The eating habits of the ethnic minorities living in Linzhi City are basically the same as those in other Tibetan areas. In the past, the staple foods were tsampa, flour, and buckwheat. Affected by cultural exchanges, the dietary structure of most people has changed. The staple foods are rice, tsampa, and tsampa.

Mainly cakes, flour and buckwheat.

Non-staple foods include beef, pork, mutton, ghee, milk residue, yogurt, chicken, fish and various vegetables.

1. Linzhi Food: Medog Stone Pot Chicken "Stone Pot Chicken" is unique in its stone pot and Tibetan chicken.

The pot used to stew the chicken is made of stone rich in special mineral elements in Medog County. The chicken is a native chicken raised by Tibetans on the mountain tops. It is a unique local chicken breed on the snowy plateau. It is cold-resistant and hypoxic, and grows slowly.

To be precise, it is similar to artificially raised pheasants in Tibetan areas.

The special region and special raising methods make Tibetan chicken a natural food.

The water used to stew the chicken is taken from the melted stream water in the snow-capped mountains.

The main ingredient of the chicken soup is palm ginseng, a medicinal material produced in Linhai, Lulang. It is shaped like a tiny palm and becomes transparent after being cooked.

2. Linzhi Food: Linzhi Tibetan Fragrant Pig Tibetan Fragrant Pig, also known as "ginseng pig", is an ancient livestock resource unique to Tibet, and its main origin is Linzhi, Tibet.

There are "six best" qualities of Tibetan Xiang pig, namely: the highest amino acid content in the meat, the highest trace elements, the lowest fat content, the longest pig intestines, the thinnest pig skin, and the longest bristles.

It is a traditional national delicacy of Tibet.

Especially the pig skin has a delicious taste, which is much better than ordinary pigs. Tibetan pigs are also the only grazing pig breed in my country and grow on the plateau at an altitude of 3,000-4,000 meters.

Tibetan pigs, which have been running in the wild since childhood, usually grow up "drinking spring water and eating mountain delicacies", so the meat quality is not generally good.

In time for the New Year, the chance of eating authentic Tibetan Xiangxiang pig greatly increases. Normally, it is rare to eat authentic ones.

3. Linzhi Food: Cold Yak Meat. The yak meat is marinated in salt, cut into thin slices, and mixed with pepper. It is a good dish to go with wine. Of course, the wine must be local highland barley wine.

Yak is produced in the plateau around Songpan Jiuzhaigou. The meat is fragrant and has a little game flavor. Travelers can also make it into vacuum-packed cooked food, which is very convenient to buy and can be taken home as a gift to friends.

4. Linzhi Food: Morel Morels are mainly distributed in the forest areas of the five townships (towns) of Paizhen, Lilong, Wolong, Danniang and Zhaluo in Milin County, Linzhi.

The surface of the fungus is covered with irregular to nearly circular pits, which resemble a sheep's belly, hence its name.

Morel mushrooms have tender meat and delicious taste, and are good for both fresh and dry food. They are an edible fungus with high edible value and economic value.

5. Linzhi Food: Steamed Buns with Milk Residues Steamed Buns with Milk Residues. As the name suggests, steamed buns with milk dregs are filled with milk dregs. What is milk dregs?

Let’s start with the refining of milk. After fresh yak milk is boiled, it is decomposed by Tibetans in a traditional and unique way. The most precious and essence is ghee, followed by milk residue, which is what is left after refining the ghee.

Scum.

Fresh milk residue is sour and white, and can be used to make fillings, which is where steamed buns with milk residue come from.

After the milk residue is dried, it can be eaten as a snack, suitable for all ages.

6. Nyingchi delicacies: Tibetan pork and Tibetan pepper. The Monba people are good at making wine and drinking wine.

The Monba people are very particular about drinking. The host and the guests sit on the floor, and the housewife enthusiastically offers a bowl of homemade rice wine (also called rice wine).

The guest must drink up the first bowl of wine, and the guest's bowl is always filled with fragrant rice wine.

7. Linzhi Food: Moinba homemade rice wine. The daily drinking wine of Monba people includes rice wine brewed from rice, rice wine brewed from corn, and chicken claw wine.

The method of brewing rice wine is to first grind the corn, sieve it with a dustpan, then fry it in a pot, and then cook it in a large pot. When it is warm, add koji and ferment it in a wooden barrel. The fermented rice wine is placed in a special bamboo basket.

The wine drain (Badong) and bamboo tube are hung on one side of the fire pit. A large copper pot is placed under the wine drain. The brewed wine drips into the pot and can be drunk at any time or stored in a bamboo tube or a large gourd.