gourmet chef

Chapter 523 Tibetan Cuisine
In addition to the Qinghai-Tibet gourmet trip this time, the most important thing is to find the second mysterious kitchen utensils, which is the real thing.

Bai Xiaobai and Gao Chao flew to LS Gongga Airport by plane from Yangning, Jianghai, and stopped at Changsha Huanghua Airport.

It was past five o'clock in the evening when we arrived in LS.

After getting off the plane, many other people were dizzy due to altitude sickness, but Bai Xiaobai and Gao Chao were fine.

This is the benefit of taking the rhodiola oral solution provided by the system.

Bai Xiaobai and Gao Chao took the airport bus to the reserved hotel.

This was booked by Gao Chao on the plane. The hotel is located in Chengguan District of LS.

Because of the rush of time, Gao Chao only booked a double room for a temporary reservation.

After Bai Xiaobai and Gao Chao stayed at the hotel, they went back to the room together and tidied up their things a bit.

The double room only provides a restaurant in the morning, and you have to solve your own lunch at noon and evening.

After tidying up their things, it was getting late, so the two of them walked out of the hotel to look for food.

"Bai Xiaobai, what's for dinner tonight?" Gao Chao asked looking at the dazzling array of gourmet restaurants on the street.

After all, LS is the capital of the snow region, and you can find common delicacies from all over China here.

Bai Xiaobai replied, "I think this meal, let's eat local specialties."

"Okay, I'll listen to you."

In addition to looking for mysterious kitchen utensils this time, Bai Xiaobai is also on a gourmet trip, so the local specialties must not be missed.

Speaking of XZ, we have to mention Tibetan food.

Tibetan food is the collective name of XZ cuisine, which uses a wide range of ingredients and has unique ethnic characteristics.

Bai Xiaobai used his mobile phone to search for Tibetan delicacies on Baidu, among which roasted lamb, beef, tsampa, buttered tea and green tree wine are the most representative ones.

That is to say, the raw materials of Tibetan meals are mainly local specialties, such as meat such as cattle, sheep, pigs, and chickens, as well as vegetables such as potatoes and radishes.

Diet is based on rice, flour, barley.

Tibetans like heavy oil, thick flavor and fragrant, crispy, sweet and crispy food. The seasoning is also spicy and sour, and the spices are re-used. They are often roasted, fried, fried and boiled.

Bai Xiaobai and Gao Chao came to Linzhi Tibetan Restaurant in Chengguan District.

The interior layout has unique Tibetan characteristics, and there are some prayer flags decorated with various pine stones.

In addition to many Tibetans, there are also many Han people dining.

A peaceful dining environment, comparable to a small white restaurant.

Immediately after entering the restaurant, a beautiful woman in Tibetan costume came over with a menu and said in Mandarin with a slight ethnic accent, "Welcome, let's see what to eat."

The Tibetan girl handed the menu to Bai Xiaobai with both hands.

Bai Xiaobai took the menu and flipped through it.

The dishes are quite rich, all written in Chinese and Tibetan at the same time.

The more expensive ones include roasted Tibetan chicken with matsutake, stewed Tibetan chicken with palm ginseng, stewed duck with cordyceps, charcoal-roasted Tibetan pig, roasted Tibetan pig with Qinggang mushroom, hand-caught mutton, and air-dried yak meat.

Common ones include fern rice, tsampa, steamed buns filled with soup, buckwheat biscuits, and Tibetan blood sausage.

The special dairy delicacies include yogurt, Tibetan milk tea, cheese and so on.

There is also Tuba (Tibetan Laba porridge).

"Excuse me, we are dining for two, do you have any special recommendations?" Bai Xiaobai didn't bother to order, and directly asked about the special dishes.

The Tibetan girl smiled and said, "There are some specialties in the store, which are popular among tourists, such as tsampa, roasted Tibetan chicken with matsutake, air-dried yak meat, Tibetan milk tea, hand-caught lamb, and buckwheat pancakes, all of which are very good. "

Bai Xiaobai asked Gao Gao for his opinion.

He doesn't have any opinions, as long as it's special food, it's generally not that bad.

Bai Xiaobai ordered the above dishes according to the recommendation of the Tibetan girl.

This restaurant served food very quickly, and it didn't take long for Bai Xiaobai to spray the king's pesticide.

The dishes were served one after another.

The first is Tibetan milk tea, also known as butter tea.

Frankly speaking, after Bai Xiaobai took a sip, he was really not used to the taste of this butter tea, it was salty and had a faint and weird smell.

Gao Chao took a sip and frowned slightly.

Mainly still not used to it.

Butter tea, as the name suggests, is made of butter and brick tea in a special way of whipping. It is a family-style tea drink for Tibetans.

It is said that if you get used to drinking it, you will become addicted.

The next one is air-dried yak meat. The beef has been cut into sections, and each piece is the size of a mahjong piece.

Bai Xiaobai picked up the chopsticks, picked up a piece and took a sip.

It is not the same as the air-dried beef in Inner Mongolia.

This air-dried yak meat is loose and delicate, with clear texture and texture. It looks hard, but it actually tastes loose.

Moreover, the more you chew, the more fragrant this yak meat is, which is very suitable for drinking.

Gao Chao also seemed to be aware of this, and ordered a bottle of local highland barley wine with the Tibetan girl waiter.

Bai Xiaobai doesn't like drinking, so he poured a small glass of highland barley wine and took a sip as a trial.

I don't know if I don't drink it, I didn't expect it to be so refreshing.

Highland barley wine is fragrant, mellow, sweet and refreshing, with a faint aroma of highland barley.

This feeling is completely different from ordinary liquor, wine and beer.

After Bai Xiaobai drank two cups, he had no headache and no thirst, which is really unique.

Not long after drinking, the mutton and buckwheat biscuits were brought to the table one by one.

All unique dishes.

Gao Chao is an absolute carnivore. When he sees mutton, his eyes light up. He bites buckwheat biscuits and grabs mutton with his hands. He eats like crazy.

Bai Xiaobai also had a mouth full of mutton, and he ate very happily.

Next, the waitress brought a plate of tsampa.

Bai Xiaobai had seen this dish before in a geography book in junior high school, but this was the first time he had seen the actual dish with his own eyes.

Tsampa is one of the traditional staple foods of the Tibetan people. It is simple and delicious. It is a staple food that the Tibetan people must eat every day, which is equivalent to rice in southern China.

In fact, tsampa is similar to fried noodles. Bai Xiaobai has seen the related production method before.

Firstly, the highland barley is washed, dried, fried and ground into flour, then mixed with a small amount of buttered tea, milk dregs and sugar, etc., kneaded into balls and ready to eat.

When Tibetans knead lumps, it is said that they need to maintain patience and respect to Buddha, and then knead with accurate hand feeling and rich experience.

Only the tsampa produced in this way will be chewy and fragrant.

For the convenience of the Han people, this restaurant has made tsampa into balls.

Bai Xiaobai picked up a piece and took a bite.

Frankly speaking, the taste of this food is not his personal favorite, and it is still a little weird.

The next step is the main course, the roasted Tibetan chicken with matsutake.

Matsutake and Tibetan chicken are local specialties in the snow area.

This roasted chicken with matsutake is full of aromas. It completely combines the aromas of matsutake and Tibetan chicken, and also brings chives and celery, which are special products in the snow region. The aroma is simply mouth-watering.

Although this dish uses ingredients from the snowy area, its preparation method has the characteristics of Chinese stir-fry.

So it fits the taste of Bai Xiaobai and Gao Chao very well.

The two ate and ate, it was like a starved ghost reincarnated.

(End of this chapter)