White yak meat

Ma Xuan pocket

Cauliflower scrambled eggs

siliqua

Tianzhu's catering culture has a long history, unique flavor and distinctive features. At first, it was mainly meat and milk, and later it was mainly pasta, supplemented by meat and dairy products. The "Eight Treasures of Tianzhu" with original ecological agricultural products as the main body-Liuhuacai, Antlers, White Yak Yogurt, Tianzhu Edible Fungi, Tianzhu Quinoa, Butter Ciba, Ma Xuan Pocket and White Yak Beef, are well known. How many dishes have you tried?

White yak meat

White yak is a unique population in the yak family, which grows in the plateau area at an altitude of more than 3000 meters. The harsh conditions of half-year dry season and half-year freezing period make Tianzhu white yak meat unique in quality. Delicate and delicious meat, high protein, low fat and pure nature are the biggest characteristics of Tianzhu white yak.

Among the "eight treasures" of Tianzhu, the most coveted is white yak meat. Two classic ways to eat, white cut or hot pot, can be recommended!

In the food industry, Tianzhu white yak meat has been compared with Chaoshan beef hotpot and Leshan qiaojiao beef, indicating that Tianzhu white yak meat has moved from "being raised in the mountains and unknown" to the front desk of beef food industry in China.

The waiter brought a large plate of steaming white yak meat, which was just soft and rotten, and the meat feeling of fat and thin was unparalleled.

Although I was given a meat cleaver, I still like to hold the bone in my hand and tear it directly with some barbecue materials such as salt and pepper, which is particularly enjoyable.

The meat quality of white yak is tender than that of ordinary beef, and it smells faint milk fragrance and full of umami flavor, so beef of this quality is naturally the top ingredient when used to rinse hot pot. Thick slices of yak meat, which are fat and thin, are put in the hot pot at the bottom of thick soup to make fun of it directly. The sweetest taste and mouthfeel of beef will be deeply felt after each blanching process.

As soon as the bottom of the pot boils, the rich fragrance of white yak meat and wild mushrooms comes to my face. Picking up a piece of meat, the dark brown soup is still bubbling in the meat seam, which makes people unable to swallow their mouths.

Cooked white yak meat can be dipped in small materials. The taste of the seasoning is a bit like the sand tea sauce borrowed from Chaoshan beef hot pot, which is slightly spicy and salty. Add some garlic and eat it, and the taste of yak meat will be richer and more stereoscopic. Eat a piece to keep you warm all day!

Eating white yak hot pot is not so much the pursuit of freshness as the pursuit of original flavor and natural traditional taste.

Ma Xuan pocket

In my eyes, white yak meat is a rare flavor. Antlers and cauliflower are fresh and lovely from Shan Ye, so "Ma Xuan Pocket" plays a suspense role and satisfies the appetite of diners.

Eating Xuan Ma Bao is wittily described by local people as "back pocket". A closer look shows that the bread filled with sesame paste is really a bit like a farmer's uncle's bag for food, which is so vivid, but it is really not easy to eat this delicious food.

It is not easy to pick hemp. Because the leaf margin of Ma Xuan is covered with tiny burrs, if it sticks to the skin carelessly, its toxic juice will immediately make the skin red and swollen, accompanied by burning sensation.

Although Ma Xuan can "bite", she becomes lively and delicious in the hands of a clever housewife.

The easiest way to make hemp is cold salad. I have eaten this wild vegetable in Longnan. I blanch the leaves with boiling water, add chopped green onion or garlic and shredded red pepper, stir-fry in green oil, and mix with salt and vinegar. It's really delicious.

Tianzhu skillful housewife collects nettles from Shan Ye, washes them, dries them, grinds them, and then mixes them with soup, which is actually closer to "paste". Heat water in the pot, sprinkle pea powder while cooking, and stir evenly with chopsticks to make a paste. Sesame sauce should be seasoned with salt and a little minced garlic.

Half-baked dough is baked into oil cake for use, and the gluten of this dough is not easy to break. The cooked bread should be spread on the bottom of the pot, and then the green oil should be slowly poured into the bottom of the pot from the side of the pot. After heating, the green oil will adhere to one side of the cake, and the other side of the pancake will not be oiled, so the remaining oil at the bottom of the pot will be absorbed when it is turned. This is how delicious black sesame cakes are made!

Eating "Ma Xuan Pocket" is very particular. First of all, you should know how to recite. First of all, you should grasp the tail of the "pocket" with your right hand, lift it quickly and put it on the tiger's mouth of your left hand. The pocket must be flat, otherwise "Ma Xuan paste" will flow out.

The "pocket" of the farmhouse is small and exquisite, so you can only hold a small "pocket" less than an inch wide with your thumb and forefinger and send it to your mouth for tasting. A unique taste, like grass and medicine, makes people feel fragrant and has a long aftertaste.

Carrageenan and cauliflower

Tianzhu, located at the eastern end of Qilian Mountain, is at the intersection of Qinghai-Tibet, Loess and Inner Mongolia. The climate here is cool, the snow water is sweet and pure, the soil pH is moderate, the sunshine intensity is large, and the temperature difference between day and night is large. The unique geographical and climatic conditions provide people with a series of plateau treasures. Carrageenan and cauliflower are two wild vegetables that people often say.

The most common cornucopia is a kind of seaweed, which grows on the rocky cliffs of the sea and is about three or four inches long. Because it looks like antlers, it is called "cornucopia" and is extremely delicious. What are the "antlers" from the snow in the mountains?

The antler plate is light green, about one inch long, and has two horns at the top. It is a concentrated antler and is produced in a mountainous area with an altitude of 3,000 meters. It is not easy to ask it out of the mountain, because it always hides in roots or moss bushes.

Fresh antlers are emerald green, and dried vegetables are pale and yellowish. After watering, they suddenly became vibrant and green.

Carrageenan is one of the most primitive plants, and people who love it can't help but admire it: it migrated directly from the Book of Songs!

Antlers soaked in boiling water stand upright, meaning "Yo yo Luming Literature, wild apple".

Such wonderful food, fried and cold, has its own characteristics. It tastes soft and delicious. The taste is delicate, with a mixed fragrance of soil and plants.

Compared with antlers, cauliflower seems closer to the world. Parasitic on yehliu and birch, it is a fungus. From a distance, it looks like a blooming flower on a willow tree, hence its name.

Picked cauliflower, dried, soaked when eating. In some markets in rural Tianzhu, people can see wild cauliflower, dried and put in small baskets. Cauliflower is light brown-green, like a twisted lotus leaf.

Whether Liu cauliflower is fried in clear oil or cold, the fragrance is almost impenetrable. The taste is the breath of Shan Ye, and it is the fragrance of the original ecology.