Sichuan Min Mountain Lhasa Hotel

        Sichuan Min Mountain Lhasa Hotel has a fashionable modern urban life style and is near the ice-covered plateau. You can see the typical Tibetan decorations and feel local Tibetan style in the hotel. We have a famous chef cooking local Sichuan dishes as well as Guangzhou dishes. Apart from normal rooms, we still have 6 luxury rooms with Tibetan style.

1) Crabs	2) French Frozen Foie Gras	3) Braised Ginseng	4) Steamed Beef With Rice In Lotus Leaf
5) Braised African Abalone	6) Braised Duck	7) Golden Radish Pastry	8) Shark Fin In Golden Soup
9) Asparagus on Sashimi Ice	10) Green Tea Wrapped Fruits	11) Braised Pepper With Sliced Beef

Delicious Dishes of the Qiang Ethnic Minority

        Qiang Ethnic Minority is an ancient culture with a history of over 4000 years. The Qiang people have strict rules on dishes. Dishes for drinking wine and dishes for eating, but the courses are all called "The Thirteen Flowers"(thirteen dishes). Each course consists of both meat dishes and vegetable dishes. “Thirteen Flowers” consist of at least four meat dishes and 9 vegetable dishes. If the family leads a better life then average, they will probably provide 8 meat dishes such as chicken, fish, pork, “dragon eyes”, sweet meat and so on. Meanwhile, the vegetable dishes they supply are also better.

        Special Dishes

1) Delicious Du of Ancient Qiang	2) Holy Lamb of Ancient Qiang	3) Special Sausage of Ancient Qiang
4) Flavored Pork of Ancient Qiang	5) Fried Yam	6) Mushrooms with Du
7) Walnut Flowers with Chilly	8) Five-colored Vegetable salad	9) Lord Fish of West Qiang

Chengdu Snack

        Chendu has many famous snacks, which in Chinese are called "xiaochi". The predominant ingredient in Sichuan food is chilies! If you like spicy food, then you should try some of Chengdu's spiciest food. Locals argue that chilies are beneficial both in summer, to help cool you down, and in winter, to keep you warm. According to Chinese legend chilies have medicinal properties and help protect against illnesses resulting from wet or damp conditions.

        1) Dumpling Zhong
        "Litchi Lane Dumpling Zhong" opened in 1931 and the founder is Zhong Shaobai, which is where the name "Dumpling Zhong" comes from. The main difference between Dumpling Zhong and traditional dumplings is that Dumpling Zhong fills their dumplings with a pure pork stuffing, instead of the traditional meat and vegetable mixture. Before eating them, it is suggested that you first put some red chili oil on it. The red oil has a very special taste: a little sweet and salty, as well as spicy, which makes the dumplings taste amazing.

        2) Hot and Sour Bean Curd
        Hot and Sour Bean Curd is a famous local snack in Sichuan. Bean curd is a folk snack with a long history. Generally it's very popular in both urban and rural areas. Hot and sour bean curd bean curd is a variety of ways and includes soy sauce, vinegar, peppers, crisp beans, turnips, and chopped scallion on the curd. It tastes hot, sour, salty and tender.
 

        3) Northern Sichuan Rice Jelly
        Northern Sichuan Rice Jelly dates back to the late Qing Dynasty and was invented by a peasant named Xie Tianlu. Later, farmer Chen Hongshun spent every effort into refining the jelly production process. Through his work, the rice jelly process has been further improved. Since then "Northern Sichuan Rice Jelly" has become popular within Sichuan. The long-established Northern Sichuan Rice Jelly shop is located in downtown, Chengdu. The jelly is seasoned with pepper, ginger, green onion, rock sugar, red oil and smashed garlic. This fine quality soft jelly is foamy and flexible and really is a must try when you visit Sichuan.

        4) Sweet Rice Balls
        Sweet Rice Balls has of over a 100 years. Lai Yuanxin started to sell Sweet Rice Balls in the street of Chengdu in 1894. The stuffing inside the rice balls were made with sugar, walnuts, sesame, osmanthus flowers, rose petals, sweetened tangerine peels, bean paste, or jujube paste. A single ingredient or any combination can be used as a filling. There is also a salty variety which is filled with minced meat, vegetables or a mixture of both.

