1, Ugo (black water steamed bread): Ugo is a kind of pasta that black water Tibetans like very much. It is similar to jiaozi, but bigger. Exquisite and beautiful appearance, mellow and delicious taste, often used as a good product for receiving people and entertaining guests.
2. Maha (instant noodles): Black water Tibetan cooking Maha has strong local characteristics; Clear color, spicy and delicious taste, appetizing and invigorating the spleen. First, cut the potatoes into pieces and put them into the boiling soup, stir and knead the wheat flour evenly, then roll them into thin slices with a flour stick, roll them into strips on the flour stick and put them into the boiling soup pot. After the noodles are boiled for seven minutes, add homemade sauerkraut. When they are cooked, add salt and seasonings to the soup, such as mashed pepper, pepper and garlic.
3. Potato Zanba: The Heishui Tibetan area is rich in potatoes, and there are many ways to eat potatoes, the most distinctive and delicious of which is "Potato Zanba". When eating, dip it in water made of garlic, pepper and pepper, or cut it into strips and fry it. Its taste is smooth and delicious, which is memorable. Its practice is to choose potatoes with big heads and good shapes, wash them, steam them in a pot, peel them, put them in a stone mortar, and mash them with a wooden stick until they are sticky. This is "Potato Ciba".
4. Ruluo (buckwheat noodles stir the ball): In autumn, patches of pink on Heishui Mountain make the whole valley enchanting and colorful. When the breeze blows, there are red waves. This red wave is buckwheat. Blackwater Tibetans skillfully make buckwheat noodles into fragrant dough, first put water in the pot, then slowly sprinkle buckwheat noodles after boiling, stir until paste, stew with low fire, then dip them in seasonings made of salt, garlic, pepper and onion, or eat them with sauerkraut soup.
5. Roast whole lamb: it is a local specialty. It is a traditional meat product in Xinjiang. Color, fragrance, taste and shape are all available, with unique flavor. The whole sheep looks golden and shiny, the external meat is brown and crisp, the internal meat is soft and tender, and the mutton smells delicious, which is quite palatable and unique.