申扎县美食，那曲市申扎县...「分享」

　　申扎县美食，那曲市申扎县...「分享」

　　最近有很多热心网友都十分关心申扎县美食，那曲市申扎县...「分享」这个问题。还有一部分人想了解那曲市申扎县。对此，和记百科小编「青栀如初」收集了相关的教程，希望能给你带来帮助。

　　

申扎县美食

 

　　1、虫草炖雪鸡：藏北盛产虫草和雪鸡。雪鸡肉质细嫩，味道鲜美，把虫草、雪鸡和少许黄芪一起炖煮，汤鲜肉美，为“藏北三珍”之一。

　　2、蘑菇炖羊肉：每年雨季，在藏北草原，蘑菇遍地丛生，而且品种繁多。取洗净的鲜菇与切成小块的羊肉加入调料一起炖，肉有菇香，菇有肉味，其香诱人，回味无穷，令人百吃不厌。

　　3、人参果拌酥油大米饭：每当过年过节，或客人来访时、主人常用人参果拌酥油大米饭招待客人。制作时先把米饭煮好，再拌上融化的酥油，加上白糖和人参果，即可食用。这种饭香甜可口，营养丰富，老幼皆喜爱食用。

　　4、酥油：酥油是每个藏族人每日不可缺少的食品，是从牛、羊奶中提炼出来的。先将奶计加热，然后倒入一种叫做“雪董”的大木桶里，用力上下抽打，来回数百次，搅得油水分离，上面浮起一层湖黄色的脂肪质，把它舀起来，灌进皮口袋，冷却了便成酥油。

　　5、白肠：大米煮熟，与羊血、羊油、羊肉丝加调料拌匀，装入洗净的绵羊肠内，扎紧两端，煮熟即可。食时切成短节或切片，煎后而食。

　　

那曲市申扎县

 

　　那曲市申扎县位于西藏自治区北部地区，是那曲市的一个县。它的行政区划分为12个乡和1个街道，是一个以农业为主的县。

　　申扎县地处高原，气候寒冷，但也因此种植的农作物种类更丰富。这里以大麦、小麦、青稞、玉米等谷物作物为主，还有各种果蔬等农产品。

　　申扎县有着悠久的历史和独特的文化,是著名的文化之乡。这里保留了广泛的藏族文化和传统。著名的藏传佛教寺庙格鲁派西章寺就位于这里，集中了不少僧侣。

　　申扎县还是一个美丽的旅游目的地，吸引了众多游客每年前来。县内的各种自然景观和红色文化景点深受游客喜欢。比如，西藏边防军区旧址、冈玛岭、一直河、艾孜藏布等旅游景点都是非常有特色的景点。

　　除此之外，申扎县在民间文艺方面也十分出名，有着丰富的文艺活动和多姿多彩的民歌舞蹈。这些文艺节目将申扎县的文化艺术之美展现给观众。

　　

　　【英文介绍/For English】：

　　

　　1. Stewed Snow Chicken with Cordyceps: Northern Tibet is rich in Cordyceps and Snow Chicken. Snow chicken is tender and delicious. Stewed with cordyceps, snow chicken and a little astragalus, the soup is delicious and it is one of the "Three Treasures of Northern Tibet".

　　2. Stewed mutton with mushrooms: In the rainy season every year, in the grasslands of northern Tibet, mushrooms grow everywhere, and there are many varieties. Take the washed fresh mushrooms and the mutton cut into small pieces and add the seasoning to stew together.

　　3. Ginseng fruit mixed with ghee and rice: Whenever Chinese New Year, or when guests visit, the host often uses ginseng fruit mixed with ghee and rice to entertain guests. When making it, cook the rice first, then mix it with melted ghee, add sugar and ginseng fruit, and it's ready to eat. This kind of rice is sweet, delicious and nutritious, and is loved by both young and old.

　　4. Ghee: Ghee is an indispensable food for every Tibetan every day. It is extracted from cow and goat milk. First heat the milk meter, then pour it into a large wooden barrel called "Xuedong", beat it up and down, back and forth hundreds of times, until the oil and water are separated, and a layer of lake-yellow fat floats on it, scoop it up Get up, pour it into a leather pocket, and when it cools, it becomes ghee.

　　5. White sausage: Cook the rice, mix it with sheep blood, suet oil, shredded mutton and seasoning, put it into the washed sheep intestines, tie the ends tightly, and cook. When eating, cut into short sections or slices, fry and eat.