1, Wache Fish: "Wache Fish", as the first food in Hongyuan, is famous all over the world. Wache Fish, named Wache Fish Restaurant, was first cooked at the intersection of S209 and 30 1 of Wache Provincial Road in Hongyuan. The raw material of Wache fish is mainly the cold-water fish of Gaqu River (a tributary of Baihe-Yellow River) in Hongyuan prairie, especially the "plateau naked carp" in the first bay of Jiuqu Yellow River at the intersection of Gaqu River and Yellow River.
2. Stir-fried delicacies: Stir-fried delicacies mainly use natural wild mushrooms and mushrooms rich in Hongyuan Brush Temple. Because natural wild mushrooms and mushrooms contain dozens of essential amino acids and rich plant proteins, they can enhance physical fitness and delay aging. Therefore, "brush the temple to stir-fry delicacies" is praised by tourists as "a man's refueling rice, a woman's beauty rice" and enjoys a good reputation at home and abroad.
3. Hand-grabbed meat: mainly beef and mutton. Tibetans pay attention to the freshness of beef and mutton. That is, cut beef and mutton with bones into 10 cm, wash them, add water, salt and spices, cook them, put them on a plate, cut them into pieces (strips) with a Tibetan knife, and then drink them. It can also be used as seasoning such as Chili powder.
4. "Monk" steamed stuffed bun: a steamed stuffed bun specially made by Tibetans to entertain distinguished guests. Because monks in the temple prefer to make this kind of steamed buns, they are called "monk steamed buns". The production is very particular, that is, chop the fresh beef and mutton, add spices, wrap it with handmade noodles and wrap it counterclockwise. The mouth of the steamed stuffed bun should be wrapped with lace, leaving a small soup mouth in the middle. Then steam, take a bite first, suck up the soup with meat, and then increase the consumption. It has the characteristics of small body, thin skin, fine meat and fresh soup.
I hope I can solve your problem.