The Ganzi Tibetan Autonomous Prefecture ( Ganzi Prefecture) is a local autonomous prefecture in the west of Sichuan Province, located on the southeast edge of the Qinghai-Tibet Plateau.With a total area of 153,000 square kilometers, the prefecture capital is in Kangding County.

Specialty FoodsIncluding Batang and TuanjiaDumplingsWhite Jade Meat, White Jade FragrantPork LegsTibetan Noodles, Dried MeatHand TeaBonesGanzi SpicyChickenGanzi OldDried Pork...

KangdingNoodles...LycheeStir-fried ChickenVarious Dishes, Cold Mixed Dishes, etc.

"Ma Qiu" Smoked MeatBeef

Introduction

"Ma Qiu" Smoked Beef is still highly praised, it is a large-sized beef, after being cut or shredded, the inside is a dark red color, and the outer layer is transparent black, with a delicious aroma, not sticky teeth, and is enjoyed by both adults and children.Those who have tried it said that the smoked beef is named well, the packaging is beautiful, and when tasted, it is either spicy or salty, and is not as chewy as normal beef.Beef tendons...

Mung Bean StarchStewed Chicken

Introduction

Lai Chu's Mung Bean Starch Stewed Chicken.Lai Chu's name is Ji Shan, a native of Huayang, and he was a former chef at the famous Chengdu restaurant, "Fulong," under the tutelage of the senior chef, Zeng Yun. After opening his own restaurant, he gained popularity.In 1932, the 24th Army's 136th regiment, led by Colonel Tang Ying, stationed in Kangding, hired Lai Ji Shan as a private chef to serve at their meals.All the dishes prepared by Lai were highly praised, with "Mung Bean Starch Stewed Chicken" being the most popular. This dish has the characteristics ofSpicy and Sour, as well as being soft and tender, which is highly praised by diners. Later, he also opened a restaurant named "Ji Garden" near the south gate, where he provided tables and meals, and later moved to a large courtyard near the.Officials and dignitaries often came to dine, and Lai's "Mung Bean Starch Stewed Chicken" became the first choice for family banquets, gatherings, and festive meals.

Recipe

Ingredients:

Mung Bean StarchTofu300gChicken3 piecesGinger1 pieceRed Bell Pepper4-5 pieces, 2 cloves of garlic

Seasonings:

Oil, Salt, Sugar,DoubanSauceOld Vinegar,White Pepper

Preparation:

1. Cut the mung bean starch and tofu into small pieces, and cut along the edge with a comb-shaped knife to ensure that the soup can evenly enter the mung bean starch, making it more flavorful.

2. Cut the chicken into pieces, ginger into pieces, red bell pepper into small segments, and garlic into slices.

3. Heat the oil in a pot, add the chicken pieces and ginger slices, stir-fry until the chicken skin shrinks and the oil comes out, add red bell pepper, garlic slices, and a spoonful of, add appropriate amount of old vinegar, salt, and stir-fry until the chicken is evenly colored.4. Add the mung bean starch, stir-fry until the ingredients are colored, add a little water, stir-fry evenly, then add a spoonful ofWhite Sugar

Boil until the soup thickens, and add a little white pepper to finish.Operation Tips:1. Mung bean starch is a food that is difficult to absorb flavor, so it is cut with a comb-shaped knife to ensure that the soup can evenly enter the mung bean starch, making it more flavorful.

2. It is not recommended to boil the chicken first, as it will make the cooked chicken more tender and flavorful.

Cold Pot RecipeIntroductionCold Pot is a famous ethnic Han Chinese dish, belonging to

It is not recommended to blanch chicken legs first with water, as this is done to make the chicken meat tender and flavorful, resulting in a better texture.

cuisine.

