast, we went to the flat area near the Dzong, or the old fort, which is the main venue for the festival. We arrived there at about 8 o'clock, hoping to find an advantageous position with a good view for the racing.
We were somewhat surprised however, to find that thousands of race-goers had already occupied the hills near the race ground and that hundreds of tents were erected in the woods and on the grassy area around the race track. But no wonder this event was proving to be the most popular of the long carnival.
The Dama Festival literally mean "archery on horseback" in Tibetan. For many years, the festival was held over five to seven days taking place from the 10th to the 28th day of the fourth month as dictated by the Tibetan calendar, locals told us.But in 1996, it was changed to the Gregorian calendar and was held in July. The reason was July was considered the slack period for farming. The festival was originated in the area and was part of a noble and religious ritual in ancient times.
According to local records, Gyantse Prince Dharma Raodain Gungsangpo officially launched the festival in 1408.
Over the centuries, the festival gradually evolved into an important folk cultural event combining sports games. It became a popular period for distant friends and families to come together to picnic, dance, watch the many events, catch up on gossip and trade.
During our visit, the major activities included religious events such as the unfolding and basking of the tangka scroll of Buddha, the sorcerers dances and popular Tibetan sports such as horse racing, yak racing, a boulder lifting contest, wrestling, archery and tug of war competition.
The horse track lies to the south of the Dzong and is encircled with a clay wall.
Right outside there is a modern sports ground used mainly as a temporary open market.
It was a sunny day in Gyantse. The wind blew gently. The scent of blossoming rape flowers was in the air.
"It is a perfect day for us to have fun," said a young farmer called Puze, 20, from Jieze Town, which lies many miles away from the city.
Bringing with them food, drinks, tents, and goods for sale, local Tibetans - mainly farmers - came from near and far on foot, by bus, by tractor, or by horse to attend the festival, which is one of three similar traditional events held across the region.
The others are the Shoton Yogurt Festival and the Tibetan New Year.
We learned that others like us drove for hours from Lhasa to Gyantse a few days ago for the remote party. The horse race was to begin at 10 o'clock sharp. So I went alone for a look at the open market.
Shopping here is an interesting experience. Even if you did not want to buy anything, an aimless stroll among the roughly formed rows of vendor stalls was rewarding.
I found that the market was a mix of trade and amusement, both elements offering a strong local flavour.
Some vendors were selling traditional clothes, hats, farming equipments and small articles for daily use. Some were selling mysterious Tibetan medicines that you rarely see in places outside of Tibet. Still some were touting in loud voices their hand-made jewellery and ornaments. With sweets in hands, small kids chased one another among the booths and potential buyers, crying out cheerfully.
Bright-eyed Tibetan girls dressed in bright, colourful clothes and gorgeous head ornaments walked gracefully in groups. A light, charming smile immediately appeared the moment their eyes met with those from visitors from afar. Some senior Tibetan farmers passed through the rows of the vendor stalls, slowly and somewhat absent-mindedly, maybe hoping to spot something he or she wants to buy and take home. But such faraway thoughts never prevented their prayer wheel from rolling.
Some old Tibetan farmers did not bother to walk around but sat on the spot where they could see the horse race clearly, drinking homemade barley wine.
At about 9:50 am, people began to gather around the track. The open market became quiet and at last all selling and buying activities came to a halt. Some members of our travel group climbed up to the top of the hills overlooking the ground. Some went to join a small portion of audiences which was standing behind the iron banisters in the central part of the ground.
I chose to join the crowd standing along the race track right within the walls of the race ground. Twelve young riders and their assistants came into the ground on their steeds.
The youngest challenger was 15 years old while the oldest was 20, I was informed. Older riders are considered not suitable for the intense riding and also their bulk would be too much burden for the horses which were expected to sprint from the off. The young riders wore tight clothing made for easier movement.
Some riders were sporting, to me at least, strange flame-like hairstyles, and the manes of their mounts were fashioned in similar style and adorned with colourful silk ribbons.
Even the tail of the horses were tied in ribbons and resembled a colourful whip. All the riders were in high spirits and appeared extremely confident of themselves.
I had learned earlier that 54 young riders from 18 towns in Gyantse County had competed in the early stages of the race meeting. Days before the festival, tryout heats between up to five riders decided which lucky one would represent the towns.
Once in the history of the festival, said locals, 100 riders competed in the final race to be champion. When not racing, the nags are used for farming activities.Fierce race contest
The start of the race was only seconds from the off. As the chief referee's signal gun fired a loud "crack," 12 horses flashed forward from the starting line which was formed by cobbles. This was to act as the finishing line, too.
A great dust cloud formed as the hooves of the horses thundered along with great strides on the dry earth.
And the rapid, thumping hoofbeats made the audiences excited and nervous. The young riders blew a whistle in sharp blast while wielding the whip in their hands, urging their horses to go faster and faster to get ahead of others. The crowd let out loud cries in a local dialect every time a rider surpassed others to take the lead.
The race track is about 1,000 metres so the final, at 3,000 metres, was to be three laps.
"For these young kids, this race is definitely a test of courageous heroism, tenacity and wisdom," said Luojie, a Tibetan middle school teacher who used to be a contestant in the great horse race. On the track, a fierce battle for supremacy was taking place.
Sometimes, two or three horses came to close to each other and several women in the crowd - perhaps sisters or girlfriends of the riders - let out high pitched shrills as their nerves got the better of them.
During one heat a young rider was hurt in a collision with another horse, the contest was stopped and the rider was taken away for medical treatment.
For each stage of the race, a yellow paint mark was stamped on the buttocks of the leading race horses. The more yellow marks a horse bears, the higher award the rider would receive.
After three rounds of races, the winners and losers were determined by a group of nine judges.
The contest ended at around 13:00 pm.
But the judges had had difficulty following the final heat. In an unusual move, judges called upon photo journalists to show them images taken with digital cameras to find out and decide who came where and who won.
Before the award ceremony the costume parade began.
At least 20 song and dance groups from the towns, monasteries, nunneries, schools and local government departments marched around another larger sports ground which lies to the north of the race track.
The parade was a pageant of beautiful clothes, hairstyles and a showcase of singing and dancing skills.
But the most welcomed members of this parade were those who delivered on-horseback performances with traditional masks and who sang folk tunes and the lamas from nearby Buddhist monasteries who performed Buddhist rituals and showed some Buddhist relics to the audiences sitting around the sports ground.
The parade and performances lasted for about an hour. Finally, the performers settled in the sports ground in rows.
Then came the award-giving for the horse racing champions and the closing ceremony of the whole festival. Six contestants were to receive awards.
The top winner would receive 800 yuan (US$97) in cash from the organizer of the race.
I was told the rider would immediately hand his cash over to the school where he studies to pay for tuition fees. The winnings could cover the cost for several school years.
A rider called Badain Tashi, 16, from Kharmey Town won first prize this year. Runner-up Tsetop was from the same town.Badianzhaxi began riding only four years ago. He trained for the race during weekends, while during the week he studied at Kharmey Township Middle School.
"I did the best I could and believed I would win the race even before it started. But my parents are happier. They must be proud of me. And they do not have to pay my tuition fees for quite some time," he said.
A local official declared the end of the festival.
But it seemed people were reluctant to leave the happy atmosphere of the event and many hung around soaking up the last good-time vibes that had carried on the breeze during the last five days.
Ngawang, our Tibetan driver, whispered to me: "Do not believe the official's words. The party has not even begun yet!"
That evening, the crowd regrouped in the sports ground for a vast party of eating, drinking, singing and dancing. Sleep came very late - in fact way into the small hours - for most.What a pity that we had to leave for the hotel that was located in another part of the city and did not have a chance to share with the local people what was obviously going to be a joyful evening.
Sitting in the bumping, winding minivan as we rushed back to Lhasa, I made my mind up firmly: I will be back some day to see the Dama Festival from the beginning to the end
After years of looking at picture books and postcards and listening to the tales of those who had been there, I had become a big fan of Tibet's breathtaking landscapes and unique culture.So it was great anticipation that I set off for the snowy lands last month for my first visit. But I was also nervous travelling to a very tight schedule. We began in Lhasa, capital of the Tibet Autonomous Region.
We wanted to make it to Gyantse, the small ancient city in Xigaze Prefecture in southwest Tibet. The historic seat hosts the famous Dama Festival, a five-day jamboree of theatre, horse and yak racing, archery, dancing and singing. Farmers, herdsmen and locals flock to the city's streets to join in the party which has a history of at least 500 years.
We spent 12 hours bumping along a winding road from Lhasa but the endurance was worth it because we spent the last two days of the colourful, exciting event socking up the carnival atmosphere.The Dama Festival is held each year usually on July 20-25. We arrived at midnight and made for our hotel to ensure an early rise the next morning.
The Dama FestivalWe were told by the tour guide that the next day we would see the final stages of the horse racing, followed by a massive costume parade, an awards-giving ceremony and the closing ceremony.
After a hasty breakfast, we went to the flat area near the Dzong, or the old fort, which is the main venue for the festival. We arrived there at about 8 o'clock, hoping to find an advantageous position with a good view for the racing.
We were somewhat surprised however, to find that thousands of race-goers had already occupied the hills near the race ground and that hundreds of tents were erected in the woods and on the grassy area around the race track. But no wonder this event was proving to be the most popular of the long carnival.
The Dama Festival literally mean "archery on horseback" in Tibetan. For many years, the festival was held over five to seven days taking place from the 10th to the 28th day of the fourth month as dictated by the Tibetan calendar, locals told us.But in 1996, it was changed to the Gregorian calendar and was held in July. The reason was July was considered the slack period for farming. The festival was originated in the area and was part of a noble and religious ritual in ancient times.
According to local records, Gyantse Prince Dharma Raodain Gungsangpo officially launched the festival in 1408.
Over the centuries, the festival gradually evolved into an important folk cultural event combining sports games. It became a popular period for distant friends and families to come together to picnic, dance, watch the many events, catch up on gossip and trade.
During our visit, the major activities included religious events such as the unfolding and basking of the tangka scroll of Buddha, the sorcerers dances and popular Tibetan sports such as horse racing, yak racing, a boulder lifting contest, wrestling, archery and tug of war competition.
The horse track lies to the south of the Dzong and is encircled with a clay wall.
Right outside there is a modern sports ground used mainly as a temporary open market.
It was a sunny day in Gyantse. The wind blew gently. The scent of blossoming rape flowers was in the air.
"It is a perfect day for us to have fun," said a young farmer called Puze, 20, from Jieze Town, which lies many miles away from the city.
Bringing with them food, drinks, tents, and goods for sale, local Tibetans - mainly farmers - came from near and far on foot, by bus, by tractor, or by horse to attend the festival, which is one of three similar traditional events held across the region.
The others are the Shoton Yogurt Festival and the Tibetan New Year.
We learned that others like us drove for hours from Lhasa to Gyantse a few days ago for the remote party. The horse race was to begin at 10 o'clock sharp. So I went alone for a look at the open market.
Shopping here is an interesting experience. Even if you did not want to buy anything, an aimless stroll among the roughly formed rows of vendor stalls was rewarding.
I found that the market was a mix of trade and amusement, both elements offering a strong local flavour.
Some vendors were selling traditional clothes, hats, farming equipments and small articles for daily use. Some were selling mysterious Tibetan medicines that you rarely see in places outside of Tibet. Still some were touting in loud voices their hand-made jewellery and ornaments. With sweets in hands, small kids chased one another among the booths and potential buyers, crying out cheerfully.
Bright-eyed Tibetan girls dressed in bright, colourful clothes and gorgeous head ornaments walked gracefully in groups. A light, charming smile immediately appeared the moment their eyes met with those from visitors from afar. Some senior Tibetan farmers passed through the rows of the vendor stalls, slowly and somewhat absent-mindedly, maybe hoping to spot something he or she wants to buy and take home. But such faraway thoughts never prevented their prayer wheel from rolling.
Some old Tibetan farmers did not bother to walk around but sat on the spot where they could see the horse race clearly, drinking homemade barley wine.
At about 9:50 am, people began to gather around the track. The open market became quiet and at last all selling and buying activities came to a halt. Some members of our travel group climbed up to the top of the hills overlooking the ground. Some went to join a small portion of audiences which was standing behind the iron banisters in the central part of the ground.
I chose to join the crowd standing along the race track right within the walls of the race ground. Twelve young riders and their assistants came into the ground on their steeds.
The youngest challenger was 15 years old while the oldest was 20, I was informed. Older riders are considered not suitable for the intense riding and also their bulk would be too much burden for the horses which were expected to sprint from the off. The young riders wore tight clothing made for easier movement.
Some riders were sporting, to me at least, strange flame-like hairstyles, and the manes of their mounts were fashioned in similar style and adorned with colourful silk ribbons.
Even the tail of the horses were tied in ribbons and resembled a colourful whip. All the riders were in high spirits and appeared extremely confident of themselves.
I had learned earlier that 54 young riders from 18 towns in Gyantse County had competed in the early stages of the race meeting. Days before the festival, tryout heats between up to five riders decided which lucky one would represent the towns.
Once in the history of the festival, said locals, 100 riders competed in the final race to be champion. When not racing, the nags are used for farming activities.Fierce race contest
The start of the race was only seconds from the off. As the chief referee's signal gun fired a loud "crack," 12 horses flashed forward from the starting line which was formed by cobbles. This was to act as the finishing line, too.
A great dust cloud formed as the hooves of the horses thundered along with great strides on the dry earth.
And the rapid, thumping hoofbeats made the audiences excited and nervous. The young riders blew a whistle in sharp blast while wielding the whip in their hands, urging their horses to go faster and faster to get ahead of others. The crowd let out loud cries in a local dialect every time a rider surpassed others to take the lead.
The race track is about 1,000 metres so the final, at 3,000 metres, was to be three laps.
"For these young kids, this race is definitely a test of courageous heroism, tenacity and wisdom," said Luojie, a Tibetan middle school teacher who used to be a contestant in the great horse race. On the track, a fierce battle for supremacy was taking place.
Sometimes, two or three horses came to close to each other and several women in the crowd - perhaps sisters or girlfriends of the riders - let out high pitched shrills as their nerves got the better of them.
During one heat a young rider was hurt in a collision with another horse, the contest was stopped and the rider was taken away for medical treatment.
For each stage of the race, a yellow paint mark was stamped on the buttocks of the leading race horses. The more yellow marks a horse bears, the higher award the rider would receive.
After three rounds of races, the winners and losers were determined by a group of nine judges.
The contest ended at around 13:00 pm.
But the judges had had difficulty following the final heat. In an unusual move, judges called upon photo journalists to show them images taken with digital cameras to find out and decide who came where and who won.
Before the award ceremony the costume parade began.
At least 20 song and dance groups from the towns, monasteries, nunneries, schools and local government departments marched around another larger sports ground which lies to the north of the race track.
The parade was a pageant of beautiful clothes, hairstyles and a showcase of singing and dancing skills.
But the most welcomed members of this parade were those who delivered on-horseback performances with traditional masks and who sang folk tunes and the lamas from nearby Buddhist monasteries who performed Buddhist rituals and showed some Buddhist relics to the audiences sitting around the sports ground.
The parade and performances lasted for about an hour. Finally, the performers settled in the sports ground in rows.
Then came the award-giving for the horse racing champions and the closing ceremony of the whole festival. Six contestants were to receive awards.
The top winner would receive 800 yuan (US$97) in cash from the organizer of the race.
I was told the rider would immediately hand his cash over to the school where he studies to pay for tuition fees. The winnings could cover the cost for several school years.
