In the evening, Tenzin Jebu and Tashi Dawa stayed, but the renovation workers did not.

The Bashu people who work on the plateau to make money can not only endure hardships, but also be particularly well-behaved. Even if Lao Liu warmly retained, they still didn't stay.

"It's not that they don't want to stay, it's not that they don't like food, it's not that they don't like to drink and make friends, but they prefer to leave work on time, eat on time and rest on time than make money, because they know that there is a lot of work to do the next day. Watching the workers disappear into the twilight Qinghai-Tibet Highway in three vans, Tenzin Jebu explained their actions.

"These brothers have been with me for the shortest three years and the longest for seven years. They are very well-behaved people who know what they want, what they can and can't do. They tend to come up in mid-March and work until mid-December, nine months a year. Their family lives on the money they earned for nine months......"

Today, Tenzin Jebu seems to have something on his mind, and he talks a lot.

Two dismantled gouzi smoked chicken were served on a plate, this is today's main dish, and there are two other dishes, one is the boiled mutton brought by Tashi Dawa, and the third dish is the bagged spiced peanut rice that Lao Liu bought in Riguang City before.

Sorry, not yet!

This is not Sunshine City or Dangquka County, the price of vegetables in the city is not expensive, but the nearest vegetable market is 50 kilometers away. Although every two days there are cars selling vegetables to go to the countryside, the price is much higher than the price in the county. Therefore, green vegetables are definitely a luxury food here. Lao Liu has just been here for a few days, and he hasn't bought vegetables.

The wine is the wine left by the second uncle, and the degree is very high, which Lao Liu can enjoy.

Tashi Dawa and Tenzin Jebu don't drink much baijiu, they prefer beer to baijiu.

In fact, Tibetan compatriots like beer more than liquor, and most Tibetan compatriots don't look bad at drinking liquor, but when they drink beer, it is called a violent.

You can't say that you can just pour beer, but as long as you drink beer, you can casually get ten or eight bottles of Nikko City beer, which is nothing.

Tashi Dawa's father likes to drink beer, and he has a lot of Nikko City beer at home, so when Tashi Dawa went back to get food, he brought four cases by the way.

Goubangzi roast chicken became the target of Tashi Dawa and Tenzin Jebu, and the pot of boiled mutton brought by Tashi Dawa became Lao Liu's staple food.

There are many chickens in Lao Liu's hometown, but they are relatively rare in the plateau. There is no shortage of chickens in the city's wet markets, but they are rare in such high-altitude pastoral areas.

At low altitudes such as Dongshan, chickens can make dozens or hundreds of different flavors, but here, a single goubangzi smoked chicken can make Tashi Dawa and Tenzin Jebu almost swallow their tongues.

Although it is a bit exaggerated, looking at their posture of not even letting go of chicken bones, Lao Liu is also speechless.

However, Lao Liu was very interested in the stewed mutton brought by Tashi Dawa.

Tibetans do not pay much attention to the taste of food, so whether it is lamb stew or beef stew, they only pursue the ability to stew it, and rarely consider the taste or anything.

Beef stew is good to say, but lamb stew is really full of flavor. After all, most of the sheep raised on the plateau are sheep......

But Lao Liu really likes this taste, emmmm...... Isn't there a saying that is healthier......

Because the altitude here is 4,060 degrees and the boiling point of water is only 84 degrees, it is basically impossible to cook meat without a pressure cooker.

However, the cattle and sheep here are almost all naturally raised, and the meat is tender and tender, even if it is not cooked, it is not unpleasant.

The kind of medium-rare grilled steak that foreigners eat is not as good as the lamb stew here......

The lamb was stewed by Tashi Dawa's mother. Although Lao Liu has not seen this old lady yet, Lao Liu has not eaten less of her cooking in the past two days, and it tastes really good.

The mutton is chopped into large pieces and stewed directly, almost half of the lamb cavity.

Tashi Dawa lent the Tibetan knife he was wearing to Lao Liu, and Lao Liu used the Tibetan knife to slice the meat piece by piece, and the piece of meat was dipped in chili powder to eat, which had a unique taste.

The three of them took a sip of meat and a mouthful of wine, and the one who drank it was called a happy one.

Lao Liu also completely let go, and the grief of the death of the second uncle has also been reduced a lot.

The three of them were busy eating and drinking, and the white lion on one side was not idle.

Tashi Dawa brought a piece of half-boiled beef to the white lion, some fresh offal of the cow and sheep, and two thick beef leg bones.

The real native Tibetan mastiff is really fierce, which can be clearly reflected from the white lion eating.

The white lion's favorite thing is undoubtedly fresh offal, and there is nothing that a carnivore doesn't dislike.

Watching the white lion swallow a large piece of beef liver into his stomach in two bites, Lao Liu was amazed. Such a vigorous way to eat, anyway, Lao Liu has never seen it.

Compared with the white lion's food, although the buns at home are also large dogs, Xiu Min is like a little girl.

"Hehe, it's nothing, our mastiffs here eat like this. Tashi Dawa snatched the last thigh of the chicken and said vaguely as he feasted on it.

"Our mastiffs here eat meat every day, but we feed it until it's half-cooked, because we're also worried about parasites. However, the dogs basically do not eat half-cooked offal, they like to eat fresh offal. ”

The white lion also swallowed a piece of bloody intestines, raised his head and grinned at Lao Liu. The corners of the mouth, red with the blood of the internal organs, made the white lion look extremely terrifying.

"Come here, wipe it for you!" Lao Liu smiled and nodded to the white lion and said, the white lion stood up obediently and walked to Lao Liu's side and sat down, Lao Liu found a clean cloth dipped in water and wiped the corners of the white lion's mouth.

Tenzin Jebu said: "Although the dogs like to eat offal, they can't be allowed to eat too much. Feed it up to three times a week, eating too much is not good for the dog. ”

The white lion finished eating the offal, and turned his head to deal with the boiled half-cooked beef again.

This piece of beef is two catties, but it was filled into the stomach by the white lion three times and five divided by two.

Such a vigorous way of eating, Lao Liu is really unprecedented.

Counting the previous offal, the white lion ate almost five catties of meat at this meal. If you change the steamed buns at home, so much meat can hold the buns to death, but for the white lion, this is nothing. And this is obviously not the limit of the white lion, this guy turned his head and began to deal with the two corbel bones again.

The thinnest part of these two corbel bones is also the thickness of a child's arm, and if it is on the side of Dongshan, it will have to be broken with an axe or guillotine.

But as soon as the white lion went down, he heard a crisp "crunch" sound, and the corbel bone was directly bitten off by the white lion.

"it! Who said that the bite force of the Tibetan mastiff is only seventy or eighty kilograms? Stand up, brother promises not to kill you!" Lao Liu was really frightened by the bite force of the white lion, and he was ruthless with the strength of the wine.

Tenzin Jebu said with a smile: "The kind of Tibetan mastiff mentioned on the Internet is not the native Tibetan mastiff we have here, how can that kind of hybrid dog be compared with our king of the plateau? When our mastiff dog fights with a wolf, it can bite off the wolf's neck with one bite, and it is just a cow's leg bone!"

PS: I wish you all book friends a happy double holiday!