the delicacies in sangri county include pachamaku, Tibetan air-dried meat, lung blowing, milk residue slough, crisp cheese cake, slough and so on.

1. Pacha Ma Ku: Knead the dough first, knead it into pimples, put it into a boiling water pot, cook it, and then filter it dry for use. Refining butter in a pot, pouring it into cooked dough bumps, adding appropriate amount of brown sugar and broken milk residue, and stirring. It tastes sweet and sour.

2. Tibetan air-dried meat: air-dried beef and mutton is a favorite food of Tibetans. It is usually done every winter, often at the end of November. At this time, the temperature is below zero. Tibetans cut the beef and mutton into small pieces, or hang them in bamboo cages in the shade under the tents and eaves, so that they can be frozen and air-dried to naturally remove moisture. After March of the following year, they can take them off for baking or raw food, which is delicious.

3. Lung blowing: Blow fresh pig lungs from the throat, pat the pig lungs with your hands while blowing to expand them, then make a proper amount of salt, Amomum tsao-ko powder, Chili noodles and garlic paste into milk with warm water, and pour them into the lungs from the throat with a spoon, while pouring, shaking, blowing and patting, which takes about 5-6 times to fill up. Tie the throat with hemp thread, hang it at the height of the fire pit and dry it. It can be eaten after 2-3 months.

4. Milk residue sloughing: dry milk residue is humidified, ghee is kneaded into pieces, and red pond is mashed into granules. Put them together in a basin and mix them by hand. After mixing evenly, put them in a square or round vessel and squeeze them hard to form them. You can get rid of the vessel and slough the milk residue.

5. Crispy cheese cake: dry the creamy white starch (Tibetan Qure fever) and grind it into powder. Stir in butter (cream), sugar, ginseng fruit (cornu hemp), raisin, peach kernel, etc., make round and square, with red and green silk on the surface to show auspicious and longevity patterns, put them in a steamer and steam them until they are ready, or cut them into pieces. Milk-flavored dessert has the effect of nourishing and strengthening the body, and is a cake for Tibetans.

6. Ciba slough: Put Ciba, ghee, milk residue, mashed red pond or white sugar together in a mixing basin, and mix them by hand. After mixing evenly, they can be made into various shapes as needed.