Zhuoni cuisine includes roast Potentilla anserina pig, three treasures of grassland, Xiahe tendon, Taoist ha, Ciba, Tibetan steamed stuffed bun, potato balls and so on.
1. Roasted Potentilla anserina Pig: It is a Tibetan dish popular in Gannan Tibetan Autonomous Prefecture, Gansu Province. It is made of Potentilla anserina pig wrapped in mud and cooked by dark fire.
2. Three treasures of grassland: stewed snow chicken with cordyceps, stewed mutton with mushrooms and bracken rice are cooked with rich raw materials such as cordyceps, mushrooms, bracken and black-bellied snow chicken, which have their own characteristics in color, fragrance and shape, delicious taste and rich nutrition.
3. Xiahe hamstring muscle: The color of hamstring muscle is the same as amber and looks like real gold. The entrance is Xiao, strong, pink and moist, unusual.
4. Potentilla anserina rice: Put the cooked rice and Potentilla anserina together in a bowl, pour in ghee juice and add sugar, the color is red, white and Huang San.
5, knife stone: that is, roast the stone with the meat, burn the stone red in the bonfire, cut the mutton into bones, put the red-burned stone into the mutton belly and heat it until the mutton belly no longer expands, cut open the mutton belly, and eat the mutton with the juice, which is fresh and delicious.
6. Ciba: Flour ground after cleaning, drying and frying highland barley. When eating, use a small amount of butter tea, milk residue and sugar to stir evenly and knead into a ball by hand.
7. Tibetan buns: The stuffing of Tibetan buns is mainly chopped beef and mutton, mixed with a small amount of onion, and mixed with salt, pepper, clear oil and broth. It is steamed with unfermented dead bread and is shaped like an Aquarius and a lotus flower. Exquisite shape, not fishy or greasy, amazing.
Potato stir-fry: made from local potatoes, stir-fry has unique flavor, smooth taste and fragrant smell, and is an ideal choice for healthy food.