Wang Gongzi felt that the dishes next to him looked different and distinctive, so he couldn't help but order a fragrant village for everyone, Hu Jiaojiao took a bite, felt that this dish was very amazing, and couldn't help but ask the little two: "Wow, this dish is really delicious, the mutton is very tender, this red-skinned authentic Tibetan potato does have a unique taste, but it is obviously a potato, how to eat it is not the taste of potatoes, it is really evocative." Xiao Er hurriedly said: "This is our famous fragrant village in Tibet, of course, our local potatoes are indispensable, although potatoes are not a strange delicacy for many people, but here in Tibet to taste the authentic Tibetan potatoes, this feeling is also very good." Speaking of potatoes, it is not an exaggeration to say that this thing is the staple food of our Tibetans, and there are a lot of potatoes stored in every household. The local potatoes in Tibet are not large, they are red-skinned, and the yield is very low, so it is generally difficult to eat in other places.

This is done by peeling the potatoes that have been boiled in eight layers and then cutting them into small pieces. Then peel and wash the green onions, put them in the oil pan and fry them for a while, take them out and mash them carefully in the stone trough, and then put them in a small dish. Then mix the curry powder with water into a paste and pour it into the oil pan to make an oil curry. Then chop the mutton into pieces, put some ghee to cook, add water to simmer, add the potatoes and oil curry prepared before, add salt, ginger, fennel, pepper, cloves, Tibetan and other seasonings, mix well and cook before eating. When eating, you can sprinkle with green onion puree. Xiangzhai is the best dish for Tibetans to eat rice, the taste is beautiful and the color is deep, the seasoning is fragrant and delicious, and it is particularly delicious. “

Brother Hugh, who loves meat, asked Xiao Er to roast a Tibetan fragrant pig, which is a famous delicacy in Tibet. Because Tibetan pigs live on plateaus or high mountains at an altitude of three or four thousand meters, they are fed with natural feed, including wild fruits, various fungi, and some medicinal herbs. Due to the particularity of the growing environment and the feeding method of grazing, it itself has low fat content, not greasy, delicious meat, delicious taste and rich nutrition. We looked at the color of the burnt yellow, fragrant, delicious pork, salivating three feet, saliva straight down three thousand feet, gobbling up to eat, feel that this Tibetan pig is really a must in Tibet, the taste of this pork is simply too delicious, really eat after the whole person is fragrant, unforgettable, unforgettable, three or five two, we will be swept away by the clouds to eat the Tibetan pig to eat all the clean, the piece of armor is not left.

We were still savoring the delicious taste of Tibetan fragrant pig, Zeng Lu pointed to the menu curiously and said: "By the way, Xiao Er, what kind of fruit is this Pazama fruit? I love fruits very much, why don't you bring a few over and let us try them." ”

Xiao Er smiled and said, "It's true that this name sounds a little strange, like the name of a fruit, but in fact it is a kind of pasta." After we mix the noodles first, we make them into the shape of small lumps and cook them in water. After getting out of the pot, put it in the pot and fry it, add ghee, sugar, fresh milk residue, stir-fry evenly and then eat. This is a very delicious, delicate sweet pasta, especially after stir-frying, soft and crispy, milky, fresh and sweet but not greasy, unforgettable, endless aftertaste, let you open your eyes, this is a delicacy not to be missed. Zeng Lu couldn't wait to say, "Okay, hurry up and come some." ”

Duan Gongzi said slowly: "Little Er, we have almost eaten our staple food, can you recommend some desserts for us to eat." ”

Xiao Er said sprinkledly: "This is a lot, there are cheese buns." Cheese buns are made by boiling fresh yak milk and then decomposed by the Tibetans in a traditional and unique way, of course, the most valuable and essence is ghee, followed by cheese, that is, the residue left after refining ghee. Fresh cottage cheese is sour and white, and can be used to make stuffing, from which the cottage buns come from. After the cheese is dried, Tibetans eat it as a snack and also put it in porridge or soup as a condiment, but the cheese bun is a delicacy suitable for all ages. Then there is the Masen, the Masen is to put an appropriate amount of tsamba, ghee, crushed cheese and crushed brown sugar on the plate, mix and knead, put it into a square small wooden box, stuff it with your hands, compact, you can make Masen square cake, its taste is sweet and delicious. By the way, there is also our Tibetan crisp cheese cake, this thing is particularly delicious, the starch it uses has been extracted from the cream, presenting milky white, the starch that has been extracted from the cream is cooled and dried, ground into powder by grinding, and then added butter and sugar, kneaded into dough, and then added ginseng fruit, raisins, peach kernels, etc., pressed into a square and round with a mold, and steamed in a steamer. On the surface, there are red silk and green silk to express auspicious, longevity pattern of the Dai noodle embryo, particularly beautiful, let people see the vulgar, of course, its flavor is unique, so the Tibetan cheese cake is soft and loose, the milk taste is strong, and it can also nourish and strengthen the body. There is also this ghee pastry is also good, with a strong Tibetan flavor, mainly made of flour, sugar and some other ingredients, the taste can be matched according to personal preferences, if the walnut kernel is added to it, it is the kernel flavor, and the osmanthus is added to it, it is the osmanthus flavor, it tastes very crispy and loose, moist and not greasy, and the fragrance strikes people. And by the way, I almost forgot, the most important ginseng fruit rice. Although this rice is simple to make - first cook the ginseng fruit, then scoop the rice into a bowl, scoop the cooked ginseng fruit on top of the rice, sprinkle with sugar, and finally drizzle a little hot ghee juice to make it, but this ginseng fruit rice is regarded as an auspicious food by our Tibetan compatriots, and we have to eat this delicious food every New Year's holiday, so you can all come to some. Everyone nodded and applauded, and in a short time, our table was full of dazzling and varied snacks, and we devoured them.

However, after eating so many delicious and varied traditional Tibetan dishes, we still didn't feel very enjoyable, and the more we ate, the hungrier we became, so we asked for a delicious Tibetan noodle and a delicious Tibetan beef noodle for each of us. Sure enough, it is very delicious, each of us gobbles it up, even the soup with water eats, the taste is smooth, the strength is powerful, that is the use of relatively thick alkaline water and noodles and noodles, so some yellow, after cooking, add an appropriate amount of bone broth, cooked vegetable oil and beef or mutton dice, mix well and then you can eat, we feel that the taste is light, the taste is fragrant, the production is simple, and it is suitable for all ages. And the beef powder is also very flavorful, a large piece of beef powder floating in the delicious bone broth, like a dancing fairy, and then decorated with green garlic and celery, plus a little red chili oil, the green and red beef powder is even more beautiful and delicious.

Those Tibetan compatriots are happily eating the meal, while the eyebrows are dancing and laughing, eating steaming, sweating, eating with great interest, their ruddy plateau red skin appears more ruddy, their honest and satisfied simple smile appears more brilliant, making people feel that every inch of the air is full of happiness and sweet taste, really only food and love can not be disappointed.