画山藏餐

The Huashan Courtyard Restaurant in Dukezong Ancient Town is a place that my friend found. It is very clean, tidy and distinctive. The taste is also very good. The yak beef in the netizen's house is very chewy, and there are many fresh vegetables. You can also grill meat under the Tibetan hot pot, so energy resources are not wasted.

A very popular restaurant in Shangri-La, with a small storefront, but a different world inside, a good place to keep warm in winter, with a copper pot in the middle and barbecue outside. The set menus are affordable, and the boss is super nice. The place is basically full at 6pm, highly recommended!

The boss is really cute. Although he doesn't speak Chinese very well, he communicated with us enthusiastically. Yak hotpot is well received👍 There are also delicious green plum wine and peach wine🌸 I hope the boss's business will be prosperous. Tashi Delek

It is said that people with clean hearts are more likely to find matsutake, which is true. My guide to the mountain this time was Shangri-La's literary and artistic brother, Du Shunlin, the head of Shangri-La Shouxiang Calligraphy and Painting Academy, a Naxi. The humanities of Shangri-La's grass and trees are green in his heart. Heaven and earth, gods and people are originally in Shangri-La, and they are always communicating. Everything is high and vast, like the firewood, rice, oil and salt moistened by butter. Because of him, although the journey was hard, we are as if helped by God today. Even the untouchable fragrance of matsutake is poetry. Real matsutake sashimi is full of the activity of matsutake alcohol, and the soul of soil, pine forest and oak forest is still there. Matsutake cannot be washed, and even a little soil on the outside is pure, as evidenced by the conch behind me representing holiness. That kind of deliciousness and vitality bursting from the crispness is irreplaceable. I can't remember how many times I have picked matsutake. Every time I want to pretend to be a fairy, but in reality I am extremely embarrassed. The road to the mountain after the rainy season in different years is narrow. We changed several villages with vast land and sparse population. Fortunately, we came down the mountain with a full load every time. When we were tired, we ate the bright red fruits of Nudan rose. When we were thirsty, we asked the mountain people for water. Even if it was hard to come by, the mushroom nest must be protected. There was also a battle between villages over matsutake mushrooms. The final peace was all due to the temples and mountain gods. It was amazing. The mountains here in the Tibetan area are all spiritual. The mountain people believe in the mountain gods, just like respecting their elders who gave birth to them. If you take too many things out at one time, the mountain gods will be angry. This does not require any environmental awareness. It is the consensus of local people from generation to generation. The mountain ghost is the goddess of Shangri-La beside me. "Painting mountain" is a Tibetan word, which means endless imagination. I took the amethyst that my father gave me when I was young up the mountain to ensure safety. Every step we took up the mountain was down-to-earth, because the sun and rain favored the prosperity of matsutake mushrooms every year. Shan Gui's family dinners feature the freshest and softest yaks in Shangri-La. Her husband was born in a herder family and is also an artist in the Tibetan area. A small wooden table is set up in her backyard, and the butter is used to bake the yak, which tastes like light and dust.

🍄If it weren't for Mr. An Weng, who is from a three-generation matsutake family, our filming crew would not have been able to go to the Shangri-La Mountain this time. Michelin investor Tiger Ye originally has "mushroom eyes", and almost all the mushrooms on the road were discovered by him. In addition to matsutake on the road, we also found "Dorayaki", "red umbrellas and white poles" and blooming "popcorn". 😄Following the Tibetan custom of "not knowing, not touching", my sister "Shan Gui", an expert in ethnic art, and I went back to her house to eat an authentic matsutake meal, matsutake hot pot + sashimi + barbecue. She recommended frying with butter, and next door was roasted yak beef and roasted Tibetan fragrant pig. The three oils converged in front of me, and this matsutake with butter tea, the fat fragrance reached the top, and it was still lingering in my mouth a few minutes after eating.