General situation of catering

At present, the tourism supporting facilities in Siguniang Mountain have been greatly improved compared with previous years. In addition to the traffic difficulties and operating costs in winter, you can eat delicious meals in other seasons (mainly Sichuan cuisine, and some hotels also provide southern cuisine). But in the scenic spot, because there is no corresponding dining spot, we can only lead the way to eat, and the conditions are poor. If you can bring some delicious cooked food and dry food to the scenic spot, I believe this is also a rare picnic opportunity.

You can buy salted eggs, ham sausage, yak meat, mineral water, canned food, instant noodles and other foods outside the scenic spot (Rilong Town). In addition, you can also buy some cooked food from your hotel restaurant. In a word, at present, the dining conditions in Siguniang Mountain Scenic Area and along the way are relatively good, and it is very convenient to enter the scenic area whether it is a team or a self-help tour.

All hotels (restaurants) have corresponding restaurants, featuring local wild mushrooms and fat meat, with different prices. There are also many restaurants in Rilong Town, most of which focus on Sichuan cuisine.

Seabuckthorn is produced in Siguniang Mountain Scenic Area, and its specialties are thorn juice, seabuckthorn crystal and dried yak meat. There are all kinds of precious Chinese herbal medicines here, such as Cordyceps sinensis, Fritillaria, Rhodiola, snow tea and so on. There are also a large number of Nyingchi, Saussurea involucrata, ginseng and colleagues growing in the area above 4 meters, and it is also the origin of important export bacteria such as Morchella, Tricholoma matsutake and Cyclobalanopsis glauca. There are some small restaurants in the local street, which are not expensive. Usually a meat dish 1 yuan, rice can be added at will, free of charge.

There are also small grocery stores in the street, where you can buy instant noodles, biscuits and other daily broken items. When you have the chance, you must try yak milk and butter tea of local Tibetans. Maybe you'll love the smell. It doesn't matter if you don't like it, at least you tried. We can leave whenever we want. Life is so short. Maybe we should try different lifestyles as much as possible to enrich the experience of life. Reminder: There is no place for lunch in the ditches in the scenic spot, so you generally need to bring your own food for lunch, such as salted eggs, ham sausage, beef, mineral water, canned food, snacks and so on. In addition, there is a small food delivery shop at the entrance of Shuangqiaogou, where you can order fast food and send it to Shuangqiaogou.

very exaggerated! Tibetan specialty foods include roast whole sheep, butter tea, highland barley wine, dairy products (cheese, milk residue, milk skin, yogurt), yak meat, cordyceps duck and so on. Reminder: Tibetan flavor may not be suitable for mainlanders' tastes. Visitors are advised to bring some convenient food in case of emergency. Bazin is the staple food of Tibetans, similar to fried noodles in the mainland. Bazin's raw materials are highland barley, peas and oats. Tibetans should take loquat with them whether they are working in the fields, grazing in the mountains or traveling. When eating, pour a little bazin into the bowl, add butter tea and stir to eat. Loquat is easy to carry and cook. It is a cheap, convenient and practical food in a pastoral area with a vast territory and few people and lack of fuel.

tea is made from thick leaves of tea trees. Because it is produced in Ya 'an area, it is called Yacha. It was called Macha in the Ming Dynasty, and it was called Biancha after the Qing Dynasty. Tibetans mainly eat meat, few vegetables and fruits, and most of the vitamins lacking in food are supplemented by elegant tea. Ya tea must be used to make butter tea, because it has a strong taste and can suppress the taste of butter and milk. Butter and milk are the main raw materials of butter tea, and walnut powder, peanut kernels, sesame kernels, eggs and salt can also be added. Put these raw materials into a mixing barrel, then boil the tea leaves until they turn red, and then pour them in. After stirring for a while, a bucket of fragrant buttered tea is ready.

Buttered tea must be poured into a big pot and kept warm on a low fire. According to the collector's rules, you need to use a small porcelain bowl to drink butter tea. When drinking tea, you should not put your fingers into the bowl. It is best to drink all the buttered tea poured by the host, and you should not leave half at the bottom of the bowl, otherwise it is disrespectful to the enthusiastic host. If you don't want to drink any more, the host will never force you, just cover the bowl with his palm. Highland barley wine is an indispensable drink in Tibetan people's life, and it is also the top grade for celebrating festivals and entertaining guests. According to Tibetan custom, when the guests come, the generous host will take the highland barley wine pot and pour three bowls one after another for the guests. For the first two bowls of wine, guests can drink a little after drinking, but they can't drink nothing.

After the third bowl is filled, they should drink it all at once to show their respect for the host, and then the host and the guest start to drink and get drunk. When Tibetans persuade wine, they often sing wine songs with colorful lyrics and beautiful tunes. Men, women and children can sing wine songs.

