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What delicious food is there in Daocheng?

Daocheng Food: Daocheng locals mainly eat Tibetan food such as steamed buns, cakes, butter tea, beef and mutton, highland barley wine, and yogurt. Although Daocheng is a Tibetan-inhabited area, there are many restaurants in the county, mainly serving Sichuan cuisine and northwest noodles, which are slightly more expensive than Chengdu. The dishes at Shangri-La are relatively simple. People who are not used to hiding meals should bring some dry food.

Tibetan highland barley, also known as highland barley and highland barley, is the main raw material for Tibetan people to make bazan. After frying the highland barley, grind it into flour and eat it with ghee. People also mix highland barley and peas to make bhajan. Bazan made from highland barley is not only a traditional Tibetan meal, but also appears as a Tibetan meal in major hotels in Tibetan areas, becoming an important food for Chinese and foreign guests. During religious festivals, Tibetans throw bhajans as a blessing. Highland barley wine is a low-alcohol wine brewed from highland barley. It is deeply loved by Tibetan men, women and children and is an essential ingredient for festive festivals. The preparation of highland barley sauce is very simple. First, the highland barley is washed and cooked. When the humidity drops slightly, add the koji, then bag and seal it for fermentation in a clay pot or wooden barrel.

After two or three days, add water and close the lid. In a day or two it will turn into highland barley wine. The highland barley wine is light in color, sweet and sour, about 15-20 degrees, and can be divided into two, two or three dishes. When you are a guest at a Tibetan home, it is customary to treat you to a drink, which means you fill the glass with a sip first, then add more, and then another sip to fill it up. You are always thirsty for three sips, and finally drink it dry. You can drink freely from now on. Beef and mutton Tibetans mainly eat beef, mutton and dairy products. Vegetables are generally not eaten in pastoral areas and the diet is monotonous. From the perspective of a single diet structure, pastoral areas and even Tibet as a whole belong to high-fat and high-protein diet areas. Beef and mutton are known to be high in calories, which helps people living at high altitudes resist the cold.

Interestingly, Tibetan people have the habit of eating raw meat. If you go to the homes of some herders or farmers, you will see dried beef and mutton hanging in their houses or tents. If you go to these homes as guests, the host will bring out dried beef and mutton for you to taste. This taste can only be tasted on the plateau. Tibetan people like to eat beef and mutton jerky, but other ethnic groups find it a bit scary and unhygienic. In fact, air-dried meat is usually made in winter, usually at the end of November. At this time, the temperature is below freezing. Cut the beef and mutton meat and hang them in a cool place to freeze-dry them, which means removing the moisture and keeping them fresh. After March of the following year, it is delicious when roasted or eaten raw. You can see butter anytime and anywhere in Tibetan areas.

On every street, herdsmen hold pieces and bags of butter, place them on the ground, hold them in their hands, and sell them everywhere; no matter in urban or rural areas, every grain and oil shop must be able to cut off the butter. Supply: When you walk into every home, you will find that the things in the cupboard may be short of this or that, but there will be no ghee. In short, butter is an indispensable food for every Tibetan. Ghee is extracted from cow and goat milk. Pastoral butter rendering is interesting.

In Tibetan areas where milk separators are not widely used, people still use local methods to refine ghee. The herdsmen warmed the milk slightly, then poured it into a large wooden bucket called Xuedong, and then beat it up and down several hundred times until the oil and water separated. Then a layer of yellow fat material floated on top, scooped it up and poured it into a leather pocket. inside, it forms ghee after cooling. Ghee has high nutritional value. Tibetans, especially those in pastoral areas, rarely eat vegetables and fruits. In addition to meat, they rely on ghee for their daily calories. There are many ways to eat butter, mainly butter tea, which is also available in Bazhan. During festivals, villagers fry fruits, Kasai, and also use ghee. Butter tea Butter tea is a daily drink of Tibetan people.

