Marcand's delicacies include fried Tricholoma matsutake, yak intestines, fried eggs with Toona sinensis buds, stir-fried meat with Tibetan incense, steamed buns and so on.

1, stir-fry Tricholoma matsutake: wash Tricholoma matsutake, wash it with water, slice it and stir-fry. It is fragrant and slippery, and it is a rare delicacy.

2. Yak sausage: Chop yak meat, add various seasonings, and pour into the cleaned yak sausage for steaming. It tastes delicious, firm, fresh, juicy and nutritious.

3, Toona sinensis fried eggs: Toona sinensis chopped, beaten into eggs and fried, fluffy and soft, unique flavor, is a seasonal dish that can only be tasted in spring.

4. Stir-fried pork with Tibetan flavor: stir-fried pork with Tibetan flavor with strong fire. The meat is delicate, the fragrance is rich, the pot is full of gas, it is oily but not greasy, and it is first-class after drinking.

5, burning steamed bread: use fresh milk and flour to make round cakes and bake them in a fire pit with cooked ash. When eating, you can cut butter, honey, pork fat, sauerkraut and so on. And the skin is crisp, the flesh is soft, and it has a strong milk flavor.