A rider called Badain Tashi, 16, from Kharmey Town won first prize this year. Runner-up Tsetop was from the same town.Badianzhaxi began riding only four years ago. He trained for the race during weekends, while during the week he studied at Kharmey Township Middle School.
"I did the best I could and believed I would win the race even before it started. But my parents are happier. They must be proud of me. And they do not have to pay my tuition fees for quite some time," he said.
A local official declared the end of the festival.
But it seemed people were reluctant to leave the happy atmosphere of the event and many hung around soaking up the last good-time vibes that had carried on the breeze during the last five days.
Ngawang, our Tibetan driver, whispered to me: "Do not believe the official's words. The party has not even begun yet!"
That evening, the crowd regrouped in the sports ground for a vast party of eating, drinking, singing and dancing. Sleep came very late - in fact way into the small hours - for most.What a pity that we had to leave for the hotel that was located in another part of the city and did not have a chance to share with the local people what was obviously going to be a joyful evening.
Sitting in the bumping, winding minivan as we rushed back to Lhasa, I made my mind up firmly: I will be back some day to see the Dama Festival from the beginning to the end
China Tibet Tourism-Introduction-Festival-12
Going is good to exciting at dama festival horse race
After years of looking at picture books and postcards and listening to the tales of those who had been there, I had become a big fan of Tibet's breathtaking landscapes and unique culture.So it was great anticipation that I set off for the snowy lands last month for my first visit. But I was also nervous travelling to a very tight schedule. We began in Lhasa, capital of the Tibet Autonomous Region.
We wanted to make it to Gyantse, the small ancient city in Xigaze Prefecture in southwest Tibet. The historic seat hosts the famous Dama Festival, a five-day jamboree of theatre, horse and yak racing, archery, dancing and singing. Farmers, herdsmen and locals flock to the city's streets to join in the party which has a history of at least 500 years.
We spent 12 hours bumping along a winding road from Lhasa but the endurance was worth it because we spent the last two days of the colourful, exciting event socking up the carnival atmosphere.The Dama Festival is held each year usually on July 20-25. We arrived at midnight and made for our hotel to ensure an early rise the next morning.
The Dama FestivalWe were told by the tour guide that the next day we would see the final stages of the horse racing, followed by a massive costume parade, an awards-giving ceremony and the closing ceremony.
After a hasty breakfast, we went to the flat area near the Dzong, or the old fort, which is the main venue for the festival. We arrived there at about 8 o'clock, hoping to find an advantageous position with a good view for the racing.
We were somewhat surprised however, to find that thousands of race-goers had already occupied the hills near the race ground and that hundreds of tents were erected in the woods and on the grassy area around the race track. But no wonder this event was proving to be the most popular of the long carnival.
The Dama Festival literally mean "archery on horseback" in Tibetan. For many years, the festival was held over five to seven days taking place from the 10th to the 28th day of the fourth month as dictated by the Tibetan calendar, locals told us.But in 1996, it was changed to the Gregorian calendar and was held in July. The reason was July was considered the slack period for farming. The festival was originated in the area and was part of a noble and religious ritual in ancient times.
According to local records, Gyantse Prince Dharma Raodain Gungsangpo officially launched the festival in 1408.
Over the centuries, the festival gradually evolved into an important folk cultural event combining sports games. It became a popular period for distant friends and families to come together to picnic, dance, watch the many events, catch up on gossip and trade.
During our visit, the major activities included religious events such as the unfolding and basking of the tangka scroll of Buddha, the sorcerers dances and popular Tibetan sports such as horse racing, yak racing, a boulder lifting contest, wrestling, archery and tug of war competition.
The horse track lies to the south of the Dzong and is encircled with a clay wall.
Right outside there is a modern sports ground used mainly as a temporary open market.
It was a sunny day in Gyantse. The wind blew gently. The scent of blossoming rape flowers was in the air.
"It is a perfect day for us to have fun," said a young farmer called Puze, 20, from Jieze Town, which lies many miles away from the city.
Bringing with them food, drinks, tents, and goods for sale, local Tibetans - mainly farmers - came from near and far on foot, by bus, by tractor, or by horse to attend the festival, which is one of three similar traditional events held across the region.
The others are the Shoton Yogurt Festival and the Tibetan New Year.
We learned that others like us drove for hours from Lhasa to Gyantse a few days ago for the remote party. The horse race was to begin at 10 o'clock sharp. So I went alone for a look at the open market.
Shopping here is an interesting experience. Even if you did not want to buy anything, an aimless stroll among the roughly formed rows of vendor stalls was rewarding.
I found that the market was a mix of trade and amusement, both elements offering a strong local flavour.
Some vendors were selling traditional clothes, hats, farming equipments and small articles for daily use. Some were selling mysterious Tibetan medicines that you rarely see in places outside of Tibet. Still some were touting in loud voices their hand-made jewellery and ornaments. With sweets in hands, small kids chased one another among the booths and potential buyers, crying out cheerfully.
Bright-eyed Tibetan girls dressed in bright, colourful clothes and gorgeous head ornaments walked gracefully in groups. A light, charming smile immediately appeared the moment their eyes met with those from visitors from afar. Some senior Tibetan farmers passed through the rows of the vendor stalls, slowly and somewhat absent-mindedly, maybe hoping to spot something he or she wants to buy and take home. But such faraway thoughts never prevented their prayer wheel from rolling.
Some old Tibetan farmers did not bother to walk around but sat on the spot where they could see the horse race clearly, drinking homemade barley wine.
At about 9:50 am, people began to gather around the track. The open market became quiet and at last all selling and buying activities came to a halt. Some members of our travel group climbed up to the top of the hills overlooking the ground. Some went to join a small portion of audiences which was standing behind the iron banisters in the central part of the ground.
I chose to join the crowd standing along the race track right within the walls of the race ground. Twelve young riders and their assistants came into the ground on their steeds.
The youngest challenger was 15 years old while the oldest was 20, I was informed. Older riders are considered not suitable for the intense riding and also their bulk would be too much burden for the horses which were expected to sprint from the off. The young riders wore tight clothing made for easier movement.
Some riders were sporting, to me at least, strange flame-like hairstyles, and the manes of their mounts were fashioned in similar style and adorned with colourful silk ribbons.
Even the tail of the horses were tied in ribbons and resembled a colourful whip. All the riders were in high spirits and appeared extremely confident of themselves.
I had learned earlier that 54 young riders from 18 towns in Gyantse County had competed in the early stages of the race meeting. Days before the festival, tryout heats between up to five riders decided which lucky one would represent the towns.
Once in the history of the festival, said locals, 100 riders competed in the final race to be champion. When not racing, the nags are used for farming activities.Fierce race contest
The start of the race was only seconds from the off. As the chief referee's signal gun fired a loud "crack," 12 horses flashed forward from the starting line which was formed by cobbles. This was to act as the finishing line, too.
A great dust cloud formed as the hooves of the horses thundered along with great strides on the dry earth.
And the rapid, thumping hoofbeats made the audiences excited and nervous. The young riders blew a whistle in sharp blast while wielding the whip in their hands, urging their horses to go faster and faster to get ahead of others. The crowd let out loud cries in a local dialect every time a rider surpassed others to take the lead.
The race track is about 1,000 metres so the final, at 3,000 metres, was to be three laps.
"For these young kids, this race is definitely a test of courageous heroism, tenacity and wisdom," said Luojie, a Tibetan middle school teacher who used to be a contestant in the great horse race. On the track, a fierce battle for supremacy was taking place.
Sometimes, two or three horses came to close to each other and several women in the crowd - perhaps sisters or girlfriends of the riders - let out high pitched shrills as their nerves got the better of them.
During one heat a young rider was hurt in a collision with another horse, the contest was stopped and the rider was taken away for medical treatment.
For each stage of the race, a yellow paint mark was stamped on the buttocks of the leading race horses. The more yellow marks a horse bears, the higher award the rider would receive.
After three rounds of races, the winners and losers were determined by a group of nine judges.
The contest ended at around 13:00 pm.
But the judges had had difficulty following the final heat. In an unusual move, judges called upon photo journalists to show them images taken with digital cameras to find out and decide who came where and who won.
Before the award ceremony the costume parade began.
At least 20 song and dance groups from the towns, monasteries, nunneries, schools and local government departments marched around another larger sports ground which lies to the north of the race track.
The parade was a pageant of beautiful clothes, hairstyles and a showcase of singing and dancing skills.
But the most welcomed members of this parade were those who delivered on-horseback performances with traditional masks and who sang folk tunes and the lamas from nearby Buddhist monasteries who performed Buddhist rituals and showed some Buddhist relics to the audiences sitting around the sports ground.
The parade and performances lasted for about an hour. Finally, the performers settled in the sports ground in rows.
Then came the award-giving for the horse racing champions and the closing ceremony of the whole festival. Six contestants were to receive awards.
The top winner would receive 800 yuan (US$97) in cash from the organizer of the race.
I was told the rider would immediately hand his cash over to the school where he studies to pay for tuition fees. The winnings could cover the cost for several school years.
A rider called Badain Tashi, 16, from Kharmey Town won first prize this year. Runner-up Tsetop was from the same town.Badianzhaxi began riding only four years ago. He trained for the race during weekends, while during the week he studied at Kharmey Township Middle School.
"I did the best I could and believed I would win the race even before it started. But my parents are happier. They must be proud of me. And they do not have to pay my tuition fees for quite some time," he said.
A local official declared the end of the festival.
But it seemed people were reluctant to leave the happy atmosphere of the event and many hung around soaking up the last good-time vibes that had carried on the breeze during the last five days.
Ngawang, our Tibetan driver, whispered to me: "Do not believe the official's words. The party has not even begun yet!"
That evening, the crowd regrouped in the sports ground for a vast party of eating, drinking, singing and dancing. Sleep came very late - in fact way into the small hours - for most.What a pity that we had to leave for the hotel that was located in another part of the city and did not have a chance to share with the local people what was obviously going to be a joyful evening.
Sitting in the bumping, winding minivan as we rushed back to Lhasa, I made my mind up firmly: I will be back some day to see the Dama Festival from the beginning to the end
After years of looking at picture books and postcards and listening to the tales of those who had been there, I had become a big fan of Tibet's breathtaking landscapes and unique culture.So it was great anticipation that I set off for the snowy lands last month for my first visit. But I was also nervous travelling to a very tight schedule. We began in Lhasa, capital of the Tibet Autonomous Region.
We wanted to make it to Gyantse, the small ancient city in Xigaze Prefecture in southwest Tibet. The historic seat hosts the famous Dama Festival, a five-day jamboree of theatre, horse and yak racing, archery, dancing and singing. Farmers, herdsmen and locals flock to the city's streets to join in the party which has a history of at least 500 years.
We spent 12 hours bumping along a winding road from Lhasa but the endurance was worth it because we spent the last two days of the colourful, exciting event socking up the carnival atmosphere.The Dama Festival is held each year usually on July 20-25. We arrived at midnight and made for our hotel to ensure an early rise the next morning.
The Dama FestivalWe were told by the tour guide that the next day we would see the final stages of the horse racing, followed by a massive costume parade, an awards-giving ceremony and the closing ceremony.
After a hasty breakfast, we went to the flat area near the Dzong, or the old fort, which is the main venue for the festival. We arrived there at about 8 o'clock, hoping to find an advantageous position with a good view for the racing.
We were somewhat surprised however, to find that thousands of race-goers had already occupied the hills near the race ground and that hundreds of tents were erected in the woods and on the grassy area around the race track. But no wonder this event was proving to be the most popular of the long carnival.
The Dama Festival literally mean "archery on horseback" in Tibetan. For many years, the festival was held over five to seven days taking place from the 10th to the 28th day of the fourth month as dictated by the Tibetan calendar, locals told us.But in 1996, it was changed to the Gregorian calendar and was held in July. The reason was July was considered the slack period for farming. The festival was originated in the area and was part of a noble and religious ritual in ancient times.
According to local records, Gyantse Prince Dharma Raodain Gungsangpo officially launched the festival in 1408.
Over the centuries, the festival gradually evolved into an important folk cultural event combining sports games. It became a popular period for distant friends and families to come together to picnic, dance, watch the many events, catch up on gossip and trade.
During our visit, the major activities included religious events such as the unfolding and basking of the tangka scroll of Buddha, the sorcerers dances and popular Tibetan sports such as horse racing, yak racing, a boulder lifting contest, wrestling, archery and tug of war competition.
The horse track lies to the south of the Dzong and is encircled with a clay wall.
Right outside there is a modern sports ground used mainly as a temporary open market.
It was a sunny day in Gyantse. The wind blew gently. The scent of blossoming rape flowers was in the air.
"It is a perfect day for us to have fun," said a young farmer called Puze, 20, from Jieze Town, which lies many miles away from the city.
Bringing with them food, drinks, tents, and goods for sale, local Tibetans - mainly farmers - came from near and far on foot, by bus, by tractor, or by horse to attend the festival, which is one of three similar traditional events held across the region.
The others are the Shoton Yogurt Festival and the Tibetan New Year.
We learned that others like us drove for hours from Lhasa to Gyantse a few days ago for the remote party. The horse race was to begin at 10 o'clock sharp. So I went alone for a look at the open market.
Shopping here is an interesting experience. Even if you did not want to buy anything, an aimless stroll among the roughly formed rows of vendor stalls was rewarding.
I found that the market was a mix of trade and amusement, both elements offering a strong local flavour.
Some vendors were selling traditional clothes, hats, farming equipments and small articles for daily use. Some were selling mysterious Tibetan medicines that you rarely see in places outside of Tibet. Still some were touting in loud voices their hand-made jewellery and ornaments. With sweets in hands, small kids chased one another among the booths and potential buyers, crying out cheerfully.
Bright-eyed Tibetan girls dressed in bright, colourful clothes and gorgeous head ornaments walked gracefully in groups. A light, charming smile immediately appeared the moment their eyes met with those from visitors from afar. Some senior Tibetan farmers passed through the rows of the vendor stalls, slowly and somewhat absent-mindedly, maybe hoping to spot something he or she wants to buy and take home. But such faraway thoughts never prevented their prayer wheel from rolling.
Some old Tibetan farmers did not bother to walk around but sat on the spot where they could see the horse race clearly, drinking homemade barley wine.
At about 9:50 am, people began to gather around the track. The open market became quiet and at last all selling and buying activities came to a halt. Some members of our travel group climbed up to the top of the hills overlooking the ground. Some went to join a small portion of audiences which was standing behind the iron banisters in the central part of the ground.
I chose to join the crowd standing along the race track right within the walls of the race ground. Twelve young riders and their assistants came into the ground on their steeds.
The youngest challenger was 15 years old while the oldest was 20, I was informed. Older riders are considered not suitable for the intense riding and also their bulk would be too much burden for the horses which were expected to sprint from the off. The young riders wore tight clothing made for easier movement.
Some riders were sporting, to me at least, strange flame-like hairstyles, and the manes of their mounts were fashioned in similar style and adorned with colourful silk ribbons.
Even the tail of the horses were tied in ribbons and resembled a colourful whip. All the riders were in high spirits and appeared extremely confident of themselves.
I had learned earlier that 54 young riders from 18 towns in Gyantse County had competed in the early stages of the race meeting. Days before the festival, tryout heats between up to five riders decided which lucky one would represent the towns.
Once in the history of the festival, said locals, 100 riders competed in the final race to be champion. When not racing, the nags are used for farming activities.Fierce race contest
The start of the race was only seconds from the off. As the chief referee's signal gun fired a loud "crack," 12 horses flashed forward from the starting line which was formed by cobbles. This was to act as the finishing line, too.
