Aba Prefecture, a county-level administrative division in Sichuan Province, is known for its diverse ethnic population, including Tibetan and people.Aba Prefecture boasts world-renowned natural attractions such as Jiuzhaigou Valley and Huanglong.Experts in tourism have praised Aba Prefecture as the best destination for eco-tourism in the world.

Local specialtiesIncluding Aba An'do sliced noodles, Aba sour vegetable noodles,and lily flowers.and dried mushroom.and.and beef.and pork.and yak meat.and beef.and ginseng.and fruit rice, and roasted bread, and sweet and sour pork, and Taiji fried dough.and lard.and fried dough.and so on.and bananas.

steamed.and dumplings.Description of banana dumplings: These dumplings have a bean-like shape, light green color, and tender, fresh, and delicious filling.

Cooking method: Steaming.

The dough is made from rice flour, spinach, and other ingredients.and pork.

and beef.and potatoes.are all chopped finely, and then seasoned to create a fresh meat filling.The dough is then wrapped around the filling, and shaped into small buns, which are then steamed until cooked.Key points: When steaming, you must pay attention to the temperature and time.Sour vegetable noodlesDescriptionSour vegetable noodles is a traditional Tibetan dinner with a distinct flavor.

The main ingredient is sour vegetable. When visiting a Tibetan home, the host will usually offer sour vegetable noodles.Cooking methodThe main ingredient in sour vegetable noodles is sour vegetable. The simplest way to make sour vegetable noodles is to cook the leaves until almost cooked, then cool them, and then place them in a jar or bucket, seal them, and store them in a cool place.

It will be ready in about a week;

To make the noodles, use

wheat flour.

After sieving, mix with cold or warm water, and knead repeatedly in a bowl with your hands until it becomes soft.Roll out thin sheets with a rolling pin, and wrap with a layer of dough, then cut into long strips about 5 inches long and 2 inches wide.

To make the soup, first add sour vegetable, then add local dried

dried meator fresh yak beef, then addpotatoes.and cook the noodles and salt, scallions, and other ingredients. The finished sour vegetable noodles are delicious and fragrant.Eating methodPlace the noodles in the sour vegetable soup, and bring to a boil over high heat. After cooking, add salt, chopped chili peppers,Sichuan pepperand garlic, etc.Then, use a small iron spoon to cook the braised pork until it smokes, then pour it into the pot with the cooked noodles. At this time, the hot oil and steam will produce a "sizzling" sound, releasing a delicious aroma. Eating it will be spicy and flavorful.Taiji fried doughDescription

Taiji fried dough, fried dough, characteristics: The surface is clear and beautiful, the dough is crispy and the filling is sweet and delicious.

Cooking method: Frying.The shape of the dough resembles the Taiji diagram, so it is called Taiji fried dough.The filling can be sweet or salty.Fried, with

peanuts.

and honey.

and wheat flour.After roasting the peanuts, mix with honey, rose petals,white sugar.and fried dough, mix with a small amount of wheat flour and pig skin oil.Half of the wheat flour is mixed with lemon yellow and kneaded.

The yellow and white dough are separately wrapped in oil dough and cut into two halves. Then cut each half into 8-gram pieces.The yellow and white dough pieces are combined and shaped into triangular strips, and then twisted into a spiral shape, and pressed into a flat shape, and filled with the filling, and then fried in a pot of warm pig fat.Fried doughEach side of the yellow and white dough is topped with a honey cherry and a peach.The final product is ready.Key points: When combining the two dough pieces, they should be evenly combined.Roasted breadDescriptionRoasted bread is made with freshmilkand wheat flour, and baked in the traditional Tibetan family's eternal fire.Fun

The outer skin is crispy and the inner filling is soft, with a strong milk flavor.Usingcorn flour.or wheat flour, or buckwheat flour, and water to make dough, and shape into buns, and bury in the fire ash, and turn over a few times, and then bake, which is a delicious food.Roasted bread is a food that Garong Tibetan people bring when going out, visiting relatives, or working and grazing in the distance.Fun

When eating, use a knife to cut the roasted bread in half, and put the roasted pork fat in the middle, or add honey, braised pork, sour vegetable, etc. Eat with tea, which is very delicious.Fun

Roasted bread is a gift that Garong Tibetan people give to each other, especially during funerals and weddings. When guests come, they will give a very exquisite roasted bread. When visiting relatives and friends, they will also bring roasted bread, which can be shared with the host or left as a gift for the host. The host will be very happy.