It originated in the area of, Sichuan.

was very impressed after eating it, and he wrote a poem praising it: "Two pieces of this, the inner mouth is soft, the jade is covered with red, the wine is replaced, and cold pot, the first taste of.Cold Pot is actually the " " (fish fillet) from fishermen in and, along the Yangtze River.Although it originated in and, it did not grow and develop there. It was later introduced to Chongqing, and did not establish a strong presence there.It was only after being transplanted to a few years ago that it has developed greatly and gained popularity among outsiders.In fact, the "cold pot" form in has already existed, such as 10 years ago,”

Chicken and Rabbit dishes, the method is to put the chicken and rabbit meat that has been cooked in a pressure cooker, directly on the table, after diners eat the dishes in the pot, then start cooking other ingredients.This eating method is very similar to hot pot, and also looks like a soup pot.Nowadays, restaurant owners often like to create new concepts and give new food phenomena or varieties catchy names, such as calling the form of eating dishes without boiling first as "cold pot".

The word "cold" here is relative.A few years ago, when the fish fillet from was transplanted to, it was given a name of " " by some good writers, which was very successful.Now, people still remember that a few years ago, the Chengdu restaurant selling "cold pot fish" was always crowded, especially in the front of the doors of the famous companies, with a thickness of more than one inch of peanut shells.Of course, there were also many people who followed suit and started selling "cold pot fish", so "cold pot fish" quickly became popular in.Place in a wok, serve directly at the table, and after the diners have finished eating the dishes in the wok, add other ingredients.Pork LiverIntroductionis a traditional Sichuan Han Chinese dish, belonging toSeveral years ago, when the "Pian Pian Yu" fish from Yibin was transplanted to Rongcheng, it was given the name "Cold Pot Fish" by some food enthusiasts. However, surprisingly, this Cold Pot Fish became very popular., the main ingredient is pork liver, which is stir-fried withOf course, there were also many people who followed suit and operated Cold Pot Fish restaurants, so Cold Pot Fish became very popular.,and chili peppers.

Slice the liver, onions, and ginger into thin slices, and cut the dried chili peppers into small pieces, and slice the green onions.Marinate the liver with salt and, then soak it in a wet slurry and add a little oil.

Add, wet, green onions, ginger, garlic, sugar,

,, and soup to create a sauce.Heat a wok, and after the oil is hot, add the chili peppers and, fry until black and purple, then add the pork liver, and when the liver is cooked through, quickly add the sauce, and stir-fry.RecipeRecipe OneIngredients:200g pork liver, 75g fried peanuts.

Seasonings: 75g mixed oil, 10g flower, 8g dried chili peppers, 3g salt, 13g, 3g, 20g, 20g wet, 8g green onions, 8g ginger, 8g garlic, 8g sugar, and appropriate amount of soup and vinegar.Preparation steps:1. Cut the pork liver, green onions, ginger, and dried chili peppers into thin slices.2. Soak the pork liver in, wet, green onions, ginger, garlic, sugar,,, and soup to create a sauce.Preheat oven to 350 degrees F.MSGand soup to create a sauce.Heat the wok and add oil, after the oil is hot, add chili peppers first,and Sichuan peppercorns, fry until black and purple, then add slices of pig liver, wait for the liver to be fully cooked, and then quickly add the sauce, stir-fry briefly, addvinegar, and then add deep-fried peanuts to complete.InstructionsMethod 1

Ingredients preparation

Basic ingredients: 200g pig liver, 75g deep-fried peanuts.

Seasonings: 75g mixed oil, 10 Sichuan peppercorns, 8g dried chili peppers, 3g salt, 13g rice wine, 3g MSG, 20g soy sauce, 20g cornstarch, 8g scallions, 8g ginger, 8g garlic, 3g sugar, appropriate amount of soup, a little vinegar.

Production steps

1, Slice the liver, scallions, and ginger, slice the dried chili peppers into segments, and chop the scallions.

Marinate the liver with salt and rice wine, then mix with a little cornstarch slurry.

2, Marinate with rice wine, cornstarch, scallions, ginger, garlic, sugar, soy sauce, MSG, and soup to create a sauce.Include: 50g of mushrooms, 50g of old chicken,

and 50g of shiitake mushrooms.

3. Preheat a pan with cooking oil, then add chili and Sichuan peppercorns, stir-fry until blackened and slightly crispy, then add slices of pork liver, and cook until fully cooked. Add sauce and stir-fry briefly, then add vinegar and chopped peanuts.

