White Yak in Zhaxi Xiulong Grassland

White Yak Beef

Xuan Ma Pocket

Scrambled Eggs with Liuhuacai

Antlers

Tianzhu's catering culture has a long history, unique flavor and distinctive features. It was mainly meat and milk, and then it was mainly pasta, supplemented by meat and dairy products. The "Eight Treasures of Tianzhu" with the original ecological agricultural products as the main body-Liuhuacai, Antlers, White Yak Yogurt, Tianzhu Edible Fungi, Tianzhu Quinoa, Butter Ciba, Xuanma Pocket and White Yak Beef, are famous. How many dishes have you tried?

white yak

white yak is a unique population in yak family, which grows in the plateau area at an altitude of more than 3, meters. The harsh conditions of semi-annual hay drying and semi-annual frozen period make Tianzhu white yak unique in quality. Delicate and delicious meat, high protein, low fat and pure natural are the biggest characteristics of Tianzhu white yak.

among the "eight treasures" of Tianzhu, the most coveted one is white yak meat. Two classic ways to eat, white cut or hot pot, can be recommended!

In the food industry, Tianzhu white yak meat has been compared with Chaoshan beef hotpot and Leshan qiaojiao beef, which shows that Tianzhu white yak meat has moved from "being raised in the mountains and unknown" to the foreground of beef food industry in China.

The waiter served a large plate of steaming white yak meat, which was just soft and rotten, and the fleshy feeling of fat, fat and oil was unparalleled.

Although I was given a meat cleaver, I still like to hold the bone in my hand, sprinkle some barbecue materials such as salt and pepper and eat it directly, which is particularly enjoyable.

White yak meat is more tender than ordinary beef, and it smells faint milk flavor and full of umami flavor, so beef of this quality is naturally a top ingredient when used to rinse hot pot. Thick sliced yak meat with appropriate fat and thin, put it in a hot pot at the bottom of thick soup and make fun directly. The sweetest taste and mouthfeel of beef are deeply felt after each blanching process.

As soon as the bottom of the pot boils, the rich aroma of generate mixed with white yak meat and wild mushrooms comes to my face. Picking up a piece of meat, the dark brown soup is still bubbling in the meat seam, making people swallow their mouths.

The boiled white yak meat can be dipped in small materials. The taste of small materials is a bit like the sand tea sauce borrowed from Chaoshan beef hot pot, which is slightly spicy and salty. Add some garlic and dip it, and the taste of yak meat will be richer and more three-dimensional. Eat a piece to keep you warm all day!

Eating white yak hot pot is not so much a pursuit of freshness, but rather an exploration of the original flavor and the natural traditional taste.

Xuan Ma Pocket

In my eyes, white yak meat is a rare thick flavor, and antler and willow cauliflower are fresh and lovely from Shan Ye, so "Xuan Ma Pocket" has played a suspense, which has satisfied the appetite of diners.

The local people describe it as "back pocket" wittily. When you look closely, the bread filled with Xuan hemp paste is really a bit like a farmer's uncle's pocket for grain, which is too vivid, but it is really not easy to eat this delicious food.

picking hemp is not easy. Because the leaf edge of Xuan Ma is covered with fine burrs, if it is accidentally stuck to the skin, its toxic juice will immediately make the skin red and swollen, accompanied by burning tingling.

Although Xuan Ma can "bite", it becomes lively and delicious in the hands of smart housewives.

the simplest way to make hemp is naturally cold salad. I ate this wild vegetable in Longnan. I boiled the leaves with boiling water, added chopped green onion or garlic and shredded red pepper, wok with green oil, and mixed with salt and vinegar. It was really delicious.

Tianzhu skillful housewives collect nettles from Shan Ye, wash them, dry them, grind them, and then mix them with soup. This kind of soup is actually closer to "paste". Add water to the pot and heat them, then sprinkle them with pea flour while cooking, and stir them evenly with chopsticks to get a paste. Salt and a little minced garlic should be added to the sesame paste to taste.

Half-baked dough is branded as an oil cake for later use, which is not easy to break. The rolled dough cake should be laid at the bottom of the pot, and then the green oil is slowly poured into the bottom of the pancake from the edge of the pot. After being heated, the green oil will adhere to one side of the cake, and the other side of the pancake does not need to be oiled, and the remaining oil at the bottom of the pot will be absorbed when it is turned over. Delicious Xuan hemp cake is made like this!

There is a certain emphasis on eating "Xuan Ma Pocket". First, you should know how to "back". First, you should grasp the tail part of "Pocket" with your right hand, lift it quickly and put it on the tiger's mouth of your left hand. The pocket must be flat, otherwise "Xuan Ma Paste" will flow out.

The "pocket" of the farmhouse is small and exquisite, so you can just hold the small "pocket" less than an inch wide with your thumb and forefinger and send it to your mouth for tasting. A unique taste, like grass and medicine, makes people's teeth and cheeks fragrant and has a long aftertaste.

Carrageenan and Liuhuacai

Tianzhu is located at the eastern end of Qilian Mountain, at the intersection of Qinghai-Tibet, Loess and Inner Mongolia. The climate here is cool, the snow water is sweet and pure, the soil acidity and alkalinity are moderate, the sunshine intensity is strong, and the temperature difference between day and night is large. The unique geographical and climatic conditions offer people a series of plateau treasures. Carrageenan and cauliflower are two kinds of wild vegetables that people often call.

The most commonly mentioned cornucopia is a kind of seaweed that grows among the rocky cliffs of the sea and is about three or four inches long. Because of its shape like antlers, it is called "cornucopia", which is extremely delicious. What is the "staghorn" from the snow in the mountains?

the antler is light green, about an inch long, with two horns at the top, which is the concentrated antler, only found in the mountains at an altitude of 3, meters. It is not easy to invite it out of the mountain, because it is always hiding in the roots of trees or moss bushes.

The fresh antlers are emerald green, and the dried vegetables are pale and slightly yellowish. After being watered, they become vibrant and green in an instant.

Carrageenan is one of the most primitive plants, and people who love it can't help but admire it: it migrated directly from the Book of Songs!

The antlers soaked in boiling water stand up, which means "Yo yo Luming Literature, the apple of the wild".

such wonderful delicacies are plain fried and cold, and each has its own specialty. It tastes soft and fragrant, and it's delicious. Fine taste, there is a mixed fragrance of soil and plants.

Compared with staghorn, Liuhuacai seems to be closer to the world, and it is mostly parasitic on yehliu and birch, so it is a fungus. From a distance, it is like a blooming flower on a willow tree, hence its name.

after picking, the cauliflower is dried and soaked when eaten. In some markets in Tianzhu countryside, people can see selling wild cauliflower, dried it and put it in a small basket, which is light brown and green, like a small lotus leaf that has been wrung dry.

Liu cauliflower is fried in clear oil, or cold, and it smells so good. The taste is the breath of Shan Ye, and it is the fragrance of the original ecology.