What's good to eat in Hongyuan Prairie?

Hongyuan is located in Aba, is also a collection of ethnic minorities, especially the majority of Tibetan people. Tibetan culture is profound, its unique ethnic culture, music and dance culture, architectural culture, dress culture, dining culture has a rich connotation. Tibetan national characteristics of catering dairy products (cheese, milk residue, milk skin and yogurt), yak meat, tsampa, barley wine, ghee tea are essential. Today we recommend the introduction of the unique local cuisine.

1, Wachee Fish: "Wachee Fish" as the first Red Plains cuisine, famous throughout the world. "Wachee fish" is named in the Hongyuan Wachee Township provincial highway S209 and 301 intersection of the "Wachee fish farm" first cooking production. Wache fish raw materials mainly from the Hongyuan prairie Gaqu River (White River - Yellow River tributary) cold water fish as raw materials, as if the Gaqu River and the Yellow River at the confluence of the "Nine curves of the Yellow River, the first bay" of the "Plateau naked carp" is the best.

2, stir-fry mountain treasures: stir-fry mountain treasures, mainly in Hongyuan Brush Scripture Temple in the abundance of pure natural wild mushrooms and mushrooms as raw materials, stir-fry and become. Because of the natural wild mushrooms and mushrooms contain dozens of hundreds of kinds of human body essential amino acids and rich in plant protein, can enhance the physical fitness, slow down the aging, therefore, "brush through the temple stir-fried mountain treasures" by passing tourists like praised as "men refueling meal, women's beauty meal

3, hand-meat: the main material taken from beef and mutton, Tibetan people eat beef, mutton, pay attention to fresh, is the bone cattle, (mutton) meat cut into 10 centimeters in size and wash, add water, salt and spices cooked, into the plate, with a Tibetan knife cut into slices (strips), you can drink. It can also be eaten with chili powder and other ingredients.

4, "monk" buns: Tibetans entertained VIP special buns. Because the monks inside the monastery love to do this kind of buns and called "monk buns". Production is very delicate, is the fresh beef, mutton chopped fine, add spices, wrapped into the artificial rolled crust, using counterclockwise direction of the package, the bun mouth should be wrapped into a lace, the center should be left a small soup mouth. Then steamed, the first bite of a sub, absorb the soup of the package meat, and then increase the consumption. With a small body, thin skin, fine meat, soup and other characteristics.