Chapter 67 Maggie Ami's Tibetan style

Maggie Ami is a dining bar. The dining bar is very mouth-watering, but it is also a restaurant and a bar, and it is a suitable place for drinking and eating.Maggie Ami is located opposite the Embassy of the Czech Republic. It is located at No. 11, Xiushui South Street, Jianguomenwai, Beijing, east of Beijing International Club, just a secluded bar street, with a slightly exotic, elegant and bright , the leisurely drinkers strolled under the shade of the trees, and occasionally a blonde girl with green eyes and white teeth smiled brightly, making the sunlight on the trees rustle down from the gaps in the leaves, and scattered all over the street like gold.

Maggie Ami is a Tibetan style restaurant located on the second floor. It seems that the appearance of the second floor has a Tibetan atmosphere. The snowy plateau, the blue sky and the sunny day, the melodious and transparent singing will lead people's thoughts to fly. .I went upstairs, and I saw the Tibetan sister's robe fluttering, and the music of the snow land came leisurely.Standing for a while, the modern Kyoto is gradually gone from the eyes, and the long and distant years begin to enter the dining bar, and you can see mani stacks, hada, Dafa numbers, shotguns, thangkas and totems, on the Tibetan square table, The warm candlelight swayed gently, as if you were in the Maji Ama Tavern on Bajiao Street in Lhasa.At this time, people want to have a pot of buttered tea, a glass of highland barley wine, and a plate of Kangba manzi (roasted lamb chops). If you eat it elegantly, or bravely, the former is called elegant eating, and the latter is angry eating.In fact, it may be different from the imagination of the city. Tibetans drink alcohol, but it is a very polite thing, especially for hospitality. They must put silver cups and hada on a tray, and sing a toast song while respecting the guests. The guests should take it with both hands. Then use the ring finger of the right hand to dip the wine koji in the cup and flick it to the sky, then dip it in the wine and flick the ground, and then flick it flat again, just to respect the sky and the earth, and drink three glasses at the same time.If the amount of alcohol is not enough, then drink three sips.But you have to take a sip, wait a moment, let the host pour the wine, which represents three glasses, of course, it is three representatives.

They can sing when they can talk, and dance when they can walk. Tibetans are such an outstanding and lively nation.They have lived on the plateau at an altitude of 3,000 meters for many years, and they have created the unique flavor diet, magical and wonderful dishes of the snow-covered plateau.Maggie Ami’s Tibetan cuisine is mostly chosen to be suitable for urbanites. Its delicacy is no less than that of Huaiyang cuisine, which is famous for its delicacy. Balabani is a Tibetan-style dish. It is a vegetarian dish cooked with spinach sauce and milk tofu. It tastes like yogurt, with the green and sweet taste of spinach, and occasionally has a small piece of meat inside. It looks It is green, like green bean curd.The method is to twist the spinach into a sauce, pour it into the pot, add dry cheese and cook it together. It is obviously a lady's dish, or it is such a green and tender color in my heart, and it is slightly sour. Rabbani, it is indeed suitable for women's tastes, and it is a Tibetan bourgeois sentiment.Kangba Hanzi is actually grilled lamb chops. As the name suggests, take a piece of fresh lamb chops from the plateau, sprinkle with cumin, chili powder, and salt, and grill it repeatedly in the oven or oven until the lamb chops are golden yellow and full of flavor. When the sunshine-like fragrance of the plateau is served on the table, it is extremely tempting. Not only the eyes are firmly attracted by it, but the brain is also thinking quickly "whether to lower the mouth horizontally or vertically".Grilled lamb chops are charred on the outside and tender on the inside, and they are extremely tough. It takes perseverance to bite them. It takes effort. It is not as elegant as Balabani. It is a revolution, and it requires violence. tear!

Eating Kangba men and drinking highland barley wine is really exciting.Maji Ami’s green pepper buns are another kind of tasteful life. It is to remove the horn peppers from the Chuankang area, prepare fresh minced beef, refined salt, and wild onions, mix them well, stuff them into the green peppers, and add batter on the outside. Okay, put the oil in the hot oil pan and deep fry until the green peppers are about to change color and the beef inside is generally cooked.It really is a beef bun, with the smell of beef in the green pepper, and the smell of green pepper in the beef, which reminds people of the lush, green and spotless grassland on the Bashang Plateau in Aba.In my opinion, there is a plateau beef tongue that should not be missed. It is a cold dish. It is marinated with the tongue of the plateau yak. an expression of gracious romanticism.The yak lives on the snow-covered plateau at an altitude of 3,000 meters. It is the only one on the Qinghai-Tibet Plateau, not even on Mount Kilimanjaro in Africa.

Those who have been to the Qinghai-Tibet Plateau will immerse themselves in the years after tasting Tibetan cuisine, looking at the sunshine on the snow line; those who have not been to the Qinghai-Tibet Plateau will have such associations about the plateau, including eagles and religion.I have visited the cauldron in Kumbum Monastery. When Kumbum Monastery was in glory, there were 5,000 lamas, so the pot was big enough to cook meals for 5,000 people at a time, and the pot was big enough to drive a flock of sheep into it.Tibetans eat two kinds of rice. The famous one is Zhuoma Zhesi, which translates into Chinese as fern rice. Some of it is like the eight-treasure rice eaten by Han people, and the other rice is buttered tsampa made from highland barley.There are several kinds of materials for Zhuomazisi. It is mainly made of rice, with ginseng fruit (Zenma), raisins, green beans, carrots, white sugar, etc., and then poured with melted ghee and stirred. Tasting, especially flavorful, is a rare way to eat rice.Ghee tsamba is the daily staple food of Tibetans. Its method is to fry the highland barley and grind it into flour, which is the highland barley fried noodles. Prepare a bowl, put a piece of ghee on it, pour boiling milk tea to dissolve it, and then put it in Qula , white sugar and highland barley fried noodles. At this time, hold the bowl with your left hand, and use your index finger to stir continuously with your right hand. After mixing well, knead it into a ball, and then serve it with spicy seeds, minced meat, and minced garlic for dipping.Ghee tsampa is a high-calorie food. If you go out in winter, eat a small ball, you can protect yourself from the wind and snow, and you will be full of strength.When I first tasted ghee tsampa, I thought it was a kind of self-service soft chocolate, and when I thought about it, I could know the taste of fried barley noodles mixed with ghee.

Maggie Ami also has a Tibetan-style grilled natural mushroom, which is quite flavorful.It is extremely simple, prepare fresh natural mushrooms, usually you can also use shiitake mushrooms bought in the market, remove the stalks, put them on the plate, put cumin, chili powder, five-spice powder and sesame oil in it, put them in the oven and bake them Can.Roasted mushrooms have a very fragrant and very soft taste, so ordinary Tibetan food lovers can try to make them at home. Tibetan cuisine is still a variety that has not been fully commercially developed in the world. It is very unique and full of charm, just like the mystery given to us by the plateau. It is like tasting Tibetan-style food surrounded by shallow and clear toasting and singing. And being in this mysterious and remote environment, there is a leisurely and longing for the soul to travel out of the world.