Method 2

Ingredients

Half a pound of pork liver, cooking oil, rice wine, cornstarch, chili sauce, ginger, green onions

Instructions

1. Wash and slice the pork liver, then sprinkle with cornstarch and rice wine, and mix well.

2. Finely chop the chili sauce and ginger.

3. Heat the pan with a small amount of oil (slightly more). Fry until the oil is 7 layers.

4. Increase the heat, add the pork liver, stir-fry quickly, then add the chopped chili sauce and ginger, stir-fry quickly for one minute, and serve.

5. Garnish with chopped green onions and serve.

Batang Tuanji Baozi

Introduction

Batang Tuanji Baozi, a local specialty from Batang County, Garzê, in the province of Sichuan.It's a snack.This snack differs significantly from traditional baozi. The baozi are very large, with onesteamedcagea big baozi can feed a class of students.

Separately, Batang Tuanji Baozi was not created by the 18th Army when they entered Batang. The original Batang Tuanji Baozi was actually calledSteamed meatwhich has been made since hundreds of years ago, and has been passed down. It is also called a big baozi, but before liberation, the ingredients required to make it were expensive and limited due to economic conditions and material scarcity. Most families were unwilling to "try" it. Only a few wealthy families could enjoy it. Therefore, it was very insignificant in the past.

The characteristics of Batang Tuanji Baozi:

Batang Tuanji Baozi is made according to the number of people eating. The size of the baozi depends on the number of people eating together. When there are many people eating together, a large baozi is made. Everyone can eat and enjoy.During festivals, or when classmates, friends, or family members gather, a Batang Tuanji Baozi is made.When eating Batang Tuanji Baozi, the people eating together sit around the table, and place the steaming, fragrant Batang Tuanji Baozi in the center of the table. Then, each person has a small plate with dipping sauce.In addition, a pot of strong and fragrant yak butter tea is also served.

This is the second characteristic of Batang Tuanji Baozi: ethnic characteristics.At the same time, it is the fusion of Tibetan and Han ethnic food cultures (Tibetan and Han cooking methods, Tibetan and Han ingredients, Tibetan and Han meals)."Batang Tuanji Baozi" has another characteristic because its filling is very diverse: multi-functionality.The filling can be beef,

porkorrice noodlesand corn,potatoesetc.Therefore, it can be eaten with wine, used as a side dish, or eaten as a home-cooked meal.Especially during the traditional folk entertainment "Batang Tuanji Baozi" in Batang, it is even more attractive: easy to make, suitable for people of all ages, and is a delicious and satisfying meal.The origin of Batang Tuanji Baozi:In late June 1950, the 18th Army's pre-operational detachment entered Batang, and the local county committee and military representative office organized hundreds of members of the Eastern Tibetan Democratic Youth League, primary school students, the people, and temple monks to welcome them and, according to the custom of Batang people to eat steamed meat and use steamedmeat bunsto entertain distinguished guests, they bought ribs, pork, flour, corn flour, potatoes, green onions, garlic, ginger, Sichuan peppercorns, douban,

eight corners

etc., and used flour to make dough and shape it into a large circular or pentagonal bun for the 18th Army soldiers.The buns are very large, one steamed bun per cage.A big bun can feed a class of students.To express the unity, solidarity and overall unity of the Tibetan and Han ethnic groups and the people, the bun was named "Batang Tuanji Baozi".Since the 18th Army entered Tibet during the Dragon Boat Festival, every Dragon Boat Festival, the families and residents in Batang eat Batang Tuanji Baozi to commemorate the 18th Army entering Tibet, and also to wish everyone a happy reunion.Therefore, Batang Tuanji Baozi has become a local specialty snack, and is also a delicious and festive meal for families and residents to eat during holidays and entertain guests.Tibetan Butter Tea

IntroductionTibetan butter tea is the staple food of Tibetan people.“Tibetan butter tea”

is the Tibetan word for "boiled tea". It is the staple food that Tibetan people eat every day. When guests come to a Tibetan family, the host will definitely bring fragrant

butter tea

and boiled tea. The golden butter and "qula" (curd) are stacked on the table.IntroductionIt is a food of the Tibetan people.It is made from roasting and grinding the grains of barley.The way to make it is to first melt the butter in hot tea, then add a small amount of barley powder, and stir until it forms a ball. Then, use your hands to pinch the ball into the desired shape and eat it directly.The origin of Tibetan butter tea

Tibetan butter tea is a staple food.

