Shangri-la style Restaurant
II Lane Mary wine : Tibetan areas in a fairly unique beverages, commonly known as “Tibet wine”, it was mostly “Tibet beer.” The whole producing process is not complex; Green Pear Materials will be fried, a wine in big plastic bag for seven days, access, in barrels waist to be drinking out of a small, somewhat like wine, for the Western European system. Age peaceful, tranquil, but must not greedy - for once drink, may not be easy to wake up.
Traditional pasta : pasta is the traditional pasta production Tibet at home, more varieties, the most common of fried fruit, “8 withdraw” cakes “auspicious tie” fried fruit, longan stuffed buns Steam “Syria Syria Lu Lu”, different shapes, fried and delicious. Use in celebrating the festive season, hospitality guests. Fried fruit, Tibetan saying that “now is.” Use of refined flour, butter and other materials prepared by. Production “eight locations” cakes, refined flour is first put into beans size noodles ball boil it, add oil into soup, deep-fried food, and then, into the milk cool brown sugar, produced as art and delicious, Mianruan back sweet, oil and garlic “eight locations” cakes in addition to the current Tibetan barley noodles traditional cakes such as “is really” Baba.
Butter tea : butter tea are indispensable for the Tibetan people daily necessities. Production simple : to use Turkish tea into tea boxes to add butter, salt and spices and refined by repeatedly paste into trouble taking on too brief to be appropriate. Drink, the U.S. color fragrance, flavors. In the Tibetan butter tea drinking diet structure occupies a very important position. Tibetan family day to drink at least three tea, some even up to 10 times. Butter tea can generate great heat, cold drink can, but a Shengjinzhike role. Have you drunk butter tea not many people would think that the first taste strange reason, grit one’s teeth and bite Have you drunk several times, to taste the real flow of incense will be full mouth, Yuwei repair long books.
Yogurt : yogurt is a dairy-home Shangri-la Tibetan, Tibetan called “say”. Extraction of butter with the milk production, rich nutritional values showing that help digest, Shengjinzhike most suitable for the elderly and children to eat. It is said that life continually eat yogurt if a promise longevity of effectiveness, but this purely natural bleating of the deer!
Zanba : zanba is Tibetan areas in one of the main foods. Green pears mainly to manufacture zanba, Tibetan barley drying fry to cooked, whose small face, has become the zanba night. Most Tibetan credit zanba first point butter tea in the bowl down, then zanba to bowl, a hand juice. Subsequently, the mould will be one small group could eat. Zanba nutritional ingredients rich, and bring convenience, as long as there is a tea salt can instant. First eat, can be diluted , carefully choke the voice! Many pilgrims is the zanba as dry, fewer convenience.
Pipa meat : Pipa is known meat used Tibetan traditional pickled meat production methods. Specific practices that will make the pig offal and bone removed, retained complete body. Question became cooler, into Chinese pepper, grass fruits, salt and other ingredients (also added some white wine), lightly knead, to suture, the pressure on the stone preserved, but also in the pig have a stuffy nose Muse or corn core Yan prevent insect. Their shape like pipa. So called “pipa meat.” “Ease New Language,” Lane said pipa meat “thin red if Mingpo, more categories pipa. “pipa meat can be kept for a long time, if not cut, spending a few years. Its flavor fresh meat, meat color transparency, see much of it can you can stew slowly, Tibetan our customer sale.
Saimi mutton : Tips for Tibetan men hunting return, food, home cooking from his wife, departed for home after waiting for her husband to show happiness sweet. Ingredient for mutton, accompanied Huang eggs, sugar, wine, vegetable oil, butter. Staphylococcus fame, taste Xianxiang streets.
Guoben hot pot : “Guoben” Tibetan bamboo leaves vegetables, produced in the mountains of wild plants. To be precise, it is not the traditional Tibetan dishes, but national integration, “mutual learning”. Main raw materials towards a pot, potato, cooked pork tripe, bean curd, noodles made of water, coupled with cooked ham, edible fungus, pipa meat, sprinkle a little sesame oil, it suddenly lit her, arriving taste. Warm-up of warm water, nutritional supplement. Eat the hot pot is easy victories or Tuyao containers, more U.S. flavor.
“Sibu” : “Sibu” known to the customs Naxizu the famous dish, Naxi language meaning “Chuigan” To be fully inflated liver, squeezed refined salt, carp, ginger, Huoxiao, Shao liquor, after collecting blood, and then poured Chinese pepper powder dry wind. Consumption, “Sibu” into stockpot, add pepper fruit, ginger and Chinese pepper, slow cooked with slow fire, then cut into flour. Xianrun color. Creatures seeking refuge fragrance, and the chief storage can be maintained year flavor unchanged.

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