in siguniang mountain scenic area, there are few restaurants that provide rich meals. For travelers, the full and delicious food is the ready-to-eat food such as sausage, dried meat, bread, canned food and mineral water bought in advance in the backpack. In the seemingly inconspicuous restaurant in Rilong town, you have the opportunity to taste the local rare wild fungi, including Tricholoma matsutake, Morchella, Boletus, Hericium erinaceus, Goose Egg Mushroom, and mutton, yak meat, highland barley wine and butter tea that people in Tibetan areas like to eat. Because it is located in Sichuan, the dishes in the restaurant are naturally dominated by Sichuan cuisine, and the taste is mostly salty and spicy.

Wild Fungi

The high altitude and unique geographical environment of Siguniang Mountain Scenic Area have bred rich mountain fungi such as Morchella, Boletus, Hericium erinaceus and Goose Egg Mushroom, as well as the famous Tricholoma matsutake at home and abroad. Compared with the dishes in high-end restaurants in big cities, the wild mountains tasted here are precious in nature and fresh, and the price is relatively low.

roast whole sheep

in siguniang mountain scenic area, far away from the rhythm of modern urban life, the golden and attractive color, crisp and fragrant skin and tender and tasty meat quality of roast whole sheep all come from the three-hour charcoal fire roasting. If you have enough time, this carefully cooked special meal is well worth a try.

Yak beef

Yak is one of the unique animal husbandry species on the Sichuan-Tibet Plateau, and its meat quality has the characteristics of high protein and low fat due to its high altitude, cold and pollution-free living environment. In addition to yak meat dishes in restaurants and various kinds of dried yak meat in food stores, roasted yak meat skewers at roadside stalls also have a unique flavor.

Buttered tea

Buttered tea is made by mixing butter with brick tea and salt. The milky buttered tea has a unique aroma, which is not acceptable to all people. However, as a special drink in Tibetan areas, you should try it with courage. Besides, buttered tea has a high calorie, which is very effective for supplementing physical strength and reducing altitude sickness.

Zajiu

After highland barley is cooked, put it in the jar, put the distiller's yeast and seal the jar. When drinking, add cold boiled water into the altar, insert a thin bamboo tube to drink and suck, and people will take turns sucking for a long time. Feel free to drink when jumping in the pot village until the wine is tasteless.

Baba

A kind of instant food made from parched and ground highland barley. When eating, put ghee and horse tea, knead them and eat them. It is only one of the staple foods for Jiarong Tibetans to eat Ciba. When you push the noodles, you also add fried corn, soybeans, beans and the like, much like spiced powder.

Hand-grabbed meat

Hand-grabbed mutton is a traditional food and eating method for herders. Because it is delicious but not greasy, and the meat is tender and not greasy, it is one of the delicious foods that people have to taste when they come to grassland areas.

Yogurt

is a favorite food for Tibetans. The method is to boil the fresh milk and put it in a wooden or ordinary pot. When the temperature is appropriate (generally 3-4℃), add a proper amount of yogurt, stir and seal it, or wrap it in leather, or put it in a fire room for several hours. The milk is pasty, and white sugar is added when eating, which has a long taste.

horse tea

horse tea is also called square tea. In the past, tea on the west road was transported by horses, and each horse carried two bags, so it was also called "horse tea". The boiling method of horse tea is simple. After pouring mountain spring water into a tea pot and boiling, add a proper amount of horse tea and boil it for about 2 minutes. Horse tea is characterized by yellow-brown color, slightly smoky, mellow taste, red-yellow soup color and yellow-brown leaf bottom.