Generally, Tibetans drink several cups of butter tea in the morning or before going to work. When visiting a Tibetan home, you will usually be treated to butter tea. The method of making butter tea is to boil the brick tea with water for a long time to make a thick juice, pour it into late winter (butter tea bucket), add butter and salt, pump Luojia up and down dozens of times, stir until it is perfect and harmonious, then pour it into a pot and heat it. Butter tea

Because the butter in oil tea can produce a lot of heat, it can also keep out the cold after drinking it. It is a raw material suitable for high-cold areas. The tea juice in butter tea is also very strong, and it can also produce fluid and quench thirst. There are also a set of rules for drinking Tibetan butter tea. It is usually added as you drink, but the guest’s cup should always be filled. If you don't want to drink, don't touch it; if you drink half of it, you can't drink anymore. The host can fill the cup with tea, put it aside, and drink it all when leaving. This is in line with the habits and etiquette of the Tibetan people. Baba Baba is a staple Tibetan meal. The method of making dada is to dry the highland barley (highland barley, white highland barley, purple and black highland barley) in the sun, fry it, and grind it into fine powder, which is the dada to be eaten.

This is similar to the fried noodles in northern China, but the fried noodles in the north are ground first and then fried, while the fried noodles in the north are fried first and then ground without peeling. When Tibetans eat Bazin, most of them first pour a small amount of butter tea into a bowl, add some Bazin noodles, and keep stirring with their hands until they can be kneaded into balls. While eating, they kept kneading the balls in the bowl with their hands, and the balls, called bhajans, were brought to their mouths. There is another way to eat it, which is relatively rare, with some meat, wild vegetables and the like in it. It's called Tuba. Bazin is more nutritious than winter wheat and is easy to carry. When you go out, you only need to bring a wooden bowl, a sugar drum (bhajan pocket), and some tea leaves.

You don’t need to light a fire to cook. There are many cattle, sheep and dairy products in Pinkangba area. The most common ones are yogurt and milk residue. There are two types of yogurt, one is cheese, called Daxue in Tibetan, which is made from milk refined with ghee; the other is made from milk without ghee, which is called Russian Snow in Tibetan.

Yogurt is a food made from saccharified milk. Rich in nutrients, easy to digest, suitable for the elderly and children. Milk residue is what's left after butter is extracted from milk. After boiling, the water evaporates and what remains is the milk residue. Milk residue can be made into milk cakes and milk cubes. During the process of boiling milk, you can also peel off the milk skin, which is called Bima in Tibetan. Milk skin is the same as tofu skin, delicious and nutritious.

Milk is an important food for Tibetans, and people carry it with them at home or when going out. Beverages Various beverages are indispensable in the nutritional food of Tibetan people. Tibetan drinks include butter tea, sweet tea, highland barley wine, etc. Butter tea is not only eaten with the staple food Bazhan, but is also used as a daily weighing bag? material. Butter tea and sweet tea are made with butter, milk or milk powder plus tea, salt and sugar respectively. Both butter tea and sweet tea have the function of tea. It is an ancient Tibetan tradition to entertain guests with butter tea. Whether you walk into a herdsman’s tent, a farmer’s mud shed, or visit relatives and friends, the host will always make fragrant butter tea for you to taste. When I am not at home, relatives and friends will present a white khata and a bowl of butter tea at the farewell party.

I wish those traveling far away good luck and a happy journey. Another Tibetan drink, highland barley wine, is brewed by fermenting highland barley and is drunk by Tibetan men, women, old and young. Tibetans brew large amounts of highland barley wine before the festival. From April to August in the Tibetan calendar, almost all traditional and non-traditional festivals, religious festivals and non-religious festivals will bring sweet and intoxicating barley wine, and groups of small and medium-sized people will set up tents of various colors on the green grass. , drinking highland barley wine while enjoying singing and dancing, showing the charm of Tibetan wine culture. Butter tea is the most famous and popular drink in Tibetan areas. It is made from cheese extracted from milk mixed with Kurama tea and salt. I'm not used to tasting it for the first time. After trying it two or three times, many people become addicted.

There is such a kind of fish, the scaleless snowfish, which has no scales all over its body and has fresh and tender meat. This is a kind of wild fish that grows in plateau rivers. I don’t know if you have eaten it in Sangdui, but if you want to go to Daocheng Yading, you have to spend money. Features: The meat is tender and refreshing, rich in nutrients, effective in nourishing, natural and pollution-free. Taste: Sichuan spicy and refreshing hot pot flavor. Ginseng fruit is a three-leaf tuber of the Rosaceae family, growing on alpine meadows above an altitude of 2,800.

The tuber is purple-red, round, and bean-shaped