Guoluo Food

Last updated by  at 2013-10-31

Guoluo Featured Food:

Feng’er Tenderloin

the way to cook: to debone the tenderloin without muscle, chopping, adding some refined salt, ginger, and pepper powder to be coated with paste mixed by eggs and flour, then to be fried golden in boiled oil, finally to be watered starch and dished. The tenderloin is golden, tender inside and crisp outside, sour and sweet.

Gou Jiaoniao(fried Cake)

It is a kind of popular pasta, a thin cake fried in green oil, called Gou Jiaoniao fried cake. Before 1950s, local people usually use pottery flask to hold green oil in the kitchen, when frying cake, they use the flask to add oil around the pot, like the act of dogs’ urination at the wall. That is how the name came into being.

Shouzhua Mutton(mutton Ate By Hand Directly)

 as its name implies, when eating, people use hands to scratch and tear, or use Tibetan knife to cut. Usually, sheep were killed on the spot, peeled and put into the pot, then dredged up for eating when boiling. The mutton is very delicious, fat not rich, crisp, and tender. When guests visit the Tibetan people, the host firstly gives the tail to them, and then others could scratch. Also, the custom of “son-in-law eats neck” is popular.

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