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Shangri-La cuisine is primarily Tibetan, with butter tea and tsampa being the main staples. The butter tea here is stronger than that of Lijiang. Yaks are the primary livestock of the Tibetan people. Yak milk can be made into curds and cheese, while yak meat can be braised or stewed, creating a delicious flavor. Rice sausage, pipa meat, fish with sour sauce, raw meat, bitter tea fried noodles, and ham baba are all representative local delicacies.
Butter tea is a must-have drink for Tibetans when entertaining guests, and tsampa is a staple food for three meals a day (also made with butter). Butter tea can eliminate coldness and replenish the calories needed by the human body. It is the best drink in the Shangri-La area.
When serving butter tea, people should pay attention to the order of seniority, host and guest, and hierarchy: first the elders, parents, guests and respected people, then the younger generations and the host.
After the guests drink their tea, the host will quickly refill it, unless the guests cover the bowl with their hands to indicate that they can no longer drink.
When the host first pours the tea, he does not fill the tea bowl to the brim. He only fills it up after the guest has taken a sip, to show his generosity. When the guest leaves, he is not allowed to drink all the tea in the tea bowl, to show respect to the host.
Barley wine, brewed from highland barley, has a thousand-year history and is a staple beverage for entertaining guests in Tibetan areas. Entering a Tibetan home, you're always greeted with a glass of barley wine. This wine boasts a clear, mellow flavor and a long, lingering taste.
When guests come from afar, Tibetan compatriots usually offer them highland barley wine and butter tea, and they offer a full cup as a toast.
When a guest drinks, he or she should first sprinkle the liquor with his or her index finger and flick it into the air three times, wishing "Zaxi Delek" before drinking. If the guest does not drink much, he or she may choose not to drink with the host's consent. Generally, when toasting, the host first invites the guest to take three sips, then refills the glass three times and then drinks it all.
Pipa meat is a traditional Tibetan meat dish prepared using a traditional Tibetan method of curing. "New Discourses of Southern Yunnan" describes it as "thin and greasy like amber, and shaped like a pipa." Pipa meat can be preserved for a long time, remaining unchanged for years if not cut. Its flavorful, translucent color is mouth-watering, and it can be boiled or stewed, making it a popular Tibetan dish for entertaining guests.
Yogurt is a unique dairy product found in Tibetan homes in Shangri-La. It's called "shuo" in Tibetan. Made from milk that's been refined with ghee, it's rich in nutrients, aids digestion, and quenches thirst, making it ideal for the elderly and children.
It is both an inn and a bar and a restaurant. The location here is very good, the environment outside is beautiful, and it is very famous locally.
Address: Feilai Temple, Deqin County, Shangri-La
Contact: 0887-8416617
The restaurant has a very good dining environment and unique architecture. The dishes are typical Tibetan flavors, and the prices are a bit expensive. The main dish is yak beef. Many people on the Internet recommend this restaurant, and those who have eaten there have mixed reviews. In addition, yogurt and butter tea are also one of the specialties here.
Address: No. 46, North Gate of Dukezong Ancient City, Shangri-La Ancient Town, Shangri-La County
Contact: 0887-8228612