lives in Potala Palace , I am the biggest king in the snowy land;
wanders on the streets of Lhasa, I am the most beautiful lover.
Cangyang Gyatso was born in a serf family in Wujianlin Village, Yusong area at the Yunara Mountains, southern Tibet. In 1697, Cangyang Gyatso was selected as the "reincarnation of the Fifth Dalai Lama". At this time, Cangyang Gyatso was 14 years old. On October 25 of the same year, a bed sitting ceremony was held at the Potala Palace in Lhasa and became the Sixth Dalai Lama.
Although it is called the Dalai Lama, it has no real power. Because he was politically merciless, Tsangyang Gyatso was depressed and simply indulged in his emotions. This was not only due to his yearning for freedom and love, but also his intentional rebellion against the imposed precepts and power.
Just like his famous poem, "Live in the Potala Palace, I am the biggest king in the snowy land. Wandering on the streets of Lhasa, I am the most beautiful lover in the world."
According to legend, before being selected as the Dalai Lama, Tsangyang Gyatso had a beautiful and smart mind in his hometown - Maji Ami , she was the beloved person of Tsangyang Gyatso, a beautiful girl. They are with each other all day long, farming and grazing, childhood sweethearts and deep love.
Tsangyang Gyatso often sneaked out of the Potala Palace to meet Maji Ami. Later, Maji Ami was executed, Tsangyang Gyatso was exiled, and their love finally ended with tragedy .
The tavern they met was named "Maggie Ami". It is located in the southeast corner of Bakhun Street, Lhasa City, . It is a must-check-in place for many tourists to come to Lhasa. Standing by the window on the second floor of the restaurant, you can overlook the street view of Bakhun Street , and you can also feel the passionate and tragic love between Tsangyang Gyatso and Maggie Ami.
meal bar contains many Tibetan specialty foods: barley cake, tsampa , yak meat, Tibetan sweet tea, etc.
tsampa (zān ba) is a special snack in the Tibet Autonomous Region and one of the traditional staple foods of Tibetan herdsmen. The method of making tsampa is to dry barley (belongs to the barley category, with white and purple-black) and stir-fry, grind it finely, but not sifted. The fried noodles made in this way are edible tsampa.
tsampa is a bit similar to the fried noodles in northern my country, but the fried noodles in northern are ground first and then fried, while the tsampa in Tibetan is fried first and then grind without removing the skin.
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