Andono Zengzang Restaurant in Lhasa is a very famous local food place. Tourists who come to Lhasa, Tibet like to choose to taste authentic Tibetan food here and feel the unique local food culture, which will definitely make you glad you came. Here are some specific food introductions.

Tibetan restaurants in Tibetan areas are all the same, and most of them only eat a few kinds of food with no more than ten fingers. As for the taste, unless you have my strong willpower of "the Red Army is not afraid of the expedition" and can walk out of the restaurant with a smile after eating three meals, you can join me in the Long March. See Asking for a Tibetan Meal on 17 < P >.

Andono Zeng Head Office is located in the center of Lhasa, not far from Barkhor Street of Jokhang Temple. Compared with ordinary Tibetan restaurants, Andono has a much more magnificent facade, with carved dragons and painted phoenixes on the doors and signs written in Tibetan, English and Chinese. There are three domains in Tibetan areas, namely, "legal domain defending Tibet, Ma domain Amdo, and human domain Kangba". Amdo is located in the northeast of Qinghai-Tibet Plateau, with Qinghai as its core area. Therefore, the name of "Amdo Ruozeng" is similar to "Qinghai Restaurant". I'm guessing, too. I don't understand what Nozeng means.

this store is not small in scale, and there are boxes on the second floor and Tibetan hot pot on the third floor. The lobby on the first floor is magnificent, with long benches and tables in Tibetan restaurant style, heavy solid wood and exquisite workmanship. The waiters are all young boys and girls, with light steps and gentle attitude, which is much better than ordinary Tibetan restaurants.

Xiao Liu is quite familiar with this place, so he ordered some special dishes from his family. I don't remember how much it cost to check out later, but it's quite affordable. Tibetan restaurants are not in cheat people.

the tableware is a western-style knife and fork. Amdo yak covered cake is served first, which is placed in a thick pot, heated below, with cooked potatoes, onions and oiled beef slices at the bottom, and covered with a cake. After serving it, the boy chopped and stirred the bread with a knife and fork on the spot.

This dish tastes good. The beef is tender, which is much stronger than the firewood yak meat I used to eat. The potatoes are delicious, and the flour cake is soft and fragrant after absorbing the soup. But I think this is a modern dish, like the three-sauce stew pot that was once very popular in the mainland.

the other one is the buttered ginseng fruit that I have never seen before. At first glance, I thought it was chickpea, and then I thought it was a very small rhizome, just like a miniature version of sweet potato. Later, I searched the Internet, only to know that this is Potentilla anserina, a herb growing on the Qinghai-Tibet Plateau, and ginseng fruit is the rhizome part of Potentilla anserina. About because it looks like a gourd, it is associated with the name of ginseng fruit. It turns out that ginseng fruit is so pocket-sized, no wonder Pig Bajie swallowed it in one bite, and he didn't know the taste.

We can't learn from Bajie, so we put it in our mouth carefully and chew it carefully. How to put it, it's quite pink and slightly sweet, and that's it. Interestingly, crispy ginseng fruit is served with a plate of fried noodles, which is the most traditional staple food in Tibet, and the flour ground from highland barley-Ciba. When eating, sprinkle the rice cake on the dish and mix it.

At that time, I didn't understand this way of eating. Later, as my trip in the hinterland of Tibetan areas continued, I wanted to understand the origin of this dish. Holding a bowl of Ciba (fried noodles), adding a piece of ghee, throwing some so-called ginseng fruit, reaching in and kneading it into a ball, this is the way to eat Ciba. This dish of ghee ginseng fruit in front of me, sprinkled with Ciba, is like mixing sugar, just like pouring two or two noodles into half a catty of scallion oil to make scallion noodles, and the primary and secondary are completely reversed.

and a tomato and beef sauce. When I ordered this dish, I was quite uneasy. I thought it was the most traditional Tibetan raw beef sauce. It was said that it was mashed with fresh beef, mixed with Chili powder, ginger and garlic, and people who had never touched it risked diarrhea. As a result, tomato beef soup was served. Although it tasted good, it also made me a little disappointed.

the vegetable is sesame spinach. Looking at this green spinach, I was quite surprised. In ordinary Tibetan restaurants, there are never fried vegetables, and it is impossible to grow green leafy vegetables on the Qinghai-Tibet Plateau. Seeing me, I was puzzled. The young man who served vegetables insisted that spinach was native to Lhasa. Can it be said that spinach has produced a plateau resistance gene? Or is Lhasa's vegetable greenhouse technology already so strong?

of course, a pot of buttered tea, which is my favorite Tibetan drink. The milk tea that tourists prefer is not a Tibetan tradition at all. It obviously spread from Britain to India and then to Hong Kong, Taiwan Province and Tibet. The popularity of milk tea in the mainland is influenced by the culture of Hong Kong and Taiwan.

I had a very satisfying meal in Andono, and the taste of several dishes was really good, and the ascetic life for many days was also difficult. While eating, I was wondering, are these three dishes and one soup traditional Tibetan meals? What must be awakened is that it is suspicious to be able to eat "local" dishes that suit your taste in a distant land.

Except sesame spinach, other dishes have Tibetan geographical style in terms of tableware, style and taste, but I don't think it is very traditional. Buttered ginseng fruit is a Chinese version of Tibetan food, and beef covered cakes and beef soup are more like western food styles. In fact, when you walk into the restaurant, you can expect it. When you look up, all the people in the lobby are Han Chinese except the waiters. Andono Zeng is a tourist restaurant, and its consumer group is not Tibetans in Lhasa.

So after this meal, I didn't understand what high-end Tibetan food is. For example, when a European tourist comes to China, he eats the popular fast food like Lamian Noodles and McDonald's in Lanzhou every day, and one day he walks into a three-sauce stew pot shop, where onions, potatoes, beef, chicken wings, prawns and tomatoes are delicious. How would he evaluate this so-called high-end Chinese food? Anyone who knows how to cook should know that the three-sauce stew is a new dish that emerged only in recent years. In fact, it is a typical European stew, and Chinese soybean sauce, soy sauce and oyster sauce are used instead of European sauces. Excuse me, is this three-sauce stew pot with a vest a high-end Chinese food or a western food?

After traveling in Tibet for more than two months, I still don't know what high-end Tibetan food is when I step into Tibetan restaurants almost every day. Although most Tibetans don't pay attention to eating and drinking, there must be high-end Tibetan food. In the past, the nobles in Tibet lived a luxurious life. They used to drink red wine with knives and forks a hundred years ago. Maybe the next time I go to Tibet, this confusion can be solved.

wandering around Lhasa, I walked into a farmer's market. The following photo is said to have been taken in any city in the mainland, and no one will ask questions. The local spinach added by Enrono may grow here, right?

With the development of economy and the blending of nationalities, will high-end and traditional Tibetan food be melted by Sichuan cuisine?

during my travels for so many years, I have always been looking for local traditional diets. In fact, even in the mainland, how many places can meet high-end and traditional Chinese food? Catering always keeps pace with the times, and there is no need to stick to tradition, just like no one will wear a high-end robe and jacket again, unless it is to make money for acting.