Incredible! A restaurant in Tibet decorated luxury with Cow dung. Curious about it? Well, reading this artical and you will find it is interesting.
There is a very famous, ancient Tibetan restaurant – “Wuerduo Kitchen”,in the second largest city in Tibet, Shigatse City. The decoration is very luxurious, there is a Tibetan restaurant with large area downstairs upstairs, and a museum with a collection of many of Tibet folk artifacts. The most amazing is that the wall of the restaurant is decorated with cow dung. Maybe this hotel is the only unique one in the world!
Decoration with cow dung, how the guests have their meals in such hotel? Just listen to me carefully.
This is a Tibetan restaurant with fan style windows, surrounded by dried cow dung. Windows is generally painted into a trapezoid with black paint, with an shape of horns, to avoid the evil.
The restaurant is Luxurious, contemporary. To the right, the full wall is cow dung decorated, next to the wall even had a row of bags filled with dry cow dung! You may want to know: decorated with cow dung, then how the guests have dinner in the restaurant ? !
“Wureduo” means the whip for herdsmen, then “Wureduo” kitchen means ” home kitchen of herdsman “. Of course, herders on the grasslands deal with the cow dung every day, so it is not difficult to understand why they decorates the restaurant with the cow dung.
Into the gate of the hotel, we can see the blending of modern and past decoration, on the right is the restaurant.
In Tibet, the cow dung is useful, not only used as fuel but also others. In the eyes of cattle herders, it is precious and good luck.
Of course, inside the restaurant they do not use cow dung for decorating, it is a complete Tibetan style: Tibetan furniture, Thangka, auspicious figure, some apparatus Yi Tibetan people used. Unlike most Tibetan restaurants, the restaurants are spacious and bright.
This is the “Wureduo Kitchen “, pastoralists kitchen, filled with common things.
This is a common Tibetan herdsmen home stove, of course the fuel is cow dung. In fact, the climate in Tibetan is dry, there is no smell, instead, there is a faint fragrance.
It is a pleasure to sit in the Tibetan-style restaurant to have dinner, as if to feel the folk art of Tibetan. Here, you completely forget about the door of the dry cow dung, immersed in the rich flavor of Tibet.
Tibetan meal is not too much, regardless of cuisine series, but different parts have their own dish styles. Tibetan meal can be divided into four flavors: Qiang dishes, Lhasa food, Rong food, royal cuisine, a total of 200 kinds.
This is the ” Wureduo Kitchen ” specialties.
Lhasa food is the usual diet in Lhasa, Shigatse and Shannan area. Mainly agricultural areas flavor, and its features are: most common food can be used, in addition to dairy products, like beef and mutton. Therefore, meal is healthy with proper meat and vegetables. The means of production are also rich, cooking, frying, roasting, stew, fried. Such as: carrot stew beef, mutton.
The walls decorated with a religious flavor.
Restaurant is filled with a variety of Tibetan peoples daily home appliances, the manager must have spent a lot of time to collect these folk items! On the second floor there also is a museum for guests to visit and experience the Tibetan folk culture.
You can the barley in many places in Tibet. Barley is very auspicious and means harvest.
Tibetan meal has a long history; the main food has therapeutic functions, such as barley as an important drug that can treat many diseases. According to authoritative statistics, the illness rate is in the majority of agricultural and pastoral areas in Tibet only 0.01%, which is related to long-term consumption of roasted barley.
Another example is yak, a typical alpine endemic animal in the Qinghai-Tibet Plateau, habitat in inaccessible Tai Ling mountain basin and desert steppe environment year-round. The whole body of Yak are treasures, from horn, bone, bone marrow, tongue, throat, heart, gallbladder, juice to blood, meat, and fur, different diseases can be treated by different parts of yak. And it is known as the treasure of the plateau.
Then the other example is butter, grease extracted from sheep, Tibetans called it “life oil “, it is something that the highland people eat every day. Different butter has different effects, butter from Pianniu can nurse the body, that butter from cattle and goats can expel wind and cold.
This is the potato dumplings: cook the potatoes first, then peel and smash, and with the flour, made into buns (inside is the beef), and oil with Zhashu.
This is Xigaze snacks, looks like a small bun (but the skin is very thick), which filled with the beef.