Question: What are the folk customs in Jiuzhaigou?

Under the multicultural background, Jiuzhaigou's national culture is also the main manifestation of Tibetan traditional culture, which is characterized by: semi-farming, semi-grazing and agriculture-based production methods; Primitive and heavy Boni culture; Mountain architecture with civil structure; Rich and practical traditional costumes; Colorful national arts (sculpture, painting, literature, calligraphy, singing and dancing, music, masks, etc.). ); A mysterious and long-standing Tibetan doctor. In order to show Jiuzhaigou's distant national culture and charming folk customs, Jiuzhaigou Scenic Area holds "Jiuzhaigou Folk Customs Month" every year to show tourists its unique folk customs. People in Jiuzhaigou area are used to raising cows and have plenty of milk. From spring to autumn, fresh milk continuously flows into the milk barrels of herdsmen's homes, and people use it to make various dairy products, including cheese, milk residue, milk skin, ghee and yogurt. Cheese is made by heating, fermenting and squeezing water from the milk from which ghee is extracted. Put the cheese into a woolen cloth pocket, squeeze it into a straw to remove water, spread it out and dry it, which is milk residue. Put the fresh milk into the pot and cook it slowly with slow fire. The surface of the milk can gradually solidify into delicious milk skin. The extraction method of ghee is as follows: firstly, the fresh milk is slightly heated and poured into a barrel with a height exceeding 1 m. There is a wooden pestle with the same size as the inner wall of the barrel like a piston, which can slide up and down in the barrel. After fresh milk is poured into the butter barrel, the wooden pestle is pulled up and down forcibly, and the milk is whipped up and down for thousands of times before being separated into cream and milk. Yellow or white fatty substances automatically float to the surface, and then these oils are fished out, kneaded into balls, and cooled in clear water to become block butter. When receiving guests, whether walking or talking, Tibetans always put guests or elders first, and use honorifics, such as adding the word "la" after their names to show respect and kindness, and avoid calling them by their first names. You should bend your knees and smile when welcoming guests. Sit indoors, cross-legged, don't straighten your legs, and don't look around at people with your feet. When accepting gifts, you should go by hand. Give your hands, don't put your fingers in the bowl. Donkey meat, horse meat and dog meat are absolutely forbidden in Tibetans, and fish is not eaten in some areas. When toasting, guests must dip their ring finger in a little wine bomb and stretch it into the air three times in a row to show their sacrifice to the sky, the earth and their ancestors, then take a sip, and the host will fill it up in time, and then drink it three times in a row. By the fourth time, they must drink it all. When the host pours tea, the guests can't take it until the host holds it in front of them. It is forbidden to spit on others' backs and clap their hands. When you meet temples, temples, pagodas, Buddha statues, pagodas and other religious facilities. You must go from left to right. Do not cross utensils, braziers, warps/rollers and warps/wheels. Don't touch the top of your head with your hands.