Food <br /> Jiuzhaigou Tibetan characteristics, Tibetan living in the alpine region since ancient times, forming with other fraternal peoples full of very different habits. The Tibetan people of their own traditional food and Sisu, like customs and treated the same as a feeling of vigorous feelings. Visitors here in the beautiful mountains covet the same time, if the eat a sweet tsampa, quality thick Yan yak butter tea, drink a cup of mellow blue perry, taste authentic local cuisine, will be another good feeling in their hearts, access has never been have had to enjoy.
( "Zan" Reading Zhan tone) tsampa is a Tibetan staple food, the shape of the Mainland fried noodles can be divided into highland barley, peas, oats, etc. tsampa. Tibetans both work in the fields, the mountains grazing, to travel, we must carry tsampa. To eat, go to a bowl pour some tsampa, and the other a small amount of butter, red tea consumption. Tsampa easy to carry, but also cooked food, in the sparsely populated parts of the fuel shortage is indeed a practical affordable and convenient fast food. Tsampa approach is: selected barley, peas, or oats, Amoy wash, dry, fry, can be ground into flour. Eat when you can put cheese or sugar, tea, or highland barley wine with the appropriate fine, and then use the middle finger counter-clockwise direction Stir again, and then Yongshou Nie into a group like to eat when they get their hands to the mouth.
Tibetans at home in Jiuzhaigou, buttered tea pot simmer all morning to night in the fireplace above, at any time, can drink hot buttered tea fragrant again.
Butter tea nutrient-rich, mellow taste, and there are refreshing, nourishing role, deeply loved by Tibetan people. The system is this: Put in the tea the right amount of butter and salt (with milk, eggs, walnuts better), placed in specially made casks integration within the repeated mixing. Will lay the buttered tea can be poured into the Tsubouchi heat 1 minute to drink, should not have boiled.
Note: The rules of Tibetan home, drinking butter tea when the fingers can not be immersed in a bowl, and pour on the owner to give you the best drink to make buttered tea, can not remain half in the bowl, otherwise, it is the owner of the passion disrespect. If you do not want to drink, and the owner will never be forced, and only covered the bowl with the palm of your hand on the list.
Dairy <br /> Jiuzhaigou area people used to Yang Nainiu, milk is very rich. From spring to autumn and milk to flow into the bucket of milk herdsman family, people use it to produce a wide range of dairy products, daily consumption are mainly cheese, cheese, Naipi, butter and yogurt. Cheese is the milk extracted butter over heating, fermentation, made out of water. Felt the cheese into the pocket, squeezed into a Miao remove moisture, spread dry and dried, that is, cheese. Sheng will be fresh milk in the pan, using gentle heat and slowly boiling down, milk can be gradually cemented the surface to defend the delicious taste Naipi. Butter extraction method is: first fresh milk a little heat, pour into a 1 meter tall wooden barrel, the barrel has a barrel as the piston and the inner wall of the same size between the equal Muchu, you can slide up and down in the barrel . Fresh milk into the butter barrel, the force from top to bottom tic Mu Chu, beat up and down the border thousands of times, the milk separated into cream and milk, yellow or white fat mass automatically drift to the surface, and then fish out the oil and grease doorkeeper, bunched up into groups shape, into the fresh water cooling, it becomes a lump of butter.
Yogurt system is this: the milk boiling, pour into casks, plus a small amount of old yoghurt as fermentation agent, the temperature's 30 degrees Celsius to 40 degrees, so that the large population of lactic acid bacteria will break down the milk sugar lactose into lactic acid. With the increasing acidity of lactic acid, milk casein in the beginning precipitation, condensation imaging the same block soft tofu, and produce a fragrant odor, which is yogurt.
To the Tibetans Jiazuo Ke, the general verdict must ask you to eat pickled cabbage soup. Sauerkraut a tasty, you can also adjust taste, increased appetite, increased gastric acid secretion, since orderly digestion. Furthermore, eating pickled cabbage can also make a more orderly perspiration, and some people will eat the mouse, can prevent colds. Sauerkraut's approach is very simple, put the vegetables in general to the instant when the cook leaves, remove the cooling, and then into jars or wooden tub, plus a little cold water, a good seal on the shade, about a week or so into the pickled cabbage had. Tibetans are generally pickled cabbage, warmth of spring begins busy summer and autumn has done the most. Sauerkraut is a traditional Tibetan dinner side block. The main raw material is pickled cabbage, followed by the increase of local smoked dry cured meat or fresh yak meat, plus into the potatoes, noodles blocks and salt, onions and other cooked, tasty pickled cabbage side blocks will be made out.
Highland barley wine <br /> highland barley wine color yellowish, acid sweet, the "Tibetan style of beer known as" the Tibetan issue is not the lack of cell life, drink, but also to celebrate the holidays and entertaining guests of the top grade. In accordance with Tibetan custom, the guests came, bold and passion to reach for the evaluation of highland barley wine pots, pour three bowls of side presented the guests. Before the two bowls of wine, the guests according to their capacity for liquor can be drunk, but also left a little, but not that does not drink. After the third bowl filled will have to drained to show respect for the evaluation. Tibetans urge somebody to drink, we often have to sing wine songs, lyrics colorful, beautiful and moving melody.
Highland barley wine production is very simple, first wash cooked barley until the temperature dropped slightly, the still hot mix with distiller's yeast into the tank or barrel, the closure of up to fermentation. Just two or three days in summer, winter after 67 days, into the cold water, cover the container, and then nausea 12 days, highland barley wine have led to.
Ciba <br /> Jiuzhaigou potato potatoes (ie potatoes) especially delicious dishes to have a lot of potato Ciba is one of the representatives. Cooked potato, peeled and placed in a special Mucao years later, was Dazhui labeled as Ciba, and then, and with its own unique sauerkraut cooked. To eat again when placed under different taste salt, pepper marked or accompanied by honey, fried beans, noodles and other delicious, nutritious.
User Recommended Jiuzhaigou County stalls on the most authentic potato Ciba.
Cordyceps Cordyceps duck duck <br /> precious traditional Chinese medicine used Cordyceps duck cooked with her husband made. Taste very delicious, or upper tonic.
<br /> Ginseng rice ginseng fruit fruit rice was regarded as a auspicious Tibetan food, they must first eat this food on holidays. Its approach is: first, the ginseng fruit cooked, and then scoop into the rice bowl, rice cooked above the scoop on ginseng fruit, sprinkle with sugar, finally topped with a little hot butter sauce becomes.
Blood Sausage <br /> Tibetan pastoral areas are not separate cooking sheep blood, but will be poured into the small intestine of the cooked food. Blood sausage from casings, blood juice, spices, and yak meat (or pork) is made of nutritious and delicious. Residue is not broken do not eat when you are not peeling, fragrance Ruannen, non-greasy non-diesel. Blood sausage recipe in the upper Tibetan food, somebody comes in quick succession can be of blood sausage, which is the glory of the master.