1. Tourist attractions and special foods in Changdu

Changdu, a prefecture-level city under the jurisdiction of the people, the People's Republic of China and Xizang Autonomous Region are located between the Hengduan Mountains and three rivers (Jinsha River, Lancangjiang River and Nujiang River), in the eastern part of Tibet, at the throat of the border between Tibet and Sichuan, Qinghai and Yunnan. It is the only place where Sichuan-Tibet Highway and Yunnan-Tibet Highway pass, and it is also the ancient tea-horse road. With Qamdo as the center, Sichuan Province in the east, Yunnan Province in the southeast, Linzhi City in Tibet in the southwest, Naqu City in Tibet in the northwest, Qinghai Province in the north, and Lhasa, the capital of Xizang Autonomous Region in the west, it is in a pivotal position in commerce and trade and is known as the Pearl of Tibet.

The following are 1 special snacks in Changdu.

1. Crispy cheese cake

Traditional food in Qamdo, with strong flavor and unique flavor.

Add noodles

Changdu special food is rich and delicious.

3. Porridge

Traditional snacks in Changdu are rich in flavor, moistening the lungs and clearing the intestines.

4. ginseng fruit cake

Changdu specialty food, soft, waxy and fragrant.

5. Tibetan noodles

Traditional food in Qamdo, which is light and delicious.

6. Tibetan suckling pig

Changdu special food, crispy skin and tender meat, delicious.

7. Xiangzhai

Changdu specialty food is delicious, dark in color, fragrant and delicious.

8. Chicken nuggets

Changdu specialty is delicious and nutritious.

9. Buttered tea

Traditional food in Qamdo is fragrant but greasy.

1. Broken pears

Changdu specialty fruit with crisp meat and sweet juice.

of course, besides delicious food, the scenery in Qamdo is also very good. I hope you have a wonderful trip!

2. What are the specialties of Changdu

Changdu, a snowy plateau with high mountains and deep valleys and criss-crossing rivers, is extremely rich in animal and plant resources. It is rich in precious plateau Chinese herbal medicines such as Cordyceps sinensis, Saussurea involucrata, Rhodiola, saffron and saffron. Changdu has a variety of plateau fruits such as melons, fruits, pears and peaches, and it is also the first choice for shopping and food. Among them, drunken pears in Basu are the most famous. In addition, all kinds of ethnic costumes and handicrafts in Changdu are brightly colored, beautifully designed and full of ethnic customs. Whether as a gift to friends and relatives or as a home decoration, it is a unique idea. All kinds of Tibetan Dao, sharp and bright, beautifully made, are the first choice for friends who like to taste Dao and Tibetan Dao. The famous local products in Changdu mainly include Cordyceps sinensis, Fritillaria, Saussurea involucrata, walnuts, Tibetan knives and plateau animal products. In addition, Qamdo's ethnic handicrafts are also very distinctive, exquisite in craftsmanship and diverse in structure, especially those produced in Gama, which is located in the upper reaches of Zhaqu River, 12km away from Qamdo County, and is famous for its Tibetan culture. Due to the special geographical location of Changdu and the influence of Tibetan, Han, Mongolian, Naxi, Nepal, India and other ethnic crafts, its local handicrafts gradually formed the unique ethnic style of Changdu.

3. Introduction of tourist attractions and special foods in Changdu

No, Changdu and Naqu are two different cities. Changdu and Naqu belong to two cities in Xizang Autonomous Region. They are all beautiful places. Nagqu grassland is vast, with flocks of cattle and sheep, pure herdsmen and pure food, including yogurt, milk, milk residue, mutton and beef jerky. Some dialects in these two cities are very similar. If you have time, you can go to Qamdo in Naqu and feel the scenery and customs there.

4. What are the tourist attractions in Qamdo

1 Ranwu Lake

Ranwu Lake, located in the southwest corner of basu county in Qamdo, Tibet, is the largest lake in eastern Tibet. There are Gangrigabu Snow Mountain in the southwest, Azagongla Glacier in the south, Boshula Ridge, Laigu Glacier and snow-melting water around the Snow Mountain in the northeast, which constitute the main water supply source of Ranwu Lake. The best time to see Ranwu Lake is from November to May.