A great dust cloud formed as the hooves of the horses thundered along with great strides on the dry earth.
And the rapid, thumping hoofbeats made the audiences excited and nervous. The young riders blew a whistle in sharp blast while wielding the whip in their hands, urging their horses to go faster and faster to get ahead of others. The crowd let out loud cries in a local dialect every time a rider surpassed others to take the lead.
The race track is about 1,000 metres so the final, at 3,000 metres, was to be three laps.
"For these young kids, this race is definitely a test of courageous heroism, tenacity and wisdom," said Luojie, a Tibetan middle school teacher who used to be a contestant in the great horse race. On the track, a fierce battle for supremacy was taking place.
Sometimes, two or three horses came to close to each other and several women in the crowd - perhaps sisters or girlfriends of the riders - let out high pitched shrills as their nerves got the better of them.
During one heat a young rider was hurt in a collision with another horse, the contest was stopped and the rider was taken away for medical treatment.
For each stage of the race, a yellow paint mark was stamped on the buttocks of the leading race horses. The more yellow marks a horse bears, the higher award the rider would receive.
After three rounds of races, the winners and losers were determined by a group of nine judges.
The contest ended at around 13:00 pm.
But the judges had had difficulty following the final heat. In an unusual move, judges called upon photo journalists to show them images taken with digital cameras to find out and decide who came where and who won.
Before the award ceremony the costume parade began.
At least 20 song and dance groups from the towns, monasteries, nunneries, schools and local government departments marched around another larger sports ground which lies to the north of the race track.
The parade was a pageant of beautiful clothes, hairstyles and a showcase of singing and dancing skills.
But the most welcomed members of this parade were those who delivered on-horseback performances with traditional masks and who sang folk tunes and the lamas from nearby Buddhist monasteries who performed Buddhist rituals and showed some Buddhist relics to the audiences sitting around the sports ground.
The parade and performances lasted for about an hour. Finally, the performers settled in the sports ground in rows.
Then came the award-giving for the horse racing champions and the closing ceremony of the whole festival. Six contestants were to receive awards.
The top winner would receive 800 yuan (US$97) in cash from the organizer of the race.
I was told the rider would immediately hand his cash over to the school where he studies to pay for tuition fees. The winnings could cover the cost for several school years.
A rider called Badain Tashi, 16, from Kharmey Town won first prize this year. Runner-up Tsetop was from the same town.Badianzhaxi began riding only four years ago. He trained for the race during weekends, while during the week he studied at Kharmey Township Middle School.
"I did the best I could and believed I would win the race even before it started. But my parents are happier. They must be proud of me. And they do not have to pay my tuition fees for quite some time," he said.
A local official declared the end of the festival.
But it seemed people were reluctant to leave the happy atmosphere of the event and many hung around soaking up the last good-time vibes that had carried on the breeze during the last five days.
Ngawang, our Tibetan driver, whispered to me: "Do not believe the official's words. The party has not even begun yet!"
That evening, the crowd regrouped in the sports ground for a vast party of eating, drinking, singing and dancing. Sleep came very late - in fact way into the small hours - for most.What a pity that we had to leave for the hotel that was located in another part of the city and did not have a chance to share with the local people what was obviously going to be a joyful evening.
Sitting in the bumping, winding minivan as we rushed back to Lhasa, I made my mind up firmly: I will be back some day to see the Dama Festival from the beginning to the end
China Tibet Tourism-Introduction-Festival-11
Festivals in Chamdo
Zhongque Festival Time: July 24 Place: ChamdoContent: religious ceremony, fashion show, and Tibetan opera performance
Khampa Art Festival Time: October 1Place: Chamdo Content: a gathering of literary and artistic performance and trade talks.
Zhongque Festival Time: July 24 Place: ChamdoContent: religious ceremony, fashion show, and Tibetan opera performance
Khampa Art Festival Time: October 1Place: Chamdo Content: a gathering of literary and artistic performance and trade talks.
China Tibet Tourism-Introduction-Festival-10
Festivals in Nyingchi
The Mountain Circumambulation After circumambulation to the Sacred Bonri Mountain by anticlockwise, at the same time, people will turn round wheels of Mani by anti-clockwise.
Menba Circumambulating to the Mountain Festival Circumambulation to the foot of the Sangtok Pelri Mountain in June or July in summer will take one whole day.
Niangbu Lasu Festival Every tenth of the eighth month in horse year in Tibetan calendar, a festival is held in Kongpo Gyamda in offer of sacrifice to gods with a horse race, yak race and singing and dancing performance etc.
Circumambulation to Baksum Tso On the fifteenth of the fourth month in Tibetan calendar, people walk around Baksum Tso Lake.
The Cattle Festival The Cattle Festival is a festival of Sherpa people. The Sherpas drive their cattle up to the hill to graze in spring and fetch them down in autumn. People wish their cattle be plump and fat in winter or be increased in number, and also hope their clans be well off in life.
The Azaleas Tour Festival Tour projects being developed in recent years are mainly for June when azaleas are full in blossom over the mountains. Azaleas make Nyingtri more fascinating. It is the best season for people to visit Nyingtri and enjoy the beautiful scenery of this area known as “the middle and lower reaches of the Yangtse River area of Tibet”.
The Kongpo New YearThe first of the tenth month in Tibetan calendar is the first day of the Kongpo New Year. The festival is held in Kongpo Gyamda. It is said in a legend that Kongpo King led his army for an expedition and fought invaders. In memory of the victory people in Kongpo spend the night on watch in religious rituals, such as “ driving off evil spirits”, “eating gyida”, “carrying water on the back”, “asking for blessing from the Goddess of Harvest” etc. Now the Kongpo people add up more entertainment activities such as singing and dancing, horse race, archery, barter trade and drinking.
The Mountain Circumambulation After circumambulation to the Sacred Bonri Mountain by anticlockwise, at the same time, people will turn round wheels of Mani by anti-clockwise.
Menba Circumambulating to the Mountain Festival Circumambulation to the foot of the Sangtok Pelri Mountain in June or July in summer will take one whole day.
Niangbu Lasu Festival Every tenth of the eighth month in horse year in Tibetan calendar, a festival is held in Kongpo Gyamda in offer of sacrifice to gods with a horse race, yak race and singing and dancing performance etc.
Circumambulation to Baksum Tso On the fifteenth of the fourth month in Tibetan calendar, people walk around Baksum Tso Lake.
The Cattle Festival The Cattle Festival is a festival of Sherpa people. The Sherpas drive their cattle up to the hill to graze in spring and fetch them down in autumn. People wish their cattle be plump and fat in winter or be increased in number, and also hope their clans be well off in life.
The Azaleas Tour Festival Tour projects being developed in recent years are mainly for June when azaleas are full in blossom over the mountains. Azaleas make Nyingtri more fascinating. It is the best season for people to visit Nyingtri and enjoy the beautiful scenery of this area known as “the middle and lower reaches of the Yangtse River area of Tibet”.
The Kongpo New YearThe first of the tenth month in Tibetan calendar is the first day of the Kongpo New Year. The festival is held in Kongpo Gyamda. It is said in a legend that Kongpo King led his army for an expedition and fought invaders. In memory of the victory people in Kongpo spend the night on watch in religious rituals, such as “ driving off evil spirits”, “eating gyida”, “carrying water on the back”, “asking for blessing from the Goddess of Harvest” etc. Now the Kongpo people add up more entertainment activities such as singing and dancing, horse race, archery, barter trade and drinking.
China Tibet Tourism-Introduction-Festival-9
Festivals in Xigaze
Xigaze New Year It starts on the 29th day of the twelveth month in Tibetan calendar. The duration of the New Year is based on local customs and conditions with no necessary fixing the length of the occasion.
Horserace in Gyantse In memory of the local King Rapten Kunsang the festival falls on the 10th –27th of fourth month in Tibetan calendar. During the festival many activities such as horse race and archery, Tibetan opera, singing and dancing as well as barter trade are held. (It was originated in 1408).
Xigaze New Year It starts on the 29th day of the twelveth month in Tibetan calendar. The duration of the New Year is based on local customs and conditions with no necessary fixing the length of the occasion.
Horserace in Gyantse In memory of the local King Rapten Kunsang the festival falls on the 10th –27th of fourth month in Tibetan calendar. During the festival many activities such as horse race and archery, Tibetan opera, singing and dancing as well as barter trade are held. (It was originated in 1408).
China Tibet Tourism-Introduction-Festival-8
Festivals in Lhokha
The Yarlung Cultural Festival July25-27 every year, there are many programs such as contests at national physical programs, singing and dancing, Tibetan operas, Tibetan dress shows etc.
Lhoka Barter Fair This barter fair is on purpose of exchanging goods. It is the most distinguished gathering in Lhoka.
The Worshipping Mountain Festival August 3 is the first is day of sermon for Shakyamuni. Buddhist followers wear new cassocks to worship Buddha on mountains.
The Yarlung Cultural Festival July25-27 every year, there are many programs such as contests at national physical programs, singing and dancing, Tibetan operas, Tibetan dress shows etc.
Lhoka Barter Fair This barter fair is on purpose of exchanging goods. It is the most distinguished gathering in Lhoka.
The Worshipping Mountain Festival August 3 is the first is day of sermon for Shakyamuni. Buddhist followers wear new cassocks to worship Buddha on mountains.
China Tibet Tourism-Introduction-Festival-7
Festivals in Nagqu
Horse race in NagquThis festival falls on 10th August, the golden time of grassland. Thousands of nomads ride to Nakchu town from all directions with different kinds of local products. A temporary tent city appears to the north of Nakchu town, the festival includes programs: horse race, archery, sports, the world-famous Gesar Epic ballad recitation and so on.
Damshung horse raceBeing a tradition on Changthang grassland, Damshung horse race is held in every August. During the festival, tourists can appreciate traditional programs such as horse race, archery and horsemanship. Besides stone lifting, tug-of-war and other activities are performed. The large –scale goods exchange is held, too.
Trekking Namtso LakeTrekking Namtso lake has been a traditional activity for a long time. Senior monks from monasteries around Namtso Lake perform religious rituals. Even nowadays, monks of Kagyupa sect are still making self-cultivation by the lake or on islands. Every sheep year in Tibetan calendar devoted Buddhist follower flow here to pay homage to the Buddha by trekking Namtso Lake. They throw ceremonial scarves in the lake in the hope of good health, good harvest and good luck. Namtso Lake is holy of body, speech and mind as well as the holy of all places. Tibetan Buddhists believe that one may get merits, virtues and vast knowledge by trekking Namtso Lake. Between April and May, lots of followers come for trekking Namtso Lake and, the lake becomes clouded by incense.
Horse race in NagquThis festival falls on 10th August, the golden time of grassland. Thousands of nomads ride to Nakchu town from all directions with different kinds of local products. A temporary tent city appears to the north of Nakchu town, the festival includes programs: horse race, archery, sports, the world-famous Gesar Epic ballad recitation and so on.
Damshung horse raceBeing a tradition on Changthang grassland, Damshung horse race is held in every August. During the festival, tourists can appreciate traditional programs such as horse race, archery and horsemanship. Besides stone lifting, tug-of-war and other activities are performed. The large –scale goods exchange is held, too.
Trekking Namtso LakeTrekking Namtso lake has been a traditional activity for a long time. Senior monks from monasteries around Namtso Lake perform religious rituals. Even nowadays, monks of Kagyupa sect are still making self-cultivation by the lake or on islands. Every sheep year in Tibetan calendar devoted Buddhist follower flow here to pay homage to the Buddha by trekking Namtso Lake. They throw ceremonial scarves in the lake in the hope of good health, good harvest and good luck. Namtso Lake is holy of body, speech and mind as well as the holy of all places. Tibetan Buddhists believe that one may get merits, virtues and vast knowledge by trekking Namtso Lake. Between April and May, lots of followers come for trekking Namtso Lake and, the lake becomes clouded by incense.
China Tibet Tourism-Introduction-Festival-6
Festivals in Ngari
Circumambulation to Mt. KailashTime: May 24---August 31Place: Ngari.Content: Religious activities in worship of Mt. Kailash.
Folklore festival of Palgon Tso LakeTime: June 1---August 31Place: NgariContent: Horse race, local singing and dancing and fashion show.
Shangshung Culture FestivalTime: August 1---August 31 Place: Ngari Content: Exhibition on Shangshung culture and folk song and dance performances.
Circumambulation to Mt. KailashTime: May 24---August 31Place: Ngari.Content: Religious activities in worship of Mt. Kailash.
Folklore festival of Palgon Tso LakeTime: June 1---August 31Place: NgariContent: Horse race, local singing and dancing and fashion show.
Shangshung Culture FestivalTime: August 1---August 31 Place: Ngari Content: Exhibition on Shangshung culture and folk song and dance performances.
China Tibet Tourism-Introduction-Festival-5
Gyangtse Horseracing and Archery Festival
The Gyangtse Horseracing & Archery Festival It falls on April 15-18 of the Tibetan calendar, usually around May or June of the Gregorian calendar.
There are different versions of the origin of the festival. During the festival, horse race, archery contest, and other games are performed to entertain people. Religious activities also are part of the event.
While horse racing and archery is popular all over Tibet, festival organizers are proud of the event being the oldest. It was first held in 1408, when the king of Gyangtse gave a decree marking the period from April 10 through 27 of every year for prayers and sacrificial ceremony for his grandfather with entertainment offered on the 28th. By the mid-17th century, the original ritual ceremonies became symbolic and contests of archery on horseback grew to be the most important events for the festival. Nowadays, with all kinds of entertainment and fairs organized it has become one of the most important festivals in Tibet.
Around May and June every year, people from all over Tibet gather in Gyantse for horseracing, archery, and shooting on gallop, followed by a few days' entertainment or picnicking. Nowadays, ball games, track and field events, folk songs and dance, as well as barter trade are added.
The Gyangtse Horseracing & Archery Festival It falls on April 15-18 of the Tibetan calendar, usually around May or June of the Gregorian calendar.
There are different versions of the origin of the festival. During the festival, horse race, archery contest, and other games are performed to entertain people. Religious activities also are part of the event.
While horse racing and archery is popular all over Tibet, festival organizers are proud of the event being the oldest. It was first held in 1408, when the king of Gyangtse gave a decree marking the period from April 10 through 27 of every year for prayers and sacrificial ceremony for his grandfather with entertainment offered on the 28th. By the mid-17th century, the original ritual ceremonies became symbolic and contests of archery on horseback grew to be the most important events for the festival. Nowadays, with all kinds of entertainment and fairs organized it has become one of the most important festivals in Tibet.
Around May and June every year, people from all over Tibet gather in Gyantse for horseracing, archery, and shooting on gallop, followed by a few days' entertainment or picnicking. Nowadays, ball games, track and field events, folk songs and dance, as well as barter trade are added.
China Tibet Tourism-Introduction-Festival-4
Festivals in Lhasa
The Royal New Year The first day of the first month in Tibetan calendar is the Royal New Year that is in February or March according to the Gregorian calendar. This is an important festival of the year for Tibetans. At the beginning of the twelveth month in Tibetan calendar, Tibetans start to prepare the holiday gifts including the “Auspicious Bushel”which is filled with barley flour mixed with butter and fried wheat and ginseng. On the top of the barley flour is inserted the highland barley ears, the cockscomb and the colored flower plat made of butter. Early on the New Year day’s morning, Tibetans, men and women, dressed in their hosliday best carry it in hand to exchange New Year’s greetings and the good wishes to each other, saying “Tashi Delek” which means auspicious or luck. After these few days, they also go to the monasteries nearby to worship Buddha, or sing and dance on the streets, or go to visit their relatives and friends for drinking to their heart’s content to enjoy the New Year together. Everyone is intoxicated with spirit of the festival.
