Stories of Tibet

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Table of Contents
Preface Destiny with Tibet 
Chapter Ⅰ Stories sbout Tibetan Geography 
1.When 'Siba Butchers the Calf 
2.The Birth of the Qinghai—Tibet Plateau 
3.Portrait of the Qinghai—Tibet Plateau 
4.Readth Mapof Tibet 
5.47 Nature Reserves in Tibet 
Chapter Ⅱ History of Tibet 
1.Mr.Qabai On the Source of 'Bo' 
2.Macaque and Raksasi 
3.Two Ruins of the New Stone Age 
4.Story ofthe Son ofthe Heavenly Deity 
5.Historical Records on Tubo Found in Dunhuang 
6.Exchanges Between Han and Tibetan, and Princess Wencheng 
7.Tang—Tubo Peace Pledge Tablet 
8 .Tea— HorseTrade 
9.Sakya Monastery and Pagba 
10.Yongle Edition of 'Tripitaka' 
11.Qing High Commissioners and the 29—Article Ordinance 
12.Gunfire in 1904 
13.The Signing of the Agreement on Measures for Peaceful Liberation of Tibet 
Chapter Ⅲ Religious Tibet 
1.Animism and Bon Religion 
2.Three Treasures Descending from Heaven and Introduction of Buddhism 
3.Two Flourishing Periods of Tibetan Buddhism 
4.Five Buddhist Sects 
5.Creation of Living Buddha's Reincarnation System by Garma Gagyu Sect 
6.Formation and Development of Dalai's Reincarnation System 
7.Formation and Development of Panchen's Reincarnation System 
8.Mr.Dung—dkar's Exposition on Th 
Chapter Ⅳ Cultural Tibet 
1.Ongkor Festival in Yadui 
2.Traditional Festivals of Tibet 
3.Life with Butter and Zanba 
4.Costumes and Wealth Display 
5.Langma Classical Dance, from the Court to Society 
6.The Potala Palace—the Architectur 
7.Buddhist Statues,Not Merely about Belief 
8.Nyima Cering, New Painting Scho 
Chapter Ⅴ Tradtional and Modern Tibet 
1.Reform and Opening up in Tibet 
2.Gandain Monastery Regains its Brilliance as the Main Monastery of the Gelug Sect 
3.The Rescue of 'King Gesar' 
4.Moinzekang and Modern Medical Institutio 
5.Merits of'Thrree River' Project 
6.Radio and Television Coverage in A 
7.Enjoying 'Sunlight' in Winter 
8.Qinghai—Tibet Railway—Gift to the New Century 
Postscript Tibet:Traditional and Modern Chatacteristis
Sample Pages Preview
To make buttered tea, one should fully stir boiled brick tea and butter in a special container, add a little salt, and then pour the mixture into a ceramic or metal teapot, and heat for drinking.People can adjust the tea flavor according to taste.The general manual workers, especially men, like strong and viscous buttered tea very much, as "it is really a cool and authentic way to drink (it)".The old, women and children prefer light, sweet and fragrant buttered tea.Buttered tea should not be served cold, or it may hurt the stomach. 
Sometimes, people blend butter, zanba and cheese, and even add sugar, with the salty brick tea, and knead the mixture into a ball.It s called "mar-spags".Good "mar-spags" tastes crispy, soft, acidic, sweet and fragrant.The unmelted white sugar crackles in your mouth when you chew it, forming a distincr:ive taste. 
You can add and mix melted butter, brown sugar, cheese and cooked dough balls in the pot to create a delicious food called "Bazha Magu" that can be served both cold and hot.the dough balls in the shape of cats' ears, as big as the fingertip the ofindex finger, are the best.Tibetan farmers prefer to make this delicacy with flour.Such a delicacy is soft, fragrant and sweet with a unique flavor. 
Mixing zanba with butter and salty brick tea into a paste produces a delicacy named "Jiuma"."Jiuma" is easy to make.In cold winter, having hot and delicious "Jiuma" when you come back home will make you feel satisfied and warm.
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Stories of Tibet