Hongyuan is located in the northwest of Sichuan Province, in the middle of Aba Tibetan and Qiang Autonomous Prefecture, and looks like a galloping fat sheep. It borders ruoergai county in the north, Songpan, Heishui and Aba counties in the east and west, and Marcand and Lixian counties in the south. Geographical coordinates are 3150' ~ 33 22' north latitude and10/51'~103 22' east longitude. The terrain inclines from southeast to northwest, which is different from that of Aba Prefecture from northwest to southeast. The landform has the typical characteristics of the transition from mountain plain to hilly plateau.
Hongyuanxian gourmet
1. Hand-grabbed meat: also known as hand-grabbed meat, it is named after eating it with your hands. It has the characteristics of dense and delicious meat, rich fragrance, endless aftertaste and clear and transparent soup.
2, blood sausage: there are not only fresh yak meat, but also yak blood, hence the name. It has the characteristics of rich nutrition, soft fragrance, overflowing blood fragrance and not greasy in the mouth.
3. Buttered tea: It is often said that people have never drunk butter tea, even if they have never been to the plateau. Tibetans like butter tea, which is processed with butter and strong tea.
4. Ciba: Ciba is the staple food of most Tibetans, that is, highland barley is washed, dried, cooked and ground into fine powder. There are two ways to use Baba soup: one is Baba soup. Pour a little rice cake into the dragon bowl first, then add milk residue, ghee, sugar, horse tea or milk tea. Stir together to make a soup paste. The other is Baba Group. First put ghee into the dragon bowl, add a little hot milk tea to melt, add a proper amount of Ciba, add a little milk residue and sugar, then hold the bowl with your left hand and put your right hand on the rim of the bowl, and try to turn it clockwise. Rotate your fingers along the inner wall of the bowl to knead the Ciba and ghee for 2-3 minutes, and knead into balls (strips) and other shapes.
5. Yogurt: Milk is the main raw material. After boiling the milk, when the temperature of the milk reaches 40-50℃, add the "sour mother and son", and then wrap it with cotton wool for 6-8 hours to eat.
6. VIP bag: Guming Temple is a steamed stuffed bun made by Tibetans to receive VIPs. The production is very particular, that is, chop the fresh beef and mutton, add spices, wrap the dough by hand 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.