Aba Tibetan and Qiang Autonomous Prefecture, Sichuan Province

Hongyuan is located in the northwest of Sichuan Province, in the central part of Aba Tibetan and Qiang Autonomous Prefecture. It is shaped like a galloping fat sheep. It is connected to Zoige County to the north, Songpan, Heishui and Aba County to the east and west, and Markang County and Li County to the south. The geographical coordinates are 31°50′～33°22′ north latitude and 101°51′～103°23 east longitude. ', covering an area of ??8439.94 square kilometers, 154 kilometers long from north to south, and 55 kilometers wide from east to west. The terrain slopes from southeast to northwest, which is different from the northwest to southeast slope of Aba Prefecture. The landform has the typical characteristics of transition from mountain plain to hilly plateau.

Hongyuan County Food

1. Hand-caught meat: also known as hand-grilled meat, it is named because it is eaten with hands. It has the characteristics of dense and delicious meat, rich and mellow aroma, endless flavor, and clear and transparent soup.

2. Blood Sausage: It is filled with not only fresh yak meat, but also yak blood, hence the name. It is rich in nutrients, fragrant and tender, has the flavor of blood, and is not greasy in the mouth.

3. Butter tea: People often say that even if you have never tasted butter tea, even if you have never been to the plateau, Tibetans are fond of butter tea, which is made from butter and strong tea.

4. Zanba: Most Tibetans take tsampa as their staple food, which is made by washing and drying highland barley, frying it and grinding it into fine powder. There are two ways to use tsampa: one is tsampa soup. First, pour a little tsampa into a dragon bowl, then add milk residue, butter, sugar, and mix with matcha or milk tea, etc., stir it into a soup paste and then eat it; the other is tsampa dumplings. First put the butter into the dragon bowl, add a little hot milk tea to melt it, put an appropriate amount of tsampa, and add a little milk residue and sugar, then take the bowl with your left hand and place your right hand on the edge of the bowl in a clockwise direction Turn, use your fingers to rotate and squeeze the tsampa and butter along the inner wall of the bowl for 2-3 minutes, then knead it into a shape such as a ball (strip), and it is ready to eat.

5. Yogurt: Using milk as the main raw material, first boil the milk, add "sour milk" when the temperature of the milk is 40-50℃, and then wrap it with cotton wool to keep it warm for 6-8 hours , ready to eat.

6. VIP Tibetan Bag: As the name suggests, it is a bun made for Tibetans to receive VIPs. The production is very particular. Fresh beef and mutton are chopped finely, spices are added, and the dough is wrapped in artificially rolled dough. It is made in a counterclockwise direction. The mouth of the bun should be wrapped into a lace, and a small mouth of soup should be left in the middle. . Then steam it, take a bite first, suck up the soup of the meat, and then eat it. It has the characteristics of small body, thin skin, fine meat and fresh soup.