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一、各式藏餐藏餐,无疑体现了藏族的特点,但同时,它又具有中餐与西餐品种繁多、营养丰富的特点。它的主食和副食的原材料、佐料、品类以及调配制作方法,是经藏族人民长期的实践经验积累而逐渐完善的。它的原材料,一般产自西藏本地。藏餐的配备与陈设有几种,在古代,君臣举行喜宴,需根据各人的身份、地位,分别用“德玛托”、“拉追”和“萨玛垫托”三种形式献食进餐。过去,西藏地方政府举行大小庆典或者新年时,设有名叫“嘎卓”的素宴和“玛卓”的荤宴。油炸的果子,有作成八吉祥徽的,也有作成象耳朵一样的“纳角”和象鱼从中破开一样的聂夏,
First, all kinds of Tibetan meals Tibet, undoubtedly reflects the characteristics of the Tibetan, but at the same time, it also has a wide variety of Chinese and Western food, nutrient-rich features. Its staple food and non-staple food materials, condiments, categories and production methods of deployment, the Tibetan people long-term practical experience and gradually improve. Its raw materials are generally produced locally in Tibet. There are several kinds of arrangements and arrangements for Tibetan meals. In ancient times, the ceremony was held with monarchs and ministers. According to each person’s identity and status, they were respectively to be drank with “De Mituo”, “La Chai” and “Sama Mushi” meal. In the past, when the local government held large and small ceremonies or new year in Tibet, there was a vegetarian dinner called “Gacha” and a feast of “Mazhuo”. Fried fruit, there are eight auspicious emblem made, but also to make the same as the ear, “Najiao” and the same as the fish broke apart from Nie Xia,