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Additional resources for ASIAN HIGHLANDS PERSPECTIVES Volume 21: Collected Papers
The noodles were made from dough consisting of water and wheat flour that was rolled flat, coated with canola oil on both sides, and then cut into long strips. As the broth heated, the strips were flattened by hand and two or three people pulled bits off with their thumb and forefinger, flinging them directly into the broth. When guests were present, large amounts of mutton were boiled in the same broth and made available first to the guests and then to family members. Adult males and guests ate first, while children and women ate later.
Mahwah: New Jersey: Lawrence Erlbaum Associates, Publishers. Wan, M. 2004. Ethnic Diversity and Citizenship Education in The People's Republic of China in J Banks (ed) Diversity and Citizenship Education: Global Perspectives. San Francisco, CA: Jossey-Bass, 355-376. Wang, C and Q Zhou. 2003. Minority Education in China: From State's Preferential Policies to Dislocated Tibetan Schools. Educational Studies 29(1):85-104. Wang, L. 2004. When English Becomes Big Business in K Tam and T Weiss (eds) English and Globalization: Perspectives from Hong Kong and Mainland China.
In 2010, the family had approximately 150 rams, 120 ewes, seventy lambs, sixteen cows, one mdzo mo (a female, yak-cow hybrid), three horses, and two dozen goats. Ewes give birth in winter, and the herd had many weak mothers and newborns during this period, which were separated from the flock with their young early in the morning and fed a mixture of hay and canola seeds. The remaining ewes and goats were sent out to pasture without receiving fodder. The cows were then milked and, afterwards, hay was put out for them to eat during the day.