Ngache County, located in the Ngache region of Tibet, is the political, economic, cultural, and transportation center of the Tibetan Plateau.Located in the north-central part of Tibet, between the Tanggula Mountains and the Nyang River.Adjacent to the counties of Dangxiong and Nyerong, and bordering the counties of Lixi, Jiaer, and Bangge.All altitudes are above 4450 meters, with the maximum east-west distance of 233 kilometers and the maximum north-south distance of 185 kilometers, with a total area of 16195 square kilometers.In 2000, the GDP of Ngache County was 1.31 billion yuan.

NyalCakedried yak meat, dried horse meat, dried beef,mushroomsstewsheep meatWash the chicken thoroughly.ginsengfruit, mixed with yak butterriceyak butter, Tibetanbeefnoodles

blood sausage

introduction

Kangba sausage is a specialty of Kangba County in the Tibetan Autonomous Region. Kangba sausage is a popular local food.Kangba sausage, as the name suggests, does not look like the same kind of sausage.It is a color similar to grease.Preparation

The preparation of Kangba sausage is similar to the preparation of other types of sausages.

rice, withsheepblood, yak (cow) meat, and seasoning, mixed and put into sheep (cow) intestines, sealed at both ends, and cooked.Cut into short pieces or slices, and eat after frying.dried meatintroduction

dried meat is a very characteristic Tibetan food.

Every year at the end of the year, when the temperature drops below zero, the Tibetans cut the meat of cattle and sheep into small pieces, hang them in a cool place, and let them dry naturally. It can be eaten in February and March the following year.

After drying, the meat is crisp and has a unique flavor.Culture and historyTibetans generally like to eat meat, with yak beef and sheep meat being the main ingredients.

Tibetans only eat two-horned livestock, but not one-horned livestock.

such as horse, donkey, and mule meat.They don't like eating goat meat, believing that goat meat hurts the kidneys.There is also a saying: "Goat meat cannot be eaten."Eating dog meat is also a serious matter in Tibet.Old people generally don't eat fish, which is related to the devout Buddhist beliefs and aversion to killing.”Moreover, fish is often considered to be the embodiment of dragons or water gods.The slaughter of livestock is mainly done in early winter, when cattle and sheep are fat, which is conducive to freezing in the cold winter on the plateau.The main way to slaughter cattle is to suffocate them, with the purpose of keeping the blood in the body.When slaughtering sheep, first tie their four legs, and then use a short knife to directly pierce the heart.There are three ways to eat: raw, dried, and cooked.Facing a fresh piece of beef or lamb, the Tibetan knife is used to select the most delicious part, cut it repeatedly, and put it in the mouth.People who often eat raw meat are very skilled, and they can eat it deliciously and rhythmically.A large piece of bone meat can be eaten quickly, leaving only a skeleton.Now, eating raw meat is gradually decreasing, but eating dried beef and lamb is still very popular.The climate in Tibet is cold and dry, so dried meat can be preserved for a long time.There are two types of dried meat: one is preserved whole, which is called "Xie Kao" in Tibetan, meaning to preserve meat in a cavity;the other is cut into strips about 1 inch long and 1 inch wide, and hung in the snow and wind to dry.The most famous dried meat in Tibet is produced near the Yarlung Tsangpo River, called "Yarlung Dried Meat". It is made from yak butter, which is crispy and delicious.preparationEvery year at the end of the year, when the temperature drops below zero, the Tibetans cut the meat of cattle and sheep into small pieces, hang them in a cool place, and let them dry naturally, which helps to remove moisture and maintain freshness.It can be eaten in February and March the following year, and the taste is delicious.After drying, the meat is crisp and has a unique flavor, which is unforgettable.The general restaurant preparation method is: first marinate the meat with salt for one day, then marinate with seasoning for one day, and then dry it in a drying room.

Insect mushroom chicken

IntroductionInsect mushroom chicken is a characteristic Tibetan dish.Selected Qinghai Plateau insect mushroom, mushroom, and chicken as ingredients.

It is carefully cooked.

