What are Tibetan Dzi beads? What should I pay attention to when I go to Tibet?

There are many things to pay attention to when traveling to Tibet. The problem you need to pay attention to when traveling to Tibet is that you must abide by local customs and habits. If you visit a Tibetan home, never step on the threshold of a Tibetan friend's home. This is a very disrespectful behavior to Tibetan friends. In addition, men and women sit separately in Tibetan homes, with men sitting on the left and women sitting on the right. Knowing more about Tibet's little knowledge can help you travel better. So what are Tibetan Dzi beads? What should you pay attention to when you go to Tibet? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are Tibetan Dzi beads?

2. What should you pay attention to when you go to Tibet?

3. What are the characteristics of the Tibetan Plateau climate?

4. What are the famous snacks in Tibet?

What are Tibetan Dzi Beads

It is hard to tell who gave the Tibetan Dzi beads their name. People in Hong Kong, Macau and Taiwan call them Dzi beads, Tibetans call them "silk beads" and Han people call them "nine-eyed beads". Austrian Tibetan scholars René De Nebesky Wojtowski introduced them in their books Prehistoric Beads from Tibet published in 1952 and Spirits and Ghosts in Tibet published in 1953.

The origin of Dzi beads: According to Tibetan legend, the totem of each thousand-year-old pure Dzi bead contains mysterious blessing power. Since ancient times, it has been the most mysterious and powerful Buddhist sacred object. It is difficult for people without deep Buddhist affinity and great blessings to see or obtain it. Since ancient times, there has been a saying that it is hard to find a Dzi bead.

Classification of Dzi beads: Artificial Dzi beads are called "inlaid agate", "inlaid chalcedony", "etched agate", "etched chalcedony" and so on in theory.

What should you pay attention to when you go to Tibet?

First of all, Tibet is a religious region. There are many temples and pagodas in Tibet. So don't enter the temples casually after you see them. You can enter only after the monks in the temple agree. Also, don't touch the Buddha statues casually after entering the temple, don't take photos casually, and don't smoke or spit in the temple. Don't make loud noises when visiting. Temples are very sacred places in the hearts of Tibetan people, so don't have uncivilized behavior. When you go to Tibet, you must also pay attention to etiquette. Don't think that Tibetan friends sticking out their tongues at us is impolite, but this behavior is just to show respect for us. Also, don't touch the heads and shoulders of Tibetan compatriots casually.

What are the characteristics of the Tibetan Plateau climate?

The characteristics of the Tibetan Plateau climate are as follows:

1. Strong solar radiation and small radiation difference. Due to the high altitude of the plateau, the thickness of the atmosphere, air density, water vapor content and atmospheric aerosol content are reduced accordingly. Therefore, the direct solar radiation intensity in the plateau area is high, among which the ultraviolet radiation intensity is particularly significant.

2. The daily temperature difference is significant, which can be 1 to 2 times higher than that of plain areas at the same latitude.

3. Precipitation is obviously affected by topography. Generally, the edge of the plateau facing the moist airflow is a rainy belt, while the side facing away from the moist airflow and the interior of the plateau have less rainfall.

4. Strong winds, frequent strong winds, thunderstorms and hail.

What are the famous snacks in Tibet?

The famous snacks in Tibet are:

1. Tibetan cheese cake, the starch from which butter has been extracted is dried and ground into powder, mixed with butter, sugar, ginseng fruit, peach kernels, raisins, etc., and made into a round or square shape with red and green silk on the surface to represent auspicious and longevity patterns. It is steamed in a steamer. It is a milky dessert with nourishing and strengthening effects, and is a pastry used by Tibetans to entertain guests.

2. White sausage: After cooking the rice, mix it evenly with sheep blood, sheep fat, shredded lamb or beef and seasonings. Then put it into the washed sheep or beef intestines, tie the two ends with cotton thread, put it in the pot and cook it. After it is cooked, cut it into slices and fry it before eating.

3. Xiangzhai: first peel the potatoes that are eight layers cooked and cut them into small pieces. Peel and wash the scallions, fry them in a pan with oil for a while, take them out and mash them in a stone trough, put them in a small dish, mix the curry powder with water into a paste, pour it into the pan with oil to make oil curry, chop the mutton into pieces, add some ghee to stir-fry, then simmer with water, add the potatoes and oil curry prepared earlier, add salt, ginger, fennel, pepper, cloves, Tibetan cardamom and other seasonings, mix well and cook until cooked before eating.