Changdu tourist attractions Changdu tourist attractions and special cuisine

1. Tourist attractions and special food in Changdu

Changdu, a prefecture-level city under its jurisdiction, is located between Hengduan Mountain and Sanjiang (Jinsha River, Lancang River and Nujiang River), in the east of Tibet, and at the junction of Tibet and Sichuan, Qinghai and Yunnan. It is the only place where Sichuan-Tibet Highway and Yunnan-Tibet Highway pass, and it is also the ancient tea-horse road. With Changdu as the center, it is adjacent to Sichuan Province in the east, Yunnan Province in the southeast, Linzhi City in Tibet in the southwest, Naqu City in Tibet in the northwest, Qinghai Province in the north, and Lhasa, the capital of Xizang Autonomous Region in the west. It plays an important role in commerce and trade and is known as the Pearl of Tibet.

The following are 10 Changdu special snacks.

1. Crispy cheesecake

Changdu traditional cuisine is rich in flavor and unique in flavor.

Add noodles

Changdu specialty food is rich in flavor and delicious.

3. porridge

Changdu traditional snacks are rich in flavor, moistening the lungs and clearing the intestines.

4. ginseng fruit cake

Changdu specialty food is soft, waxy and fragrant.

5. Tibetan noodles

Changdu traditional food is light and delicious.

6. Tibetan suckling pigs

Changdu special food, crispy skin and tender meat, delicious.

7. xiangzhai

Changdu specialty is delicious, deep in color and delicious in flavor.

8. Chicken nuggets

Changdu specialty is delicious and nutritious.

9. Buttered tea

The traditional food in Qamdo is fragrant and greasy.

10. Broken pear

Changdu specialty fruit, crispy meat and sweet juice.

Of course, besides delicious food, the scenery in Qamdo is also very good. I hope you have a wonderful trip!

2. What are the specialties of Changdu?

Changdu, a snowy plateau with high mountains and deep valleys and criss-crossing rivers, is extremely rich in animal and plant resources. Here is rich in precious plateau Chinese herbal medicines such as Cordyceps sinensis, Saussurea involucrata, Rhodiola, saffron and saffron. Changdu has a variety of plateau fruits such as melons, fruits, pears and peaches, and it is also the first choice for shopping and food. Among them, drunken pears in Basu are the most famous. In addition, all kinds of ethnic costumes and handicrafts in Changdu are brightly colored, beautifully designed and full of ethnic customs. Whether as a gift to relatives and friends or as a home decoration, it is a unique idea. All kinds of Tibetan Dao, sharp and bright, beautifully made, are the first choice for friends who like to taste Dao and Tibetan Dao. Changdu's famous local products mainly include Cordyceps sinensis, Fritillaria, Saussurea involucrata, walnuts, Tibetan knives and plateau animal products. In addition, Qamdo's ethnic handicrafts are also very distinctive, exquisite in craftsmanship and diverse in structure, especially those produced in Gama, which is located in the upper reaches of Zhaqu River, 120km away from Qamdo County, and is famous for its Tibetan culture. Due to the special geographical location of Changdu and the influence of Tibetan, Han, Mongolian, Naxi, Nepal, India and other ethnic crafts, its local handicrafts gradually formed the unique ethnic style of Changdu.

3. Introduction of tourist attractions and special food in Changdu.

No, Qamdo and Naqu are two different cities. Changdu and Naqu belong to two cities in Xizang Autonomous Region. They are all beautiful places. Nagqu grassland is vast, with flocks of cattle and sheep, pure herdsmen and pure food, including yogurt, milk, milk residue, mutton and beef jerky. Some dialects in these two cities are very similar. If you have time, you can go to Qamdo in Naqu and feel the scenery and customs there.

4. What are the tourist attractions in Changdu?

1 Ranwu Lake

Ranwu Lake, located in the southwest corner of basu county, Qamdo, Tibet, is the largest lake in eastern Tibet. There are Gangrigabu Snow Mountain in the southwest, Azagongla Glacier in the south, Boshula Ridge, Laigu Glacier and snowmelt water around the Snow Mountain in the northeast, which constitute the main water supply source of Ranwu Lake. The best time to see Ranwu Lake is from June 165438+ 10 to May of the following year.