It is beautiful and colorful, with a rich and delicious taste, and is very nutritious.

Insect mushroom chicken is not only delicious, but also a nourishing food.

Insect mushroom has the function of nourishing and fighting diseases. It is fragrant and delicious, and chicken has the function of nourishing blood, promoting urination, and strengthening the body.The dish is fresh and fragrant, and the freshness of insect mushroom covers the smell of chicken, but brings out the sweetness, which is a unique flavor.preparationIngredients:30g insect mushroom, 2000g chicken, 10g insect mushroom, 2500g pure water.Seasoning: salt 6g, chicken powder 2g, flavor enhancer 1g.Method: 1. First, wash and peel the insect mushroom and chicken, and cut the chicken into pieces.2. Place the chicken in a pot, add 2500g of pure water, and add ginger slices.Simmer for 1 hour, then add the insect mushroom and chicken, and cook for another 30 minutes.Season with salt, chicken powder, and flavor enhancer.

Note: do not cook insect mushroom for too long, or the soup will lose its freshness.

worm grass chickenIntroductionWorm grass chicken, also known as "worm grass chicken", is a characteristic Tibetan dish.It is made with insect mushroom and chicken as ingredients.It is carefully cooked.It is beautiful and colorful, with a rich and delicious taste, and is very nutritious.The preparation method is: 1. First, wash and peel the insect mushroom and chicken, and cut the chicken into pieces.2. Place the chicken in a pot, add 2500g of pure water, and add ginger slices.Simmer for 1 hour, then add the insect mushroom and chicken, and cook for another 30 minutes.Season with salt, chicken powder, and flavor enhancer.Note: do not cook insect mushroom for too long, or the soup will lose its freshness.2 grams,MSG (monosodium glutamate)1 gram.

Instructions: 1. First, rinse the old chicken thoroughly under running water to remove foam, then wash and set aside. Rinse the shiitake mushrooms with clean water and set aside.2. Choose apot; add 2500 grams of pure water to the pot, place the old chicken and ginger slices in the potcook; after boiling, remove the foam on the surface and simmer over low heat until the chicken is cooked, then add the shiitake mushrooms to the pot and cook for 30 minutes. Then add dates, salt, MSG, and chicken broth.Note: Do not cook the shiitake mushrooms for too long, as this will affect the flavor of the soup.

　　

Cooking Snow Chicken with Cordyceps

Introduction

Counties in the Tibetan Plateau, such as Baqing, Nie Rong, etc., are rich in cordyceps and snow chickens.Cordyceps, also known as winter wormwood, grows in grassy areas with lush green grass and fragrant wildflowers in early June. Harvest the fungal plants, which are about 1 inch long. Remove the outer layer.This will result in a small creature with a head, mouth, and legs.This is cordyceps.Many colorful snow chickens live in the mountains.These snow chickens, resembling pearls, have tender meat and a delicious flavor.Combine cordyceps and snow chicken with a small amount of astragalus and simmer. The resulting soup is flavorful and nutritious, and is one of the "Three Treasures of the Tibetan Plateau."

Instructions

Ingredients: 1 snow chicken...chicken broth... 1000 grams, 20 grams of cordyceps, 24 grams of salt, 25 grams of astragalus, 50 grams of rice wineInstructions: 1. Wash and rinse the cordyceps thoroughly, then soak in hot water until softened.

2. After slaughtering and cleaning the snow chicken, remove the internal organs, claws, and beak, wash thoroughly, and blanch in boiling water to remove blood. Then wash off the blood.3. Place the cleaned snow chicken in a pot, add 2 kilograms of water, and bring to a boil over high heat. After removing the blood, simmer over low heat until cooked. Then add the cordyceps and astragalus. Remove the snow chicken when it is tender and ready to serve.Hand-Pulled Lamb

Introduction

Hand-Pulled Lamb, said to have a history of nearly a thousand years, gets its name from the original method of eating it by hand.