Tibetan people eat butter tea every day.Tibetan butter tea, the name is new, in fact is "boiled tea".The way to make Tibetan butter tea is to roast and grind barley grains.

The way to make it is to first melt the butter in hot tea, then add a small amount of barley powder, and stir until it forms a ball. Then, use your hands to pinch the ball into the desired shape and eat it directly.

The Tibetan people eat butter tea every day.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.Tibetan butter tea is a staple food for Tibetan people.

Tibetan butter tea is a staple food for Tibetan people.Herders always carry a bag of dried yak dung when going out, and when hungry, they take out a handful and eat it.Sometimes, they take out a wooden bowl and put some dried yak dung in it, add butter tea, add salt, stir it, and eat it.Sometimes, they eat dried yak dung and drink butter tea at the same time.

Customs

When Tibetan people celebrate the Tibetan New Year, every family has to put a lucky wooden box called "Zhuxu Qiguma" on the Tibetan shelf, and fill it with green grass, fermented milk, and dried apricots, and decorate it with green grass spikes, wheat spikes, and a colorful paper with patterns of the sun, moon, and stars called "Zhi-Tu".When neighbors or relatives and friends come to wish, the host will take out the "Zhuxu Qiguma", and the guest will take a handful of dried yak dung, throw it up three times, take another handful and put it in his mouth, and then say "Zaxi Delu" (wish you all the best), which is a blessing.

Dried Yak Dung

Dried yak dung is one of the traditional staple foods for Tibetan herders.“Yak dung” is the Tibetan word for fried noodles, it is the staple food that Tibetan people eat every day, and when guests come to Tibetan people's homes, the host will definitely bring a fragrant cup of butter tea and fried noodles with green grass, golden butter, and a bowl of "Qura" (curd), which is layered with sugar.Butter is made frommilkextracted fromcreamdried yak dung is made by grinding dried green grass into powder.

Nutritional value

When eating dried yak dung, first pour a small bowl of butter tea, then add dried yak dung, butter, fried noodles, Qura, and sugar, and mix it in a bowl with your fingers, and then eat it in small pieces. It has the fragrance of butter, the sourness of Qura, and the sweetness of sugar.It is rich in nutrients, high in calories, and can fill your stomach and keep you warm.

Nutritional composition:

Calories (kilocalories) 257

Fat (grams) 13.1

Dietary fiber (grams) 1.8

Carrots (micrograms) 1

Thiamin (milligrams) 0.05

Niacin (milligrams) 1.9

Vitamin E (milligrams) 2.68

Potassium (milligrams) 123

Calcium (milligrams) 71

Iron (milligrams) 13.9

Zinc (milligrams) 9.55

Phosphorus (milligrams) 176

Protein (grams) 4.1

Carbohydrates (grams) 30.7

Vitamin A (micrograms) 0

Equiv. of Retinol (micrograms) 49.3

Riboflavin (milligrams) 0.15

Vitamin C (milligrams) 0

Cholesterol (milligrams) 73

Sodium (milligrams) 8.9

Magnesium (milligrams) 61

Manganese (milligrams) 0.64

Copper (milligrams) 6.26

Selenium (micrograms) 7.5

Corn bread

Introduction

Corn flourSteaming bread is a common food for ordinary people in Lu City, and many small businesses also sell steamed bread.Mr. and Mrs. Peng from Yan'an, worked for a local farmer in Kang in their early years, and they were good at making snacks.During the Anti-Japanese War,ricein Lu City was expensive, and the people of Lu City loved to eat corn bread, and they also liked to eat "Jiao Ba" (a snack made with flour and meat filling)cakes.They made corn bread by filling it with fresh meat, and imitating the method of making "Jiao Ba", they used high-quality corn flour to create cornbread.The corn bread was fragrant, savory, crispy, and very delicious, so people lined up to buy it, and it became very popular.

