The Diqing Tibetan Autonomous Prefecture, meaning "place of good fortune," is the only Tibetan autonomous prefecture in Yunnan Province. Located in the northwest of Yunnan Province, at the junction of the,, and provinces, and the Tibetan Plateau, it is characterized by the Qinghai-Tibet Plateau's northern and southern longitudinal mountain ranges, the Jinsha River, the Lancang River, and the Nujiang River, which flow together, forming a national-level scenic area with an area of 23,870 square kilometers.

FeaturesSnacks...Porridge...Hot pot...Pig head...Lamb...Noodle...

Qinghai noodles

Introduction

Qinghai noodles are the staple food of the Tibetan people.The Tibetan people eat Qinghai noodles every day.Qinghai noodles, the name sounds fresh, is actually made fromFried noodles.It is fried noodles made from Qingke wheat, finely ground, without sieving, which is similar to the fried noodles in northern China, but the fried noodles in northern China are first ground and then fried, while Qinghai noodles are first fried and then ground, without removing the skin.When eating Qinghai noodles, put some yak butter in the bowl, add water and noodles, and stir with a spoon.When mixing, first gently mash the fried noodles with the index finger in the bowl to prevent the water from spilling out of the bowl;Then turn the bowl and press the fried noodles into the water with your fingers.Wait for the fried noodles, water and yak butter to mix well, and you can eat it.

Nutritional value: Qinghai noodles are a high-fat, high-protein, and high-sugar mixture, which is rich in nutrients and high in calories. It can satisfy hunger and keep warm.Historical and cultural significanceQinghai noodles are the staple food of the Tibetan people in our country.

It is delicious and nutritious.

The origin of Qinghai noodles is said to be in the 7th century: in the 7th century, the Tibetan king frequently led troops to fight.However, the mountains were steep and the land was vast, and the people were sparsely distributed, making it difficult to supply the army.Therefore, the Tibetan king worried about it day and night.One day, the Tibetan king had a dream: why not roast and grind the Qingke wheat into flour, which is easy to carry and store.The Tibetan king woke up and realized it, and immediately ordered his subordinates to roast and grind the wheat to make food for the army.The roasted Qingke wheat smelled fragrant, and the cooking method quickly spread throughout the snowy mountains and grasslands.MethodsQingke flour (roasted Qingke wheat flour) mixed with yak butter, water,

honey

kneaded into a ball, and then add somegoji berries...grapes...ginseng......fried fruits...

Yak buttersteamedTongue

Introduction

Tibetan "Tselang"Most common in Lhasa and other places.Made from tongue meat, cooked by boiling and steaming.It has a soft and tender texture, a fresh and delicious flavor, and a slightly spicy flavor.It is also a popular snack in Tibetan cuisine.MethodsSteamed tongue is made from tongue meat, cooked by boiling and steaming.

It has a soft and tender texture, a fresh and delicious flavor, and a slightly spicy flavor.

The tongue has a layer of skin on the outside.Remove the skin, you can marinate, cook, or braise.Some markets sell the tongue that can be eaten directly, but fresh, smoked, orsalted tongue is often bought, and it is best to cook and eat it hot or cold, with or without seasoning.Salt-cured tongue is usually sliced and boiled, which is commonly eaten cold, fresh tongue can be added towineto warm it up, or cook it in water and add various accessories.Tongue and small tongue are the most common.TempleIntroductionTibetan "Tsang"

Most common in Lhasa and other places.

Made from beef tongue, cooked by boiling and steaming.

It has a soft and tender texture, a fresh and delicious flavor, and a slightly spicy flavor.It is also a popular snack in Tibetan cuisine.MethodsBeef tongue 150 grams, wood ear 15 grams, yellow flower 15 grams, ginger 2.5 grams, oil 500 grams,pepper2.5 grams, alkaline noodles 100 grams, pepper 2.5 grams, water starch 40 grams, salt 2.5 grams,chicken soup500 grams,MSG

0.5 grams, green onion 25 grams, fragrance oil 10 grams,

apple1, garlic 5 grams, cooking method: 1. Place the tongue on the fire to remove the hairs, then put alkaline noodles in a basin of water, stir until dissolved, and put the tongue in the water to wash, then drain and dry.， Five-spice powder,Ginger, preserved in Shaoxing wine for 12 hours, then sprinkled withSichuan peppercornsand dried.When eating, do not put the spices in the soup pot, addchili,ginger and Sichuan peppercorns, cook over low heat for 2 hours, then remove and slice.Red and fragrant, spicy and numbing, can be stored for a year without losing flavor.

