It is home to all kinds of rare birds and animals: it is a paradise for wild animals such as tigers, leopards, bears, antelopes, roes, monkeys and deer; Here are also rich in Cordyceps sinensis, Fritillaria, Gastrodia elata, Rhodiola, Codonopsis pilosula, Panax notoginseng, Saussurea involucrata, Ephedra, Ganoderma lucidum, rhubarb and other precious medicinal materials; The resources under the forest are very rich, with more than 20 kinds of edible fungi 120, and the annual output of Tricholoma matsutake is more than 300 tons.

Linzhi's traditional diet is Tibetan food. When tourists come to Linzhi, they naturally want to have a taste. Typical Tibetan meals include mutton, beef, Ciba, butter tea and green tree wine. Because of geography and other reasons, Linzhi's eating habits have their own unique national characteristics. But for tourists, as a regular diet, they are not used to it. When tourists come to Tibet, they can selectively go to restaurants to taste some distinctive Tibetan meals, various Tibetan dishes such as enema, highland barley wine and butter tea, beef buns, Ciba, various cakes, as well as sweet tea, milk tea, yogurt, sausages and air-dried meat. "

"Tibetan food" is a general term for Tibetan food, which has a wide range of materials and is unique. Typical ones are roast sheep, beef, Ciba, butter tea and green tea. The raw materials are beef, sheep, pigs, chickens and other meats, as well as vegetables such as potatoes and radishes. The diet is mainly rice, noodles and highland barley. I like heavy oil, thick, fragrant, crisp, sweet and crisp food, spicy and sour seasonings, and I use spices again, and often use baking, frying, frying and cooking methods. Linzhi is rich in forest resources, and Tibetan banquets mainly include "Roasting tibetan chicken with Matsutake", "Stewing tibetan chicken with Palm Ginseng", "Stewing Duck with Cordyceps sinensis", "Roasting Tibetan fragrant pig", "Roasting Tibetan fragrant pig with Qinggang fungus" and "Potentilla anserina Rice", "Tangyuan", "Buckwheat biscuit", "Hand-grabbed mutton" and "homemade blood sausage".

Bazaine

Ciba is the staple food of Tibetans. It is highland barley fried noodles, which is cooked, ground and sifted, somewhat similar to the fried noodles in northern China. When eating Ciba, put some ghee in the bowl, pour in tea, add fried noodles and stir by hand. When stirring, first lightly pound the fried noodles at the bottom of the bowl with your middle finger to prevent the tea from overflowing the bowl; Then turn the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl. When the fried noodles, tea leaves and ghee are evenly mixed, they can be kneaded by hand and eaten. When eating, keep rubbing in the bowl with your hands, knead into a ball, and send it to your mouth with your hands.

butter

Butter is an indispensable food raw material for Tibetan families every day. Butter is extracted from milk and goat milk. Butter can be eaten in many ways, mainly by whipping butter tea or mixing it in a rake. Fry fruit on holidays and use ghee.

buttered tea

Tibetans like to drink butter tea on weekdays When making butter tea, tea leaves or brick tea are boiled with water for a long time to make a thick juice, then the tea leaves are poured into the "late winter" (butter tea barrel), then the butter and salt are added, and the "Jia Luo" is pumped up and down for dozens of times to mix the oil tea, and then it is poured into a pot for heating, thus becoming delicious butter tea. Drinking butter tea at high altitude is helpful to relieve the symptoms of hypoxia and prevent chapped lips and dry skin.

highland barley liquor

Highland barley wine, called Qiang in Tibetan, is brewed from highland barley, which is a major grain produced locally in Tibet. It is the favorite drink of Tibetan people, and it is also a necessary drink for celebrating festivals, getting married, having children and seeing off relatives and friends.

Milk/dairy products

There are many cattle, sheep and dairy products in Tibet. The most common are yogurt and milk residue. There are two kinds of yogurt, one is cheese, which is called "heavy snow" in Tibetan and made of milk refined with ghee; The other is made of milk without refined ghee, which is called "Russian snow" in Tibetan. Yogurt is a food formed by saccharification of milk, which is more nutritious and easier to digest, and is suitable for the elderly and children. Milk residue is a substance left by boiling and evaporating water after extracting ghee from milk. Milk is an important food for Tibetans. Milk residue is often used as a snack, and people will take it with them at home or when they go out.

Potato curry rice

Potato curry rice originated in India and gradually became an important part of Tibetan food after it was introduced to Tibet. The method is to heat the fresh ghee, add a little onion, pour the sliced mutton into the pot and fry it until it is half-cooked, add fennel curry, salt and other condiments, then cook it, peel the potatoes and cut them into pieces and put them in the pot to burn together for a while. When serving, put the rice into a copper lunch box with potatoes and curry meat on it, and then eat it.

usually

Add coriander powder into yogurt, stir, and soak fresh radish leaves in its juice. This dish is sour and delicious, which fully guarantees the nutrition of yogurt and vegetables.

