Looking for food in Tibet is divided into regions. The three treasures of northern Tibet and the three musts of southern Tibet have always been respected by food seekers. Northern Tibet, where Suo County is located, has produced a variety of characteristic products due to its terrain and climate, which has also spawned many delicacies with unique flavors.
When traveling in northern Tibet, if you don’t eat the three treasures of northern Tibet, you will be missing something. Let's take a closer look at the charm and flavor of these three treasures.
Yizhen: Stewed Chicken with Cordyceps
There is a saying in the world of Cordyceps: Chinese Cordyceps look at Tibet, Tibetan Cordyceps look at Nagqu, and the quality of Nagqu is evident. The high-quality Cordyceps sinensis in Nagqu is mainly located in Dongsan County, and Suo County is one of Dongsan County.
May and June are the busiest seasons on the grasslands of northern Tibet, because this is the harvest season for Cordyceps. Because of its medicinal value, Cordyceps is very precious. It is one of the three major supplements with the same reputation as ginseng and velvet antler. Because it can be used as medicine and food, it is also used as an ingredient in Chinese cuisine.
Cordyceps stewed chicken is a kind of high-protein, low-fat treasure. Therefore, "Cordyceps stewed chicken" is listed as one of the three treasures of northern Tibet because of its high nutritional value.
Erzhen: Beef Stew with Mushrooms
In the grasslands of northern Tibet, there are not only caterpillar fungus, but also mushrooms everywhere in the rainy season. Among the many types of mushrooms, there is a kind of mushroom called "Saisha" by the local people, which can be regarded as the top grade of mushrooms.
Chinese people love all kinds of mushrooms, and they like to stew all kinds of meat with mushrooms. In northern Tibet, the washed fresh mushrooms are stewed with beef cut into small pieces, and then added with Tibetan spices. The two flavors blend together very well. The meat has the fragrance of mushrooms, and the mushrooms have the taste of meat. Moreover, the Tibetan beef stew with mushrooms is not smelly or fishy, the aroma is overflowing, and the soup is delicious and meaty, which is endless aftertaste.
Three Treasures: Bibimbap with Ghee and Ginseng Fruit
Ginseng fruit has appeared in various images in many film and television books and other cultures. For example, in "Journey to the West", ginseng fruit is a fairy fruit in the shape of a human. The ginseng fruit mentioned here, also called fern, is a plant root containing vitamins, magnesium, zinc and other elements, and has high medicinal and nutritional value.
In this treasure, the ghee used is the essence of Tibetan food, and Tibetans cannot do without it in their daily life. For this ginseng fruit rice, cook the ginseng fruit, put it on top of the rice, sprinkle some white sugar, and evenly pour a spoonful of hot ghee juice on it.
Travel in northern Tibet, eat in northern Tibet. Only by appreciating the three treasures of northern Tibet can we experience the life of Tibetans more deeply.