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Hailuogou's cuisine is mainly concentrated in two locations: the gully itself and Moxi Town. The food is relatively simple, especially in the gully itself, where the high altitude makes it difficult for outsiders to adapt to the food, so many people choose to prepare their own meals. If you're looking for local delicacies, you can dine at a nearby small restaurant.
Curd is extracted from milk. After beating the milk to separate the butter, the remaining milk is boiled and allowed to cool, turning it into yogurt. After straining it through a strainer, the remaining residue is the curd. Curd is white, has a sour taste, and has a mild digestive effect. Tibetans often carry curd when traveling to ward off soil irritation.
Highland cured meat is a specialty of western Sichuan. Heat salt, let it cool, then add saltpeter and spices, mix well, and rub it all over the meat. Place it in a vat, then sprinkle the remaining salt and spices evenly over the meat. Marinate for 2-3 days, then turn the vat over. Marinate for another 2-3 days, then remove from the vat, rinse, and air dry. Place the cured meat in a "drying room" (maintained at around 113°C) and bake for 1-1.5 days, until the skin is dry and firm. Highland cured meat is golden in color, with lean meat savory-red. It has a moderate saltiness and a rich cured aroma without any smoky flavor.
Broom squid is a local delicacy in Hailuogou. It is usually washed and cut into a whole piece in the middle. The upper half is cut into ten pieces, and the lower half is cut into strips. The red pepper is cut into rings. First, put the squid in boiling water and blanch it until it curls into a broom shape, then take it out and rinse it in the cold river. Put the pepper in a pan with oil and stir-fry it. It is fresh and delicious and worth a try.