Winter tourism has become an off-season for many places, but Huangnan is not. Activities such as "Yutu" dance, first month prayer ceremony, and Buddha exposure are held in winter. In winter, you can experience Regong Tibetan, Tu, and Han people in Huangnan. Spring Festival custom activities, appreciation of Thangka, pile embroidery, wood carving and other Regong artworks, participation in various folk activities, and experience Regong artwork production. The peak tourist season in Qinghai is summer. You don’t have to worry about traffic jams when you go to Qinghai in this season, and air tickets and accommodation are relatively cheap, so going to Huangnan in winter is also a good choice.
Of course, what retains tourists is not only the beautiful scenery and folk culture of Huangnan, but also the innumerable delicacies of Huangnan. These local delicacies that attract tourists to "check in" not only pay attention to the taste, but also retain the original flavor of local special ingredients. This winter, it’s better to invite some friends to walk the streets and alleys together, explore Huangnan Food Hall, and taste the taste that you have never tasted before.
Food is a very important element of tourism. Huangnan is a multi-ethnic inhabited area, mainly Tibetan, Han, Hui, and Mongolian. The product is a raw material with a unique food flavor. Especially local delicacies with ethnic characteristics, such as hand-caught mutton, yogurt, meat sausage, blood sausage, Tibetan-style steamed buns, fried pork with yellow mushrooms, dog pee, stir-fried dumplings, ghee tsamba, Tibetan desserts, etc., are mostly economical. Affordable, it is a delicacy that is difficult to taste in other cities. Among them, the hand-caught mutton, steamed buns, ghee tsampa, Tibetan steamed buns, yogurt and yellow mushrooms are especially worth mentioning.
Mutton
Hand-caught mutton, also known as hand-caught white strips, is a unique way of eating mutton by herdsmen on the Qinghai Plateau, and it is also an indispensable staple food in daily life. The first time you eat hand-caught mutton, you will feel almost primitive, but after several tastes, the more you eat, the more you will eat it, making it unforgettable for a long time. It gets its name because it grabs the meat with one hand and takes a knife with the other, cuts, digs, picks, slices, and eats all the meat on the bones of the sheep. Hand-cooked mutton is simple and quick to cook, with only a small amount of salt added, the meat is cooked but not hard, and it tastes fresh and tender, very delicious.
Mutton is warm in nature. Mutton is often eaten in plateau areas. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digestion, and play an anti-aging effect.
Shaomo
Shaomo is called Kashide in Tibetan, which is a barbecue pancake for the Tibetan people in the agricultural area of Tongren County, which is owned by the area. The production method is: burn the clay clods red, mash them and spread them flat, put the kneaded leaven noodles on top, cover with the red-hot clods, bake, braise, and roast, and it tastes crispy and delicious. And can be stored for a long time. The prepared steamed buns are generally round, with a diameter of more than 60 cm.
Ghee Zanba
Ghee tsampa is one of the traditional staple foods of Tibetan herdsmen. "Zanba" is the Tibetan transliteration of fried noodles. It is a staple food that Tibetan people must eat every day. Qula" (casein) and sugar, stacked on the table. Ghee is butter extracted from milk, and tsampa is flour that is ground by hand after frying highland barley. When eating ghee tsampa, first pour half a bowl of milk tea, then add ghee, fried noodles, koji, and sugar, mix well with your fingers, and knead it into small balls to eat. It has the fragrance of ghee and the sourness of koji. The sweetness of sugar. Rich in nutrition, high in calorific value, alleviating hunger and keeping out the cold.
Tibetan buns
Tibetan-style steamed stuffed bun, called "Xia Momo" in Tibetan, is a food that is deeply loved by the Tibetan people. The stuffing of buns is yak meat, 40% fat meat, 60% lean meat, the meat is minced and mixed with green onion and wild herb powder as condiments. The bun skin is kneaded with two hands without a rolling pin. The buns are the size and shape of a walnut, with swirls at the top, making them neat and beautiful. The characteristics of Tibetan steamed stuffed buns are that they taste fragrant but not greasy, and the meat filling is fresh and refreshing. Pay special attention when eating buns. Be sure to bite the skin of the buns to absorb the oil and water in the buns. The aroma is overflowing and delicious. This is my first time as a guest at a collector, and I have no experience in eating steamed stuffed buns. Once I bite down, the oil and water in the steamed stuffed buns will splatter everywhere, making my body covered in oil, which makes the hosts burst into laughter.
yogurt
Yogurt is a unique milk cold drink on the grassland. From midsummer to late autumn, it is the season to make cool and fresh yogurt. Huangnan's yogurt is different from other places. The milk is thicker and has a layer of yellow milk skin on it. When you touch it with a spoon, the skin breaks open easily, revealing the white and tender yogurt. Huangnan's yogurt is tender and white, with a sour taste and not greasy. After eating, it will whet your appetite and leave a fragrance on your lips and teeth. The common ones are in barrels and bowls, which are very local.
chanterelles
Yellow mushrooms are produced in the pollution-free areas of Henan and Zeku in Huangnan Prefecture, with an altitude of about 3,600 meters. They are famous for their rich resources. The mushroom protein contains abnormally rich amino acids and trace elements B and C, iron, calcium and other elements. Nutritious and delicious. The general method is to stir-fry or stew with pork, both of which have unique flavors, which will definitely make tourists' index fingers move and their appetites will be whetted.
