What's delicious in Daocheng?

Daocheng gourmet Daocheng locals mainly eat Tibetan food such as steamed bread, Baba, butter tea, beef and mutton, highland barley wine and yogurt. Although Daocheng is a place where Tibetans live in compact communities, there are many restaurants in the county, mainly Sichuan cuisine and northwest pasta, which are slightly more expensive than Chengdu. The food in Shangri-La is relatively simple. People who are not used to Tibetan food had better bring some dry food.

Tibetan food highland barley, also known as highland barley and highland barley, is the main raw material for Tibetan people to make Bazin. Stir-fried highland barley is ground into flour and eaten with ghee. People also mix highland barley and peas to make Bazin. Bazin made of highland barley is not only a traditional Tibetan meal, but also appears in hotels in Tibetan areas as a Tibetan meal, becoming an important food for Chinese and foreign guests. In religious festivals, Tibetans throw bazan as a blessing. Highland barley wine is a kind of low-alcohol wine brewed from highland barley, which is deeply loved by Tibetan men, women and children and is an essential material for festive festivals. The production of highland barley sprinkle is very simple. First, the highland barley is washed and cooked. When the humidity drops slightly, add distiller's yeast, and then bag it and seal it in a clay pot or wooden bucket for fermentation.

After two or three days, add water and cover it. It will become highland barley wine in a day or two. Highland barley wine is light in color, sweet and sour, about 15-20 degrees, and can be divided into two dishes, two dishes and three dishes. When visiting a Tibetan family, it is customary to buy you a drink, that is, to fill a cup, first take a sip and then add it; Take another sip and fill it up; I was always thirsty for three mouthfuls and finally dried up. You can drink whatever you want in the future. Beef and mutton Tibetans mainly eat beef and mutton and dairy products. Pastoral areas generally do not eat vegetables, and their diet is monotonous. Judging from a single diet structure, pastoral areas and even Tibet as a whole belong to a high-fat and high-protein diet area. As we all know, beef and mutton are high in calories, which helps people living in high altitude areas to resist the cold.

Interestingly, Tibetans have the habit of eating raw meat. If you go to some herdsmen or farmers' homes, you will see dried beef and sheep hanging in their houses or tents. If you visit these homes, the host will take out the air-dried beef and mutton for you to taste. This kind of taste can only be tasted on the plateau. Dried meat Tibetans like to eat beef jerky and mutton jerky, while other ethnic groups feel a little scared and unsanitary. In fact, air-dried meat is usually cooked in winter, often at the end of 1 1. At this time, the temperature is below zero. Cut the beef and mutton and hang them in the shade for freeze-drying, that is, remove water to keep them fresh. After March of the following year, it is delicious to eat roasted or raw. You can see ghee anytime and anywhere in Tibetan areas.

In every street, herders hold pieces and bags of ghee, put them on the ground, hold them in their hands and sell them everywhere; Regardless of urban and rural areas, every grain and oil store must be able to cut off the supply of ghee; Into every family, everything in the cupboard can be short of this and that, but there will be no ghee. In short, ghee is an indispensable food for every Tibetan. Butter is extracted from milk and goat milk. Pastoral butter extraction is very interesting.

In Tibetan areas where milk separators are not widely used, people still use local methods to extract ghee. Herdsmen heat the milk a little, then pour it into a big wooden barrel called Dongxue, and then stir it up and down hundreds of times until the oil and water are separated. Then a layer of yellow fatty substance floats on it, scoops it up and pours it into a leather bag, and cools it to form ghee. Butter has a high nutritional value. Tibetans, especially those in pastoral areas, seldom eat vegetables and fruits. Except meat, their daily calories depend on ghee. There are many ways to eat butter, mainly butter tea, but also in Bazin. On holidays, villagers will fry fruits, arrowheads and butter. Buttered tea Buttered tea is a daily drink for Tibetan people.

Generally, Tibetans drink several cups of butter tea in the morning or before going to work. When you visit a Tibetan family, you are usually treated with butter tea. The method of making butter tea is to boil brick tea for a long time into thick juice, pour it into butter and salt in the late winter, pump Jia Luo up and down for dozens of times, stir until it is perfect and harmonious, and then pour it into a pot to heat it, thus obtaining butter tea.