The Shoton Festival in Lhasa On the First of the Seventh month, or August in Gregorian calendar, traditionally, after the monks are required to remain sequestered in their monasteries for the ascetic practice of Buddhism, people from their families prepared sour milk for them to drink with dancing following in their period of confinement. Shoton means “Yogurt Festival ”. In the early 17th century, the Shoton festival became a joint performance with the Tibetan operas. Tibetan artists with different schools from all over Tibet came to gather in Norbu Lingka to have a performing competition, which lasted for several days. During this period, the Drepung Monastery would hold a large portrait of Buddha displaying ceremony.
The Saga Dawa festivalIt is called “the festival to free captive animals”in local custom. Through the whole fourth month, monks don’t eat meat and don’t commit slaughter. They only concentrate themselves on turning prayer wheels and reciting Buddha’s scriptures.It is said that on the 1st of the fourth month is the day that Shakyamuni was born ,became enlightened and achieved nirvana.On this day every year, people in their holiday best, singing and dancing,go into parks for their dinner party.
The Wongkor (Bumper Harvest) festivalIt is an occasion that Tibetans long for a bumper harvest. When the important moment comes, people in their colorful clothes uphold colored flags with good wishes. They make a pagoda of harvest with the ceremonial scarves twining round the highland barley and the wheat ears, beating drums and gongs, singing in their odes and walk around the fields in prayers for a bumper harvest, and then followed by a horse race. The autumn harvest starts as soon as the festival is over.
The Six Four Festival On the fourth of the sixth month in Tibetan calendar, in Lhasa area, people in their new clothes go into temples nearby. With their offerings to Buddha, they pray to the Buddha’s images for blessing in murmurs. After that, they go out into the open grass with drinks to their hearts’ content and dance happily.
The Festival of driving out evil spirits Every 29 th of the twelveth month in Tibetan calendar is a big day for the sorcerer’s dancing held by monasteries all over Tibet. Households clean their houses thoroughly and decorate them beautifully. Because the New Year is coming, the dirty things and evils must be cleared away, people pray for their families for good health and wish a bumper harvest for the coming year.
Heavenly Maid FestivalIt is well known as “the Celestial Mother Festival” or “Belha Rabzhol” in Tibetan. Each year, on the 15th of the tenth month in Tibetan calendar, religious activities are held in temples throughout Tibet. Tibetan women love the festival because they think this is a special occasion for themselves, therefore, they look very active and feel extremely happy.
Butter Lamp FestivalThe Butter Lamp Festival is celebrated on the 15th day of the first month every year. Monks from monasteries and local artists make various-shaped butter flowers with colored butter in pyramids in front the Jokhang Temple. In the evening, after the butter lamps are lit, their lights look just like stars dazzling in the sky. The pyramids made of butter include of immortals, animals, flying birds, beasts, and flowers.
Tsongkapa's Death Anniversary It is held on the 25th day of the 10th month, which is in November or December in Gregorian calendar. It is the day on which Tsongkapa, the founder of the Gelug Sect met his demise. Every household light lamps on roofs of houses and windowsills chanting prayers in memory of Tsongkapa in the night.
Bathing Festival In the 7th month in Tibetan calendar or in September in Gregorian calendar is the period, which the Venus appears only for seven nights in one year. Tibetan people think the water is specially holy and clean during this week. They believe that the dirt can be washed off, illness can be cured and their health can be improved. During the week, people all go to riverbanks for bathing, washing their clothes and playing at their pleasure.
The Royal New Year The first day of the first month in Tibetan calendar is the Royal New Year that is in February or March according to the Gregorian calendar. This is an important festival of the year for Tibetans. At the beginning of the twelveth month in Tibetan calendar, Tibetans start to prepare the holiday gifts including the “Auspicious Bushel”which is filled with barley flour mixed with butter and fried wheat and ginseng. On the top of the barley flour is inserted the highland barley ears, the cockscomb and the colored flower plat made of butter. Early on the New Year day’s morning, Tibetans, men and women, dressed in their hosliday best carry it in hand to exchange New Year’s greetings and the good wishes to each other, saying “Tashi Delek” which means auspicious or luck. After these few days, they also go to the monasteries nearby to worship Buddha, or sing and dance on the streets, or go to visit their relatives and friends for drinking to their heart’s content to enjoy the New Year together. Everyone is intoxicated with spirit of the festival.
The Shoton Festival in Lhasa On the First of the Seventh month, or August in Gregorian calendar, traditionally, after the monks are required to remain sequestered in their monasteries for the ascetic practice of Buddhism, people from their families prepared sour milk for them to drink with dancing following in their period of confinement. Shoton means “Yogurt Festival ”. In the early 17th century, the Shoton festival became a joint performance with the Tibetan operas. Tibetan artists with different schools from all over Tibet came to gather in Norbu Lingka to have a performing competition, which lasted for several days. During this period, the Drepung Monastery would hold a large portrait of Buddha displaying ceremony.
The Saga Dawa festivalIt is called “the festival to free captive animals”in local custom. Through the whole fourth month, monks don’t eat meat and don’t commit slaughter. They only concentrate themselves on turning prayer wheels and reciting Buddha’s scriptures.It is said that on the 1st of the fourth month is the day that Shakyamuni was born ,became enlightened and achieved nirvana.On this day every year, people in their holiday best, singing and dancing,go into parks for their dinner party.
The Wongkor (Bumper Harvest) festivalIt is an occasion that Tibetans long for a bumper harvest. When the important moment comes, people in their colorful clothes uphold colored flags with good wishes. They make a pagoda of harvest with the ceremonial scarves twining round the highland barley and the wheat ears, beating drums and gongs, singing in their odes and walk around the fields in prayers for a bumper harvest, and then followed by a horse race. The autumn harvest starts as soon as the festival is over.
The Six Four Festival On the fourth of the sixth month in Tibetan calendar, in Lhasa area, people in their new clothes go into temples nearby. With their offerings to Buddha, they pray to the Buddha’s images for blessing in murmurs. After that, they go out into the open grass with drinks to their hearts’ content and dance happily.
The Festival of driving out evil spirits Every 29 th of the twelveth month in Tibetan calendar is a big day for the sorcerer’s dancing held by monasteries all over Tibet. Households clean their houses thoroughly and decorate them beautifully. Because the New Year is coming, the dirty things and evils must be cleared away, people pray for their families for good health and wish a bumper harvest for the coming year.
Heavenly Maid FestivalIt is well known as “the Celestial Mother Festival” or “Belha Rabzhol” in Tibetan. Each year, on the 15th of the tenth month in Tibetan calendar, religious activities are held in temples throughout Tibet. Tibetan women love the festival because they think this is a special occasion for themselves, therefore, they look very active and feel extremely happy.
Butter Lamp FestivalThe Butter Lamp Festival is celebrated on the 15th day of the first month every year. Monks from monasteries and local artists make various-shaped butter flowers with colored butter in pyramids in front the Jokhang Temple. In the evening, after the butter lamps are lit, their lights look just like stars dazzling in the sky. The pyramids made of butter include of immortals, animals, flying birds, beasts, and flowers.
Tsongkapa's Death Anniversary It is held on the 25th day of the 10th month, which is in November or December in Gregorian calendar. It is the day on which Tsongkapa, the founder of the Gelug Sect met his demise. Every household light lamps on roofs of houses and windowsills chanting prayers in memory of Tsongkapa in the night.
Bathing Festival In the 7th month in Tibetan calendar or in September in Gregorian calendar is the period, which the Venus appears only for seven nights in one year. Tibetan people think the water is specially holy and clean during this week. They believe that the dirt can be washed off, illness can be cured and their health can be improved. During the week, people all go to riverbanks for bathing, washing their clothes and playing at their pleasure.
China Tibet Tourism-Introduction-Festival-3
Tibetan women celebrate Women's Day
Rural women from the Targyai Town in Dagze County of Lhasa are dancing for their festival, photo by Jueguo from Xinhua on March 8.
Women of the Cuomeilin community in Lhasa are celebrating the International Women's Day launched by the neighborhood committee, photo by Jueguo from Xinhua on March 7.Tibetan women in Lhasa, capital of Tibet Autonomous Region, have celebrated March 8, the International Women's Day, in various ways.
China Tibet Tourism-Introduction-Festival-2
Lhasa, capital of Tibet, hailed the opening of the Shoton Festival, also known as "Yoghourt Festival", in front of the Potala Palace Square, on August 30.As one of the traditional festivals in Tibet, Shoton Festival is gradually becoming a well-known festival with traditional and modern elements united in one. In Tibetan language, "xue" means "Yoghurt" and "dun" means "banquet", so it is also called "Yoghurt Festival".
Traditional programs, like Buddha painting unfolding and Tibetan opera, will be staged without exception while tourism, sports, commerce and other modern elements, are to be added in.
Originated from the mid-17th century, Shoton Festival has gradually changed into a festival with Tibetan opera and Buddha painting unfolding activities as a major part, hence, Tibetan people also call it "Buddha Painting Unfolding Festival" or "Tibet Opera Festival".
The festival will last till September 5.
In May 2006, Lhasa Shoton Festival was inscribed on the family of National Intangible Cultural Heritage List.
China Tibet Tourism-Introduction-Festival-1
The first day of the first month in Tibetan calendar is the Royal New Year that is in February or March according to the Gregorian calendar. This is an important festival of the year for Tibetans. At the beginning of the twelveth month in Tibetan calendar, Tibetans start to prepare the holiday gifts including the "Auspicious Bushel" which is filled with barley flour mixed with butter and fried wheat and ginseng. On the top of the barley flour is inserted the highland barley ears, the cockscomb and the colored flower plat made of butter. Early on the New Year day’s morning, Tibetans, men and women, dressed in their hosliday best carry it in hand to exchange New Year’s greetings and the good wishes to each other, saying "Tashi Delek" which means auspicious or luck. After these few days, they also go to the monasteries nearby to worship Buddha, or sing and dance on the streets, or go to visit their relatives and friends for drinking to their heart’s content to enjoy the New Year together. Everyone is intoxicated with spirit of the festival.
China Tibet Tourism-Introduction-Tibetan Calendar OF TIBET
The Tibetan calendar, a kind of almanac created by Tibetans has a history of 1300 years. The Tibetan calendar is mixed with the calendar of Yin and Yang, which is divided one year into four seasons: winter, spring, summer and autumn. The first month of the twelve is Yin (correspondent to March). The big months alternate with the small months. After every two or three years an intercalary month is added to regulate the seasons. It is quite different between the intercalary time and agricultural calendar. Due to being influenced by the Han calendar, the heavenly stems have always designed the Tibetan calendar and Earthly branches as annuals. Its difference is used the Five Elements to go instead of ten Heavenly stems. Jia yi (the first and the second of the ten heavenly stems) is symbolized of wood. Bing din (the third and the fourth) is symbolized of fire. Mao ji (the fifth and the sixth) is symbolized of earth. Geng xin (the seventh and the eighth) is symbolized of gold. Ren kui (the ninth and the tenth) is symbolized of water. Any of the twelve animals goes instead of the twelve Earthly branches such as Zhi is symbolized of the rat. Chou is symbolized of oxen and so on. For instance, Jia zhi year in lunar calendar is called the year of fire tiger in Tibetan calendar. A cycle of sixty years is called “Rabchung”in Tibetan calendar, which is similar in content to “the sixty year-old” in the hinterland of China.
Timetable of Tibetan Festivals in 2005-2008
October 11, 2008
Chinese Food>>home recipes>> Red Hakka bad ribs
Raw materials: 排骨600克 红糟1/3杯葱末、海米2大匙蒜末1大匙 600 g red bad ribs 1 / 3 cup diced green onion, 2 tablespoons dried shrimps Suanmo 1 tablespoons 辅料： Accessories: A料：糖1大匙鸡精3小匙香油3大匙水2杯 A material: Chicken 3 tablespoons sugar 1 tsp sesame oil 3 tablespoons water 2 cups 做法： Practice: 1 排骨洗净、放入热水中汆烫，去除血水后捞出，洗净、充分沥干；海米洗净、泡软。 1 Wash ribs into hot water in the hot Cuan, after the removal of blood remove, clean and fully Drain; Wash dried shrimps, soft foam. 2 锅中倒入适量油烧热，爆香大蒜、海米，放入烫过的排骨拌炒约1分钟，加入红糟及A料翻炒均匀，盛出，移入电锅蒸约40分钟至排骨软烂入味，盛起时撒上葱末即可食用。 2 Heat the oil amount into the pot, Baoxiang garlic, dried shrimps, burns Add spareribs Ban Chao, about 1 minute, worse by adding red and stir A uniform material, sung out into an electric rice cooker steaming about 40 minutes to Black Ruwei soft ribs, diced green onion sprinkled Sheng from time to eat. Tips： Tips: 红糟：红糟能润肠暖胃、活血去疼，并具有降血脂、降低胆固醇等功效，在享受排骨美味之余，还可以达到养生保健的目的，真是一举两得。 Red worse: worse to Red Runchang Nuanwei, promoting blood circulation to pain with blood fat, cholesterol-lowering effectiveness, and so on, enjoying the delicious ribs and still to achieve the objective of health care, is double. 特色： Characteristics: 红糟吃法变化多端，不但色泽漂亮，渗入排骨料理中，滋味更是一级棒! Eat bad red variety, not only beautiful color into the ribs cooking, taste is Yiji Bang!
Chinese Food>>home recipes>> Colon fried ginger
[Materials needed]
材料：猪大肠300公克姜5片大蒜2粒红辣椒1支调味料： A料：醋精、黄豆酱各1小匙鲜鸡粉1/2小匙
[烹饪过程] [Cooking process]
1. 全部材料洗净。 1. Wash all the material. 大肠切段，姜切丝；红辣椒去蒂及籽，切丝；大蒜去皮，切片备用。 Large cut, cut ginger; untiringly and red pepper seeds, cut; Garlic, peeled, slicing back-up.
2. 锅中倒入1大匙油烧热，放入大肠炒热，加入蒜片炒香，在加入姜丝、红辣椒丝及A料炒半均匀，即可盛出。 2. Poured into the pot Heat 1 tablespoons oil into large boost by adding garlic slice Chao Xiang, to join in the ginger, red pepper and silk materials A speculation uniform and a half, can be sung out.
[备注] [Note]
姜丝最好选用嫩姜，才会清脆可口，不仅能调味，亦可直接食用。 The best selection of Dunem ginger ginger, crisp and delicious will not only be able flavorings can also be a direct human consumption. 炒姜丝大肠一定要用醋精，才能表现出道地客家料理风味。 Fried ginger vinegar concentrate must be large in order to debut performance of the Hakka-style cuisine.
材料：猪大肠300公克姜5片大蒜2粒红辣椒1支调味料： A料：醋精、黄豆酱各1小匙鲜鸡粉1/2小匙
[烹饪过程] [Cooking process]
1. 全部材料洗净。 1. Wash all the material. 大肠切段，姜切丝；红辣椒去蒂及籽，切丝；大蒜去皮，切片备用。 Large cut, cut ginger; untiringly and red pepper seeds, cut; Garlic, peeled, slicing back-up.
2. 锅中倒入1大匙油烧热，放入大肠炒热，加入蒜片炒香，在加入姜丝、红辣椒丝及A料炒半均匀，即可盛出。 2. Poured into the pot Heat 1 tablespoons oil into large boost by adding garlic slice Chao Xiang, to join in the ginger, red pepper and silk materials A speculation uniform and a half, can be sung out.
