I was hungry at noon and came to Maji Ami. Legend has it that the girl I love in Tsangyang Gyatso is called Maji Ami. According to legend, the most eye-catching yellow building on Bakhuo Street was the place where they dated back then.

When entering the restaurant, colorful striped card mats and placemats, wood carvings, colorful paintings, and utensils with great ethnic characteristics, with a strong national style.

Zhuoma said that all the ingredients were collected from the origin, including the chef, who is also native to the Tibetan area, integrates Sichuan cuisine and has improved more than 20 Jiarong Tibetan dishes that meet the public tastes, allowing the taste buds to switch freely in a vigorous and graceful manner.

It’s unreasonable to say that it’s right, serve the dishes directly. Toast roasted lamb chops. As the three best lamb production areas in China, most Tibetans live by grazing. Cattle and sheep eat fresh green grass in the vast grassland pastoral areas, drinking pure river water, and growing up happily by singing and dancing. The meat is delicious and full of vitality.

In order to ensure the original flavor, the chef specially brought a naan kang from his hometown, put a whole piece of fresh goat chops into the kang, and grilled them with charcoal until the skin turns charming golden yellow, until the spices and flesh are completely integrated, emitting an attractive fragrance...

It is full of a large plate, full of domineering spirit, and such a magnificent lamb chop is enough for six or seven people to share.

Using your hands directly, the sound of elastic mutton being torn by teeth, the crispy smell of chewing in your mouth, the satisfaction of oily mouth, and the most beautiful thing with a cup of barley wine...

The Jiarong Sai bear paw is of course not the real bear paw, but the yak hooves.

First, simmer the yak hoofs slowly over low heat, then hollow out the inside of the tofu, fry it into a light golden color, put the simmered yak hoofs into the tofu, and drizzle it with sauce.

When eating, gently uncover the lid of the tofu and see the yak skin in the hot air, the sticky and glutinous meat, the thick gelatin, and the slight spicy feeling. Johnson squinted his eyes when he enjoyed it. This is the right way to open the local specialty food journey!

Jiarong makes money, a local free-range pocket pig, the meat is famous for its toughness and elasticity, and has a strong fragrance. Paired with fresh chili, green onion, and celery, it looks like wild and untamed pigs, colliding around between their teeth, causing a storm of taste...

Hand-catching yak meat, yaks are unique to the plateau, and are special products in special environments with high altitude, high cold and hypoxia. Living in the pastoral areas of natural plateaus, breathing the purest air, drinking clear mountain snow water, and eating the roots of Cordyceps, which are used to entertain the most distinguished guests.

Authentic yak meat is simply cooked and cooled, served on the table, holding a knife in one hand and grabbing the meat in the other hand, and eating it while cutting it. The straightforwardness and generosity of the plateau herders is at a glance.

The seasoning is simple to store salt, which comes from the ancient salt field of Mangkang Saltjing. It has rich minerals and strong layering. The dipping sauce is made of locally produced Sodosi peppers. It has a thin skin, thick meat, and a good taste. It is not spicy and stomach-intestine after eating.

The spring water flowing out of the snow-capped mountains is sweet and sweet. The most delicious ingredients do not require much complex taste, but are often the most simple and primitive taste.

Johnson cut off the beef as big as a fist with a knife, dipped it in the pepper noodles, sprinkled some salt, and put it directly into his mouth, chewing it hard, and his cheeks were exerting force...

The most beautiful thing in a pot of beef is the layering of fat and thinness, which is fat but not greasy, and the mouth is full of greasyness, and the heart is full of happiness.

The yak hooves in the snowy country, the whole yak hooves are stewed spicy and fragrant. They are paired with crispy eggplant cakes, which complement the luxury and rustic.

Fried yak sausages, yak sausages and blood sausages, unlike sausages, locals eat them immediately without being smoked or dried in the sun.

When Johnson tasted it, it had a strong ghee flavor, which was not everyone used to eating. Fortunately, the meat sausage in this restaurant was slightly improved and slightly fried, which made it a different food color.

The goat chops marinated with secret sauce were fried into golden Tibetan potatoes, and the stir-fried Malkang wild mountain mushrooms were put into tin foil, and the surface was sprinkled with thick coarse salt to form a snow mountain shape, and bake in the oven for 15 minutes.

Use chopsticks to sweep away the layers of snow, uncover the tin foil, and the fragrance comes to your nose...

The reason why salt is used to make snow-capped mountains is because the plateau is cold, and salt has a heat preservation effect and can ensure that you can eat hot dishes.

For Johnson, the most charming thing is the hidden potatoes that are not astonishingly beautiful. After cooking, they are broken open and shiny and pink. They taste pink and tender, and they run down their throats...

Original soup beef noodle pot, yak sticks and beef noodle, simmered slowly over low heat and turned into milky white soup. It can be said to be the favorite of Tibetans, and even eat it with flower rolls and chili for breakfast.

Fruit yogurt salad, after the first bite, I felt enlightened in an instant:

I have eaten yogurt anywhere before, it’s just mediocre!

The barley is collected from Jiarong Tibetan area, crushed it into powder, poured it into freshly squeezed vegetable juice, and baked it into green cakes. The light taste of barley can be appreciated by the hard work and wisdom of the locals. The vegetable fibers you encounter every bite are full of natural taste.

And with yogurt...

Finally, there is a large plate of yak meat buns, the meat filling is full, dipped in Tibetan chili sauce, grind Indian chili into powder and added seasoning, dipped in buns, dumplings, and potatoes, as if riding on a yak, galloping around in the vast grassland...

Everyone was burping and hiding, and they were almost floating when they walked. Johnson was very satisfied. What else was more exciting than exotic food?

If so,

That is when you press on Zhuoma, it is like conquering a wild horse, dangerous and exciting. Fortunately, you are in good health, otherwise you will be almost killed!

The next day, we set out to Yanghu, one of the three major holy lakes, the closest to the city, about two hours' drive, and it is also the lowest holy lake at an altitude.

The coral lake, which the locals call the Heavenly Ranch, is not only the meaning of Yamdrok Yongcuo, but also because it is indeed coral-shaped. You will find many forks on the map, stretching in all directions like corals.

Zhuoma leaned against the somewhat tired Johnson, and was worthy of being a girl baptized by the plateau. She was still fierce and pointed to the blue lake in the distance and said, "Compared with Namcuo and Mabangyongcuo, the beauty of Yanghu is very distinctive. Because of the graceful shape of the lake and the undulating mountains around her, especially under the sunlight, different places will change at different levels at different moments and at different moments, blue or green, like a dream and colorful..."

"So we call her the most charming holy lake!"

"It is said that she can help believers find the reincarnated spirit child. After passing away, she will come here to chant the scriptures and pray. After a series of rituals, the person who presided over the ceremony can see the appearance from the lake and find the specific location of the spirit child."

"Hiking, flying kites, beautiful sunsets and sunrises, buffet hotpot, movie music and bonfires, shooting starry sky blockbusters, lying in a starry sky tent counting stars in the brilliant galaxy world..."
Chapter completed!