        5) Sticky Rice Dumpling in Lotus Leaves
        Originally Sticky Rice Dumplings in Lotus Leaves were a traditional food during the Tsingming Festival for farmers in Western Sichuan. In 1940, Xindutianzhai Fast Snack shops improved the process of making this food, and updated the Glutinous Rice Dumpling in Lotus Leaves with a more modern flavor. After you put the stuffing in the glutinous rice, you wrap with a piece of lotus leaf outside, and steam it in a pot.

        6) Sweet Noodles
        Sweet Noodles are thicker than normal noodles. It's delicious due to the sauce, which is a mixture of chili oil, red soy, mashed garlic, and sesame oil. You add the sauce after the boiled noodles cool down.

 

        7) Glass Shaomai
        Glass Shaomai is a traditional snack and is popular all over China. We call it Glass Shaomai because of its outer material, which is as transparent like glass. The inside of a Shaomai is pork with some sauces. The shape of Shaomai is like a cabbage.

 

        8) Fuqi Feipian
        Fuqi Feipian is a cold dish unique to Sichuan that was created by an affectionate couple fifty years ago. Literally translated, the name of the dish means "Couples Lungs" but in fact, the dish is not made from lungs but other internal organs. The meat is stewed in soy sauce and then served with chili oil, pepper, sesame and peanut.

 
        9) Dragon Dumpling (Long Chaoshou)
        The pronunciation of "Dragon" in Chinese is "long". In China, when people set up snack shop, they usually combine their surname name of the boss with the name of the snack as the shop's name. Therefore, you might think that Long Chaoshou got the name because the founder's surname Long. Actually the thing is that when the founders first decide to open the snack shop, they discuss it at a place called "Nong Hua Tea House". Sichuanese can't always tell the difference between "N" and "L", so they call it "Long Hua Tea House". They took the "Long" character because it shares the same pronunciation with "Dragon" in Chinese, and dragon symbolizes the prosperity of business. That's how we get the name of "Long Chaoshou".

        10) Pearl Balls
        Pearl Balls are made of sticky rice and black sesame as well as sugar. Pearl balls look white and taste sweet.
 
 
 

        11) Sweet Potato Noodles with Pig's Intestine
        The most famous sweet potato noodles with pig's intestines come from Baijia. The noodles are made of sweet potatoes, and the sauce is made using the pig's intestine and bones. The dish also includes some chilly oil, preserved vegetables, and fried beans. It's a good idea to match sweet potato noodles with a Goukui, which is a kind of bun.

 

        12) Guokui
        Sichuan should be considered as the Kingdom of Guokui. You can see Guokui everywhere, no matter if you are in the countryside or in a city center. Sichuan Guokui has lots of flavors including salty, sweet, and spicy. As for the ingredients there are sesame, pepper and salt, scallion oil, brown sugar, and fresh meat. It is said that there are about 30 kinds of Guokui in Sichuan. You can find Guokui in street shops as well as high-end restaurants.

        13) Baked Egg Cake
        According to the folklore, an old man got inspiration from "Auntie Feast", and he mixed eggs, fermented flour, and brown sugar to bake a kind of food, which tastes tender and crisp. This food is called "Baked Egg Cake". As time passed more ingredients have been added to the cake including sesame, walnuts, peanuts, and even various kinds of meat.
 

        14) Mao Xue Wang
        The ingredients of this dish are numerous and usually include solidified duck blood, tripe, squid, eel, and some vegetables. This dish is very spicy and not for the faint of heart.
 
 

 
        15) Barbecue



      
a) Fried River Snail                                 b) Pan-fried Crawfish                       c) Fragrant-spicy Crab

        16) Boiled Pork Slices
        To cook this dish, first you have to prepare vegetables and pork. First thinly slice both of them. Then put some chilies into the pan and fry them. Put some water in it and wait until it comes to a boil. Then add in the slices of pork and vegetables. After a little while take everything out and then comes the most important process, adding large amounts of chili peppers and chili powder. Then add boiling oil, until everything is submerged.
a) Boiled Fish

        17) Icy Jelly
        Icy Jelly is made from a plant seed that is similar to a black sesame seed. When the seed is made into starch, it becomes gelatinous and is a translucent brown. Put the starch in a bowl with ice, peanut powder and brown sugar and you get a delicious Sichuan dessert.

