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Shangrila Food
Local food：
The eatery in the downtown of Shangrila features Yunann, Sichuan and the Zang styles, and it is unintelligible to be uneasy to find a restaurant as a large assortment of flavors appears attractive. In comparison with the Zang food, the dishes of Yunan and Sichuan taste spicier identically while the Zang prefers beef produced by the locals and other yummy snacks of the Zang, such as Tsampa, Tibet butter tea and highland barley wine. What’s more convenient thing is however luxurious the hotel, the divine snacks can be served as anywhere else.
The Zang beer:
The Zang beer is brewed as an exclusive with the tender taste and sweet smile. However, the recipe is not so complicated to follow but requires the fine techniques to distill. First, the main ingredient green pears need to be mixed up with distiller’s yeast after fried. Then, afterward seven days of stewing, it can be savored directly from the barrel by the straw plugged into the waist of the barrel, which is almost as the same as the way how the wine has been done in the western Europe. Although the Zang beer tastes flat and sweetish with light fragrance of dairy, once you fall drunken it is tough to sober up in the next morning. So you’d better not be too greedy for that.
Buttered tea:
Buttered tea is a daily necessity among the Zang nationality. It is a easy process to cook it: first put original tea into a bamboo section (called “bamboo tube” used to hold the tea); then after add an adequate amount of butter, salt and special-made spice, quick stir it until the water turns into half-water and half-cream. At the end, it is served simply as a divine tea of the Zang’s exclusive with the appealing appearance. It bets you will enjoy it. What’s more important is that butter tea dominates the food culture of the Zang. Somehow the Zang family drinks butter tea three times over a day at least, some even more than ten times. Due to the calorie that butter tea produces, it can keep people from cold weather as well as help produce saliva and slake thirst. Nevertheless at the first place you drink it, you almost cannot stand the peculiar smell and taste, but after a couple of drinks with plenty of tolerance, the delicacy full of fragrant in your mouth will be savored dearly.
Zanba:
One of the most popular foods in the Zang district is labeled as Zanba. The major ingredient of Zangba is highland barley, which is dried and fried then grinded into flour. When it comes to how to eat the sort of flour, Locals usually make it little balls after mixing it with buttered tea with a hand-stir, then it’s time to enjoy the snake. It is convenient to take along and very nourishing, and with tea you can eat it. But there is a tip for you: at the first time you drink it, please remember to add more water in avoid of choking yourself. Nevertheless, many pilgrimages take Zangba as the solid food on their journey to worship for the sake of handiness.
Salted Pig:
Salted pig is a traditional way to make preserved pork among the Zang nationality, which is translated literally as Pipa Meat. After drawing a pig, the body is left to stay cool then stuffed with pepper, salt, amomum tsaoko and the like. The spirit is optional. Rubbed with the hands, the semi-finished dish has to be sewed up and the nostrils are stuffed with corns or wooden stopper for worm-proof. Due to the shape of finished delicacy appearing like pipa, people name it with its appearance. What’s greater is that this preserved meat can maintain for a long time if the meat is not cut open, not to mention how tasty it is. The Zang nationality often treats their guests with the meat by means of stewing or boiling.
Restaurants:
Lixiangyuan Hotpot
Category: Restaurant
Address: Northeastern Side of Jintancheng Plaza,Chicika Street,Shangrila County
Cuisine: Yak Meat, Zang Beer, Buttered Tea, Salted Ribs Hot Pot
Budala Restaurant
Category: Restaurant
Address：No.46,The Northern Gate of Ancient Shangrila City,Shangrila County
Cuisine: Yoghurt, Yak Meat Hotpot, Cabobs
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