Shangri-La is located in the "triangle" of Yunnan, Sichuan and Tibet in the northwest of Yunnan Province. It is a pearl of the national "Three Parallel Rivers" scenic spot, located in the heart of Shangri-La in Diqing. It is a rare pure land that perfectly preserves natural ecology and national traditional culture, and is known as "Alpine Garden", "Animal and Plant Kingdom" and "Nonferrous Metal Kingdom". From Dali, 3 15km north along Yunnan-Tibet Highway, you can reach the central town of Zhongdian County, the capital of Diqing Tibetan Autonomous Prefecture, 659km away from Kunming, and it takes 50 minutes by plane. It is a county with Tibetans as the main body, vast territory and rich resources. Zhongdian * * has 24 famous tourist attractions, which are rich in natural and cultural landscapes and one of the eight golden tourist hotlines in China. The main attractions of Shangri-La are Tiger Leaping Gorge, Bitahai, Yangtangqu, Yak Boat, Songzan/Forest/Temple, Baishuitai, Na/Pa/Sea, Grassland, Mei/Li/Snow/Mountain, Baimang Snow Mountain, Xiaozhongdian Flower Sea, Tibetan Tour, Shangri-La Grand Canyon, Samag Nature Reserve and so on. Solimar wine, a gourmet snack, is a special drink in Tibetan areas, commonly known as "Tibetan wine", and some people call it "Tibetan beer". Its production process is not complicated; Stir-fry the green pear material, put it into the distiller's yeast, and cook it in a vat for seven days. When you take it, you can drink it by connecting a small tube to the waist of the barrel, which is a bit like the practice of brewing in western Europe. The wine tastes peaceful and quiet, but don't be greedy, because once drunk, it is not easy to wake up. Tibetan cakes: Tibetan cakes are good at making pasta, and there are many varieties. The most common ones are fried fruit, "Barcelona" cake, "auspicious knot" fried fruit, longan steamed stuffed bun, fried "LULU LULU" and so on. Different shapes, crispy and delicious. Mostly used for festivals and entertaining guests. Fried fruit is called "Xianna" in Tibetan. Made of refined flour, ghee and other raw materials. To make Barcelona cake, refined flour is made into flour balls the size of broad beans, steamed, fried in butter soup, and then added with milk and cold brown sugar, which is sweet and sour, soft and sweet, oily but not greasy. In addition, there are Tibetan cakes with highland barley noodles, such as that precious Baba. Buttered tea: Buttered tea is an indispensable necessity in the daily life of Tibetan people. The production is simple and convenient: first pour the earth tea into the tea tube, add ghee, salt and refined spices, and beat it up and down repeatedly with an egg beater until it is well blended, and then pour it in. Drink it, it's delicious in color, fragrance and aftertaste. Drinking butter tea plays a very important role in Tibetan diet. Tibetan families drink tea at least three times a day, and some even as many as a dozen times. Buttered tea can not only produce a lot of heat, but also keep out the cold and quench thirst. Many people who have never tasted butter tea will feel uncomfortable for the first time, but only after biting their teeth and drinking several times will they truly appreciate its mellow taste and delicate aftertaste. Ciba: Ciba is one of the main foods in Tibetan areas. Grinding Baba is mainly highland barley. The highland barley is dried, fried and ground into fine powder, which becomes delicious Baba. When Tibetans eat Ciba, they first pour some butter tea into the bowl, then add Ciba into the bowl and stir it by hand. Then, knead them into small balls to eat. Ciba is nutritious and easy to carry. You can eat tea as long as you have it. It's the first time to eat, you can lose weight, and be careful to choke your throat! Many pilgrims take Ciba as their dry food, which is convenient to eat. Pipa meat: Pipa meat is a kind of meat made by traditional Tibetan pickling method. The specific method is to take out the pig's internal organs and bones and keep the whole body. After a little cooling, add spices such as pepper, tsaoko, salt (some with white wine), gently knead, sew, marinate on a slate, and plug the pig's nose with a cork or corncob to prevent insects from eating. Because it is shaped like a pipa. Therefore, it is called "Pipa Meat". In "Southern Yunnan Newspeak", it is said that Pipa meat is "as thin as a pipa." Pipa meat can be preserved for a long time. If you don't cut it, it won't change for several years. Its meat is delicious, its color is transparent and mouth-watering, and it can be cooked and stewed. Entertaining guests is a delicacy for Tibetans. Sammi mutton: This dish is specially for Tibetan men to eat after hunting. This is done by the wife at home, waiting for her husband to come home with a full load to show happiness and sweetness. The main ingredient is mutton, supplemented by yellow eggs, sugar, wine, vegetable oil and ghee. Golden and smooth, delicious, sweet and sour. Paoguo hotpot: "Paoguo" is a kind of Tibetan bamboo leaf vegetable and a wild plant in the mountains. Accurately speaking, it is not a traditional Tibetan dish, but the result of ethnic integration and "learning from each other". The main raw materials are Pan Ben, potatoes, cooked pork belly, tofu, gouache and so on. With cooked ham, fungus, duck meat and a little sesame oil, the fragrance suddenly overflowed and the fragrance was fragrant. Eating keeps the body warm and warm, nourishing and nourishing. It is easy to eat this kind of hot pot in copper or ceramic containers, and it tastes more beautiful. Silk cloth: Silk cloth is a famous dish of Naxi nationality, which means "blowing liver" in Naxi language. Swelling pig liver, stuffing it with refined salt, spiced powder, shredded ginger, saltpeter and Shaoxing wine, taking it out and sprinkling pepper powder to dry. When eating, put the four elephants into a soup pot, add pepper, ginger and pepper, cook slowly with slow fire, take them out and cut into pieces. The color is fresh and moist. Spicy and delicious, resistant to storage, and can keep the flavor unchanged for one year.