 

        18) Cold Noodles with Chicken Slices
        This dish is a traditional Sichuan snack, with a long history. It is very popular in Sichuan and in recent years its popularity throughout China, but especially Northern China.


 

        19) Cold Chuanchuan
        The reason that they are called Chuanchuan is that the meat or vegetables are served in a small stick. You can have a stick(in China we call it "Chuan")of any meat or vegetables. The precooked chuanchuan is then marinated in a spicy sauce.

 

        20) Three Bombs
        The ingredients of this dish include sticky rice, brown sugar, sesame seeds, and yellow beans. First, clean the sticky rice and soak it in the water for about 12 hours. Then put it in the steamer. When it's done take it out and add some water. Wait for a second until the water penetrates into the rice. Then use a stick to beat it until it turns to a whole piece. Secondly, put some brown sugar into the water and then make the sesame and fried yellow beans into powder. Thirdly, divide the whole piece of rice into several pieces, and throw it into the container with powder in it. Usually the master will throw the rice ball and bounce it three times. When the rice was thrown to the container, we can hear a big "Peng", which is similar to the sound of bomb. Thus we get the name of the snack as the "Three Bombs".

        21) Tofu Pudding
        After soaking soybeans with well water or river water, grind it into a pulp. Then put the hot pulp into a special pot with Shigao water. After that wait until it cold down and turn into curd. Put the curd into a bowl and add some soy sauce, red oil, preserved vegetables, sesame oil, peanuts, garlic and some celery leaves. Tofu pudding has many different variations of its sauce, but they are all still very delicious.

        22) Han Baozi
        Han Baozi is founded by Han Yingdou in 1914. To make qualified Baozi, Han uses the best ingredients. For 90 years, Han Baozi kept its style and quality. In 1990, it was honored the "Famous Cuisine of Chengdu" award by the Chengdu Government.

 

        23) Mapo Tofu
        Mapo Tofu is perhaps one of the most typical Chinese tofu dishes and is hugely popular throughout the country and the world. The best place to sample this spicy dish is in Grandma Chen's Bean Curd restaurant. This restaurant was established in 1842 by Grandma Chen, who created this dish. It is said that Grandma Chen had a very marked face and this is where the name comes from.

        24) Dan Dan Noodles
        DanDan noodle is a famous Chengdu Cuisine. The difference between Dan Dan Noodles and other kinds of noodles lies in the sauce. The sauce consists of fried minced pork, chilly oil, soy beans, and sesame sauce. The most famous Dan Dan Noodles comes to Chen Baobao, who invented the noodles in 1841. At the very beginning Chen Baobao sold the noodles as a street vendor. The noodle dish name "Dan Dan" literally means "burden" in Chinese. That's why such noodles are called Dan Dan Noodles. Currently most Sichuan style restaurants will have Dan Dan Noodles.

        25) Lotus Seed Puff Pastry
        This snack is a round pastry with lotus seeds and sugar in it. It tastes sweet and crispy. It is best to match it with sweet soup.


 

        26) White Sichuan Rice Jelly (North Sichuan Rice Jelly)
        North Sichuan Rice Jelly dates back to the late Qing Dynasty. It was invented by a peasant named Xie Tianlu. Later on, farmer Chen Hongshun spent every effort into refining the jelly production process. Through his work, the rice jelly process was further improved. Since then "North Sichuan Rice Jelly" became popular within Sichuan. Jelly is seasoned with pepper, ginger, green onion, rock sugar, red oil and smashed garlic. It has no residue and has a very concentrated flavor. This fine quality of soft jelly is really a must taste.

        27) Lao Zao
        Lao Zao is a kind of soup with lots of small white balls in it. The small balls are made from white rice, and the soup tastes very special, because they put rice wine and sugar in it when cooking.

