The delicacies in Sangzhuzi District include air-dried meat, Ciba, yak tongue with cold sauce, roasted Potentilla anserina pig, liver-blowing, ghee and so on. 1. Air-dried meat: When the temperature drops below zero, cut the beef and mutton into small strips, hang them in the shade and air dry naturally, and eat them in February and March next year. 2. Ciba: Wash the highland barley, dry it, stir-fry it and grind it into flour. When eating, add butter tea, milk residue, sugar, etc. and stir it evenly, and knead it into a ball by hand.

The delicacies in Sangzhuzi District include air-dried meat, Ciba, yak tongue with cold sauce, roasted Potentilla anserina pig, liver blowing and ghee.

1. Air-dried meat: When the temperature drops below zero, cut the beef and mutton into small strips, hang them in the shade and air dry naturally, and eat them in February and March next year.

2. Ciba: Wash, dry and fry highland barley, then grind it into flour. When eating, add butter tea, milk residue, sugar, etc., stir well, and knead it into dough by hand.

3, cold yak tongue: yak tongue is salted and sliced, supplemented by spices such as pepper, onion and salt, which is a famous local appetizer and one of Tibetan snacks.

4. Fire-burned Potentilla anserina pig: It is made of Potentilla anserina pig as raw material, wrapped in mud and concealed gun, with crispy skin, tender meat, fat but not greasy, and delicious taste.

5. Blowing the liver: blow the fresh pork liver to the maximum with a straw, steam it, cool it and slice it, and mix in coriander, soy sauce, vinegar, pepper, monosodium glutamate and salt.

6. Butter: Fat extracted from milk and goat's milk. Tibetan people like yak butter best. Yak butter in summer and autumn is bright yellow in color, sweet in taste and excellent in taste, while it is pale yellow in winter.