Which month is the best to go to Zhaga?

It is best to go to Zagana from June to September.

The best time is spring (April-late May), summer (mid-June-early September), autumn (mid-September-10/late October) and winter (1 1 month-late March of the following year).

Entertainment: mainly folk song and dance performances and bonfire parties.

Food recommendation: Zhaga's Potentilla anserina pork, slate barbecue, Tibetan hand-grabbed mutton, yak meat, butter tea, fresh milk tea, yogurt, highland barley cake, highland barley wine (not suitable for drinking too much), stewed turkey with morel (wild) or stewed pig yak meat with Potentilla anserina.

Must-see attractions:

Luoke Road (one of the most convenient and beautiful scenic spots in Zhaga, it is recommended to drive in sunny or cloudy days).

Dali observation deck: At present, the most convenient and best sunrise and sunset observation deck in Zagana Scenic Area.

Shicheng (Shicheng, Naheka): Drive about17km from the center of the scenic spot (starting from Dari observation deck, which is also a section of Luoke Road, with Dari observation deck and Gongsanglunda terrace along the way) to the destination service station.

Zagana:

Zhagana is located in Yiwa Township, Diebu County, Gannan Tibetan Autonomous Prefecture. Zhaga is Tibetan, which means "stone box". The average elevation of the whole scenic spot is more than 3000 meters. The terrain is not only like a huge palace in scale, but also like a complete ancient city built by natural rock walls. The mountains are steep and misty, just like a fairyland, and Tibetan villages are hidden among them, forming a unique human and natural landscape.

Zhaga not only has colorful natural scenery, but also looks like a beautiful picture of ethnic customs from the cultural dimension. Although the ancient past hidden in this stockade has become a cloud, you can still feel the humanistic feelings it brings to this land in every inch of land.

Zagana's Tibetan food has cracked its own food code. Fresh and moist ingredients such as Tibetan steamed buns, Potentilla anserina pigs and buttered tea have gathered mountains and rivers. They are really eclectic, fresh and refined, and let people experience the most primitive and direct taste journey of life.