Potato and taro dough

DescriptionPotato and taro dough, which is made with potatoes as the main ingredient.When making, first cook the potatoes, peel them, then pound them in a special container, and make a sticky dough. When eating, cut them into pieces and cook in sour vegetable soup.When eating, you can add

salt,red oil,chili peppers,or honey,fried

yellow beans,and so on. The flavor is delicious and nutritious.

(Jiuzhaigou)

Raw materials: High-altitude potatoes (select large, shaped potatoes), honey, garlic, Sichuan pepper, cooked oil, salt,

MSG, sour vegetable, etc.

Cooking method: First cook the potatoes, peel them, then pound them in a wooden container until they become a sticky dough. When eating, cut them into pieces and cook in sour vegetable soup.When eating, you can add salt, red oil, chili peppers, or honey, friedyellow beans.Salted peanutsRed chili oilChili peppersOr mixed withHoneyFriedSoybeansNoodles, etc. They have a delicious flavor and are rich in nutrients.(Jiuzhaigou)

Ingredients: High mountain potatoes (choose large, well-shaped potatoes), honey, garlic, Sichuan peppercorns, fried chili oil, salt,MSGPickled cabbage, etc.

Method: First, wash and cook the potatoes, peel them, and then pound them in a wooden barrel until they form a very viscous paste. When eating, cut into pieces and cook in a sour soup.According to your taste, add salt, red chili oil, or honey when eating.Soybean noodlesWait.

How to eat: There are several ways to eat potato dumplings: freshly made potato dumplings are very sticky, and can be eaten after coating with sugar, honey, or pepper oil.SesameOil, fragrantVinegarand garlic paste, etc.Alternatively, you can cook a pot of sour vegetable soup, add the appropriate amount of pepper, garlic paste, green onions,gingerpowder and other seasonings, then put the potato dumplings into the soup to cook for a while, and finally addcorianderand pepper oil to make a delicious sour vegetable dumpling soup.

Flavor: Delicious, smooth, and nutritious.

Nutritional value: Potatoes contain a lot of B vitamins and high-quality fiber, which can prevent aging, improve digestion, and help treat stomach ulcers and habitual constipation.

Lambbloodintestines

Introduction

In the Tibetan area, both farmers and herdsmen, every time they slaughter a sheep,lamb blooddo not cook it alone, but cook it by injecting lamb blood into the small intestine, which is fragrant and tender, and has a unique flavor.The production of lamb intestines is very simple.First, cut the best lamb into small pieces, then mix the lamb with appropriate salt, pepper, and a little wheat flour, inject it into the intestine, and tie it with string.Production method andsausagesame.When eating, it is not chewy, not peeled, and has a fresh and soft taste, with both lamb and blood flavors, and is very delicious.The cooking method of lamb intestines is also unique.Put the cooked lamb intestines into the soup and boil them. When the lamb intestines float to the surface and turn grey-white, about 80%, immediately put them into a pot, and place them on the table for the whole family to eat.

Supplement

Mongolian people generally inject sheep blood intolarge intestineto make lamb intestines.When eating, it is generally cooked in meat broth for 10-15 minutes.Mongolian and Tibetan people also directly use the blood of animals."From a medical point of view, blood has many benefits, including high taste.But it is not necessary to use blood at the time of emergency.Another way of making lamb intestines with a thin layer of meat and liver, mixed with onions and oil and salt, cooked for half an hour, and then eaten. This is called lamb intestines.

The process of making lamb intestines is generally done on a freshly slaughtered sheep's belly.Because the sheep's belly is smooth and the intestines are not easy to break.Most need two people to cooperate.The small intestine is connected to the blind intestine (also called the smelly intestine), which is connected to the small intestine.When the small intestine is cut, the water flows into the small intestine through the large blind intestine.After filling, one person continuously squeezes, and the water flows into the small intestine.One person continuously manipulates the small intestine, and the waste is discharged into the drainage bucket.Repeat this process until the small intestine is basically clean.Then insert a piece of lung into the small intestine, pour water and squeeze it out, and rinse it twice, and then you can make lamb intestines.

The lamb blood from the sheep's belly, which is usually enough to fill the sheep's belly.When making, first squeeze the solidified blood into pieces, and mix it with buckwheat flour orwheat flouradd diced meat, oil, salt, seasoning, green onions, garlic, etc.You can also inject it from the cut opening, but it should not be too full or too flat.The small intestine is about 2-3 meters long, which is convenient for cooking. You can cut it into 4-5 parts, and do not tear the outside of the intestinal wall.These fats help fix the small intestine, so when making, pay attention to the arrangement.When cooking, wrap it into a ball, just like the natural state in the belly.When the sheep is slaughtered, the lamb intestines are too many, and it is not easy to eat at once, so we can pack it and freeze it for cooking during the Qingming Festival.