[备注] [Note]
姜丝最好选用嫩姜，才会清脆可口，不仅能调味，亦可直接食用。 The best selection of Dunem ginger ginger, crisp and delicious will not only be able flavorings can also be a direct human consumption. 炒姜丝大肠一定要用醋精，才能表现出道地客家料理风味。 Fried ginger vinegar concentrate must be large in order to debut performance of the Hakka-style cuisine.
Chinese Food>>home recipes>>Shanzhen seafood soup
: clams, shrimp, carp accessories: Flammulina, Tricholoma, mushrooms and spices: salt, chicken, pepper, cooking wine, sesame oil practices: 1、 将虾、蛤蜊洗净，鲫鱼去五脏洗净，用盐、料酒腌制10分钟； 1, shrimp, clams Wash, Wash carp to five internal organs, salt, salted cooking wine for 10 minutes; 2、 将煎盘2分钟预热，放入鱼、虾4分钟取出置入微波炉专用器皿中，加入金针菇、香菇、口蘑，蛤蜊，倒入清水，放入微波炉中10分钟再加盖15分钟或更长时间，中途放入盐、鸡精、香油、胡椒粉即可。 2, Pan 2 minutes to warm-up into fish, shrimp 4 minutes out into special containers in the microwave oven, adding mushrooms, shiitake mushrooms, Tricholoma, clams, and pour water into microwave oven in 10 minutes and then 15 minutes for stamping Or more, half-way into salt, chicken, sesame oil, pepper can be.Chinese Food>>home recipes>> Ice brine the chicken skin
About 中国人吃鸡讲究鲜、香、嫩、滑、爽、脆，其实亦是品尝此菜肴的基本原则。 Chinese people pay attention to eating fresh, fragrant and tender, slippery, cool, crisp, in fact, this is also a taste of dishes in the past. 其鸡皮脆香爽口，肉质嫩滑，原来用平常的简单材料也可以做出非一般的食味。 Cui Xiang gallinae its refreshing, succulent Nenhua, the original use of the usual simple materials can also be made of non-ordinary taste. 分量 ： Weight: 6～8位用 6 to 8 with 制作时间 ：1小时 Production Time: 1 hour 材料 Materials 光鸡1只(约1500克)，姜(拍扁)80克，干葱(拍扁)3粒，沙姜片3片，香叶2片，果皮1/2个，生油2汤匙。 A light chicken (about 1500 grams), ginger (flat film) 80 grams of dried onion (flat film) 3, 3 sand ginger, 2 Heung Yip, peel 1 / 2, 2 tablespoon oil. 浸鸡汁料 Liu Ji Zhi Baptist 清水16量杯，盐800克(预先与8量杯水煮溶)，砂糖40克，冰粒(后下)1200克。 16 measuring cup water, salt, 800 grams (8 in advance and measuring cup water soluble), 40 grams of sugar, ice (after) 1200 grams. 调味料 Seasoning 蒜子(剁碎)2粒，干葱(剁碎)2粒，油炸金蒜茸1汤匙，姜(切碎)20克，葱(切碎)1根，沙姜粉2茶匙，万字酱油5汤匙。 Son of garlic (chopped) 2, dried onions (chopped) 2, Kim fried garlic 1 tablespoon ginger (chopped) 20 grams of onion (chopped) 1, Sha 2 teaspoon Ginger Powder, soy sauce million words Spoon 5. 制法 Law - 1、锅预热，下生油，随即下所有调味料爆香，最后倒入酱油煮滚，备用(与鸡伴食)。 1, preheat the pot, under the oil, then all Baoxiang sauce, soy sauce into the final boil, back-up (with chicken Bansi). 2、光鸡去清内脏，清洗干净，备用。 2, chicken-ching to internal organs, clean, back-up. 3、预备一煲滚水，以能覆盖鸡面为准，放入其他材料，再放入光鸡，以大火滚起后，转用微火浸20分钟，捞起。 3, to prepare a pot boiling water to cover chicken noodle later into other materials, and then Add chicken to roll from the fire, switch to Weihuo Baptist 20 minutes to salvage. 4、光鸡捞起后，立即置于浸鸡汁料中，浸25～30分钟或直至鸡身凉冻，斩件后便可上碟。 4, chicken picked up immediately after the meal at Jizhi Baptist, Baptist 25 to 30 minutes or until the chicken cool and cold, in a piecemeal fashion, and after that they can dish. 心得 Experience 1、洗鸡时，必须除去内脏，特别是鸡肺，否则在烹调时，浸鸡水远不会被煮熟，以及不断有血水涌现。 1, wash the chicken, it is important to remove the internal organs, especially the chicken lung, or in cooking, dip the chicken cooked water will not be much, as well as the continuing emergence of blood. 2、采用速冻鸡作此菜式，肉质比较粗糙，口感欠佳，以活鸡的食味比较好。 2, used for the quick-frozen chicken dishes, succulent rough comparison, the poor taste to live the good taste. 3、鸡浸在浸鸡汁料中时，鸡身宜仍处于温暖至冻之间。 3, dip the chicken in the Baptist compound Ji Zhi, who should be the chicken is still in between the cold to warm. 4、浸鸡时间不宜太久，否则肉质的爽滑程度骤减。 4, dip the chicken should not be too long time, otherwise the quality level of Shuanghua sharply.
Chinese Food>>home recipes>>Feng Lin eggplant
Eggplant recipe name Lin Feng-owned Cantonese cuisine type in their kitchen dishes Liang 基本特点 请阅 Please read the basic characteristics of 基本材料 肉泥20克、茄子200克、香葱10克、生姜10克。 Basic materials Rouni 20 grams, 200 grams of eggplant, scallions 10 grams, 10 grams of ginger. 调味料：花生油500克（实耗油100克）、盐10克、味精5克、白糖3克、生粉20克、麻油5克、鸡汤50克、老抽王10克。 Sauce: 500 grams of peanut oil (fuel consumption is 100 grams), 10 grams of salt, monosodium glutamate 5 g, 3 g sugar, 20 grams of Health powder, sesame oil, 5 grams, 50 grams of chicken soup, Wang Laochou 10 grams. 制作过程： Production process: 1、茄子去皮，切大粗条，香葱洗净切段，姜切米。 1 eggplant, peeled, cut large coarse, clean cut scallions, ginger Qiemi. 2、烧锅下油，油温120度时下入茄条，炸至金黄捞起。 2, burning under the pot of oil, oil temperature to 120 degrees today eggplant, golden Zhazhi picked up. 3、锅内留油，下入姜米、肉泥、茄子、鸡汤、盐、味精、白糖、老抽王，用小火烧至汁浓时再用湿生粉勾芡，淋麻油即成。 3, oil pot, under the ginger into rice, Rouni, eggplant, chicken soup, salt, MSG, sugar, Lao Chou Wang, the low heat Zhinong very badly and then when wet starch powder, sesame oil poured mold.
Chinese Food>>home recipes>> Eggplant cooked Huajiahu
Cai Ming: cooking eggplant Huajiahu
菜系：鲁菜 Cuisine: Shandong [原料/调料] [Raw materials / seasoning]
花甲150克、茄子100克、生姜10克、红椒1只。 Huajiahu 150 grams, 100 grams of eggplant, 10 grams ginger, a red peppers.
花生油20克、盐10克、味精12克、白糖3克、绍酒5克、麻油5克。 20 g peanut oil, salt, 10 grams, 12 grams of monosodium glutamate, 3 g sugar, 5 grams Shaojiu, 5 g oil.
[制作流程] [Production process]
1.鲜茄去皮切圆块，姜切丝，红椒切条。 1. Fresh eggplant skin to block a round, cut ginger, red peppers be cut.
2.烧锅下油，放入姜丝，花甲，攒入绍酒炒片刻。 2. Burned under the oil pan, Add ginger, Huajiahu, to save Shaojiu speculation for a while.
3.加入清汤，鲜茄煮8分钟后，再调入盐、味精、白糖、红椒片煮3分钟，淋入麻油倒入汤窝内即成。 3. Accession to the broth, fresh eggplant cook 8 minutes, and then transferred to the salt, MSG, sugar, red-chip cook 3 minutes, Linru nest soup with sesame oil poured into the mold.
菜系：鲁菜 Cuisine: Shandong [原料/调料] [Raw materials / seasoning]
花甲150克、茄子100克、生姜10克、红椒1只。 Huajiahu 150 grams, 100 grams of eggplant, 10 grams ginger, a red peppers.
花生油20克、盐10克、味精12克、白糖3克、绍酒5克、麻油5克。 20 g peanut oil, salt, 10 grams, 12 grams of monosodium glutamate, 3 g sugar, 5 grams Shaojiu, 5 g oil.
[制作流程] [Production process]
1.鲜茄去皮切圆块，姜切丝，红椒切条。 1. Fresh eggplant skin to block a round, cut ginger, red peppers be cut.
2.烧锅下油，放入姜丝，花甲，攒入绍酒炒片刻。 2. Burned under the oil pan, Add ginger, Huajiahu, to save Shaojiu speculation for a while.
3.加入清汤，鲜茄煮8分钟后，再调入盐、味精、白糖、红椒片煮3分钟，淋入麻油倒入汤窝内即成。 3. Accession to the broth, fresh eggplant cook 8 minutes, and then transferred to the salt, MSG, sugar, red-chip cook 3 minutes, Linru nest soup with sesame oil poured into the mold.
Chinese Food>>home recipes>> A tofu products
Cuisine: Shandong
原料：家常豆腐2盒、冬菇70克、笋片50克、姜末1/4茶匙、青江菜6颗、蛋皮1张、胡萝卜40克、蛋清1个、盐1茶匙、香油1茶匙、太白粉2大匙、 蚝油1大匙、香油1大匙、胡椒粉少许、高汤1杯、盐1/2茶匙、太白粉水1茶匙、香油1/3茶匙、味霖1茶匙 Materials: 2 boxes of bean curd family style, black mushrooms 70 grams, 50 grams Sunpian, ginger 1 / 4 teaspoon, green cabbages 6, a Dan Pi, 40 g carrot, an egg white, 1 teaspoon salt, 1 teaspoon sesame oil, too 2 tablespoons white powder, 1 tbsp oyster sauce, 1 tbsp sesame oil, pepper, 1 cup broth, salt 1 / 2 teaspoon, water 1 teaspoon cornstarch, sesame oil 1 / 3 teaspoon, 1 teaspoon flavor-lin
制法过程 System of law
1. 豆腐压干水分，切去四周硬皮，加入调匀之调味料(1)拌搅均匀备用。 1. Tofu dry water pressure, the truncated four-week hardcover, drawing frame by adding the seasonings (1) mixed with back-up uniform.
2. 将作法1过筛。 2. Will be a screening practices.
3. 冬菇置于温水中泡发，去老根、杂质、洗净后与笋同切小丁，加姜末拌匀；入炒锅炒香后，加调味料(2)拌炒出香味即可。 3. Mushrooms in warm water at the bubble made to the old roots and impurities, cleaned and cut bamboo shoots with Xiao-Ding, mix well add ginger; add into the Chao Xiang, plus sauce (2) a scent that Ban Chao Can be. 4. 保鲜膜置于模型上，均匀涂上麻油备用。 4. Film Preservation placed the model, the uniform back-up oil painting.
5. 将作法2之1/2豆腐铺于模型上。 5. Practice will be 2 1 / 2 model in the tofu shop.
6. 续将作法3，铺放于豆腐上，再将作法2剩余之1/2豆腐平铺于上。 6. Continued to practice 3, flies in the tofu, then practice on the 2 remaining 1 / 2 in the flat bean curd.
7. 蛋皮切细丁，于豆腐饼上摆"一品"二字。 7. Percutaneous fine small egg, bean curd cake in place on "goods".
8. 再将胡萝卜切末，撒于豆腐边。 8. Qiemo then carrot, bean curd on the side of Caesar.
9. 入蒸笼中以中火蒸15分钟取出，以烫热之青江菜围盘，并淋上调匀之调味料(3)即可。 9. Steamer into the middle in order to remove the steamer for 15 minutes to the hot green cabbages Wai Pan, and applying Draw Frame of seasonings (3) can be.
原料：家常豆腐2盒、冬菇70克、笋片50克、姜末1/4茶匙、青江菜6颗、蛋皮1张、胡萝卜40克、蛋清1个、盐1茶匙、香油1茶匙、太白粉2大匙、 蚝油1大匙、香油1大匙、胡椒粉少许、高汤1杯、盐1/2茶匙、太白粉水1茶匙、香油1/3茶匙、味霖1茶匙 Materials: 2 boxes of bean curd family style, black mushrooms 70 grams, 50 grams Sunpian, ginger 1 / 4 teaspoon, green cabbages 6, a Dan Pi, 40 g carrot, an egg white, 1 teaspoon salt, 1 teaspoon sesame oil, too 2 tablespoons white powder, 1 tbsp oyster sauce, 1 tbsp sesame oil, pepper, 1 cup broth, salt 1 / 2 teaspoon, water 1 teaspoon cornstarch, sesame oil 1 / 3 teaspoon, 1 teaspoon flavor-lin
制法过程 System of law
1. 豆腐压干水分，切去四周硬皮，加入调匀之调味料(1)拌搅均匀备用。 1. Tofu dry water pressure, the truncated four-week hardcover, drawing frame by adding the seasonings (1) mixed with back-up uniform.
2. 将作法1过筛。 2. Will be a screening practices.
3. 冬菇置于温水中泡发，去老根、杂质、洗净后与笋同切小丁，加姜末拌匀；入炒锅炒香后，加调味料(2)拌炒出香味即可。 3. Mushrooms in warm water at the bubble made to the old roots and impurities, cleaned and cut bamboo shoots with Xiao-Ding, mix well add ginger; add into the Chao Xiang, plus sauce (2) a scent that Ban Chao Can be. 4. 保鲜膜置于模型上，均匀涂上麻油备用。 4. Film Preservation placed the model, the uniform back-up oil painting.
5. 将作法2之1/2豆腐铺于模型上。 5. Practice will be 2 1 / 2 model in the tofu shop.
6. 续将作法3，铺放于豆腐上，再将作法2剩余之1/2豆腐平铺于上。 6. Continued to practice 3, flies in the tofu, then practice on the 2 remaining 1 / 2 in the flat bean curd.
7. 蛋皮切细丁，于豆腐饼上摆"一品"二字。 7. Percutaneous fine small egg, bean curd cake in place on "goods".
8. 再将胡萝卜切末，撒于豆腐边。 8. Qiemo then carrot, bean curd on the side of Caesar.
9. 入蒸笼中以中火蒸15分钟取出，以烫热之青江菜围盘，并淋上调匀之调味料(3)即可。 9. Steamer into the middle in order to remove the steamer for 15 minutes to the hot green cabbages Wai Pan, and applying Draw Frame of seasonings (3) can be.
Chinese Food>>home recipes>>Mandarin fish ribs
Cuisine: Shandong cuisine
原料:桂鱼、花香藕、盐、料酒等。 Raw material: mandarin fish, lotus flowers, salt, cooking wine, and so on.
制作过程 Production process
将桂鱼留头、尾，鱼肉剁成泥，加入配料、调料，制成鱼馅。 Mandarin fish will remain head, tail, fish hacked soil by adding ingredients, spices, fish paste made of. 藕切成粗条，拍干淀粉待用。 Lotus root and cut into rough, dry starch stand-by shooting. 鱼头、尾洗净腌入味，拍干粉下入油锅炸成熟色微黄，捞起沥油，放在盆的两头，再将鱼馅包在藕条上，沾上面包糠，入油锅炸熟，色微黄，取出沥油，装盘，带花椒盐蕃茄汁佐食。 Head, tail Ruwei salt wash, dry powder shot into the next pan fried ripe Lunatia color, picked up the oil Lek, on both ends of the basin, and then filling fish wrapped in lotus article, stained with bran bread, into the pan Zhashu, Lunatia color, remove the oil Lek, Zhuangpan, spent with salt and pepper, fresh tomato juice and file.
