Chapter 25 Chapter 25 Maggie Ami's Tibetan style

Maggie Ami is a dining bar. The dining bar is very mouth-watering. It is a restaurant and a bar. It is a suitable place for drinking and eating.Maggie Ami is located opposite the Embassy of the Czech Republic. Its location is No. 11, Xiushui South Street, Jianguomenwai, Beijing, east of Beijing International Club, just a secluded bar street, slightly exotic, elegant and elegant. The bright, leisurely drinkers strolled under the shade of the trees, and occasionally a blonde girl with green eyes and white teeth smiled brightly, making the trees full of sunshine shake 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 snowy land came leisurely.Standing for a while, the modern Kyoto will gradually disappear from the eyes, and the long and leisurely years will enter the dining bar, and you will see mani piles, hada, Dafa horns, shotguns, thangkas and totems, on the Tibetan-style square table, warm candlelight Shake it, as if you are in the Maji Ama Tavern on Bajiao Street, 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), and eat it elegantly or bravely. The former is called elegant eating, and the latter is angry eating.In fact, there is a deviation from the imagination of the city. Tibetans drink alcohol in a very elegant manner, especially when they entertain guests. They must use trays to hold silver cups and hada, and sing toast songs while respecting the guests. Dip in the wine song and point to the sky, then dip in the wine and play the ground, and then flat again, respect the sky, the earth and the people, and drink three cups in a row.If the amount of alcohol is not enough, just drink three sips.But you have to take a sip, wait a moment, and ask the host to pour the wine, which represents three glasses.

They can sing when they can talk, and dance when they can walk. Tibetans are such an outstanding and lively nation.They live on the plateau at an altitude of 3,000 meters all the year round, and have created the unique flavor of the snow-covered plateau, magical and wonderful dishes.Maggie Ami's Tibetan cuisine is the essence of Tibetan cuisine, and its delicacy is no less than that of Huaiyang cuisine, which is famous for its delicacy. Balabani is a Tibetan-style dish, cooked with spinach sauce and milk tofu. It tastes like yogurt, sweet spinach, and occasionally a little meat. It looks 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 a lady's dish. In my heart, I feel such a green and tender color, and it is slightly sour and slightly sour. It is indeed suitable for women's taste, and it is a Tibetan petty bourgeois sentiment.Kangba Hanzi is actually grilled lamb chops, as the name suggests, take a piece of plateau fresh lamb chops, sprinkle with cumin, chili powder, and salt, and grill it repeatedly in the oven or oven until the lamb chops are golden yellow and filled with plateau sunshine When served on the table when it is generally fragrant, it is extremely attractive, not only the eyes are firmly attracted by it, but the brain is also thinking quickly, "Should I lower my 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 it. It takes effort. It is not as elegant as Balabani. It is a revolution and needs to be torn violently!

Eating Kangba men and drinking highland barley wine is really exciting.Maji Ami Green Pepper Bun is another kind of life flavor. It removes the horn pepper from the Chuankang area, mixes fresh minced beef, refined salt, monosodium glutamate and wild onion, fills it in the green pepper, and coats it with green powder paste. , Put the oil in the hot oil pan and fry until the green peppers are about to change color, and the beef in the middle is generally cooked.It really is a beef bun, the green pepper has the taste of beef, and the beef has the smell of green pepper, which makes people think of the lush, green and spotless Bashang grassland in Aba.In my opinion, there is a plateau beef tongue that can’t be missed. A cold dish, stewed with the tongue of the plateau yak, is extremely thin, like a jade piece of bloodstone, and I can’t ask for the stewed method.Yaks live on snow-covered plateaus above 3,000 meters above sea level. They are the only ones found on the Qinghai-Tibet Plateau, and they are not found on Mount Kilimanjaro in Africa.

Those who have been to the Qinghai-Tibet Plateau will immerse themselves in the years when they taste Tibetan cuisine, looking at the sun above the snow; those who have not been to the Qinghai-Tibet Plateau have such associations about the plateau, including eagles and religion.I have visited the big pot of the Kumbum Monastery. When the Kumbum Monastery was in glory, there were five thousand lamas, and the pot was big enough to cook meals for five thousand people at a time. The pot was big enough to drive a flock of sheep into it.Tibetans eat two kinds of rice. The famous one is Zhuomazhesi, which is translated into Chinese as fern rice, like the eight-treasure rice eaten by Han people. The other kind of rice is barley buttered tsampa.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 tsampa is the daily staple food of Tibetans. First, fry the highland barley and grind it into flour. Prepare a bowl, put a piece of ghee on it, pour hot milk tea to dissolve it, put qula, white sugar and highland barley fried noodles, and hold the bowl in your left hand. , Stir continuously with the index finger of the right hand, knead it into a ball after mixing well, and serve with spicy and minced garlic for dipping.Ghee tsampa is a high-calorie food. When you go out in winter, eating a small ball can protect you from wind, cold and snow, and you will be full of strength.When I first ate ghee tsampa, I thought it was a self-service soft chocolate, but when I thought about it, I knew the taste of fried barley noodles mixed with ghee.

Maggie Ami also has a Tibetan-style grilled natural mushroom that is quite delicious. It is extremely simple. Prepare fresh natural mushrooms. Usually, you can use market-bought shiitake mushrooms, remove the stalks, put them on the plate, and put cumin, chili powder, and five spices in them. Powder and sesame oil, baked in the oven, the roasted mushrooms have a very fragrant and very soft taste, ordinary Tibetan food lovers can try to make it at home. Tibetan cuisine is still an incomplete commercial development in the world. It is very unique and charming. It is like the mystery given to us by the plateau. Surrounded by shallow clear toasting and singing, we can taste Tibetan delicacies and be in a mysterious and remote environment. , with the leisurely and longing of the soul traveling outside the world.