Spicy preserved pig liver

Introduction

Spicy preserved pig liver is a traditional dish in Deqin, popular along the Wei River and Jinsha River, and loved by every family.Pig liver is rich in Vitamin A, which helps maintain normal growth and reproductive function;It protects the eyes, maintains normal vision, prevents dry and tired eyes, and maintains healthy skin tone, which is of great significance for the beauty of the skin.

Method

When making, fry the spicy preserved pig liver and cut the washed pig liver and intestines into pieces, then put them in the spicy preserved pig liver pot and stir-fry for a few minutes, then add water, salt, tofu,blocks, Sichuan peppercorns, bamboo shoots, etc., and cook over low heat until cooked. The taste is unique, spicy and numbing, and the degree of spiciness can be adjusted according to preference, making it a great accompaniment to meals.(Deqin)Yunnan Xiahe Beef Tendon

Introduction

Made with

beef tendonas the main ingredient, withwood ear mushroomsand yellow flowers, steamed and cooked separately.The characteristic is soft and fragrant.This dish originated in the area of Gansu Tibetan Autonomous Region, and is said to have been famous since the Ming Dynasty.Historical and cultural

Legend has it that Xiahe beef tendon was already quite famous in the Ming Dynasty.

According to historical records, during the Ming Dynasty, General Xu Da admired Xiahe beef tendon, "often gave up a meal to eat it," and its fame spread throughout the country.After countless years and cooking practices by many chefs,"Xiahe beef tendon" cooking techniques have been continuously improved, with a unique flavor, and has become a delicacy in Northwest China.

Method

Beef tendon 150g, wood ear mushrooms 15g, yellow flowers 15g, ginger 2.5g, vegetable oil 500g,

Sichuan peppercorns2.5g, noodles 100g, Sichuan peppercorns 2.5g, cornstarch 40g, salt 2.5g,chicken broth500g,MSG 0.5g, scallions 25g, sesame oil 10g,apple 1, garlic 5g. Cooking method: 1. Put the beef tendon on the fire to remove the hairs, then put the noodles in a bowl of water, after dissolving, put the beef tendon in the water to wash clean, and then dry.0.5g ginger, 25g scallions, 10g fragrant oil.Apples1 apple, 5g minced garlic, Cooking method: 1. Remove the fur from the pig's trotters by stirring them over a fire, then place the alkaline powder in a basin of water and dissolve. Rinse the trotters thoroughly in the water, drain and dry.2. Place a pot over high heat, add 400g of vegetable oil, reduce heat to medium, and add the trotters. Simmer for about 20 minutes, allowing the oil to slowly penetrate the trotters. When the oil is nearly cooked, remove the trotters from the hot oil and place them in a bowl of cold water. Cut the trotters into 3 cm pieces and arrange them neatly in a bowl. Add salt and other seasonings, and pour over half a jin of chicken broth. Steam in a steamer for about 20 minutes, then drain.3. Soak dried mushrooms and yellow flower mushrooms in water.Chop the wood ear mushrooms, yellow flower mushrooms, and scallions. Saute in a wok with 100g of water, add scallions, ginger, and garlic. Add 250g of chicken broth, then add the wood ear mushrooms, yellow flower mushrooms, and wood ear mushrooms. Bring to a boil, then remove any foam. Add MSG and thicken with cornstarch. Pour over the trotters and serve.

Spicy lamb

Introduction

Spicy lamb is a local snack in Deqin.This dish is specifically for hunters who have returned from hunting. The wife cooks it at home, waiting for her husband to return with a full load, symbolizing happiness and sweetness.Main ingredients: lamb, witheggs，sugarwine, vegetable oil, lard, etc.It has the functions of strengthening the kidneys and improving blood circulation.

Instructions

Instructions for braised lamb: 1. Lamb orlamb chopsWash thoroughly, blanch in boiling water to remove blood.2. Heat a pot with vegetable oil, add white sugar and cook until caramelized, then add the lamb and stir-fry until browned. Pour intocasserole；3. Add ginger slices, scallion segments, hot water, old soy sauce, salt, and rice wine.Add star anise, fennel, camphor, cinnamon,dill,cloves,lo Han guo,dates,coix seeds, and put into a casserole.4. Simmer for 1 to 2 hours. Before serving, you can addcarrotswhite carrots， potatoes， mung bean sprouts， etc.Western-style sausage

Introduction

Also known as three-tube sausage and five-tube sausage.

Made with fresh lamb intestines, it is stuffed withlamb bloodlamb meat, barley flour, or bean flour. The stuffed sausages are divided into three tubes, blood sausage, meat sausage, and flour sausage, which are collectively called three tubes.There are also sausages stuffed with lamb liver and lamb oil, which are called liver sausages and oil sausages, and are collectively called five tubes.This dish is mainly made by Tibetan people during the New Year.The lamb is tender and easy to digest. Eating lamb can help improve the body's immune system.Instructions

If you like to cook everyday dishes, you can use different cooking methods.

