Speaking of the scenery here in Jiuzhaigou, it can be said that no one does not like the scenery here. It is often shrouded in clouds and mist, with peaks and ancient trees looming, just like a fairyland. But when you see these beautiful scenery, everyone should not

I forgot about the food here! Let me introduce some good food to you.

Sauerkraut noodles are indispensable in Tibetan areas without a bowl of highland barley wine, and sauerkraut noodles are a great way to relieve hangover and appetizer.

After drinking for three rounds, eating a bowl of sauerkraut noodles can relieve the hangover and warm up the body. It can be said that it kills two birds with one stone.

The specialty of pickled cabbage noodles is the soup base.

When making noodle soup, first add Tibetan home-brewed sauerkraut, then add local dried bacon or fresh yak meat, add potatoes, and cook the noodles with salt, green onions, etc., and the fragrant sauerkraut noodles are ready.

The nights in Jiuzhaigou are quite chilly. At dinner time, the aroma of yak meat and oil fills the whole room. It is best to warm yourself with a bowl of spicy, spicy, fragrant and sour pickled cabbage noodles.

Tibetan-style local hotpot is located in Jiuzhaigou, a major hotpot province. How could it be complete without hotpot? But the hotpot in Jiuzhaigou - Tibetan Hotpot pays more attention to the fresh, sweet, simple and mellow taste of the soup.

Tibetan-style earth hot pot uses local yak as the main ingredient and is stewed with a unique Tibetan secret recipe. It is simmered over low heat for a long time to get the fresh and sweet taste. The accompanying dishes include local unique yak meat, Tibetan-flavored pork slices, etc.

Wild mushrooms and highland barley products are also indispensable.

If you have eaten too much ordinary hot pot, you might as well try Tibetan hot pot.

Sit around the fire with travelers from far away or local residents, pour the gifts from the mountains into the rich and labor-intensive soup pot, and after a few minutes you can taste the simple and warm taste of Tibet together.

In the Yangziba plateau area, rhizome plants are best grown, and potato (potato) is one of them.

Unlike tsampa made from highland barley, peas, oats, etc., potato tsampa is made from potatoes. It is soft and sticky and tastes like potato dough.

When making potato glutinous rice cake, boil the potatoes first, peel them, and then pound them in a special utensil to make a very sticky paste. It can be salty or sweet when eaten. It can be dipped in sugar, honey, or pepper oil or spices.

The juice made from vinegar, minced garlic, etc. is ready to eat.

In addition, you can also make a pot of pickled cabbage soup with oil, add an appropriate amount of pepper powder, minced garlic, chopped green onion, minced ginger and other seasonings into the soup, put the potato glutinous rice cake into the soup and cook for a while, and finally sprinkle with coriander, oil-splashed chili pepper, and pickled cabbage.

The glutinous rice cake soup is ready.

As the name of milk dregs buns implies, the filling of milk dregs buns is milk dregs.

After the decomposed milk residue is dried, it can be used as stuffing or directly as a snack. It is also a good choice to cook it in porridge. It tastes milky, sweet and sour.

When making Tibetan milk dregs buns, the milk dregs are usually mixed with fresh beef or yak meat to make meat fillings to enrich the taste and increase nutrition.

Steamed buns with milk dregs are a delicacy loved by both men and women, and suitable for all ages in Tibetan areas.

If you can't stand milk dregs when traveling to Jiuzhaigou, you can try milk dregs steamed buns and taste the fusion of Central Plains cuisine and Tibetan cuisine. It will definitely give you a new experience.

Yak meat If you come to Jiuzhaigou and want to bring some specialties, yak meat is a good choice.

Spicy, original, meat floss, spicy, all flavors are available, smell good and taste even better when chewed.

There are two types of yak jerky. One is cooked and marinated with salt, and the flavor is best when eaten with sauce; the other is air-dried, which is usually made after spring, often at the end of each year. You can do it at the beginning of spring.

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Yak meat has high nutritional value, rich in protein, mellow taste and chewy texture.

Eat it directly, pickle it and stir-fry it, or make it into an auxiliary ingredient for clay pot rice. They are all exotic delicacies.

The delicacies compiled by the editor are all delicacies with Tibetan flavor. After you come here to appreciate the beautiful natural scenery, remember to taste these unique delicacies!