Beef bread

Tibetan families like to eat beef and mutton. Beef steamed stuffed bun is made by chopping beef, suet and onion and adding seasoning. Noodles are not fermented, but made directly from noodles. Yak beef in alpine region is characterized by high protein content, low fat content, and rich in various amino acids and trace elements. Beef buns in traditional Tibetan food have a long history and unique flavor.

Braised tibetan chicken with pine mushrooms

Tricholoma matsutake not only has excellent flavor and attractive fragrance, but also is a kind of nutritious edible fungi, and has the reputation of "king of edible fungi". Pure natural, unique fragrance, rich in nutrients and anticancer substances. Tibetan chicken is the main poultry of Tibetan farmers, mainly raised in the wild, supplemented by coarse grains such as highland barley and wheat. Tibetan chicken is small and delicious. The uniqueness of this dish lies in the combination of two local specialties, and it is a pure natural and nutritious green ecological food.

Roasted Tibetan fragrant pig

Tibetan pigs are raised in the wild, eat wild fruits and grass roots, and grow slowly. They are famous for their wild incense. Like tibetan chicken, Tibetan fragrant pigs are smaller and have primitive genes. Because they live in pollution-free and pure natural cold areas for a long time, they have thin skin, high carcass lean meat rate, particularly fine muscle fiber and fresh meat, and the roasted meat is very delicious.

Stewed Tibetan pig with mushrooms in green bar

Cyclobalanopsis glauca growing under Cyclobalanopsis glauca has a high yield. Cyclobalanopsis glauca is rich in vitamins and amino acids, which is a delicious and nutritious natural green food.

Buckwheat sesame cake

Buckwheat protein is rich in lysine, trace elements such as iron, manganese and zinc, and dietary fiber, which is 10 times that of ordinary polished rice, and has good nutrition and health care functions. Buckwheat tastes sweet and flat, and has the functions of invigorating stomach, opening spleen, stimulating appetite, widening intestine, promoting digestion and resolving stagnation. Local buckwheat biscuits in Linzhi are the most effective and pollution-free health food.

Stewed duck with cordyceps sinensis

Cordyceps sinensis, also known as Cordyceps sinensis, is a commonly used Chinese medicine with various nutrients. Its main components are cordycepic acid, crude protein, glutamic acid, phenylalanine, valine, arginine, alanine, saturated fatty acid, unsaturated fatty acid and vitamin B 12. Stewed duck with Cordyceps sinensis is a special dish of Linzhi, which has special effects on enhancing human immunity and physique.

Hand-shredded mutton

Mutton food is refined from fat mutton and spices such as pepper, star anise, onion, ginger slices and salt. When eating, dip it in the spicy sauce made by local people. It is salty, spicy and delicious, fat but not greasy, and delicious.

Local blood sausage

Blood sausage with Tibetan flavor is different from all kinds of sausages with Guangdong and Sichuan flavors that we eat every day.

Air dried yak meat

In early winter, yak meat with low fat content is hung in a cool and ventilated place and allowed to dry naturally. Or put salt, pepper, pepper and other seasonings on the meat before hanging it, and eat it after air drying. Due to the cold winter nights, air-dried beef is very crisp and delicious.

Lulang stone pot

The raw materials are rare natural rocks in the world, which are produced in Medog County, Linzhi City. The main components include: magnesite, talc, serpentine, mica, etc. According to experts' research and inspection, stone pot contains as many as sixteen kinds of trace elements and minerals such as silicon, magnesium, calcium, selenium, manganese, iron, nickel and zinc, which are essential to human body, and does not contain any radioactive elements and harmful substances. Lulang stone pot is mainly grayish brown and grayish white with soft texture and high temperature resistance of 2000℃. It has the advantages of fast heat transfer, non-stick pan, less bubbles and no discoloration. The dishes are mainly stone pot chicken and stone pot fish, with abundant local palm ginseng, various wild fungi and fresh seasonal vegetables. The soup is fragrant and delicious, and the aftertaste is mellow and lasting. Medical clinical experiments show that the food stewed in Lulang stone pot has obvious dietotherapy and health care effects on patients with hypertension, heart disease and cardiovascular and cerebrovascular diseases.

Bahe fish

Bahe Fish is a famous specialty restaurant in Linzhi area. Bahe fish is mainly produced in Yangni River and Basongcuo. It belongs to alpine cold water fish species, with tender meat, delicious soup, exquisite practices, various varieties and extremely high nutritional value. It is named because it is located in Bahe Town, Gongbujiangda County.