原料:桂鱼、花香藕、盐、料酒等。 Raw material: mandarin fish, lotus flowers, salt, cooking wine, and so on.
制作过程 Production process
将桂鱼留头、尾，鱼肉剁成泥，加入配料、调料，制成鱼馅。 Mandarin fish will remain head, tail, fish hacked soil by adding ingredients, spices, fish paste made of. 藕切成粗条，拍干淀粉待用。 Lotus root and cut into rough, dry starch stand-by shooting. 鱼头、尾洗净腌入味，拍干粉下入油锅炸成熟色微黄，捞起沥油，放在盆的两头，再将鱼馅包在藕条上，沾上面包糠，入油锅炸熟，色微黄，取出沥油，装盘，带花椒盐蕃茄汁佐食。 Head, tail Ruwei salt wash, dry powder shot into the next pan fried ripe Lunatia color, picked up the oil Lek, on both ends of the basin, and then filling fish wrapped in lotus article, stained with bran bread, into the pan Zhashu, Lunatia color, remove the oil Lek, Zhuangpan, spent with salt and pepper, fresh tomato juice and file.
Chinese Food>>home recipes>>Shandong meatball dish
Key features of】 用料多样，质地疏松软烂，肥而不腻，汤浓味鲜，酸辣咸香俱全。 Variety of materials used, loose texture of soft bad, but not tired of fat, Tangnongweixian, Xianxiang hot and sour taste. 【原料】 Key raw materials】 猪肥瘦肉各半250克、香菜100克、淳米50克、鹿角菜50克、白菜。 Pig manure evenly divided in 250 grams of lean meat, parsley 100 grams, 50 grams of m-sun, 50 grams of carrageenan, cabbage. 鸡蛋2个（重约100克）。 2 eggs (weighing about 100 grams). 精盐4克、葱姜末10克、味精0.5克、食醋、芝麻油适量。 Salt 4 grams, 10 grams at the end of Congjiang, 0.5 grams of monosodium glutamate, vinegar, sesame oil amount. 【制作过程】 【Production process】 将猪瘦肉洗净，剁成茸状，放入碗内，加鸡蛋搅匀，猪肥肉批成厚0.6厘米的片，肉片两面交叉打直刀，再改切成0.6厘米的见方丁，淳米洗尽泥沙，鹿角菜择洗干净，取30克，切成细末。 Pig meat will be washed, dried-like hacked into bowl, add egg Jiao Yun, pig fat into a grant of 0.6 cm thick slices meat on both sides to fight cross-straight knife, then cut to 0.6 cm square of the small, Xi Jin-sun meters of silt, washed Optional carrageenan, taking 30 grams, cut into Ximo. 20克切成3厘米长的段。 20 Keqie into 3 cm long paragraph. 取盛器一个，放入瘦肉茸，葱、姜末、海米末、鹿角菜米、大白菜末、香菜末，加入胡椒粉、味精、精盐，搅拌均匀，制成直径3.3厘米的丸子，平摆在盘内，入笼用旺火蒸约8分钟，至熟取出，放在大碗内，汤锅内放入清汤、精盐，蒸沸，放香菜段旺火烧开后加入味精，倒入大汤碗中，淋上芝麻油，食醋，撒上胡椒面即成。 Take a container into dried meat, onions, ginger, dried shrimps at the end of carrageenan meters at the end of Chinese cabbage, parsley at the end, adding pepper, monosodium glutamate, salt, stirring uniform, made of 3.3 cm in diameter of the ball, ping On the plate, Wang Huo steamed into the cage with about 8 minutes until cooked out on the bowl, with Tang Guo Add broth, salt, steam boiling, put parsley paragraph Wanghuo boil after adding MSG, into large soup Bowl, applying sesame oil, vinegar, pepper sprinkled chunks.Chinese Food>>home recipes>> Article sweet and sour fish
Cai Ming】 【be sweet and sour fish 【所属菜系】 鲁菜 【】-Owned Shandong cuisine 【特点】 色泽金黄，香味四溢，外酥内嫩，甜醇适口。 】 【Characteristics of the golden color, fragrance overflowing, crisp outside and tender inside, the sweet taste alcohol. 【原料】 Key raw materials】 净鱼肉450克。 450 grams of fish net. 鸡蛋黄25克。 25 grams yellow eggs. 淀粉30克、花生油200克、葱10克、姜10克、酱油10克、清汤100克、白糖65克、醋40克。 30 g starch, 200 grams of peanut oil, 10 g onion, ginger 10 grams, 10 grams of soy sauce, broth 100 grams, 65 grams of sugar, vinegar 40 grams. 【制作过程】 【Production process】 将鱼肉洗净，切成长4厘米、宽厚均匀1厘米的长条。 Wash the fish, cut growth of 4 cm, uniform generous 1 cm long. 用鸡蛋黄加淀粉调成蛋黄糊，待用，炒锅内放入花生油，中火烧至八成热（约200℃）时，将鱼条沾匀蛋黄糊入油中炸熟，至呈金黄色捞出，沥油。 Wong Ka-starch with egg yolk paste into a tune, stand-by, add peanut oil into inside, to fire in 80 hot (about 200 ℃), the fish will be even dip into the egg yolk paste in the oil Zhashu to golden fish That the oil Lek. 炒锅内留少量油，烧热后用葱、姜末煸炒几下，加入酱油、清汤、白糖烧沸，用湿淀粉勾成浓芡，烹入醋，将炸好的鱼条倒入锅内翻匀盛入盘内即成。 Add a small amount of oil to stay inside, after the Heat with onions, ginger stir fried with a few add soy sauce, broth, boiling of sugar, starch wet Euryale ferox hook into a strong, vinegar into the cooking, deep-fried fish be good into the pot Yun-sheng inverted into the tray mold.
Chinese Food>>home recipes>> You Bao two-brittle
Zhudu first 20O grams, 150 grams of chicken gizzard, Shaojiu 5 g, 1.4 g salt, 2 g diced green onion, ginger 1 g, 1.5 g Suanmo, 1 gram of monosodium glutamate, Shuzhu You 500 grams (about Consumption of 50 grams), 25 grams wet starch, 50 grams of clear soup. 1、将肚头剥去脂皮、硬筋，洗净，用刀划上网状花刀，放入碗内，加盐、湿淀粉拌和，鸡胗洗净，批去内外筋皮，用刀划上间隔2毫米的十字花刀，放人另一只碗内，加盐、湿淀粉拌和。 1, will be stripped of belly fat first skin, tendons hard, clean, draw a knife blade mesh flower into bowl, salt, wet mixing starch, chicken gizzard washed granted to bars and outside the paper, draw a knife 2 mm intervals on the knife crosswise, and release another bowl, salt, starch wet mixing. 2、另取一只小碗，加清汤、绍酒、味精、精盐、湿淀粉，拌匀成芡汁待用。 2, and the other taking a small bowl, add broth, Shaojiu, monosodium glutamate, salt, starch wet, and mix well Euryale ferox juice into a stand-by. 3、炒锅上旺火，放入猪油，烧至八成热，放入肚头、鸡胗，用筷子迅速划散，倒入漏勺沥油。 3, add the Wanghuo into lard, very badly burned 80 heat into the first belly, chicken gizzard, with chopsticks quickly draw casual, Lek Loushao into oil. 炒锅内留油少许，下葱、姜、蒜末煸出香味，随即倒入鸡胗和肚头，并下芡汁，颠翻两下，即可出锅装盘。 Add a little oil to stay inside, under the onions, ginger and stir Suanmo a scent, then poured into chicken gizzard and the belly first, and under the Euryale ferox juice, the two Dianfan, can Chuguozhuangpan. 特点: 脆嫩滑润，清鲜爽口。 Features: Cuinen smooth, refreshing, refreshing. 关键: 一是必须将鸡胗和猪肚头洗刷干净，去除异味。 The key: The first will be the first Zhudu chicken gizzard and wash clean, odor removal. 二是掌握火候要恰当，要旺火热油爆炒，一般在八成油温时下锅，至鸡胗片由红转白、肚头挺起断生即捞起，吃火过长便老而不脆。 Second, we've got to have the right to hot oil Bao Chao Wang, the general in the oil temperature at 80 hack, chicken gizzard film to turn from red to white, stood belly first off that sheng picked up, the fire is too long to eat it instead of the old brittle . 主料：鸡肫 150克 牛肚 200克 Ingredient: 150 grams of chicken gizzard 200 grams of tripe 辅料：黄瓜 20克 胡萝卜 20克 Accessories: 20g cucumber 20g carrot 调料：盐 5克 味精 2克 胡椒 2克 醋 2克 大蒜 3克 淀粉(豌豆) 8克 花生油 50克 碱 2克 各适量 Seasoning: salt, 5 grams of monosodium glutamate 2 g pepper 2 g vinegar 2 grams of garlic 3 grams of starch (peas) 8 g peanut oil 50 grams of the base amount of 2 g 制作工艺 Production Process 1.大蒜去皮切片，淀粉加水适量搅匀成湿淀粉，待用；鸡胗、牛肚除去外皮，剞刀菊花刀型。 1. Peeled garlic slices, increase starch Jiaoyun amount of water into a wet starch, stand-by; chicken gizzard, tripe remove the skin, Ji daisy cutter type knives. 用清水200克放入食用碱化开后放剞刀后的鸡胗和牛肚浸泡30分钟(目的是发脆去腥)，后用清水捞洗数次，黄瓜、胡萝卜洗净改刀为薄片。 Add 200 grams of water used for human consumption alkalization Ji-opened after the knife after the release of tripe and chicken gizzard soak for 30 minutes (the aim of brittle hair Qu Xing), after washing with water fishing several times, cucumber, carrots for clean knife to slice. 2.精盐、味精、胡椒、香醋、鸡汤、葱姜油湿淀粉对制成碗芡。 2. Salt, monosodium glutamate, pepper, vinegar, chicken broth, oil Congjiang wet starch into a bowl of Euryale ferox. 3.炒锅置于旺火上，热锅注入花生油，七成油温时投入滤干水分的鸡胗、牛肚，用手勺搅散后即捞出滤净油。 3. Wanghuo add place, peanut oil into the hot pan, oil temperature 70 hours into the water Lvgan chicken gizzard, tripe, spoon with their hands up after the San remove Oil filter. 4.炒锅中留油20克，下蒜片炒出香味后紧接着下黄瓜、胡萝卜和鸡胗、牛肚，随即烹入对好的碗芡，翻锅均匀，即出锅装盘。 4. Add 20 grams of oil to stay in, under Chao Chu garlic slice of cucumber flavor immediately following the next, carrots and chicken gizzard, tripe, then cooked into a good bowl of Euryale ferox, evenly over the pot, that is, Chuguozhuangpan. 工艺提示 Technology tips 1.牛肚可剞刀为菊花形与鸡肫相同，也剞刀为窗户花或其他花刀以增加形态花色。 1. Ji tripe can be daisy-shaped knife for the chicken gizzard and the same, Ji knife or other flowers for the windows took a knife to increase the color patterns. 2.牛肚、鸡肫用碱水浸泡一定要清洗干净，还可用80度的温水焯一下，但不能过久。 2. Tripe, chicken gizzard using alkaline water must be clean, but also with 80-degree water about Zhuo, but not for too long. 3.牛肚、鸡肫放油锅时，如果水分太多可用干净白布吸净再下。 3. Tripe, chicken gizzard pan put, if too much water can be used to clean white smoke under the net again. 4.牛肚分为百叶、肚仁和肚领。 4. Screen is divided into tripe, diarrhea Ren-collar belly. 本菜若选用牛肚领其味道更佳。 If the selection of tripe dishes get their taste better.
Chinese Food>>home recipes>> Yuan burst Dusi
Cai Ming Yuan】 【burst Dusi 【所属菜系】 鲁菜 【】-Owned Shandong cuisine 【特点】 菜色白绿相间，口味鲜咸微辣。 】 【Characteristics of the white and green vegetables, mild taste Xianxian. 【原料】 Key raw materials】 猪肚 500克，香菜50克，料酒15克，盐3克，姜汁5克，葱，姜，蒜各10克,香油 5克，味精，醋，胡椒粉，碱，清油各适量。 Zhudu 500 grams, 50 grams of parsley, 15 grams of cooking wine, salt, 3 grams, 5 grams ginger, onion, ginger, garlic 10 grams, 5 grams sesame oil, monosodium glutamate, vinegar, pepper, alkali, the amount of Qingyou. 【制作过程】 【Production process】 （1）将猪肚用碱，醋搓洗，去净白油，及杂质，再用清水洗净，用开水氽后另换水，加入葱段，料酒，姜片，用微火煮熟，捞出晾凉后切成细丝，香菜切段。 (1) Zhudu with alkali, vinegar Cuoxi to Whitening oil and impurities, and then washed with water, boil for a short time after another * Change water, adding Congduan, cooking wine, ginger, cooked Wei Huo, winners Liang Liang, after a cut filaments, coriander segments. 蒜切片。 Garlic slices. （2）锅入油烧热，放葱姜丝，蒜片爆香，加入肚丝翻炒，烹入料酒，加盐，姜汗味精，醋，胡椒粉，香菜翻炒，淋香油即可。 (2) Heat oil in pan, put Congjiang silk, garlic slice Baoxiang, Dusi joined the stir, cooking into the cooking wine, salt, MSG Khan ginger, vinegar, pepper, and stir coriander, sesame oil can be poured. 心得：芫爆：是以芫荽（香菜）为主要配料而得名的。 Experience: Yuan burst: Coriander is (coriander) as the main ingredients and the name. 烹饪方法基本与油爆相同不同的是主料的形状多为片，条，球，卷等，不加酱色，糖色，成菜突出本色，味鲜清雅，有芫菜特有的香味。 You Bao cooking methods with the same basic difference is that the shape of multi-ingredient for films, articles, the ball, such as volume, not Jiangse, colored sugar, vegetables into a prominent color, elegant Wei Xian, Yuan unique flavor dishes.
