Restaurants along the way
The way to the Jiuzhaigou can Maoxian, Songpan and other places meals, dining and can still, if lucky, can also be tasted to the game, breakfast, dinner can be used as residential hotels, lunch, the general condition. Local characteristics are mainly beef and mutton meals so, on both the local ethnic minorities - Tibetans and Qiang features related to smoked barbecue mainly Tibetan, complemented by highland barley wine, buttered tea, yogurt and other drinks; Qiang like to eat hot and sour taste, animal offal, while the local Han people with Sichuan-based, all provided by the hotel restaurant dishes are light cuisine of the general public, if travelers need a local flavor dishes can be prepared in advance, there has been a processed product to sell. The travel agencies to provide meals for visitors are based on pork, vegetables, eight dishes and one soup-based materials.
Recently due to the continuous rise of luxury hotels, foreign food culture has also been invaded, Sichuan, Guangdong and other foreign cuisines are also beginning Jiuzhaigou fashionable, not only enriched the local restaurants, meet the dietary needs of local people, but also greatly facilitates the influx of the needs of overseas visitors who can ho no exaggeration to say that as long as you are willing to pay, what can eat and what can be playing.
Tibetan Features Dining Jiuzhaigou Tibetans 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.
Tsampa ( "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.
Buttered 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.
Dairy 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.
Sauerkraut 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.
Highland barley wine 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.
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