The Yangtze River flows through the east and west, winding for 145 kilometers, and merges with the Chu River.The climate is relatively mild, with distinct monsoon and arid plateau climate characteristics.Average annual temperature: 6.3℃, average annual rainfall: 400mm.The 318 National Highway passes through.Notable sites include the Zashunbu Temple, the Xalu Temple, the Engui Temple, and the "Little Potala Palace" site, known as the "Gezong" site.

FeaturesLocal snacksYak meatBloodYak intestines, Yak meat with liver and mushrooms, Yak meat stir-fried with mushroomsYak bellyOil-based noodles, Oil-based stir-fryInnsFruits, dog's foot,Fire roastedFern and pig, pennywort, yak butter tea.

Oil-based noodles

Introduction

Oil-based noodles

Ingredients:

White flourOne pound, red beans one pound, milk residue two pounds, yak butter five pounds.

Method: Mix flour with water, make it slightly dry and hard, shape into uniform small dumplings, cook in boiling water and remove.Add a little milk residue.Soak in slightly salty cold water.Crush the red beans into granules.Melt the yak butter in low heat, add the cooked dough, milk residue, and red beans to the melted yak butter and stir. Cook over low heat until the dough turns slightly red, then immediately put it in the pot.

Oil-based ins

Introduction

Oil-based ins is a delicious dish, the main ingredients are two pounds of ins and one and a half pounds of yak butter.

Effects and nutrition:

Ins is a high-nutrition fruit, the flesh is fragrant and juicy, has no core, has a unique flavor, and has highprotein, low fat, low sugar, rich in vitamin C and various trace elements, the highest zinc content, especially selenium and calcium content are much higher than other fruits and vegetables.Therefore, ins has anti-cancer, anti-aging, blood pressure lowering, blood sugar lowering, anti-inflammatory, calcium supplementation, beauty and other functions.Ins has the reputation of "the king of anti-cancer"Because it contains various trace elements, such as selenium, iron, calcium, zinc, etc., these elements can activate human cells, enhance human immunity, maintain the normal function of immune cells, promote the absorption and utilization of various vitamins and nutrients, inhibit the proliferation of malignant tumor cells, and play an important role.Most importantly, it contains "selenium" and a large amount of vitamins that other fruits do not contain.Selenium is a trace element that maintains the normal activity of the body, and is one of the essential nutrients for humans. It can activate human cells, enhance vitality, has anti-cancer and cardiovascular disease prevention effects.Method:Ingredients:

Two pounds of ins, one and a half pounds of yak butter,

Sugar or red beans one pound.

Method: Cook the ins in water, then mix with melted yak butter, add sugar or crushed red beans.This dish is avegetarian dish.

When cooking, the fire should not be too strong.

Yak bloodIntestineIntroductionYak blood intestine is a dish commonly used in the Tibetan regions (Bai people, Yi people, Naxi people, etc.).

Yak blood is cooked with small intestines, which is delicious and tender.The production of yak blood intestine is very simple.First, cut the best

Yak meat into small pieces, then add an appropriate amount of salt,

Pepper

and a little kumquat powder, mix with the cut yak meat, then stuff into the intestine and tie it with a line.The production method is the same as

sausageproduction.When eating, do not chew, do not peel, it is fragrant and tender, and also has the aroma of blood, and is not greasy.The cooking method of yak blood intestine is also unique.Put the stuffed yak blood intestine into boiling water and cook until the yak blood floats to the surface, and the intestine turns grayish-white, about 80% cooked, then immediately put it in the pot, and put it in a bowl. The whole family sits around and eats it.Fried yak bellyIntroductionFried yak belly is a very characteristic dish in Chinese cuisine. Fried yak belly is made with yak meat as the main ingredient.The key to the process is the yak belly, which is the rib meat. First, marinate with seasonings,Steamto make it soft and tender, then cut and dredge, and then fry it. The color is golden yellow, and the outside is crispy and the inside is tender.

Historical and cultural

1. The Chinese have eaten meat for thousands of years, and the Oracle Bone Script from 3000 years ago mentions that sacrifices were made to sheep called "Xiao Lao". For major celebrations, there were more than 300 sheep and cows.

