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Jiuzhaigou Dining

Food in Jiuzhaigou 
Jiuzhangou does not just enjoy the breathtaking landscape, and the assortments of velvet wine also have people drunk in this wonderland. As the enthusiastic the Qiang and Zang nationalities, this equally strong personality reflects from their cooking culture as well. The Qiang nationality lives in the relatively low temperature all-year long who shares a lot of commons with the Zang fellows in the plateau with high elevation.

What’s the difference between the Zang and Qiang in the area of food is that smoked meats going with green wheat wine, butter tea, sour milk and this beverage alike form the most of three meals in a day while the meat and entrails with sour and spicy flavor is preferable by the Qiang. Due to Jiuzhaigou still belonging to a part of Sichuan province, the Han natives accustom themselves to Sichuan cuisine. But since you have been there, considering you as a guest of the Zang or Qiang nationalities will be the coolest way to drink and eat as the minorities do.

Special Food in Jiuzhaigou
Because the majority of inhabitants in Jiuzhaigou are Tibetans, most foods here are Tibetan flavor. Recommended local specialties include: roasted lamb, steamed beef ribs, mung bean noodle, potato Zanba and green wheat wine. Every place offering accommodation sells local food more or less, but chances are that you are not in fond of the odd flavor at some point, so trying to find a big fancy restaurant or hotel is the way to go. 

Pig or Sheep Blood Sausage of Jiuzhaigou
Tibetans of Jiuzhaigou like to fill the pig or sheep blood in small intestines to make into sausage. In Jiuzhaigou, the blood sausage is not only filled with blood but also other materials such as yak meat, spices and seasonings. The blood sausage belongs to top grade recipes among Tibetan cookbook. And the Tibetan often use it to entertain VIP guests. Blood sausage boasts high status in Tibetan food. Blood sausages are full of nutrition and tender in taste with faint scent.

Zanba
A staple food of Tibetans, zanba looks like mainland China fried wheat flour, prepared with main ingredients of barley flour as well as pea and oat powder. Tibetans bring the Zanba cake wherever they go. It is a convenient fast food, especially welcome in sparsely populated and fuel-scarce areas.

Buck Wheat Noodle
Buckwheat flour can be made into steamed bread and noodles. As coarse food, the noodle is good for people’s health, and tastes delicious. A bowl of buckwheat noodles, with a cold dish, offers a typical Tibetan flavor. 

Besides, since a great many materials are carried from outside areas, it contributes to the high price over the snacks, meals or everything relating to the food, so the competent restaurants should be considered at the first place to avoid being overcharged. Here are the snacks locals and tourists both love: quick-fried fiddlehead, the Zang green tea, wind-dried yak meat, milk residue-stuffed bun and all kinds of food made of buckwheat.