Tips: 1. After cleaning the fresh lamb intestines, soak them in water.2. Add cumin and garlic slices to remove the odor and grease.Sauté lamb intestines: 1. After cleaning the fresh lamb intestines, soak them in water.2. After cooking the lamb intestines, cut them into segments.3. Green peppers3 Wash and slice, red peppers cut into segments, ginger slices, garlic slices, and scallions.4. Scallions, remove the outer skin and cut into segments.5. Pour an appropriate amount of vegetable oil into a pot. After the oil is hot, add flower buds and sauté until fragrant.6. Pour inred pepperssegments, ginger slices, and sauté.7. Add lamb intestines and stir-fry over high heat.8. Add a spoonful ofsoy sauceand stir-fry evenly.9. Add cut scallions and stir-fry evenly.10. Add chopped green peppers.11. Sprinkle with the desired amount of cumin powder and stir-fry evenly.12. Add garlic, stir-fry to enhance the aroma.13. Finally, add salt and stir-fry evenly before serving.Western-style dried beef

Introduction

This is often made at the end of December.

The beef is usually cut into strips, and some people also add salt and wild herbs.The beef is then hung in a cool, ventilated place to dry, which removes moisture and preserves the flavor.The dried beef can be eaten in the spring, with a crispy texture and a delicious flavor.

Instructions

Ingredients:beef(back leg) 400gspices: 3g salt, 20g vinegar, 30g sugar, 30g peanut oilinstructions: 1. Cut the beef (back leg beef) into strips, and dry it in a place with good ventilation for 2 to 3 hours.2. Heat a pot with peanut oil, and add the dried beef to fry for 3 minutes.3. Add salt, vinegar, and sugar and mix.4. Add beef, and stir-fry until browned.5. Add casserole6. Add a spoonful ofsauceand stir-fry evenly.7. Add chopped scallions and stir-fry evenly.

8. Add chopped green peppers.

9. According to your preference, sprinkle with cumin powder and stir-fry evenly.

10. Add garlic and stir-fry to enhance the aroma.11. Finally, add salt and stir-fry evenly before serving.Spicy fishIntroductionYunnan people love "fish soup"Fish soup is a local delicacy in Yunnan, with different cooking methods and flavors depending on the geographical environment and local culture.The best fish soup in Yunnan is " "." " is also known as "fresh water fish", which is made with fresh, live fish from local rivers and streams.In urban restaurants, chefs often cook "fish soup" without understanding the local techniques, resulting in a bland and lifeless taste.Of course, this is not blaming the chefs, but rather highlighting the importance of understanding local culinary traditions.For example, in the past, Yunnan people would cook " " ( ) in a pot with live fish, bringing it to a boil, removing the blood and impurities, and adding pork fat, salt, ginger, and scallions before cooking for a few minutes. This is the authentic old-fashioned Yunnan " ".Instructions1. Wash and cut the ( ) into pieces.2. Prepare scallions.3. Heat a pot with water, add ginger slices, and bring to a boil.4. When the water boils, add the ( ) pieces.5. Bring to a boil over high heat, then add salt andchicken broth6. Finally, add scallions and serve.Note: The cooking time should not be too long, otherwise the meat will be overcooked.Pot-belly casseroleIntroductionPot-belly casserole is a local snack in Deqin."Pot belly" refers to bamboo leaves, a wild plant that grows in high mountains.Actually, it is not a traditional dish in Deqin, but a result of cultural exchange and learning.Main ingredients: bamboo leaves, potatoes, tofu, wheat flour, and various seasonings.The final product is a delicious and nutritious dish.

Instructions

1. Prepare the bamboo leaves, potatoes, tofu, and wheat flour.2. Add the appropriate amount of seasoning.3. Cook the ingredients according to the cooking method.Note: Do not cook for too long, as the meat will become tough.

Hot pot

Introduction

"Pot Bend" is a local specialty of Diqing."Pot Bend" refers to a type of leafy vegetable found in the mountains, specifically bamboo leaves.More accurately, it is not a traditional Tibetan dish, but rather a result of cultural fusion and mutual learning.

Instructions

The main ingredients include "Pot Bend," potatoes, pork belly,tofu, water chestnuts, etc., along with pork belly, wood ear mushrooms, and beef, and a small amount of sesame oil.The result is a fragrant and delicious dish.Eating this hot pot is a warm and nutritious meal.It is best served in a copper or earthenware pot.Eat this to warm your body and nourish your health.When eating this hot pot, it's best to use copper or earthenware containers, which will enhance the flavor.