Potato glutinous rice cake, potato glutinous rice cake, is a local specialty snack with potatoes as the main raw material.

The common method is to boil the potatoes first, peel them, and then pound them in a special device to make the potato puree more and more sticky, which is called potato glutinous rice cake.

When eating, you can either cut the glutinous rice cake into pieces and boil it in pickled cabbage soup, and then add red oil and chili pepper.

Eating it is another flavor.

Picture of pickled cabbage noodles. The Tibetan, Qiang, Hui and Han ethnic groups living in the northwestern Sichuan plateau are particularly fond of eating pickled cabbage noodles with strong sour taste, unique taste, soothing and relaxing, and helpful for digestion.

The main method is to put the noodles, potatoes, beef, etc. into the pickled cabbage soup and boil it over high heat. After it is cooked, add salt and crushed sea pepper, pepper noodles, garlic paste and other seasonings into the soup to create a fragrant pickled cabbage noodle soup.

Makes an ideal staple when hosting guests.

Picture jelly jelly is made from the starch of beans, rice and potato.

During production, the starch is diluted in boiling water into a paste, and after cooking, it condenses into lumps, which is commonly known as "jelly".

The lilac colors produced from different raw materials are different, and the two common colors are yellow and white.

When eating, break the yellow and white jelly into strips and put it into a bowl. Add onions, garlic, light soy sauce, sesame oil, salt, vinegar and chili oil. After mixing well, it will be refreshing and fragrant.

Picture of Cold Noodles Cold noodles are also called "Guoshuishui" and "Lengtao" in ancient times. Legend has it that it originated before Wu Zetian entered the palace in the Tang Dynasty. Wu Zetian and her lover burned their tongues while eating Shanxi noodles, so the two of them developed the cold noodles.

A new way to eat noodles.

Cold noodles are popular all over the country, each with its own characteristics.

The main method of Songpan's "Red Oil Cold Noodles" is to mix buckwheat noodles, wheat noodles, starch, etc. to make noodles, cook them in boiling water, take them out, rinse them with cold water, drain them, and mix them with soy sauce, red oil chili seeds,

Seasonings such as vinegar, salt, monosodium glutamate, garlic water, and Sichuan peppercorns are refreshing and delicious, which can help to whet your appetite and enhance your appetite in the hot summer.

Picture Noodle soup Noodle soup is a favorite food of the Hui people.

Every time during the Eid al-Adha and Roz festivals, every household will cook noodle soup to show respect to the distinguished guests, relatives and friends who arrive.

When making noodle soup, you must first make the starch into nuggets, stir-fry the beef sesame seeds, and boil the beef bones into soup and set aside.

When eating, boil the cool noodle cubes in the soup, put the soup in a bowl, add the hot noodle cubes, then add the beef sesame seeds, add vinegar, soy sauce, MSG, and pepper noodles, and a bowl of crystal-clear, delicious noodle soup will be served.

The soup is ready to be served to entertain family and friends.

Picture of fresh beef offal. The raw materials for making fresh beef offal include beef scalp, tripe, beef intestine, beef tongue, beef kidney and beef lung. During production, fennel, pepper, star anise, cinnamon, tangerine peel, sand ginger, cardamom, etc. are mixed with "Thirteen

Put "fragrance" as the main brine spice into the pot and cook for more than 6 hours.

When eating, add chopped green onion, chili oil, pepper powder and other seasonings. It is a nutritious, high-protein, easy-to-absorb, flavorful food that is good for health.

Picture of monk buns Monk buns are made by first chopping yak meat on a cutting board with a Tibetan knife and mincing it into fine pieces, then adding leeks, green onions, ginger, and now some also add seasonings such as garlic, salt, soy sauce, clear oil, and MSG.

Add a little water and mix evenly into the basin.

Mix the wheat flour with water, knead it thoroughly, then cut it into small pieces, roll it into uniform round slices with a tool or your hands, put the beef spice stuffing into the dough on your left hand, and use your right fingers to

Lift and pinch the dough evenly and it can be made into various patterns.

Place the small and unique monk buns in a steamer and heat over high heat for fifteen minutes.

The dough of the top-quality monk buns is so thin and shiny, transparent but not rotten, and the filling soup inside the buns cannot break through the skin and leak out.

Pick up the steaming and fragrant monk buns and take a bite. The delicate dough and beef fillings are tender and delicious. The stuffing soup with beef and various spices in the buns flows into your mouth. It is appetizing and delicious.

Indescribable, it is a truly famous delicacy among Tibetans and can be called the best Tibetan food.