The delicacies of Mozhugongka County include Tibetan chicken stewed with matsutake, Cordyceps fish meatballs, fermented bean curd porridge, sheep blood sausage, Tibetan pickled cabbage soup, tsampa, yak meat, etc.

1. Stewed Tibetan Chicken with Matsutake: Cut the Tibetan Chicken into small pieces, use Tibetan unique medicinal materials such as palm ginseng, matsutake, Tibetan Fritillaria, Gastrodia elata, pepper, wolfberry and other medicinal materials to make the soup base, and stew it with pure and pollution-free stream water flowing down from the snow-capped mountains.

, with old tofu, winter melon slices, Chinese cabbage, and lettuce leaves.

2. Cordyceps fish meatballs: This is a special delicacy of Lhasa.

Stir egg whites and dried soybean flour, make meatballs from the fish paste into the stirred soybean flour and egg whites, and fry them in melted ghee.

Use low heat to turn the ghee in the pot into liquid, add ginger slices, salt, wild garlic, a small amount of water, stir the soybean flour, simmer until bubbles appear, pour it on the fish meatballs, and the Cordyceps fish meatballs dish is made.

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3. Fermented bean curd porridge: Fermented bean curd porridge is a specialty snack in Tibet. The rotten milk residue is called fermented bean curd after being dried.

Stir the bone soup, slowly add flour, and when it becomes porridge, add bean curd residue and shredded beef (mutton) meat.

Chili and other condiments are cooked and eaten.

4. Sheep blood sausage: Sheep blood sausage uses sheep blood as the main raw material.

Because sheep blood is generally not eaten alone in Tibetan areas, sheep blood is poured into the small intestine and cooked before eating.

Sheep blood sausage is a unique food in Tibetan areas, which is fragrant and tender.

5. Tibetan pickled cabbage soup: Pickled cabbage soup tastes good, can adjust taste, increase appetite, increase gastric acid secretion, and improve digestion.

In addition, eating sauerkraut can also help you perspire more.

6. Zanba: It is a special snack in the Tibet Autonomous Region and one of the traditional staple foods of Tibetan herdsmen.

"Zanba" is the Tibetan transliteration of "fried noodles", which is a staple food that Tibetan people eat every day.

Zanba is flour made by washing, drying and frying highland barley and then grinding it. When eating, mix it with a small amount of butter tea, milk residue, sugar, etc. and knead it into a ball with your hands.

It is not only easy to eat, rich in nutrients and high in calories, suitable for satisfying hunger and keeping out the cold, it is also easy to carry and store.

7. Yak meat: Yak meat contains high nutritional value, low fat, high calories, delicious meat and high protein.