Daocheng (Ticket) locals mainly eat Tibetan food such as steamed buns, tsampa, butter tea, beef and mutton, highland barley wine, yogurt, etc., but there are also some restaurants for tourists that can provide rice, stir-fry dishes, etc. Mainly Sichuan cuisine and northwest pasta, the price is slightly more expensive than in Chengdu, the rice is a bit stiff, and there are fewer dishes.

In Daocheng, if the season is good, you can eat a lot of delicacies. For example, mushrooms in spring and matsutake in summer are delicious when paired with fresh beef, mutton, hare, and native chicken, stir-fried, stewed, etc.

In autumn, you will see many big signs hanging on the roadside saying "Alpine Snow Fish". This kind of fish cannot be transported over long distances and will die soon after leaving the plateau streams. Large restaurants generally charge 90 yuan per catty, but if you go to a small shop, you can get the deal for around 50 yuan. Use the Sichuan-style method to make a red pot, spicy and spicy; or steam it and serve it, fresh and refreshing.

Shangri-La Township (Town)

The dishes in Shangri-La Township are simpler than those in Daocheng, so tourists are advised to bring their own dry food. You can buy some cooked food in restaurants, such as braised beef, steamed buns, eggs, etc., which can also be used as dry food supplies.

Aden Nature Reserve

Specifically, there are several solutions for food in Aden: dining in restaurants, sharing meals with Tibetan families, and bringing your own food for picnics.

①Outside the reserve

There are not many restaurants in Aden, and they are all concentrated in the camps outside the reserve - near Aden Village and Longtong Dam. If you live in a Tibetan home, you can naturally solve the problem of eating on the spot, and the host will provide you with butter tea for free. However, it should be noted that the dishes made by Tibetan compatriots will have a butter flavor to some extent. If you are used to it, you don’t need to Prepare extra food; otherwise, it is best to prepare dry food in advance.

②Inside the protected area

After entering the protected area, there are no food and accommodation spots, and you need to take care of your own food. Among them, there is a large tent kitchen near Chonggu Temple. Luorong Cattle Farm has a cowshed barracks with a fire pit that is always burning, and can also be used to bake food or boil water.

Tips Be sure to prepare enough dry food before going up the mountain. It is also recommended to bring some fruits, which will become especially valuable after going up the mountain.

Plateau scaleless snowfish

There is such a fish. The fish has no scales on its body and the meat is fresh and tender. It is a wild fish that grows in plateau rivers. I wonder if you are in Sangdui I have eaten there, but if you go to Daocheng Yading, you have to pay for it. The meat of plateau scaleless snowfish is tender, refreshing and extremely nutritious.

Butter tea

Butter tea is a daily drink for Tibetan people. Generally, Tibetans must drink several cups of butter tea in the morning before going to labor or work. When visiting Tibetan people's homes, they will usually be treated with butter tea.

The method of making butter tea is to boil brick tea with water for a long time to make a thick juice, pour the tea into "Dong Mo" (butter tea bucket), add butter and salt, and pump the "Jialuo" up and down with force Stir for dozens of times until the water and milk are blended, then pour it into a pot and heat it, and it becomes drinkable butter tea. Because butter tea contains butter, it can generate a lot of heat. Drinking it can protect you from the cold. It is a kind of food that is very suitable for high-cold areas. The tea juice in butter tea is also very strong, and it can promote body fluids and quench thirst.

Zanba

Zanba is a staple food of the Tibetan people. The method of making tsampa is to dry and fry highland barley (belonging to the barley family, white and purple-black), then grind it into fine noodles to make tsampa ready for eating. This is similar to the fried noodles in northern my country, but the fried noodles in the north are ground first and then fried, while tsampa is fried first and then ground without removing the skin.

When Tibetans eat tsampa, they usually pour a small amount of butter tea into a bowl, add some tsampa noodles, and mix it with hands until they can be kneaded into a ball. Stir and knead it into a ball called "ba", then put it into your mouth and eat it. There is also a way to eat it thinly, with some meat, wild vegetables and the like inside, which is called "Tuba".

Highland barley wine

A low-alcohol wine made from highland barley. Tibetan people, men, women, old and young, like to drink it. It is a must-have for festive festivals. The preparation of highland barley sauce is simple. First, wash and cook the highland barley. When the humidity drops slightly, add distiller's yeast, seal it in a clay pot or wooden barrel, and let it ferment. After two or three days, add water and close the lid. After one or two days, it will be highland barley wine. Highland barley wine is light in color, sweet and sour in taste, about 15-20 degrees, and is divided into first, second and third wines. When visiting a Tibetan home, it is customary to fill the cup when you are invited to drink. You take a sip first and then refill it. You take another sip and then refill it. You should always be thirsty for three sips and finally drink up the full cup. From now on, those who can drink can drink freely.

Air-dried meat

Tibetans like to eat air-dried beef and mutton, but other ethnic groups feel a little scared when they see it and think it is not very hygienic. In fact, air-dried meat is usually made in winter, often at the end of November. At this time, the temperature is below zero. Cut the beef and mutton, hang them in a cool place, and let them freeze and air-dry, which removes the moisture while maintaining the freshness. After March of the second year, it is eaten grilled or raw. It tastes delicious, unique, and crispy in the mouth. It can also be eaten with salt and pepper or sauce. Just imagine, you are eating meat and drinking butter tea at the same time. How can you feel "satisfied"! Air-dried meat is usually made from November to March of this year. There are also a lot of air-dried meat and yak meat for sale on the streets of Daocheng. You can buy some to take home.