1, Wache Fish: "Wache Fish", as the first food in Hongyuan, is famous all over the world. "Wache Fish" was named "Wache Fish Restaurant" and was first cooked at the intersection of S209 provincial road and 30 1 provincial road in Wache, Hongyuan. The raw material of Wache fish mainly comes from the cold water fish of Gaqu River (a tributary of Baihe-Yellow River) in Hongyuan prairie, especially the "plateau naked carp" in the first bay of Jiuqu Yellow River at the intersection of Gaqu River and Yellow River.
2. Stir-fried delicacies: Stir-fried delicacies are mainly made of pure natural wild mushrooms and shiitake mushrooms rich in Hongyuan Brush Temple. Because natural wild mushrooms and mushrooms contain dozens of essential amino acids and rich plant proteins, they can enhance physical fitness and delay aging. Therefore, "Brush the temple to stir-fry delicacies" is praised by tourists as "the man's refueling rice and the woman's beauty rice" and enjoys a good reputation at home and abroad.
3. Hand-grabbed meat: mainly beef and mutton. Tibetans pay attention to the freshness of beef and mutton. Is to cut beef and mutton with bones into 10 cm, wash it, add water, salt and spices, cook it, put it in a plate, cut it into pieces (strips) with a Tibetan knife, and then drink it. It can also be used as seasoning such as Chili powder.
4. "Monk" steamed buns: steamed buns specially made by Tibetans to entertain distinguished guests. Because monks in temples prefer to make this kind of steamed buns, they are called "monk steamed buns". The production is very particular, that is, chop the fresh beef and mutton, add spices, wrap the dough by hand, and wrap it counterclockwise. The mouth of the steamed stuffed bun should be wrapped with lace, leaving a small soup mouth in the middle. Then steam it, take a bite first, suck the soup and meat together, and then increase the consumption. It has the characteristics of small body, thin skin, fine meat and fresh soup.
I hope I can solve your problem.