Batang Tuanjie Steamed Bun1At the end of June, 1950, when the 18th Army of China People's Liberation Army marched into Batang on the Nanzang Road, the local county working committee and the county military agency organized hundreds of members of the Democratic Youth League in eastern Tibet, primary school students, the masses and temple monks. In order to welcome them, according to the custom of Batang people eating steamed meat and entertaining VIPs with steamed buns, they bought ribs, fat, flour, corn flour and potatoes.

The steamed stuffed bun is very big, a steamer and a steamed bread. A big steamed stuffed bun can feed a class. In order to express the feelings of Tibetan-Chinese unity, military-civilian unity and national unity, steamed stuffed bun was named Unity Steamed Bun. Because 18 Army's entry into Tibet coincides with the Dragon Boat Festival, every family in Batang will eat United buns to commemorate 18 Army's entry into Tibet every year after the Dragon Boat Festival, which also means family reunion. Since then, Batang's Unity Steamed Bread has not only become a famous snack, but also a delicious dish for every household to entertain guests on holidays. Amdo Amdo is a Tibetan language, which refers to Tibetan areas in Qinghai, Gansu and northwest Sichuan. People living in this area like to eat a simple and delicious pasta, namely Amdo noodles.

Add warm water to the flour and knead it into a ball, which is slightly smaller than the rolling surface. Then cut the noodles into 4-inch thick slices with a knife, put them neatly, coat the surface with a little oil, and cover them with a clean wet cloth for later use. When cooking noodle soup, cut the mutton into small squares about two centimeters, add onion and mutton, stir-fry in a pot, add appropriate amount of salt and water, and cook into broth. Finally, spread a prepared noodle flat on the chopping board, then slowly bypass the left wrist, pinch one end with the thumb and forefinger of the left hand, break it off one by one with the right hand and throw it into the meat soup pot. After a while, the fragrant and hot noodles came out. Milk residue with butter is squeezed by grandma Niu. After the milk is broken up and separated into ghee, the remaining milk is boiled with fire and then cooled to form yogurt. Pour it into the bamboo bucket filter water, and what is left in the bamboo bucket filter is milk residue. Milk residue is white and sour, which is very helpful Tibetans who go out often bring milk residue to prevent water and soil discomfort.

At present, restaurants in Diqing Tibetan area have recipes for frying milk residue, and the production process is very fine. Bean jelly Kangding's bean jelly is very famous. The most famous are Tian Liangfen, Li Liangfen and Xiao Lanliangfen. If you have to wait in line for dinner in Kangding, most people will turn around and walk away. But Kangding's jelly is different, especially on weekend mornings, people will queue up to buy it. Kangding bean jelly will not get angry if eaten for a long time. The taste is smooth and authentic, which makes people want to eat a second bowl after eating one bowl. Kangding's Guo Kui is also a famous local snack. Many Kangding people have Guo kui and bean jelly for breakfast, which tastes different. Some foreigners also specially invited friends to bring bean jelly and pot helmet from Kangding.

Taro roast chicken Taro roast chicken is a kind of Hunan cuisine originated in Chongqing, which is widely spread and constantly innovated in the process of spreading. Eight steps on one, after careful transformation, has become one of the representative works of eight steps and one flavor cooking. The cooked taro is slippery and waxy, and the chicken is soft and boneless, with bright red color, salty and spicy. This is a kind of delicious food that everyone likes to eat.