Jiuzhaigou and Huanglong are very expensive to eat because most of the materials are brought in from the outside. Generally, the stir-fry with meat is around 2 yuan. On the way to Jiuzhaigou, you can dine in Maoxian and Songpan, and the dining conditions are acceptable.

Tibetans themselves are not very good at cooking, so locals seldom stir-fry before. They mostly use butter tea as their daily energy source, and sometimes they also eat pickled noodles and walnut cakes. Although Jiuzhaigou Goukou is full of various types of restaurants, most of the restaurants here are mainly engaged in Sichuan cuisine, with limited chefs and average food quality. For envelope Islamic friends, you can also choose some Gansu hotels. In the evening, there are also some roadside barbecue stalls for tourists to satisfy their cravings.

The local special meals are mainly beef and mutton, which are related to the characteristics of the two major local ethnic minorities-Tibetans and Qiang people. The Tibetans mainly smoke and barbecue, supplemented by highland barley wine, butter tea, yogurt and other drinks. Qiang people like to eat hot and sour tastes and animal offal, while local Han people mainly eat Sichuan food.

If you want to taste local specialties, you can eat potato Ciba, Jiuzhai persimmon cake, buckwheat cake, Jiuzhai pickled noodles and other flavors in local hotels. Other specialties include roast whole lamb, hand-grilled steak, mixed noodles, potato Ciba, highland barley wine and so on.

a list of Jiuzhaigou's special foods:

1. The vegetarian dish is bracken, which is named after it looks like a green ancient dish. It is listed as a healthy food abroad, and it is called "the king of mountain vegetables".

2 Yacha Yacha is a kind of tea made from the rough leaves of tea trees. It is called "Yacha" because it is produced in Ya 'an area. It was called "horse tea" in the Ming Dynasty, and you were called "side tea" after the Qing Dynasty. Tibetan compatriots mainly eat meat, with few vegetables and fruits, and the vitamins lacking in food are mostly supplemented by "elegant tea". You must use "Yacha" to make butter tea, because it has a strong taste, which can suppress the smell of butter and milk.

3 potato snack bar is the most distinctive food in Jiuzhaigou. Potatoes, also known as potatoes, are steamed and pounded in wooden barrels until the potatoes are sticky and lumpy. Then they are pounded and boiled in a pot. After cooking, sauerkraut and peppers are added. The entrance is smooth and delicious.

4 buckwheat flour can make many things by grinding buckwheat into powder. Buckwheat steamed bread, buckwheat noodles and buckwheat noodles are coarse grains, which are good for your health, and the noodles are tumbling and fragrant. You can choose a bowl of beef buckwheat noodles with side dishes as a simple dinner.

5 highland barley wine is yellowish in color, sour and sweet, and it is called "Tibetan beer". It is an indispensable drink for Tibetan people, and it is also the top grade for celebrating festivals and entertaining guests. According to Tibetan custom, when the guests come, the generous and enthusiastic evaluation should end up with a highland barley wine pot and pour three bowls to honor the guests. Guests can drink the first two bowls of wine according to their own capacity, or they can leave a little, but they can't drink at all. After the third bowl is filled, it should be gulped down to show respect and evaluation. Tibetan compatriots often sing wine songs when persuading them to drink. The lyrics are rich and colorful, and the tunes are beautiful and moving.

6 pieces of pickled cabbage and Chinese sauerkraut

Chinese sauerkraut tastes good, and it can also adjust the taste, increase appetite, increase the secretion of gastric acid, and play a role in orderly digestion.

7 Dairy products People in Jiuzhaigou area are used to raising cows, and milk is abundant. People use it to make a variety of dairy products. The main foods they eat every day are cheese, milk residue, milk skin, ghee and yogurt.

8 Buttered tea is in the home of Tibetan compatriots. Buttered tea pots are simmered on the fireplace from morning till night, and you can drink fragrant and hot buttered tea at any time. Buttered tea is rich in nutrition, mellow and delicious, and has the functions of refreshing and nourishing, which is deeply loved by Tibetan people. Its preparation method is: put proper amount of ghee and salt (preferably milk juice, eggs and walnuts) into strong tea, and put it in a special wooden barrel for repeated stirring and fusion. Pour the buttered tea into the pot and heat it for 1 minute before drinking. Never boil it.

9 Baba in Jiuzhaigou is the main food of Tibetans, which looks like fried noodles in the mainland and can be divided into highland barley, peas and oats. Yak yak is produced in the plateau around Jiuzhaigou, Songpan. It is fragrant and has a little game. At present, there is a yak meat processing factory in Jiuzhaigou, which makes it into vacuum-packed cooked food, which is very convenient for tourists to buy and can be taken home as a gift to their friends.

