The best route for a 5-day self-driving tour in Gannan is Duwen Expressway-Wenchuan-G213-Maoxian-Songpan-Zorgai-Gannan.

The transportation in Gannan is very convenient. G213 connects almost all the counties in the grassland of Gannan.

Drive along the Duwen Expressway, turn to G213 after reaching Wenchuan, and go all the way north, passing through Maoxian, Songpan, and Zoige to Gannan.

The scenery along the way is endless. The vast Ruoergai grassland stretches to the horizon. After passing Ruoergai County and walking about 100 kilometers further, you will reach Langmusi Temple.

There are Langmusi Town in Luqu County and Langmusi Village in Hongxing Township in Ruoergai County.

There are two temples facing each other across the river in Langmusi Valley - Dacang Langmugeldi Temple in Sichuan and Saichi Temple in Gansu. The cross-country people call them Gansu Langmusi and Sichuan Langmusi. If you go to Gannan, you must visit Langmusi.

Then there are Luqugahai Lake-Xiahe Labrang Monastery-Sangke Grassland.

Recommended food in Gannan 1. Fern Ma Zhe Ze Fern Ma, commonly known as "ginseng fruit" or "longevity fruit", is made by boiling the rice until it is seven or eight years old. After taking it out, rinse the juice with cold water, mix it with ghee, and put it in a cage.

Steamed.

In addition, the bracken is cooked. When eating, put half of the rice and half of the bracken in a plate, add sugar, pour ghee and eat hot. It tastes great and is mostly popular in pastoral areas.

2. Tibetan buns Gannan Tibetan buns, also known as "Zhuohua buns", are also called "ox-eye buns" because they are shaped like a cow's eye.

Its outer skin is white and shiny, and through the bun skin, the fillings inside are clearly visible. The meat is like agate, and the vegetables are like emerald, red and green.

When eating, you need to suck the oil and water inside the bun from the top.

The earliest Tibetan steamed buns were steamed with the local specialty highland barley noodles as the skin and beef and mutton as the filling.

Nowadays, white flour is used as the skin, mutton is used as the main filling, an appropriate amount of mutton suet is added, seasonings such as chopped green onion and pepper water are added, and it is steamed in a basket.