There are three ways to eat it: hot (slice and place in a steamer), steamed, cold (slice and dip in fine salt), and fried (cooked in a pan).There are three ways to eat it: hot (sliced and baked), steamed.SteamHot dipping with three-cup oil), cold eating (dipping after slicing)Salt), frying (usingPotCook over heat, eating as you cook.Characterized by fresh and delicious meat, without greasiness or fishy smell, and full of flavor.

History and Culture

The long-standing tradition of eating mutton is a beloved food for the Mongolian, Tibetan, Hui, and Tibetan ethnic groups living in Northwest China. It is an indispensable part of daily life.This is largely due to their harsh living conditions and unique lifestyles.When traveling and herding, they can eat mutton for several months without hunger.

Cooking method

Main ingredients: 1000g of mutton with bone.Seasonings:Green onion25g, 25g of scallions, 15g of ginger, 10g of minced garlic, 1g of star anise,Sichuan peppercorns1g, 1g of cinnamon, a littleStar anise1g，Pepper1g，Vinegar60g, 5g of Shaoxing wine, 1g of MSG, 5g of salt.Sesame1g of oil.Chili oil50g.

Cooking method: 1. Cut the mutton with bone into 2-inch long, 5-inch wide pieces, and wash with water.Wash and disinfect the green onions, then cut into 2-inch long pieces.Scallions, 3 money, cut into 1-inch long segments, 2 money cut into minced.2. Mix scallions, garlic, and green onions.Soy sauce, MSG, pepper, sesame oil, chili oil, etc., into a seasoning sauce.3. Pour two catties of water into the pot, add the mutton, and boil over high heat. After boiling, skim off the foam, and take out the meat to wash.Next, add three catties of water and boil. Add the mutton, star anise, Sichuan peppercorns, star anise, cinnamon, scallion segments, ginger slices, Shaoxing wine, and salt.After the soup boils again, cover the pot and cook over low heat until the meat is tender.Take out the meat and serve with the seasoning sauce.Tibetan beef noodles

Introduction

Tibetan beef noodles are served in a large bowl with a round, upturned edge and a clear, light-colored broth, with white, flat noodles floating in it, and a pile of meat balls in the middle. Garlic and

Celerychopped, sprinkled around the edge of the bowl. The aroma is intoxicating.Quickly add a little vinegar, then add a small spoonful of specially prepared spicy chili oil.The soup turns red, and the white noodles are dyed with spicy flavors. At this time, use a fork to pick up a white porcelain spoon, put it in the mouth, and enjoy the smooth and delicious flavor, and then bite a meat ball. The combination of spicy meat and noodle flavors is perfect.If you still have some remaining after eating, you can drink the soup quickly, and the soup is full of the aroma of garlic, celery, minced meat, and chili oil. It is hot and satisfying.Cooking method

Ingredients: 100g beef (about 10.5 oz), 2 tablespoons of broth,

Sichuan peppercorns2 pieces, 1 piece of cinnamon, 5-6 pieces of Sichuan peppercorns, 1 piece of star anise, 1 teaspoon of star anise, 1 strand of dried scallion, 1 tablespoon of salt, 25g of sugar (about 6.5 oz), 400ml of soup, 1 tablespoon of wine. Seasoning ingredients: sesame oil,Light soy sauce,Red bell pepperstrips, 1 tablespoon of Chinese vinegar, 1 tablespoon of mature oil, 1 teaspoon of red bell pepper strips, 1 teaspoon of sugar.Cooking method: 1. Put the broth (except the wine) in a deep bowl and cook over high heat for 15 minutes.

2. Wash the beef, put it in the broth, and add the wine. Cook over medium heat for about 40 minutes.3. Take out the beef, let it cool, and slice thinly.4. Mix all the seasoning ingredients (except sesame oil and Chinese vinegar) in a small pot and cook over high heat for 1 minute. Then add the remaining seasoning ingredients.Noodle SoupIntroduction

Noodle Soup is a traditional Chinese dish.

It is made with beef, vegetables, and noodles.

