Di Qing
Butter Tea:
Butter tea is a beverage of Tibetan. It is primarily made from barley, which is roasted and ground before being mixed with butter, salt, and water. Butter tea is characterized by a strong buttery aroma and a slightly salty taste, suitable for consumption in the cold climate of the plateau. In Tibetan daily life, butter tea is essential for socializing, hospitality, and festivals.
Buckwheat baba
Buckwheat is a delicacy from the daily dietary habits of the Tibetan people. It is made using buckwheat, which is washed, ground into flour, and fermented. The dough is kneaded by hand and steamed to completion. Buckwheat baba has a soft and dense texture with a light aroma of buckwheat, making it suitable as a breakfast or afternoon tea snack.
Qingke Jiu:
Qingke Jiu, a traditional alcoholic beverage in Diqing, is greatly cherished by the Tibetan people. It is primarily made from qingke (highland barley), which undergoes steaming, grinding, and fermentation. Typically high in alcohol content, it has a strong flavor with hints of the distinctive aroma and sweet-sour taste of qingke. In Tibetan daily life, Qingke Jiu not only forms part of drinking customs but also serves as an essential beverage for social gatherings, festivals, and celebrations.