0 bangda grassland

Bangda grassland is the watershed between Lancang River and Nujiang River. At an altitude of about 4300 meters, the terrain is broad and gentle, and there are abundant aquatic plants. Emerald winds through the tributaries of Nujiang River.

5. Changdu food culture

1. Changdu to Naqu in the north of Sichuan-Tibet line: it belongs to the grassland scenery in northern Tibet as a whole. There are many beautiful mountains along the way, but most of the time the scenery is relatively simple. It is mainly the main Tibetan temple scenic spot on the northern line, but the altitude is high, which is n.

South Sichuan Line: The road conditions along the southern Hunan Line are better, the population is denser than the northern line, and the living materials are richer. Mainly based on Sichuan cuisine, most of the snow-capped mountains and canyons along the line, large and small sea areas, the natural scenery is relatively beautiful. Especially in Linzhi area, which is known as southern Tibet, the scenery and climate are more pleasant.

North Sichuan Line: The altitude is higher, the population is less, the road conditions are slightly worse than the south line, and there are many temples. The main attractions are religious and cultural landscapes, such as Seda, Yaqing and Dege. Of course, the northern line also has natural scenery, but its wonderful degree can not be compared with the southern line.

If it is your first time to take the Sichuan-Tibet line, I suggest you take the southern line of the Sichuan-Tibet line.

6. Changdu specialty snacks

If you are only satisfied with dried yak meat, a small packaged fast food in the supermarket, you will never experience the rich flavor of authentic yak meat. As a hungry foodie, you should ask the local Tibetans how to eat yak meat. Only by using these indigenous methods can we really eat yak meat!

1. Shannan cuisine: Adding seasoning will make it more delicious.

Residents in Shannan and Shigatse like to add condiments when making air-dried yak meat. Before making air-dried meat, clean yak meat should be boned and cut into strips, and the size and thickness should be determined according to your own taste. If you like dry meat, cut it thinner, and if you like tender meat, cut it thicker. Yak meat for air-dried meat should have skin, fat meat and lean meat, and should be evenly distributed according to these three kinds of meat when cutting. This kind of air-dried yak meat is the best. Then sprinkle salt, pepper, pepper and other seasonings on the beef surface and marinate for a period of time, so that the seasoning is completely tasty. Finally, hang the cut yak meat in a ventilated place to dry. Remember not to let the sun shine directly. The air-dried beef made by this method has less water content, is relatively dry and hard, and the beef is full of seasoning flavor, which is very popular among young people.

2, Ali flavor: the meat is fresh and tender, no need to season.

Ali residents like to keep the original flavor of beef when making dried yak meat. When making, clean yak meat is deboned and cut into strips with a thickness of10cm, a width of 5 5- 10/0cm and a length of 30-50cm. Then hang it directly in a ventilated and cool place such as a warehouse. It can be eaten or stored after 2 or 3 months. When air-dried yak meat is stored, it must not be packed in plastic bags, but in cloth bags or cartons and hung in a dry and ventilated place.

3. Changdu features: air-dry the whole yak leg to maintain the half-life taste.

When making air-dried yak meat, residents in Changdu area not only don't cut the beef from the bone, but also are used to hanging the whole yak leg in a cool and ventilated place to dry. And more people will hang it outdoors in a ventilated place, as long as the sun is not direct. Generally, it will be ready three or four months before the Tibetan New Year, and you can eat it when the Tibetan New Year arrives. When eating, put the whole leg on the dining table, cut a piece with a Tibetan knife and dip it in special spices such as peppers made by Changdu people. Very delicious. This air-dried yak meat is similar to a medium-rare steak, with a dry skin and fresh beef inside. This air-dried yak meat retains its unique semi-cooked taste. This practice has been inherited and used by local residents.

7. What are the specialties of Duchang?

Step 1: pulping

There are many exquisite places to make watercress, such as the selection, preparation, temperature and thickness of ingredients, which are quite exquisite, and it is really beyond the ordinary people's ability.

deep-fry

The freshly fried watercress is delicious when fried with lard and pork. People will also give freshly fried watercress to relatives and friends in the city. After frying. When the beans are completely cooled, people will fold them one by one and slice them at night.

When the weather is fine the next day, people put the cut beans in the sun for 2-3 days, and the dried beans will be preserved.

When the guests come, they can cook like fried noodles. I believe all the villagers have eaten this Duchang dish.