Bonda Grassland

Bonda Grassland is the watershed between Lancang River and Nujiang River. It is about 43 meters above sea level, with wide and gentle terrain and rich aquatic plants. Jade meanders through the Nujiang River tributary.

:5. Food culture in Changdu

1. Changdu to Naqu in the north of Sichuan-Tibet line: it belongs to the grassland scenery in northern Tibet as a whole. There are many beautiful mountains along the way, but most of the time the scenery is relatively simple. The main Tibetan temple scenic spots in the northern line are mainly, but the elevation is high, which is the southern Sichuan line: the road conditions along the southern Hunan line are better, the population is denser than that in the northern line, and the living materials are richer. Mainly based on Sichuan cuisine, most of the snow-capped mountains and canyons along the line, large and small seas, the natural scenery is more beautiful. Especially in Linzhi area, known as the south of Tibet, the scenery and climate are more pleasant.

northern Sichuan line: the altitude is higher, the population is less, the road conditions are slightly worse than the southern line, and there are many temples. The main attractions are religious and cultural landscapes, such as Seda, Yaqing and Dege. Of course, the northern line also has natural scenery, but its wonderful degree can not be compared with the southern line.

if it is your first time to take the Sichuan-Tibet line, I suggest you take the southern line of the Sichuan-Tibet line.

6. Changdu specialty snacks

If you are only satisfied with dried yak meat, a fast food in small packages in the supermarket, you will never experience the rich taste of authentic yak meat. As a hungry foodie, you should ask the local Tibetans how to eat yak meat. Only by using these earth methods can we really eat yak meat!

1. Shannan style: it will be more flavorful with seasoning.

Residents in Shannan and Shigatse like to add condiments when making air-dried yak meat. Before making air-dried meat, clean yak meat should be boned and cut into strips, and the size and thickness should be determined according to your own taste. If you like dry meat, cut it thinner, and if you like tender meat, cut it thicker. Yak meat for air-dried meat should have skin, fat meat and lean meat, and should be evenly distributed according to these three kinds of meat when cutting. This kind of air-dried yak meat is the best. Then sprinkle salt, pepper, pepper and other seasonings on the surface of beef and marinate for a period of time, so that the seasoning is completely tasty. Finally, hang the cut yak meat in a ventilated place to dry. Remember not to let the sun shine directly. The air-dried beef made by this method has less water content, is relatively dry and hard, and the beef is full of seasoning flavor, which is very popular among young people.

2. Ali flavor: the meat is fresh and tender without seasoning.

Ali residents like to keep the original flavor of beef when making dried yak meat. When making, clean yak meat is boneless and cut into strips with a thickness of more than 1 cm, a width of 5 to 1 cm and a length of 3 to 5 cm. Then hang it directly in a ventilated and cool place such as a warehouse. 2, 3 months later can be eaten or stored. When air-dried yak meat is stored, it must not be packed in plastic bags, but in cloth bags or cartons and hung in a dry and ventilated place.

3. Changdu features: air-dry the whole yak leg to keep the half-life taste.

When making air-dried yak meat, the residents in Changdu area not only don't cut the beef from the bone, but are used to hanging the whole yak leg in a cool and ventilated place to dry. And more people will hang it outdoors in a ventilated place, as long as the sun is not direct. Generally, it will be ready three or four months before the Tibetan New Year, and you can eat it when the Tibetan New Year arrives. When eating, you also put your whole leg on the dining table, cut a piece with a Tibetan knife and dip it in special spices such as Chili made by Changdu people. Very delicious. This air-dried yak meat is similar to a medium-rare steak, with a dry skin and fresh beef inside. This air-dried yak meat retains its unique semi-cooked taste. This practice has been inherited and used by local residents.

7. What are the specialties of Duchang?

Step 1: Pulping

There are many exquisite places in making watercress, such as the selection, preparation, temperature and thickness of ingredients, which are quite exquisite, and it is really beyond the ordinary people's ability.

Fried

The freshly fried watercress is delicious when fried with lard and pork. People will also give the freshly fried watercress to relatives and friends in the city without slicing it. After frying. When the beans are completely cooled, people will fold the beans one by one and cut them into thin slices at night.

when it is sunny the next day, people put the cut beans in the sun for 2-3 days, and the dried beans will be preserved by people.

when guests come, they can stir-fry and cook like fried noodles. I believe all the villagers have eaten this Duchang dish.