Street food & snacks 街头小吃

Highland Barley Cake 青稞饼

Highland Barley Cake (青稞饼) is a baked highland-barley cake enjoyed by Tibetan people in Jiuzhaigou (九寨沟), in Sichuan’s Aba Prefecture (阿坝州). It is golden in colour, with a sweet aroma and a crisp texture.

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Tsampa Roasted Barley Flour 糌粑

Tsampa Roasted Barley Flour (糌粑) is an everyday Tibetan (藏族) staple in Ngawa (阿坝). In Zoige (若尔盖), barley is roasted and finely ground, then combined with tea and butter for drinking or shaped into small portions to eat.

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Jinchuan Fire-Baked Bread 金川烧馍馍

Jinchuan Fire-Baked Bread (金川烧馍馍) is listed among the local specialties of Ngawa Tibetan and Qiang Autonomous Prefecture, Sichuan. It is grouped here with street food & snacks; retain the complete Chinese name when comparing local menus.

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Dough Pieces in Pickled Vegetable Broth 酸菜面块

Dough Pieces in Pickled Vegetable Broth (酸菜面块) is a traditional Tibetan (藏族) evening meal in Aba (阿坝), described by the Aba Local Chronicles Office.

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Luding Cold Starch Jelly 泸定凉粉

Luding Cold Starch Jelly (泸定凉粉) is a cold jelly made from peas in Luding County (泸定县), which Tide News (潮新闻) places at the eastern gateway of the Garzê Tibetan Autonomous Prefecture (甘孜藏族自治州) in Sichuan.

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Buckwheat Flatbread 荞麦饼

Buckwheat Flatbread (荞麦饼) is listed among the local specialties of Liangshan Yi Autonomous Prefecture, Sichuan. The name includes 荞麦 (buckwheat). The term 饼 points to cakes or flatbreads.

Siwawa vegetable wraps 丝娃娃

The appeal is crisp vegetables, a soft wrapper and a bright sour-savory dressing. Fish mint can add a powerful herbal aroma when included.

Anshun rice-sheet rolls 安顺裹卷

The wrapper is smooth and soft, while the center can be crunchy, tangy and spicy, depending on the vegetables and dressing.

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Jiangkou rice tofu 江口米豆腐

The cubes are soft and smooth with a mild grain flavor, while chili, vinegar and aromatics give the bowl its assertive finish.

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Weining buckwheat pastries 威宁荞酥

The shell is crumbly and slightly earthy, with a deeper grain flavor than an all-wheat pastry. The filling adds sweetness and density.

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Sinan flower-patterned rice cakes 思南花甜粑

The rice cake becomes soft and chewy when warmed, with sweetness shaped by syrup, sweet rice wine or other accompaniments.

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Guiyang pan-fried potato cakes 贵阳洋芋粑

The attraction is the contrast between crisp browned patches and a soft potato interior. Chilli and herbs are usually a separate layer of flavour, so the cake itself can taste quite gentle before dipping.

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