1 steamed stuffed bun with milk residue As the name suggests, steamed stuffed bun with milk residue is filled with milk residue. Fresh milk residue is sour and white, which can be used as stuffing, hence the steamed stuffed bun with milk residue. After the milk residue is dried in the sun, Tibetans eat it as a snack, and also put it in porridge or soup as a seasoning. The dried milk residue is not used to eating by Han people, but the milk residue steamed stuffed bun is suitable for Tibetans and people of all ages.

11 yak meat is salted, sliced and mixed with Chili peppers, which is a good appetizer. Of course, you should drink the local highland barley wine. Yak is produced in the plateau around Jiuzhaigou, Songpan. It is fragrant and has a little game. At present, there is a yak meat processing factory in Jiuzhaigou, which makes it into vacuum-packed cooked food, which is very convenient for tourists to buy and can be taken home as a gift to their friends.

12 ginseng fruit rice is regarded as an auspicious food by Tibetan compatriots, and they should eat it first on holidays.

its method is to cook the ginseng fruit first, then spoon the rice into a bowl, spoon the cooked ginseng fruit on the rice, sprinkle with white sugar, and finally pour a little hot ghee juice.

13 Herdsmen in Tibetan areas with blood intestines do not cook sheep's blood alone, but pour it into the small intestine and cook it. Blood sausage is made of casing, blood juice, spices and yak meat (or pork), which is nutritious and delicious. When eating, it does not break, slag or peel, and it is soft and tender, not greasy or firewood.

Blood sausage is the first-class food in Tibetan recipes. It is the honor of the owner to treat it with blood sausage.

A list of Jiuzhaigou specialties:

Jiuzhaigou specialties are also quite famous. Jiuzhaigou is located in Aba Tibetan Autonomous Prefecture, so these specialties also have a strong Tibetan color, such as some extremely precious medicinal materials; Exquisite and beautiful handicrafts, etc

Songbei Songbei is mainly produced in Aba Songpan, Jiuzhaigou, Hongyuan and Zoige Dacaoyuan. Pine shell is a kind of plant belonging to Fritillaria cirrhosa. There are more than ten varieties of Fritillaria cirrhosa, among which the best quality is pine shell, especially the pea-sized one, which is called "pearl shell". It has the magical special effects of clearing away lung heat and toxic materials, reducing fire and diminishing inflammation, relieving cough and resolving phlegm.

Cordyceps sinensis belongs to a kind of Cordyceps sinensis, and its producing area is mainly concentrated in Tibetan plateau. Cordyceps sinensis is not a grass, but a pseudosclerotia formed by a fungus of Cordyceps parasitized in the larva of the moth. It has the functions of nourishing lung, tonifying kidney-yang, relieving cough and resolving phlegm, resisting cancer and preventing aging, which is quite different from other cordyceps. Cordyceps produced in Qinghai-Tibet Plateau has higher efficacy and is more helpful to health.

Gastrodia elata, a herb, is mainly distributed in Yunnan-Guizhou-Sichuan area, and Sichuan is mainly concentrated in Tibet, Jiuzhaigou and Leshan. Gastrodia elata was a natural wild resource in the past, and it was cultivated artificially in 197s. It is a commonly used and expensive Chinese medicine, which is used to treat headache, dizziness, numbness of limbs, infantile convulsion, epilepsy, convulsion, tetanus and other symptoms.

Tibetan Dao Tibetan Dao is a historical specialty in Tibetan areas. It has been famous in the world for its unique manufacturing methods and decorative techniques since ancient times. Tibetan Dao can be divided into two categories: long sword and waist Dao. The long sword is called "Badangmo" in Tibetan, and it is about 1 meter long; The Tibetan name of broadsword is "Jieji", and its length is about 1-4 cm. The exterior of Tibetan Dao is made of wood, copper, iron and silver. Unusually sharp, the scabbard is generally carved with dragons, phoenixes, tigers, lions and flowers. Some are also dotted with precious items such as gems and agates.

Thangka Thangka, also known as Tangga in Tibetan, is also a specialty of Jiuzhaigou. It is a Buddhist scroll with paintings mounted and hung on the wall for worship. The most common is the shape of a banner, with a large gap at the bottom of the side. The general size is 7 cm long and 5 cm wide. There is also a larger banner shape, which is 1 meter long and 3.5 meters wide. It is a unique painting art in Tibetan culture. It involves many aspects of Tibetan history, politics, culture and society, and can be called the "encyclopedia" of Tibetans.

Jewelry is handmade by local people, and the finished product is fine and beautiful. There are mainly bracelets, necklaces, rings, earrings, etc. If you have a soft spot for Tibetan jewelry, you must choose one. Of course, the prices of those precious materials are definitely a bit expensive.