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我1950年进军西藏,在雪域高原战斗、工作、生活了20年,同西藏人民和山山水水建立了深厚的感情,尤其是酥油茶更使我难以割舍。味道清香、营养丰富的酥油茶是用高原牦牛乳汁提炼出来的精华,加上优质砖茶而打成的酥油茶,有极强的抗病能力,是藏族人民的生活必需品,更是藏族人民招待客人不可缺少的饮料。1950年4月28日,进军西藏的先遣支队154团到达甘孜后,团党委提出生活高原化,让部队喝酥油茶、吃糌粑。开始,有的战士闻着酥油就呕吐,捏着鼻子喝了,还要恶心一两天。后来大家过了这一关,而且觉着身上有力气了,高原生活也适应了,大家就抢着喝。藏族人民看见我们喝酥油茶、吃糌粑,认为我们尊重他们的风俗习惯,特别高兴,大大增强了藏汉民族和军民之间的感情。
I fought in Tibet in 1950 and fought in the snow-covered plateau. I worked and lived for 20 years. I have built a deep feeling with the Tibetan people and the mountain and river water. Especially the butter tea made it hard for me to break away. The fragrant and nutritious butter tea is made from the essence of yak milk from highlands and the butter tea made from high-quality brick tea. It has strong resistance to diseases and is a necessity for the Tibetan people. It is also indispensable to the Tibetan people for their hospitality. Drink. On April 28, 1950, an advance detachment entering Tibet, 154 regiments, arrived in Garze. The regiment party committee proposed a life plateau and let the troops drink butter tea and eat slush. At first, some warriors vomited with butter, squeezed their noses and nauseated for a day or two. Later, everyone had passed this level, and felt that there was strength in the body. Adapting to the plateau life, everyone rushed to drink. Tibetan people saw us drink butter tea, eat sloppy, that we respect their customs and habits, especially happy, greatly enhanced the feelings between Tibetans and Han nationalities and military and civilian.