“Maqiu”CakeIntroduction

"Maqiu" is a famous snack street in Lu City, located at the intersection of Zhong and East streets.

The owner of "Maqiu" cake shop is Mr. Wang, and he hired skilled cake makers from inland to make cakes.They sell various cakes, pastries,and various types of cakes, due to the careful selection of ingredients and exquisite craftsmanship, with sweet, savory, crispy, and fragrant, and a variety of styles and types, especially in the autumn, they specially makeMoon cakes.for different people to choose from, and the customers in Lu City say that "Maqiu" moon cakes are the best in Sichuan, and they are comparable to Chengdu.Daofou "Flower Bread"Introduction

On the fifteenth day of August, the Mid-Autumn Festival is a traditional folk custom in China, and eating mooncakes and admiring the moon are the most popular customs.

The Tibetan people do not have this custom, but in Daofou County, Xishui Town and Xide Village, the Tibetan people in Han also have Mid-Autumn Festival.

On this day, every family makes "Tibetan-style mooncakes", which are also called "Flower Bread".What is "Flower Bread"?It is a traditional mooncake made with flour, which is shaped like a flower and filled with various ingredients.

There are many types of "Flower Bread", such as:SugarOilAlmondsSesameWalnutsCashewsPeanutsSunflower seedsPine nutsBlack sesamePumpkinDried apricotsRed dates

Raisins

Lychee

MangoCoconutCoffeeTeaGreen teaBlack teaWhite teaOolong teaPu-er teaMatchaOther nuts and dried fruitsChocolateCoffee beans

Honey

Other fillings

JellyFruitNutsOther ingredientsBasic seasonings3g edible alkaline salts, 80g egg liquid, 10g salt, 8g chicken powder, 5g MSG, 10g ginger, 10g scallions, 500g milk soup, 15g scallion oil, 20g salad oil.Production process

1, Wash the spinach, chop it, and wrap it in cheesecloth to remove excess moisture, then reserve;

Mix flour, egg liquid, spinach juice, and edible alkaline salt evenly, knead into a dough, and let it rest for 20 minutes.

2, Wash the shiitake mushrooms, mushrooms, and old chicken, and slice them into pieces similar to the size of fingernails, then blanch them in boiling water over high heat for 1 minute, and then set aside;

Chop scallions and ginger.3, Add salad oil to the wok, heat until 70% hot, then add minced ginger and scallion to sauté, add milk soup, shiitake mushroom, ham, old chicken, and mushrooms into a large pot

Cookover high heat for 20 minutes, then add salt, chicken powder, and MSG to season, and then take it out of the pot, making noodles.

4, After the dough is rested, use a noodle press to flatten it into a circular piece about 0.05cm thick, then fold it into a 10cm wide strip (sprinkle 5g of flour on each layer), and after folding the noodles, use a knife to cut the noodles into 0.1cm wide noodles, and then boil them in boiling water for 15 minutes, and then take them out and put them in a bowl, and add noodles, and sprinkle with scallion oil.Special product benefits: Green spinach is rich in protein, fat, vitamins, and minerals such as iron, calcium, and potassium, which are needed by the human body. It is low in fat, rich in polysaccharides, various amino acids, and various vitamins.It is rich in DHA and lecithin, eggs, and egg yolk, which are beneficial for the nervous system and physical development, can improve memory and promote liver cell regeneration;

It contains a lot of vitamins B and other trace elements, which can decompose and oxidize carcinogens in the human body, and have anti-cancer effects;

It contains a lot of antioxidants such as vitamin E and selenium, which have anti-aging and cell proliferation effects, can activate brain function, and enhance youthful vitality, which can help prevent brain aging and treat dementia.

Rich in DHA and lecithin, egg yolk, which is beneficial for the nervous system and body development, can improve memory and promote liver cell regeneration.Contains a lot of vitamin B and other trace elements, which can decompose and oxidize carcinogens in the body, and has anti-cancer effects.Contains a lot of antioxidants such as vitamin E and selenium, which has anti-aging and cell proliferation effects. It can activate brain function, enhance youthful vitality, help prevent brain aging, and prevent senile dementia.