Gyantse County delicacies include Jiangle Lei Cha, Jiangle Big Rolls, Jasper Rolls, Jiangle Rolls and Glutinous Rice Balls, Jiangle Rice Roast, etc.

1. Jiangle Leicha: Jiangle Leicha is a traditional snack in Jiangle County. It is mainly made of ordinary tea leaves, with rice, sesame, soybeans, peanuts, salt and orange peel added. Sometimes some green herbs are also added and placed in a special place.

In the big bowl.

Beat it with a wooden stick, making a "rumbling" sound when beaten.

The prepared Leicha has a mellow aroma and makes you feel refreshed after drinking it.

2. Jiangle Big Roll: The main dish at the traditional Hakka banquet in Jiangle County.

Mash the tofu, mix in diced radish, lean meat, bamboo shoots and other raw materials, add an appropriate amount of sweet potato powder, steam it in a cage, cut it into pieces and put it on a plate, then pour soy sauce, sesame oil, and sprinkle with a little chopped green onion.

, its taste is delicious.

3. Jasper roll: Jasper roll is a unique delicacy of Dayuan. The outer shell is made of hand-ground rice paste with leek juice and orchid powder, and is slowly fried on a pan over low heat.

It is filled with fragrant bamboo shoot fillings and refreshing pickled cabbage fillings. The aroma of leeks and the tender texture of the pancakes make you want to eat them again!

4. Jianglejuanjin: Tuanjuanjinduan, also called Juanjin, is a taro dumpling made from taro puree, sprinkled with sweet potato powder or tapioca powder.

To make delicious tendon rolls, the first step is to select the ingredients. The taro must be good.

Secondly, lard must be used to cook rolled tendons. The fresher it is, the better the taste. Using vegetable oil will greatly reduce the smoothness and fragrance of the taste.

5. Burning rice with rice: Zhu is called "烃" in Jiangle dialect. The raw materials for rice cooking are mainly rice milk and pig blood.

When killing a pig, the owner first grinds two to three kilograms of rice milk with a stone mill. After the butcher takes out a pot of raw pig blood, sprinkle a little salt, pour the rice milk water into the steaming pig blood, and then use a ladle to

Scoop up a ladle, lift it to a height of more than one meter, and rush it into the basin.

Ladle and rinse over and over again until the rice milk and pig blood are completely integrated and condensed into a lump.

Then cut the agglomerated rice pulp into large pieces and cook them in a pot of boiling water to become "rice simmered".

This is still a semi-finished product and needs to be processed before eating.

Depending on the number of guests, take one or several pieces of "rice simmering" and slice them, add leeks, peppers, and shredded ginger, stir-fry over high heat, and you can make a full staple meal or serve it as an appetizer.