It is a popular dish in China.It is also a popular dish in other countries.It is a healthy and delicious dish.It is easy to make.It is also a great dish for parties and gatherings.This dish is made with beef, vegetables, and noodles.It is a healthy and delicious dish.It is also easy to make.This dish is a great dish for parties and gatherings.This dish is made with beef, vegetables, and noodles.It is a healthy and delicious dish.It is also easy to make.This dish is a great dish for parties and gatherings.This dish is made with beef, vegetables, and noodles.

It is a healthy and delicious dish.

It is also easy to make.This dish is a great dish for parties and gatherings.This dish is made with beef, vegetables, and noodles.

It is a healthy and delicious dish.It is also easy to make.This dish is a great dish for parties and gatherings.This dish is made with beef, vegetables, and noodles.It is a healthy and delicious dish.It is also easy to make.This dish is a great dish for parties and gatherings.This dish is made with beef, vegetables, and noodles.

It is a healthy and delicious dish.It is also easy to make.

Introduction

Red Flower Lamb is one of the popular local cuisines in Turpan, using local saffron to marinate the lamb.Eating lamb in winter not only increases the body's heat and protects against the cold, but also increases digestive enzymes, protects the stomach lining, and repairs the stomach mucosa, helping with digestion, and has anti-aging effects.

History and Culture

Ingredients: A small amount of saffron, lambLamb bones2 pounds, 8 grams of salt, 2 tablespoons of cornstarch, 5 grams of ginger.

Instructions: 1. First, put a small amount of saffron in cold water to soak.2. Cut the lamb bones into pieces, cook them in clarified butter, add salt, ginger, and water. When the lamb is almost cooked, add the pre-soaked saffron and cornstarch, and cook until it boils. Serve with the dish. The fire is medium.

Stewed Lamb with Mushrooms

Introduction

Every rainy season, in the Tibetan grasslands, mushrooms are abundant and diverse.Add washed fresh mushrooms and diced lamb with seasonings and stew. The lamb has the aroma of mushrooms, and the mushrooms have the aroma of lamb, which is very tempting and delicious.There is a type of mushroom called "Sacha" that is considered a premium mushroom. When cooked with lamb, the lamb has no or smell.When cooked with chicken andpork, the aroma is even more abundant, and the soup is flavorful and delicious, making it a dish that is always enjoyable.This dish is one of the "Three Treasures of Tibetan"Stewed Lamb with Mushrooms is a dish of Shanghai cuisine.RecipeOne, using lamb as the main ingredient, the cooking technique of stewed lamb with mushrooms is mainly in a clay pot, and the taste is salty and fresh.Texture: Mushrooms are crisp and tender, and lamb is tender.Ingredients:

1000 grams of lamb

200 grams of fresh mushroomsAuxiliary materials:Green garlic20 grams of cardamom, 5 grams of star anise.Seasonings: 50 grams of vegetable oil, 20 grams of coriander, 3 grams of Sichuan peppercorns, 5 grams of fennel, 10 grams of ginger, 5 grams of galangal, 8 grams of salt, 10 grams of scallions, 30 grams of rice wine, 10 grams of sesame oil.Instructions: 1. Rinse the lamb with water, remove the bones, and cut it into small cubes of 3.3 cm, then blanch it in boiling water, and wash it twice.Wash fresh mushrooms with stems and roots, and cut them into rhombus shapes.

Package all seasonings in a muslin bag.2. Place a clay pot on medium heat, add oil until it is 60% hot, add meat broth and boil, then add lamb, rice wine, and seasoning, and simmer over low heat until the lamb is 70% cooked, then add mushrooms and simmer until tender. Remove the seasoning bag.3. Chop fresh garlic and coriander, and sprinkle them on the cooked lamb, and drizzle with a little sesame oil. Serve.Tips for Stewed Lamb with MushroomsUse medium heat, simmer over low heat, and cook until the broth is thick, the mushrooms are crisp, and the lamb is tender. Do not use cornstarch.Garlic sproutsAdd a small amount of fragrant oil before serving.Mushroom and lamb stew: Cooking tipsBurningCook over low heat until the juices thicken, and the mushrooms are tender and the lamb is tender, without using cornstarch.