Jiuzhaigou Aba Food

Jiuzhaigou is famous for Tibetan food, Sichun spicy and hot snacks and milk products. Being a tourist attraction, it also has other cuisines from all over China to meet the needs from different people. Due to a high altitude, Jiuzhaigou’s food is brought by people from other places so the price for food there is high.

Recommended local specialties: Blood Sausage is a special item of Tibetan cuisine, often used to honor distinguished guests. Qingke Barley Liquor is known as the "Tibetan Beer", Zanba is a staple food of Tibetans, similar in shape to the fired noodles of mainland China and Butter Tea is the best partner of Zanba.

Famous dishes: Stewed Whole Duck with Aweto in Jiuzhaigou, Steamed Pullet with Chuan Fritillaria in Jiuzhaigou, Soup of Cattle Harslet of Jiuzhaigou, Pickled Vegetables with Sliced Noodles in Jiuzhaigou, Young Leaves of Bracken in Jiuzhaigou, Jiuzhaigou Ginseng Fruit Rice, etc.

At the entrance of the scenic area, there are some hotels and restaurants offering the comparatively cheap food. Xiaobu Snack is one of the most popular restaurants among them, located at the right of the gate to Jiuzhaigou Valley. The restaurant serves tasty food at the reasonable price and Qingke barley liquor for free of charge. The menu favorite includes boiled yak meat, double-cooked pork slices, roast chicken with wild mushroom, and Chinese cabbage and tofu soup.

This is a staple food of Tibetans, similar in shape to the fired noodles of mainland China. According to its different ingredients, Zanba can be divided into the Qingke barley Zanba, pea Zanba, and oat Zanba. The Tibetan people bring it wherever they go as it is a convenient fast food and easy to eat with just a little butter tea.

Known as the "Tibetan Beer", the yellowish barley liquor tastes sweet and a little sour. It is an indispensable drink of the Tibetans and also the best drink with which to treat guests on special occasions.

This is a special item of Tibetan cuisine, often used to honor distinguished guests. The nutritious blood sausage is made of blood, spices, pork or yak meat, all wrapped in an intestine like a western-style sausage, and tastes deliciously soft and tender.

Besides the butter, the main ingredients of butter tea also include milk, walnut kernels, peanuts, sesame, egg and salt. These materials are put into a barrel, stirred and then mixed with boiled red tea. After stirring for just a moment, the fragrant barrel of butter tea is ready to serve. In Tibetan families, butter tea is always kept in a teapot warming on a stove ready for drinking.