Abah Amu dough

Introduction

Abah Amu dough is a characteristic snack of Aba County, Sichuan, China.It has the characteristics of different tastes, spicy and sour, and warming the stomach.“Abah Amu” is a Tibetan word, which means "Abah Amu County" in Tibetan.

Abah Amu County refers to the Tibetan-inhabited areas in Qinghai, Gansu, and Sichuan.The Tibetans in this area like to eat a simple and delicious food, which is Abah Amu dough.It has the characteristics of different tastes, spicy and sour, and warming the stomach.The method of making Abah Amu dough:（1）Mix flour with warm water, knead into a ball, and then cut it into 4-inch long thick pieces.（2）Arrange it neatly, coat the surface with a little oil, and cover it with a damp cloth.CdW

（3）Cook the dough in hot water, add meat, salt, and cook until it becomes a dough.

（4）Take out one piece of dough, press it into a flat shape, and then slowly stretch it, and stretch it into a long shape and wrap it around your left wrist. Use your left thumb and index finger to pinch a small hole, and use your right hand to pull it piece by piece into the meat broth pot. In a moment, the dough will be cooked, and then add seasoning and eat.NoodlesBuckwheat flourCdW

IntroductionCdW

Buckwheat flour is a staple food for Tibetans.CdW

It is similar to the noodles in the mainland, and can be divided into buckwheat, pea, and wheat flour.CdW

Tibetans always carry buckwheat flour when they work in the fields, graze on the mountains, and travel.

When eating, pour some buckwheat flour into a bowl, add a little butter, and drink tea.

Buckwheat flour is easy to carry and can be eaten directly, so it is a convenient fast food in remote areas with lack of fuel.The method of making buckwheat flour: select buckwheat, peas, or wheat flour, wash it clean, dry it, and grind it into flour.Buckwheat flour can also be added with milk, sugar, or barley wine.Buckwheat flour can be made into "buckwheat paste" by boiling it.Buckwheat flour can also be made into "buckwheat pie" by baking it.Buckwheat flour can be eaten as is, or can be mixed with meat, vegetables, and spices.Buckwheat flour is also used to make noodles, dumplings, and other dishes.

Buckwheat flour is also used to make pastries, such as "sugared buckwheat dough".Buckwheat flour is also used to make bread and other baked goods.Buckwheat flour is also used to make porridge and soup.Buckwheat flour is also used to make snacks, such as "buckwheat crackers".Buckwheat flour is also used to make candy and other sweets.Buckwheat flour is also used to make sauces and condiments.Buckwheat flour is also used to make dairy products, such as yogurt and cheese.

Buckwheat flour is also used to make alcoholic beverages, such as beer and wine.

Buckwheat flour is also used to make cosmetics and personal care products.

Buckwheat flour is also used to make medicine and supplements.Buckwheat flour is also used in animal feed.Buckwheat flour is also used in the production of paper and other materials.

Buckwheat flour is also used in the production of textiles and clothing.

Buckwheat flour is also used in the production of furniture and other products.58H

Buckwheat flour is also used in the production of toys and games.58H

Buckwheat flour is also used in the production of art and crafts.58H

Buckwheat flour is also used in the production of electronics and other products.58H

Buckwheat flour is also used in the production of food and beverages.Buckwheat flour is also used in the production of cosmetics and personal care products.Buckwheat flour is also used in the production of medicine and supplements.58H

Lotus petal

Introduction

Lotus petal is a pastry, with a lotus flower shape, clear layer, and sweet filling.Production method: fried.

Mix peanuts, melon, and honey with white flour, mix, and then make 15g dough.Wrap in oil, then fry until golden brown and remove.The key to making lotus petal is to knead the dough properly, add water, knead it completely and then make it, otherwise it will become "glued dough".Syf

When frying, control the heat, the dough will disperse if the heat is too high.The frying temperature should be slightly lower to ensure that the petals are opened.Cut a cross on the top, then fry in a pot of warm pork fat until cooked.Syf

Operating skills: Master the depth of cutting the petals with a knife;The frying oil temperature should be slightly lower to ensure that the petals spread out.Syf