Fungi Siguniang Mountain Scenic Area is rich in various rare wild fungi, including Tricholoma matsutake, Morchella, Boletus and Hericium erinaceus. Other wild fungi include goose egg fungus, Cyclobalanopsis glauca, wife fungus and so on. Tricholoma matsutake: The scientific name of Tricholoma matsutake is a precious edible fungus. Production from July to September. It is rich in nutrition and contains protein, amino acids, vitamins, carbohydrates, minerals and other effective ingredients. According to relevant data, Tricholoma matsutake is also rich in mushroom polysaccharide, which has anti-cancer effect and is deeply loved by Japanese people. Morchella: a famous wild edible fungus. It is named because it looks like a sheep's stomach.

It is rich in nutrition and delicious. It is a very good source of protein and has the reputation of being a vegetarian. It is also a good medicine for treating indigestion, excessive phlegm and shortness of breath. Its nutritional components can be equivalent to milk, meat and fish meal. Forest belts distributed throughout the scenic spot. Boletus: Boletus can be divided into mortar, yellow and black, with the same eating method and similar ignorance. It is produced from May to October. Auricularia auricula is rich in fat, tender in meat and high in protein. It is popularized as a famous nutritious food in western European countries and is a best-selling commodity with high exchange rate among fungi. It is distributed in the mixed forest of pine, or in the forest edge area shortly after logging. Hericium erinaceus: This is a delicious food.

its meat is crisp, tender, mellow and delicious. It is called vegetarian meat. It is a precious edible fungus, which was produced in August and September. It is named after the clever golden monkey. Rich in nutrition, containing peptides and polysaccharides, as well as a variety of vitamins needed by the human body. Forest belts distributed throughout the scenic spot. Goose egg fungus: a famous edible fungus. According to records, Julius Caesar of the Roman Empire liked this fungus best, so he called it Caesar mushroom. This fungus is an ectomycorrhizal fungus of trees, which forms mycorrhiza with spruce, fir, beech, tree and other trees. Scattered or living alone on the forest floor in autumn. Widely distributed in scenic spots.

Abundant time: May-Morchella, June-July-August-Fritillaria Notopterygii, Saussurea involucrata, Tricholoma matsutake, Cyclobalanopsis glauca, Boletus and other wild fungi.

seabuckthorn fruit is rich in vitamins, especially VC. Sour. Seabuckthorn fruit can be processed into seabuckthorn crystals and seabuckthorn drinks. Seabuckthorn crystal bags can be drunk with water. 5g/ bag, the price of each bag is around 4 yuan. Seabuckthorn beverage can, 355ml/ can, and the price is around 3 yuan. Growing in a ditch, Siguniang Mountain represents the plant Hippophae rhamnoides. Its golden fruit is made into a drink similar to a national treasure, which is said to be rich in vitamins and is known as the king of VC.

roast the whole lamb. The specialty dishes of wild mushrooms in Siguniang Mountain Scenic Area Restaurant: mainly wild mushrooms, beef and mutton series, butter tea, Baba and so on.

Jane's hotpot specialties: hotpot, wild mushrooms, roast lamb.

local dishes: steamed beef and mutton, old bacon, Yangtze head fish, wild mushrooms, roast sheep, roast rabbit and roast chicken.

king Deng's wild mushroom specialties: hot pot, wild mushrooms, wild vegetables series, home-cooked dishes.

The specialties of Hongdouhua Restaurant are wild mushrooms, wild vegetables and beef and mutton.

Changping Restaurant's specialties: Cordyceps duck, shellfish hen, wild mushroom and beef series.

Gouna Hotpot House's special dish: beef and mutton mixed soup pot.

Hotel specialties: wild mushrooms, wild vegetables and roasted whole sheep.

Fulai specialties: Tianma chicken, hand-grabbed mutton, steak, pickled noodles, wild mushrooms, beef and mutton offal soup.

Shambhala restaurant specialties: braised beef, wild mushrooms, wild vegetables, scones and buttered tea.

Special dishes of Guangdian Restaurant: beef and mutton series, wild mushrooms and wild vegetables series.

Mao Dan restaurant's specialties: steamed meat, wild mushrooms and wild vegetables.

Tofu pudding specialties: Tofu pudding fish, Tofu pudding series and wild mushrooms.

Ka Rong restaurant specialties: wild mushrooms, wild vegetables, beef and mutton.

Jinfeng Restaurant's specialties: wild mushrooms, wild vegetables, butter tea, beef and mutton.

Features of Snow Mountain Restaurant: wild mushrooms, old bacon, beef and mutton series, home-cooked dishes.

the specialties of Jinlong restaurant: wild mushrooms, old fat meat, beef and mutton series and home-cooked dishes.

Jinde restaurant specialties: wild mushrooms, old bacon, beef and mutton

King Deng's wild mushrooms specialties: hot pot, wild mushrooms, wild vegetables series and home-cooked dishes.

Yangpozi Restaurant's specialties: wild mushrooms, wild vegetables, old bacon, beef and mutton, and home-cooked dishes.