The big iron stove was the focal point of lunch preparations. The first step was stoking it with plenty of wood. Next, the wife mixed up some flour and water into a thick batter to make fresh flatbread. The girls were eager to pitch in and help with the mixing. Batter was spooned out onto a flat griddle perched over open coals and grilled on both sides. Meanwhile, the young husband took charge of the meat and potatos to be stir-fried together. First, a hunk of pork appeared - we didn't ask from where but it wasn't from a refrigerator! Perhaps as a hygiene precaution, he stuck the pork into the live coals for a few minutes, turning it several times.
As the potatos and pork hit the stir-fry, the last but arguably most important component of the meal was prepared: yak-butter tea, the traditional Tibetan way.
Finally, the brewed tea was poured into a tall, narrow churn and pounded together with some yak butter taken from a small wooden box (you can see it by our hostess' right foot).
Luckily, the warm bread and flavorful pork and potatos dish amply filled us up. We were happy to chug the yoghurt Huang thoughtfully brought for us to drink, but we didn't need to crack open the fangbian mian (otherwise known as instant noodles). Next: We Learn From The Master |