Camellia oleifera can produce a lot of heat because of ghee, and it can keep out the cold after drinking, so it is a raw material suitable for alpine regions. The tea juice in butter tea is also very strong, and it can also produce saliva to quench thirst. There is also a set of rules for drinking Tibetan butter tea. Usually, it is added while drinking, but the guest's glass should always be filled. Don't touch it if you don't want to drink it; You can't drink half of it. If the host fills the cup with tea, he can put it aside and drink it off when he leaves, which is in line with the habits and etiquette of the Tibetan people. Baba Baba is a major Tibetan food. The production method of Baba is to dry highland barley (highland barley, white highland barley and purple-black highland barley), fry until cooked, and grind into fine powder, that is, Baba is eaten.

This is similar to the fried noodles in the north of China, except that the fried noodles in the north are ground first and then fried, and the fried noodles in the north are ground first and then peeled. When Tibetans eat Bazin, most of them pour a small amount of butter tea into a bowl, add some Bazin noodles and keep stirring with their hands until they can be kneaded into balls. When they eat, they have been rubbing their hands in the bowl. This kind of meatballs is called Bazin. Send them to their mouths. There is another way to eat, which is relatively rare. Add some meat, wild vegetables and the like. It's called tuba. Bazin is richer in nutrition and easier to carry than winter wheat. Just take a wooden bowl, a sugar drum (Bazin pocket) and some tea when you go out.

You don't need to make a fire to cook. There are many cattle, sheep and dairy products in Pinkangba area. The most common are yogurt and milk residue. There are two kinds of yogurt, one is cheese, which is called heavy snow in Tibetan and made of ghee and refined milk; The other is made of milk without butter, which is called Russian snow in Tibetan. Yogurt is a kind of food after milk saccharification. Rich in nutrition and easy to digest, suitable for the elderly and children. Milk residue is the substance left after butter is extracted from milk. After boiling, the water evaporates and the rest is milk residue. Milk residue can be made into milk cake and milk block. In the process of boiling milk, you can also peel off the milk skin, which is called bima in Tibetan. Milk skin is as delicious and nutritious as tofu skin.

Milk is an important food for Tibetans, and people carry it with them at home or when they go out. Drinks All kinds of drinks are indispensable nutritious foods for Tibetan people. Tibetan drinks include butter tea, sweet tea and highland barley wine. Buttered tea is not only eaten with the staple food Bazin, but also can be used as a daily weighing bag? Materials. Buttered tea and sweet tea are made of butter, milk or milk powder with tea, salt and sugar respectively. Buttered tea and sweet tea both have the function of tea. It is an ancient Tibetan tradition to entertain guests with butter tea. Whether you walk into a herder's tent, a farmer's mud shed, or visit relatives and friends, the host will always soak in mellow butter tea for you to taste. When I am not at home, friends and relatives will present a white hada and a bowl of butter tea at the farewell party.

I wish those who travel far good luck and have a nice trip. Another Tibetan drink, highland barley wine, is fermented from highland barley and is drunk by Tibetan men, women and children. Tibetans will brew a lot of highland barley wine before the festival. From April to August in the Tibetan calendar, almost all traditional festivals and non-traditional festivals, religious festivals and non-religious festivals will bring sweet and intoxicating highland barley wine, set up tents of various colors on the green grass in groups of three or five, enjoy singing and dancing while drinking highland barley wine, and show the charm of Tibetan wine culture. Buttered tea is the most famous and popular drink in Tibetan areas. It is made by mixing cheese extracted from milk with kurama tea and salt. I'm not used to tasting for the first time. After two or three attempts, many people become addicted.

There is a kind of fish, snow fish without scales, which is fresh and tender without scales. This is a kind of wild fish that grows in plateau rivers. I don't know if you have eaten in Sangdui, but it costs money to go to Daocheng Aden. Features: the meat is tender and refreshing, nutritious, nourishing and effective, natural and pollution-free. Taste: Sichuan spicy and refreshing hot pot flavor ginseng fruit is a trifoliate tuber of Rosaceae, which grows on alpine meadow above 2800 altitude. Tubers are purplish red, round and bean-shaped.