Chinese Food>>home recipes>> Gentiana kidney
Cai Ming】 【Gentiana kidney 【所属菜系】 鲁菜 【】-Owned Shandong cuisine 【特点】 菜品色泽鲜艳，形似麻花，软嫩鲜美，味香爽口。 Key characteristics of the dishes】 bright color, the shape of cannabis, Ruannen delicious, refreshing Weixiang. 【原料】 Key raw materials】 猪腰 250克，熟猪肥膘 175克，鸡蛋 1个，干淀粉 25克，味精 1克，精盐1克，绍酒 25克，熟猪油 500克（约耗75克） Kidney 250 grams, 175 grams Feibiao cooked pig, an egg, 25 grams of dry starch, monosodium glutamate 1 g, 1 g salt, Shaojiu 25 grams, 500 grams Shuzhu You (consumption of about 75 grams) 【制作过程】 【Production process】 （1）将腰子撕去皮，用刀剖成两片，批去腰臊，片成6厘米长，3厘米宽的薄片16片，将肥膘也片成同样的薄片，将两种片料浸鸡蛋清后，两面蘸上干淀粉，放在盘内待用。 (1) kidney skin torn off, with a knife Poucheng 2, the smell of urine granted to the waist, into a piece 6 cm long and 3 cm wide sheets of 16 will also tablets Feibiao into the same thin, two-chip material Baptist egg, dipped two dry starch on the plate with stand-by. （2）将虾仁斩茸放入碗内，加入味精0.5克，绍酒 5克和盐搅拌均匀，涂在肥膘上，将腰片盖上，用刀在腰片中部顺划三条4厘米长的口子（连肥膘划通），用手捏住一头，从中间长口内反穿过来成麻花形。 (2) will be chopped dried shrimp into bowl, adding 0.5 grams of monosodium glutamate, Shaojiu 5 grams of salt and stir evenly coated in Feibiao, will be covered with waist-chip, chip back with a knife in the middle of the three designated Shun 4 cm long The hole (even Feibiao-designated), and hold a hand from the middle of a long time I come across as anti-cannabis. （3）炒锅上火，放熟猪油，烧至五成热离火，将麻花腰逐个放入过油两分钟，炒锅去油再上火，倒入麻花腰，晃动炒锅，干煎1分钟，将绍酒20克，味精1/2克喷洒在麻花腰上，起锅装盘即可。 (3) add lit and Shuzhu You put that heat from the fire burning 50, cannabis will be back one by one into the oil over two minutes, add oil to re-lit and cannabis into the waist, add rock, dry Fry 1 minute, 20 grams Shaojiu, monosodium glutamate 1 / 2 grams in the spraying of cannabis waist, can Qiguozhuangpan.
Chinese Food>>home recipes>> Fuchun chicken
Cai Ming】 【Fuchun chicken 【所属菜系】 江苏菜 Their cuisine 【Jiangsu dishes】 【特点】 色呈酱红，油光可鉴，鸡蛋酥香，易于消化。 Secheng】 【characteristics of the red sauce, a mirror shine, eggs Suxiang, easy to digest. 【原料】 Key raw materials】 活仔母鸡一只（重约750克）。 Aberdeen a live hen (weighing about 750 grams). 熟鸡蛋100克、笋片25克、水发香菇15克、鸡肫肝50克。 100 grams of cooked eggs, Sunpian 25 grams, 15 grams of mushrooms and water, 50 grams of chicken gizzard liver. 酱油25克、绍酒35克、白糖15克、葱25克、姜25克、精盐10克、芝麻油25克、花生油1000克（实耗油125克）。 25 grams of soy sauce, Shaojiu 35 grams, 15 grams of sugar, 25 g onion, ginger 25 grams, 10 grams of refined salt, 25 grams of sesame oil, peanut oil 1000 grams (fuel consumption is 125 grams). 【制作过程】 【Production process】 将鸡洗净，从腋下开口，取出内脏，洗净，连同炖肝一起放入水锅中，煮熟捞出。 Wash the chicken from the opening under the arms, internal organs removed, washed, together with liver stewed together into the water pot, remove cooked. 将锅置火上，舀入花生油，烧至八成热（约200℃）时，将鸡投入炸至金黄色捞出，把鸡蛋放入炸至表面起皱纹，葱炸成金黄色。 To buy pot on the fire, ladle into the peanut oil, 80 percent very badly burned hot (about 200 ℃), put the chicken golden Zhazhi remove the eggs from the surface into Zhazhi wrinkles, deep golden green. 将鸡、肫肝、鸡蛋放入内有竹箅垫底的砂锅内，加入酱油、绍酒、白糖、葱姜，舀入清水淹没鸡身，上旺火烧沸。 Chicken, gizzard liver, eggs, there are bamboo grate into the bottom of the casserole, adding soy sauce, Shaojiu, sugar, Cong Jiang, scoop water flooded into the chicken, the boiling of Wanghuo. 撇去浮沫，压上平盘加盖，移微火焖1小时30分钟离火，去掉竹箅、葱姜，捞出肫肝切片。 Skim foam floating, the pressure on disk-decked shift Braised Weihuo 1 hour 30 minutes away from the fire, remove the grate bamboo, Cong Jiang, gizzard remove liver biopsy. 把香菇、笋片相间地放在鸡身上，放入精盐，再将砂锅上火烧沸，淋芝麻油即成 The mushrooms, white Sunpian to be placed onto the chicken into refined salt, and then lit earthen pot boiling, water mold sesame oil
Chinese Food>>home recipes>> Braised fish head
Key raw materials】
鱼头红柿子椒、葱、姜盐、鸡精、白糖、烧酒、辣酱 Head red bell pepper, green onions, salt, ginger, chicken, sugar, and shochu, hot pepper
【做法】 】 【Practice
1、取一容器，将鱼头洗净后放入，加入姜片、葱段、烧酒、盐、鸡精腌制10-20分钟，红柿子椒切成丝备用； 1, take a container to the head after the wash into adding ginger, Congduan, shochu, salt, salted chicken 10-20 minutes, red bell pepper cut into stand-by wire;
2、坐锅点火倒入适量油，待油温七成热时放入鱼头煎成两面微黄后取出，原锅中，放入葱姜煸炒，加入辣酱、鸡精、白糖，倒入适量开水，烧开后再放入鱼头中火炖10-15分钟； 2, firing into the pot to sit amount of oil, oil temperature to be 70 when the heat into both sides of the head Jiancheng Lunatia out after the original pot, stir fried into Cong Jiang, adding hot pepper, chicken, sugar, poured into the Amount of boiling water, boil and then head into Huodun in 10-15 minutes;
3、炖好后先将鱼头取出，汤中加入烧酒、水淀粉勾芡，出锅淋在鱼身上，再撒上葱花、红柿子椒丝即可。 3, well after the first head stewing out, Tang added shochu, water starch starch, and Chu Guo fish in the water and then sprinkled chopped green onion, red bell pepper can be silk.
【特色】 Key features】
鳙鱼- 鳙鱼，亦称花鲢、胖头鱼。 Bighead carp - bighead carp, also known as Hualian, Pantou Yu. 鱼纲，鲤科。 Pisces, Cyprinidae.
鱼头红柿子椒、葱、姜盐、鸡精、白糖、烧酒、辣酱 Head red bell pepper, green onions, salt, ginger, chicken, sugar, and shochu, hot pepper
【做法】 】 【Practice
1、取一容器，将鱼头洗净后放入，加入姜片、葱段、烧酒、盐、鸡精腌制10-20分钟，红柿子椒切成丝备用； 1, take a container to the head after the wash into adding ginger, Congduan, shochu, salt, salted chicken 10-20 minutes, red bell pepper cut into stand-by wire;
2、坐锅点火倒入适量油，待油温七成热时放入鱼头煎成两面微黄后取出，原锅中，放入葱姜煸炒，加入辣酱、鸡精、白糖，倒入适量开水，烧开后再放入鱼头中火炖10-15分钟； 2, firing into the pot to sit amount of oil, oil temperature to be 70 when the heat into both sides of the head Jiancheng Lunatia out after the original pot, stir fried into Cong Jiang, adding hot pepper, chicken, sugar, poured into the Amount of boiling water, boil and then head into Huodun in 10-15 minutes;
3、炖好后先将鱼头取出，汤中加入烧酒、水淀粉勾芡，出锅淋在鱼身上，再撒上葱花、红柿子椒丝即可。 3, well after the first head stewing out, Tang added shochu, water starch starch, and Chu Guo fish in the water and then sprinkled chopped green onion, red bell pepper can be silk.
【特色】 Key features】
鳙鱼- 鳙鱼，亦称花鲢、胖头鱼。 Bighead carp - bighead carp, also known as Hualian, Pantou Yu. 鱼纲，鲤科。 Pisces, Cyprinidae.
Chinese Food>>home recipes>> Tofu casserole
Materials:
嫩豆腐150克、胡萝卜50克、菜心100克、腐竹、水发粉丝100克 Soft tofu 150 grams, 50 grams of carrots, 100 grams of vegetables heart, yuba, 100 grams of water fans
制作方法： Production method:
豆腐切块焯水后捞出，粉丝、腐竹泡发，胡萝卜切块；砂锅内放粉丝、腐竹、胡萝卜，在放入豆腐，加鸡清汤，调好味后大火烧开，小火煨至入味，淋香油即成。 Tofu cut Zhuo remove water, fans, yuba bubble hair, cut carrots; casserole putting fans, yuba, carrots, bean curd into the Canadian chicken broth, taste good tune after the fire boil, simmer a small fire to Ru Wei, Lin put sesame oil.
嫩豆腐150克、胡萝卜50克、菜心100克、腐竹、水发粉丝100克 Soft tofu 150 grams, 50 grams of carrots, 100 grams of vegetables heart, yuba, 100 grams of water fans
制作方法： Production method:
豆腐切块焯水后捞出，粉丝、腐竹泡发，胡萝卜切块；砂锅内放粉丝、腐竹、胡萝卜，在放入豆腐，加鸡清汤，调好味后大火烧开，小火煨至入味，淋香油即成。 Tofu cut Zhuo remove water, fans, yuba bubble hair, cut carrots; casserole putting fans, yuba, carrots, bean curd into the Canadian chicken broth, taste good tune after the fire boil, simmer a small fire to Ru Wei, Lin put sesame oil.
Chinese Food>>home recipes>>Several home-style soups recipes
First, raw rice: rice - 3 tablespoons of salt - a number of laws (1) Wash rice will be used to open blisters. (2) 将淘好的米放入锅中加入三四杯水煮。 (2) Add rice to pot Amoy good by adding three or four cups water. (3) 用文火煮至水减半时将火关掉。 (3) Zhu Zhi slow fire with water will be halved to turn off the fire. (4) 将煮好的米粥过滤只留米断。 (4) of cooked rice gruel filter only to stay off. (5) 将米汤用适量的盐调味。 (5) appropriate amount of rice with seasoning salt.
二、蔬菜米汤 Second, vegetables and rice
原料：大米——2大匙，土豆——1/5个，胡萝卜——1/10个，盐——若干制法(1) 将大米淘净并用水泡好。 Raw materials: rice - 2 tablespoons, potatoes - 1 / 5, --1/10 carrots, salt - a number of laws (1) of rice to Amoy net and a good bubble. (2) 将土豆和胡萝卜切成小块。 (2) potatoes and carrots cut into small pieces. (3) 将大米和切好的蔬菜倒入锅中加适量的水煮。 (3) will cut rice and vegetables into the pot to increase the amount of water. (4) 将煮好的材料过滤一遍，放适量盐调味。 (4) will be cooked again the filter material, the amount of salt seasoning release. (5) 若适当加些牛奶会更好。 (5) plus more appropriate if the milk will be even better.
三、豆腐汤 Third, bean soup
原料：豆腐——1/20块，酱油——若干，肉汤——2大匙制法(1) 将豆腐焯一下之后捣碎。 Raw materials: --1/20 block tofu, soy sauce - a number that broth - 2 tablespoons method (1) will be broken up after about Zhuo tofu. (2) 将捣碎的豆腐和肉汤一起倒入锅中煮。 (2) will be broken up along with the bean broth into the pot and cook. (3) 用少量酱油调味。 (3) with a small amount of seasoning sauce.
四、茄子汤 Fourth, eggplant soup
原料：茄子--1/6个，海带清汤--3大匙制法(1) 将茄子用微波炉烤一下，然后去皮，并捣碎。 Raw materials: Eggplant - 1 / 6, kelp broth - 3 tablespoons method (1) will be grilled eggplant with microwave and then peeled and broken up. (2) 将茄子加入海带清汤煮。 (2) would join eggplant kelp broth boil. 茄子有增强食欲之功效。 Eggplant has enhanced the effectiveness of appetite.
五、蔬菜汤 Five vegetable soup
原料：卷心菜--1/2片，胡萝卜--1/10个，锡兰花--5克，海带清汤--1/2杯，盐--若干制法(1) 将胡萝卜、卷心菜、锡兰花洗净之后切碎，加入海带清汤煮。 Raw materials: cabbage - 1 / 2 carrot --1/10, tin orchid - 5 grams of kelp broth - 1 / 2 cup salt - a number of laws (1) carrots, cabbage, tin orchid Wash after shredding, adding kelp broth boil. (2) 蔬菜煮软后加适量的盐调味。 (2) soft-boiled vegetables after the appropriate amount of seasoning salt. 这款蔬菜汤可治疗婴儿便秘。 The baby vegetable soup can cure constipation.
六、鱼丸汤 Six or fish soup
原料：鱼肉--1/3块，土豆--1/5个，胡萝卜--1/5个，海带清汤--1/4杯，淀粉--1/2小匙，酱油、盐--若干制法(1) 将鱼剖开剔除鱼刺，鱼肉切碎与淀粉、盐和在一起搅拌。 Raw materials: fish - 1 / 3, potatoes - 1 / 5, carrots - 1 / 5, kelp broth - 1 / 4 cup starch - 1 / 2 tsp, soy sauce, salt - a number of Method (1) of the fish will be cut open to remove Fishbone, chopped meat and starch, salt and stir together. (2) 将和好的鱼肉淀粉制成鱼丸。 (2) would be a good fish and fish balls made from starch. 将土豆、胡萝卜切成碎块，加海带清汤煮。 Will potatoes, carrots and cut into pieces, with sea broth boil. (3) 将蔬菜煮烂后，再放入鱼丸同煮。 (3) Zhu Lan vegetables, fish again Tong Zhu Add.
七、番茄鸡蛋汤 Seven eggs tomato soup
原料：番茄--1/6个，洋葱--1/10个，鸡蛋--1/5个，海带清汤--2大匙，盐、白糖、酱油--若干制法(1) 将番茄去皮去瓤后切成小块。 Raw materials: Tomato - 1 / 6, --1/10 onion, egg - 1 / 5, kelp broth - 2 tablespoons salt, sugar, soy sauce - a number of laws (1) to tomato Paper pulp to later cut into small pieces. (2) 将洋葱切碎，放入海带清汤、白糖、酱油、盐同煮。 (2) will be chopped onion, Add kelp broth, sugar, soy sauce, salt Tong Zhu. (3) 洋葱煮烂后加入番茄。 (3) after Zhu Lan onion tomato. (4) 把鸡蛋搅匀倒在煮沸的锅里。 (4) the eggs and pour it into the boiling Jiaoyun the pot.
八、萝卜胡萝卜汤 Eight, carrot and radish soup
原料：胡萝卜--1/6个，萝卜--20克，海带清汤--3大匙，酱油--若干制法(1) 将萝卜和胡萝卜切成小丁，加入海带清汤煮。 Raw materials: carrots - 1 / 6, radish - 20 grams of kelp broth - 3 tablespoons soy sauce - a number of laws (1) radish and carrots cut into Xiao-Ding, adding kelp broth boil. (2) 煮熟之后用酱油调味。 (2) after cooking with soy sauce seasoning.
九、苹果汤 Nine Apple Soup
原料：苹果--1/6个，白糖--若干制法(1) 苹果去皮切成小块，加班费杯水煮制。 Raw materials: Apple - 1 / 6, white sugar - a number of laws (1) to Apple's skin into small pieces and boiled-overtime Cup. (2) 煮熟后加适量的白糖调味。 (2) after the appropriate amount of cooked sugar flavor.
十、空心粉番茄汤 10, hollow tomato soup powder
原料：番茄--1/2个，空心粉--1大匙，干酪--1/2小匙，鸡精--1小匙制法(1) 交过分心粉煮熟之后切成5mm长。 Raw materials: Tomato - 1 / 2, hollow powder - 1 tbsp, cheese - 1 / 2 tsp, chicken essence - 1 tsp-law (1) pay too much heart powder after cooking and cut into 5mm long . (2) 将番茄去皮去瓤之后榨成汁。 (2) to be peeled tomato pulp after pressing into juice. (3) 将鸡精用不着/4杯水调匀。 (3) will not need Chicken / 4 cup water Draw Frame. (4) 将空心粉、番茄汁、鸡精放入锅中同煮。 (4) hollow powder, tomato juice, chicken pot into Tong Zhu. (5) 煮沸之后撒上干酪粉。 (5) after boiling cheese sprinkled powder.
