The delicacies of Qiongjie County include Longzi black highland barley tsampa, Gundian, Tibetan fried lamb belly, Pacha maku, Tibetan air-dried meat, crispy cheese cake, etc.

Longzi black highland barley tsampa: Tsampa is the staple food of the Tibetan people.

Fry the highland barley and peas, grind them into noodles, mix them with butter tea and knead them into small balls before eating.

Gundian: Also called Qiang fruit, it is an indispensable snack in the homes of Tibetan people in Lhasa and Shannan on the morning of the first day of the Tibetan New Year.

The delicacies of Qiongjie County include Longzi black highland barley tsampa, Gundian, Tibetan fried lamb belly, Pacha maku, Tibetan air-dried meat, crispy cheese cake, etc.

1. Longzi black highland barley tsampa: Longzi black highland barley tsampa is a specialty of Longzi County, Shannan, Tibet.

It is the staple food of the Tibetan people.

Fry the highland barley and peas, grind them into noodles, mix them with butter tea and knead them into small balls before eating.

Eating tsampa is very convenient. Whenever you feel hungry, you can pour out some fried noodles at any time, add a piece of butter, add the prepared butter tea or hot water, and knead it in a wooden bowl.

2. Gundian: Also called Qiang fruit, it is one of the traditional snacks in Tibet. It is rarely eaten on ordinary days, but on the morning of the first day of the Tibetan New Year, it is indispensable in the homes of Tibetan people in Lhasa and Shannan.

A snack.

3. Tibetan crispy fried lamb belly: a traditional famous dish with golden color and tender lamb. It was often served as the first dish for big banquets in the old days.

Spread the lamb brisket with crispy batter and put it in the pan. Fry until crispy and golden brown. Take it out, cut it into long cubes and put it on a plate. Serve it with two small plates each of green onion, sweet sauce, pepper and salt, and spicy soy sauce at the same time.

4. Pacha maku: Knead the dough first, shape it into gnocchi, put it into a pot of boiling water and cook it, then drain it and set aside for later use.

Then use a pot to refine the ghee, pour it into the cooked dough, add an appropriate amount of brown sugar and crushed milk residue, and stir it.

5. Tibetan air-dried meat: air-dried beef and mutton are a favorite food of Tibetans.

It is usually done every winter, usually at the end of November.

At this time, the temperature is below zero. Tibetans cut the beef and mutton into small pieces and put them on skewers, or hang them in bamboo cages in the shade of tents or under the eaves, letting them freeze and air-dry, and naturally lose the moisture.

After the month, you can take it off and eat it grilled or raw, it tastes delicious.

6. Crispy Cheese Cake: Dry the buttered starch, grind it into powder, mix in butter, sugar, ginseng fruit, peach kernels, raisins, etc., and make it into a round or square shape, with red and green silk on the surface to represent good luck.

, Longevity patterned rice noodle embryos, steamed in a steamer, milk-flavored dessert, a pastry for Tibetans to entertain guests.