Tubba

Tubba

　　Tubba

　　　can be described as the Tibetan version of a reunion meal, typically enjoyed on the 29th day of the 12th lunar month, similar to dumplings in inland China. Some dough tubbas may contain stones, chili peppers, charcoal, or yarn. Each item carries a specific meaning: a stone signifies a hard heart in the new year, yarn a soft heart, charcoal a black heart, and chili means a sharp tongue. This is a form of dining entertainment—no matter what one finds inside their tubba, they must immediately spit it out, leading to bursts of laughter and an even more festive atmosphere.

　　Most Tibetans eat three meals a day. When it comes to beef and mutton, freshness is highly valued. In daily life, Tibetans do not use chopsticks to eat meat but instead serve large chunks on a plate and cut them with a knife. Tibetan blood sausages are made by mixing chopped beef or mutton with the animal’s blood and stuffing it into small intestines. For meat preservation, air-drying is commonly used. Usually, after the slaughter in winter, any beef or mutton that cannot be consumed immediately is cut into strips and hung in ventilated areas to dry. Making air-dried meat in winter not only helps preserve it but also causes the blood within the meat to freeze, keeping the color and flavor fresh.