Alashan Featured Food:
Sand Dry Cabbage
It is a kind of natural green food grown in the wide desert. With greenness all over the body, its root and stem are better pure natural green food.
Braised Sheep Suey
It is a flavor soup dish in Alashan, which has another name of “the Whole sheep Soup”. Scald and Wash clean the sheep head, heart, lungs, intestines, tripe and liver, etc, then boiled well and cut into stripes. Take the soup oil fried hot noodles set aside when cooking suey as red oil, then throw into the original soup the chopped suey stripes, add garlic, ginger, scallion powder, red pepper, MSG and coriander and it is ready to be served. It has a delicious taste, hot but not creasy, steaming and fragrant.
Sand onion is a kind of native and pure natural green food that is grown in desert. It grows naturally and has a long history of eating. It is a specialty of Alashan and you can have it by both stir-frying and boiling.
Flour Soup Dumplings
The dish is locally called “Leash pulling stone”. The dumpling stuff can be made of pork or mutton, add cabbage, turnip and other seasonings. The dumplings are made in traditional ways. Then beans with rich powder texture is chosen to made into power stuff that is elastic when putting into the pot. With slight transparence, it will boil for a long time without overdone. When cooking, first put stripes of powder stuff into pot with boiling water, and then put together the cooked dumplings and powder stripes in another pot into the soup pot. Before taking it out, season it with salt, raw garlic, vinegar, oiled hot flour, MSG, etc. It tastes sour and hot as well as delicious. It is effective in producing the hotness by expelling the coldness, which is very suitable for people living in cold areas. It has become one of the traditional flavors of Alashan area.
Steamed Lamb Meat
It is the traditional dish of fame in Alashan. It takes the lamb meat of Alashan beach, cut it into small cubic, add a little amount of vinegar, seasoning, etc. then put yolk, starch, superior flour. After mixing them, put the mixture in oil to fry into a golden yellow color. Dump it into a bowl, put meat broth, vinegar, garlic segments, Chinese prickly ash, bulk filler. Put it on the steamer for about 20 minutes, then take it out and dump into a soup plate. Filter the soup into the pot, add MSG. after that, sprinkle the lamb meat with soup, adding fungi, spinach leaves and the dish is ready to serve.
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