 

        28) Milk Soup Noodles & Bobo Chicken
        Milk Soup Noodles doesn't use any milk. It got the name because its soup looks as white as milk. Pig bones and chicken bones stewed overnight to create the rich milky color. Then the next day they use the white soup to cook the noodles.
        Bobo chicken is stored in a cone-shaped pot, which is called Bo in Chinese. Thus it gets the name Bobo Chicken. To make Bobo Chicken, you first stew the chicken and then take out all the bones. Then add chilly oil, fried sesame seeds, peppers, bean oil, and other kinds of spice onto the surface of the chicken.
        The best part of this snack is to match Milk Soup Noodles with Bobo Chicken are the perfect match.

        29) Sticky Rice Dumpling in Lotus Leaves
        It is originally a traditional food during Tsingming Festival for farmers in Western Sichuan. In 1940, Xindutianzhai fast snack shops improved this food, and now we have Glutinous Rice Dumpling in Lotus Leaves with a modern flavor. The outside of this snack is made of glutinous rice and inside is sweets or a salty meat. After you put the stuffing in the glutinous rice, you put it into a lotus leaf and steam it in a pot.

        30) Golden Rice Bun in Lotus Leaves
        As the name states, golden rice bun looks golden, smells good, and tastes delicious. First you have to steam it and let it cool down. Then you slice and fry the bun; finally adding it into the Lao Zao soup.

 

        31) White Rice Buns
        White Rice Buns looks like a Frisbee with a little red spot in the middle. The material of this dessert includes sticky rice, white sugar, Osmanthus sugar, and pig oil. It tastes sweet, sticky, and tender.

 

        32) Dragon Eye Baozi
        The reason that people call it "Dragon Eye Baozi" is that you can use 50 grams of flour to make 10 pieces of Baozi, whose shape and size are similar with that of "dragon's eye". The stuffing in the Baozi is made up of minced pork and stewed chicken sauce.

 

        33) "Feet Up" Beef
        In the early 1930s', there was an old doctor Luo living in Leshan. Luo was a famous traditional Chinese medical doctor. With a kind heart, he hung a pot stewing Chinese medicine near a river, to help passersby. Doctor Luo found that this medicine can not only cure disease, but also prevent thirst. Some people drank several bowls in order to protest hunger. Seeing this, doctor Luo picked up some cattle's intestines and stomach which are deserted by the rich, and added them into the pot. The medicine soon became a delicious soup. Lots of people came to taste it. From then on, the descendants followed doctor Luo's recipe and sold it in the market. At the very beginning, the manager had only one table and no chairs. Then he decided to tie a rope to the table so that the customers could put their feet on the rope while they were eating. That's why we call the snack "Feet Up" Beef.

        34) Roasted Pork in the Shelf

        35) Koushui Chicken
        Koushui is the Chinese saying for "Saliva". Here Koushui Chicken means the chicken is so delicious that it arouses people's appetite. To make this dish, you have to stew the chicken first. Boiling the chicken until it is tender. Then pull it out of the pot and soak it in cold water. When it has completely cooled, take it out and put it in a concave container. After that you add in the sauces that you have prepared, including soy sauce, ginger, garlic, sesame sauce, chili oil, pepper oil, white sugar, vinegar, MSG, and minced peanuts.

        4. Walking and Eating, food raiders' highway around Chengdu
        Chengdu-Leshan, Chengdu-Ya'an and the newly connected Chengdu-Nanjing and Chengdu-Guangzhou highways will no doubt become road travelers' best choice. A short journey of three or five days will provide you with gorgeous scenes and tasty food.

        Special Dishes
        1) Mutton Rice Noodle
        Originally made by Shunqing, Mutton Rice Noodles are made of rice (cooked rice noodles made with rice), lamb soup, stuffing, and accompanied by a sauce. Now everywhere in the city of Nanchong sells Mutton Rice Noodles. Soup and noodles are put together in a large bowl, with enough to feed anyone. Fine quality rice noodles are thin and soft. The soup is creamy white and boiling hot. Enjoying a bowl of Mutton Rice Noodles on a cold winter day is a great way to warm-up.