十一、豆腐酱汤 11, butter bean soup
原料：豆腐--1/5块，海带清汤--1/4杯，大酱、大葱--若干制法(1) 将豆腐切成小块，大葱切碎。 Raw materials: bean curd - 1 / 5, kelp broth - 1 / 4 cup, soybean paste, green onions - a number of laws (1) to tofu cut into small pieces and chopped green onions. (2) 将豆腐、海带清汤倒入锅中，加入大酱煮，最后加上葱花。 (2) to tofu, seaweed broth into the pot, adding boiling soybean paste, chopped green onion to add the final.
十二、米团汤 12, rice soup Mission
原料：面粉--2大匙，米饭--1/4碗，胡萝卜--1/10个，柿子椒--1/5个，盐--若干制法(1) 将米饭和面粉和在一起，揉成米团儿。 Raw materials: wheat flour - 2 tablespoons rice - 1 / 4 bowl --1/10 carrot, bell pepper - 1 / 5, salt - a number of laws (1) and rice and flour together, Mission children Roucheng meters. (2) 将胡萝卜和柿子椒切成小碎块儿。 (2) carrot and bell pepper cut into small fragments of children. (3) 清汤放入蔬菜同煮，煮熟后加入米团儿煮沸。 (3) Add broth Tongzhu vegetables, cooked rice joined the group after the children boil.
二、蔬菜米汤 Second, vegetables and rice
原料：大米——2大匙，土豆——1/5个，胡萝卜——1/10个，盐——若干制法(1) 将大米淘净并用水泡好。 Raw materials: rice - 2 tablespoons, potatoes - 1 / 5, --1/10 carrots, salt - a number of laws (1) of rice to Amoy net and a good bubble. (2) 将土豆和胡萝卜切成小块。 (2) potatoes and carrots cut into small pieces. (3) 将大米和切好的蔬菜倒入锅中加适量的水煮。 (3) will cut rice and vegetables into the pot to increase the amount of water. (4) 将煮好的材料过滤一遍，放适量盐调味。 (4) will be cooked again the filter material, the amount of salt seasoning release. (5) 若适当加些牛奶会更好。 (5) plus more appropriate if the milk will be even better.
三、豆腐汤 Third, bean soup
原料：豆腐——1/20块，酱油——若干，肉汤——2大匙制法(1) 将豆腐焯一下之后捣碎。 Raw materials: --1/20 block tofu, soy sauce - a number that broth - 2 tablespoons method (1) will be broken up after about Zhuo tofu. (2) 将捣碎的豆腐和肉汤一起倒入锅中煮。 (2) will be broken up along with the bean broth into the pot and cook. (3) 用少量酱油调味。 (3) with a small amount of seasoning sauce.
四、茄子汤 Fourth, eggplant soup
原料：茄子--1/6个，海带清汤--3大匙制法(1) 将茄子用微波炉烤一下，然后去皮，并捣碎。 Raw materials: Eggplant - 1 / 6, kelp broth - 3 tablespoons method (1) will be grilled eggplant with microwave and then peeled and broken up. (2) 将茄子加入海带清汤煮。 (2) would join eggplant kelp broth boil. 茄子有增强食欲之功效。 Eggplant has enhanced the effectiveness of appetite.
五、蔬菜汤 Five vegetable soup
原料：卷心菜--1/2片，胡萝卜--1/10个，锡兰花--5克，海带清汤--1/2杯，盐--若干制法(1) 将胡萝卜、卷心菜、锡兰花洗净之后切碎，加入海带清汤煮。 Raw materials: cabbage - 1 / 2 carrot --1/10, tin orchid - 5 grams of kelp broth - 1 / 2 cup salt - a number of laws (1) carrots, cabbage, tin orchid Wash after shredding, adding kelp broth boil. (2) 蔬菜煮软后加适量的盐调味。 (2) soft-boiled vegetables after the appropriate amount of seasoning salt. 这款蔬菜汤可治疗婴儿便秘。 The baby vegetable soup can cure constipation.
六、鱼丸汤 Six or fish soup
原料：鱼肉--1/3块，土豆--1/5个，胡萝卜--1/5个，海带清汤--1/4杯，淀粉--1/2小匙，酱油、盐--若干制法(1) 将鱼剖开剔除鱼刺，鱼肉切碎与淀粉、盐和在一起搅拌。 Raw materials: fish - 1 / 3, potatoes - 1 / 5, carrots - 1 / 5, kelp broth - 1 / 4 cup starch - 1 / 2 tsp, soy sauce, salt - a number of Method (1) of the fish will be cut open to remove Fishbone, chopped meat and starch, salt and stir together. (2) 将和好的鱼肉淀粉制成鱼丸。 (2) would be a good fish and fish balls made from starch. 将土豆、胡萝卜切成碎块，加海带清汤煮。 Will potatoes, carrots and cut into pieces, with sea broth boil. (3) 将蔬菜煮烂后，再放入鱼丸同煮。 (3) Zhu Lan vegetables, fish again Tong Zhu Add.
七、番茄鸡蛋汤 Seven eggs tomato soup
原料：番茄--1/6个，洋葱--1/10个，鸡蛋--1/5个，海带清汤--2大匙，盐、白糖、酱油--若干制法(1) 将番茄去皮去瓤后切成小块。 Raw materials: Tomato - 1 / 6, --1/10 onion, egg - 1 / 5, kelp broth - 2 tablespoons salt, sugar, soy sauce - a number of laws (1) to tomato Paper pulp to later cut into small pieces. (2) 将洋葱切碎，放入海带清汤、白糖、酱油、盐同煮。 (2) will be chopped onion, Add kelp broth, sugar, soy sauce, salt Tong Zhu. (3) 洋葱煮烂后加入番茄。 (3) after Zhu Lan onion tomato. (4) 把鸡蛋搅匀倒在煮沸的锅里。 (4) the eggs and pour it into the boiling Jiaoyun the pot.
八、萝卜胡萝卜汤 Eight, carrot and radish soup
原料：胡萝卜--1/6个，萝卜--20克，海带清汤--3大匙，酱油--若干制法(1) 将萝卜和胡萝卜切成小丁，加入海带清汤煮。 Raw materials: carrots - 1 / 6, radish - 20 grams of kelp broth - 3 tablespoons soy sauce - a number of laws (1) radish and carrots cut into Xiao-Ding, adding kelp broth boil. (2) 煮熟之后用酱油调味。 (2) after cooking with soy sauce seasoning.
九、苹果汤 Nine Apple Soup
原料：苹果--1/6个，白糖--若干制法(1) 苹果去皮切成小块，加班费杯水煮制。 Raw materials: Apple - 1 / 6, white sugar - a number of laws (1) to Apple's skin into small pieces and boiled-overtime Cup. (2) 煮熟后加适量的白糖调味。 (2) after the appropriate amount of cooked sugar flavor.
十、空心粉番茄汤 10, hollow tomato soup powder
原料：番茄--1/2个，空心粉--1大匙，干酪--1/2小匙，鸡精--1小匙制法(1) 交过分心粉煮熟之后切成5mm长。 Raw materials: Tomato - 1 / 2, hollow powder - 1 tbsp, cheese - 1 / 2 tsp, chicken essence - 1 tsp-law (1) pay too much heart powder after cooking and cut into 5mm long . (2) 将番茄去皮去瓤之后榨成汁。 (2) to be peeled tomato pulp after pressing into juice. (3) 将鸡精用不着/4杯水调匀。 (3) will not need Chicken / 4 cup water Draw Frame. (4) 将空心粉、番茄汁、鸡精放入锅中同煮。 (4) hollow powder, tomato juice, chicken pot into Tong Zhu. (5) 煮沸之后撒上干酪粉。 (5) after boiling cheese sprinkled powder.
十一、豆腐酱汤 11, butter bean soup
原料：豆腐--1/5块，海带清汤--1/4杯，大酱、大葱--若干制法(1) 将豆腐切成小块，大葱切碎。 Raw materials: bean curd - 1 / 5, kelp broth - 1 / 4 cup, soybean paste, green onions - a number of laws (1) to tofu cut into small pieces and chopped green onions. (2) 将豆腐、海带清汤倒入锅中，加入大酱煮，最后加上葱花。 (2) to tofu, seaweed broth into the pot, adding boiling soybean paste, chopped green onion to add the final.
十二、米团汤 12, rice soup Mission
原料：面粉--2大匙，米饭--1/4碗，胡萝卜--1/10个，柿子椒--1/5个，盐--若干制法(1) 将米饭和面粉和在一起，揉成米团儿。 Raw materials: wheat flour - 2 tablespoons rice - 1 / 4 bowl --1/10 carrot, bell pepper - 1 / 5, salt - a number of laws (1) and rice and flour together, Mission children Roucheng meters. (2) 将胡萝卜和柿子椒切成小碎块儿。 (2) carrot and bell pepper cut into small fragments of children. (3) 清汤放入蔬菜同煮，煮熟后加入米团儿煮沸。 (3) Add broth Tongzhu vegetables, cooked rice joined the group after the children boil.
Chinese Food>>home recipes>> Stewed grass carp
Stewed grass carp in the production of materials: 主料：草鱼 Ingredient: grass carp 辅料：猪里脊,香菇 Accessories: pig loin, mushrooms 调料：葱、姜、蒜、盐、糖、料酒、胡椒粉、生抽、水淀粉、鸡精、香油、食用油 Condiments: onions, ginger, garlic, salt, sugar, cooking wine, pepper, soy sauce, water, starch, chicken, sesame oil, edible oil
红烧草鱼的特色： The stewed grass carp: 色鲜味浓。 Fresh rich color.
红烧草鱼的做法： Stewed grass carp practice:
制作方法 Production Method
1． 1. 将草鱼去内脏清洗干净，在鱼的身上切成“#”字，涂上盐稍腌制一会儿，葱、姜、蒜洗净切成末，香菇洗净切成丝，猪里脊切成丝； Grass carp will be to clean offal, fish in the body into the "#", painted with a little salt cured for a while, onion, ginger and garlic into the end of the wash, wash mushrooms Cut wire, wire cut into pig loin;
2． 2. 坐锅点火放入大量油，油至六成热时，将整条鱼放入锅中炸至两面金黄色捞出沥干油； Add a large number of pot to sit ignition oil, heat the oil to 60 percent, to the whole fish into pot Zhazhi golden on both sides remove Drain oil;
3． 3. 锅内留余油，倒入葱末、姜末、蒜末、香菇丝、肉丝翻炒，加入盐、鸡精、糖、草鱼、生抽、料酒、胡椒粉、香油，稍焖一会儿，勾薄芡出锅即可。 Pot to stay more than oil, into the diced green onion, ginger, Suanmo, silk mushrooms, pork stir, adding salt, chicken, sugar, grass carp, soy sauce, cooking wine, pepper, sesame oil, and stew a little while, the Application List Euryale ferox Chuguo to thin.
红烧草鱼的特色： The stewed grass carp: 色鲜味浓。 Fresh rich color.
红烧草鱼的做法： Stewed grass carp practice:
制作方法 Production Method
1． 1. 将草鱼去内脏清洗干净，在鱼的身上切成“#”字，涂上盐稍腌制一会儿，葱、姜、蒜洗净切成末，香菇洗净切成丝，猪里脊切成丝； Grass carp will be to clean offal, fish in the body into the "#", painted with a little salt cured for a while, onion, ginger and garlic into the end of the wash, wash mushrooms Cut wire, wire cut into pig loin;
2． 2. 坐锅点火放入大量油，油至六成热时，将整条鱼放入锅中炸至两面金黄色捞出沥干油； Add a large number of pot to sit ignition oil, heat the oil to 60 percent, to the whole fish into pot Zhazhi golden on both sides remove Drain oil;
3． 3. 锅内留余油，倒入葱末、姜末、蒜末、香菇丝、肉丝翻炒，加入盐、鸡精、糖、草鱼、生抽、料酒、胡椒粉、香油，稍焖一会儿，勾薄芡出锅即可。 Pot to stay more than oil, into the diced green onion, ginger, Suanmo, silk mushrooms, pork stir, adding salt, chicken, sugar, grass carp, soy sauce, cooking wine, pepper, sesame oil, and stew a little while, the Application List Euryale ferox Chuguo to thin.
Chinese Food>>home recipes>> Hot and sour Jiza
Hot and sour Jiza of materials: 主料：鸡杂 Ingredient: Jiza 调料：盐，香菜或者葱粒，植物油，大蒜，姜丝，酸辣椒，少量白酒，生醋 Seasoning: salt, parsley or onions grain, vegetable oil, garlic, ginger, chili acid, a small amount of white wine, vinegar Health
酸辣鸡杂的做法： Hot and sour Jiza practice:
做法： Practice:
1：用盘装些酸辣椒待用。 1: disc loaded with more acid chili stand-by.
2：鸡肾洗净切片，待用。 2: Wash the chicken kidney biopsy, the stand-by.
3：待锅里水分烧干，放鸡肾煸炒至水干，装盘备用。 3: to be Shaogan pot of water, put the chicken stir Chaozhi kidney shortage of money, Zhuangpan back-up.
4：将炒锅洗净烧干水分，放入植物油，放入大蒜、姜丝、炒香，再放入鸡肾，炒到有香味时放几滴白酒，去腥味的，放入生醋，之后放入一些孜然，（也可不放，看个人口味),之后将切好的酸辣椒放入锅里一起翻炒，放盐，香菜或者葱粒，起锅咯！ 4: Wash Shaogan will add moisture into vegetable oil, Add garlic, ginger, Chao Xiang, and then Add chicken kidneys, Chaodao have put a few drops of white wine aroma when to the smell, Health Add vinegar , Followed by a number of Add cumin, (can also go to see personal taste), followed by acid will be cut pepper into the pot stir together, salt, parsley or onions tablets, Qi Guo 1, 10! 这道菜特别下饭！ Xiafan special dish! 我们家是百吃不厌！ Our family is not object to eat a hundred!
酸辣鸡杂的做法： Hot and sour Jiza practice:
做法： Practice:
1：用盘装些酸辣椒待用。 1: disc loaded with more acid chili stand-by.
2：鸡肾洗净切片，待用。 2: Wash the chicken kidney biopsy, the stand-by.
3：待锅里水分烧干，放鸡肾煸炒至水干，装盘备用。 3: to be Shaogan pot of water, put the chicken stir Chaozhi kidney shortage of money, Zhuangpan back-up.
4：将炒锅洗净烧干水分，放入植物油，放入大蒜、姜丝、炒香，再放入鸡肾，炒到有香味时放几滴白酒，去腥味的，放入生醋，之后放入一些孜然，（也可不放，看个人口味),之后将切好的酸辣椒放入锅里一起翻炒，放盐，香菜或者葱粒，起锅咯！ 4: Wash Shaogan will add moisture into vegetable oil, Add garlic, ginger, Chao Xiang, and then Add chicken kidneys, Chaodao have put a few drops of white wine aroma when to the smell, Health Add vinegar , Followed by a number of Add cumin, (can also go to see personal taste), followed by acid will be cut pepper into the pot stir together, salt, parsley or onions tablets, Qi Guo 1, 10! 这道菜特别下饭！ Xiafan special dish! 我们家是百吃不厌！ Our family is not object to eat a hundred!
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