In the Zhou Dynasty, "Zhou Li - Sky Officials" mentioned that eight treasures, except for the "steamed treasure" that used 300 sheep and cows, there was also a dish made by cooking, roasting, and stewing lamb.However, during the Western Zhou Dynasty, only the upper class could eat lamb. It was not until the Spring and Autumn and Warring States period that lamb became a common food.Method:Ingredients:

500 grams of yak belly, 3 bunches of green onion,

1 small piece of ginger, appropriate amount of spices,250 grams of flour, 25 grams of baking powder, 10 grams of edible salt,Seasonings:

500 grams of cooking oil (actual use 50 grams),

soy sauce

5 tablespoons,High-quality soup8 tablespoons, appropriate amount of spices.Method: Mix flour with water, make it slightly dry and hard, shape into uniform small dumplings, cook in boiling water and remove.Add the cooked yak belly, green onion, ginger, spices, flour, baking powder, edible salt, high-quality soup, and stir.

Cook over low heat for 20 minutes.

Serve hot.Yak meat with liverIntroductionYak meat with liver is a dish commonly used in the Tibetan regions.The method of making yak meat with liver is as follows.First, cut the fresh yak liver into pieces and cut off the large blood vessels, then insert a thin stick into the hole and blow, while blowing, pat the yak liver, and add seasonings.Then, add the cooked yak butter, green onion, ginger, and chili to the yak liver.Cook over low heat for 20 minutes.Serve hot.

Yak meat with liver and mushrooms

Introduction

Yak meat with liver and mushrooms is a dish commonly used in the Tibetan regions.

The method of making yak meat with liver and mushrooms is as follows.

First, cut the fresh yak liver into pieces and cut off the large blood vessels, then insert a thin stick into the hole and blow, while blowing, pat the yak liver, and add seasonings.Then, add the cooked yak butter, green onion, ginger, chili, and cooked mushrooms to the yak liver.Cook over low heat for 20 minutes.Serve hot.

Yak meat with liver and mushrooms

Introduction

Yak meat with liver and mushrooms is a dish commonly used in the Tibetan regions.

The method of making yak meat with liver and mushrooms is as follows.

First, cut the fresh yak liver into pieces and cut off the large blood vessels, then insert a thin stick into the hole and blow, while blowing, pat the yak liver, and add seasonings.

Then, add the cooked yak butter, green onion, ginger, chili, and cooked mushrooms to the yak liver.

Cook over low heat for 20 minutes.

Serve hot.Yak meat with liver and mushroomsIntroductionYak meat with liver and mushrooms is a dish commonly used in the Tibetan regions.The method of making yak meat with liver and mushrooms is as follows.

First, cut the fresh yak liver into pieces and cut off the large blood vessels, then insert a thin stick into the hole and blow, while blowing, pat the yak liver, and add seasonings.Then, add the cooked yak butter, green onion, ginger, chili, and cooked mushrooms to the yak liver.Cook over low heat for 20 minutes.Serve hot.Yak meat with liver and mushroomsIntroduction

Yak meat with liver and mushrooms is a dish commonly used in the Tibetan regions.

The method of making yak meat with liver and mushrooms is as follows.

First, cut the fresh yak liver into pieces and cut off the large blood vessels, then insert a thin stick into the hole and blow, while blowing, pat the yak liver, and add seasonings.Then, add the cooked yak butter, green onion, ginger, chili, and cooked mushrooms to the yak liver.Cook over low heat for 20 minutes.Serve hot.Yak meat with liver and mushroomsIntroduction

Yak meat with liver and mushrooms is a dish commonly used in the Tibetan regions.

The method of making yak meat with liver and mushrooms is as follows.First, cut the fresh yak liver into pieces and cut off the large blood vessels, then insert a thin stick into the hole and blow, while blowing, pat the yak liver, and add seasonings.Then, add the cooked yak butter, green onion, ginger, chili, and cooked mushrooms to the yak liver.Cook over low heat for 20 minutes.Serve hot.Take a portion of the seasonings and wine, mix well, and inject into the liver.The remaining seasonings should be applied to the liver.Use bamboo slices orcorncores to open the liver leaves, and hang in a cool, ventilated place to dry.After 1-1.5 months, the liver is ready.4. Wash, cook, and slice the dried liver thinly, then add coriander,sesame seeds,