        2) North Sichuan Rice Jelly
        North Sichuan Rice Jelly dates back to the late Qing Dynasty. It is invented by a peasant named Xie Tianlu. Later on, farmer Chen Hongshun spent every effort into refining jelly production process. Since then "North Sichuan Rice Jelly" became popular within Sichuan. Long-established North Sichuan Rice Jelly shops are located in downtown. The jelly is usually seasoned with pepper, ginger, green onion, rock sugar, red oil and crushed garlic. It has no residue and has a very concentrated taste. This fine quality of soft jelly is really a must eat.

        3) Northern Sichuan Style Dishes
        Northern Sichuan style dishes include Rice Jelly, Bean Sauce Meat, Rice Tofu Fried Bacon, Sweet Potato Powdered Squid, Double-sided Sticky Rice Ducks. The red oil that is in Northern Sichuan cuisine is rarely found in Chengdu cuisine. Overall, northern Sichuan's spicy concentrates on the complex and intense flavor of spiciness. Much of the spices and flavoring can't be seen, but it can definitely be tasted.

        4) North Sichuan Beef Noodles
        Spiced, stewed, thickened by powder and poured over cooked noodles. The sauce is nice and thick. It also has Bean Sprouts, Coriander and Chives. Stir well when before eating.

        5) Zhang Fei Beef
        In the ancient town of Langzhong there is a muslim street highlighted by Zhang Fei Beef, also called Bao Ning Dried Beef. Zhang Fei Beef is marinated, tenderized, salted, cooked, and dried. Zhang Fei Beef is dark on the outside and rosy red on the inside.

        6) Baoning Sugar Steamed Buns
        Baoning Sugar Steamed Buns are another famous dish from Langzhong. It was created by a muslim chef Kyu Ha Hui during the time of Emperor Qianlong. The steamed bun is snow white, soft and fluffy. Eaten when hot, it is chewy and sticky. When kept cold it is crisp. It has a sweet taste of the Osmanthus flower. Sugar Steamed Buns are also crafted into art pieces, such as Two Dragons Play with a Ball, Luck and Carp, Birds and Beasts, and Pyramid Peaches.

        Ya'an (Food, Lodging, Travel, Shopping and Entertainment)
        The Chengdu-Ya'an highway has wide lanes and few cars. It only takes a little over an hour to drive from Chengdu to Ya'an. In Ya'an, the most famous dish is Fish Casserole. This dish's main ingredient is fish. Ya fish is one of the native species of the Central Asia Plateau, also known as "Bing Xue(Three-nest) fish." The shape of small fish is similar to carp or a trout. It is fat and has tender meat. Fish Casserole is a famous local cuisine, and is praised as the "meat of dragon and phoenix." However, it can only be tasted in certain restaurants.
        Ya'an also has many wild food products that can be tasted in restaurants including: natural purslane, bracken, hemp, ear root, light cauliflower, wild bamboo shoots, and are just to name a few. By using these wild ingredients, restaurants are better able to give you the experience of a Ya'an home cooked meal.

        Sesame-oil Duck is also a famous dish from Ya'an. The most well-known type is Xie Ya Zi.

        Leshan (Food, Lodging, Travel, Shopping and Entertainment)

        It only takes a little more than one hour from Chengdu to Leshan. Leshan has lots of water and this characterizes their food. Leshan's most famous dishes are Xiba Tofu and Minjiang River Fish. Good tofu can't be made without good water, and Leshan Xiba is sits on the side of the Minjiang River. Xiba's local water very goodfor grinding soy beans into bean curd and making tofu. Some restaurants in Leshan have up to hundreds of different tofu dishes on the menu.

        Leshan's Cuisines also toggle pin beef, steaming stew of chicken, bacon Zongzi, sweet skin duck, Huang Lading pot, Gao mutton soup, white chicken slaughter, monosodium glutamate and other factors surface.

        5. Town Tianhui Zhenhe Shi Tofu Shop
        Authentic taste!Added with Sa Zi(deep fried crisp noodles) and soy beans, crisp and brittle, with seasoning placed underneath. Spooning over to make a mixture of various ingredients raise the flavor to be superb.

        Pocket Tofu

        Pocket Tofu is one of the restaurant's signature dishes. Fish-flavored tofu that is worthwhile.

Spicy Tofu	Tofu Pudding with Beef	Fried Soy Bean Curd	Fish Head Soup