Xiangshan Nature Reserve

　　Xiangshan Nature Reserve is situated in Li County, Gansu Province, spanning 105°02′–105°10′ east longitude and 33°45′–33°54′ north latitude, covering an area of 113.3 square kilometers. The elevation ranges from 1,080 to 2,532 meters (at Xiangshan), and the region has a warm temperate semi-humid climate (average annual temperature of 9.9°C and average annual precipitation of 500.2 mm). The reserve primarily protects the forest ecosystem, scenic sites, and rare animals. It contains 3,730 hectares of natural forest and 4,000 hectares of aerially seeded forest. There are over 500 species of higher plants from 250 genera and 120 families; among wildlife, there are over 30 species of mammals, 50 species of birds, 10 species of reptiles, 10 species of amphibians, 9 species of fish, and hundreds of insect species. Key protected species include the argali, sika deer, forest musk deer, takin, black bear, otter, as well as birds such as the kite, Eurasian sparrowhawk, Japanese sparrowhawk, Eurasian hobby, and Lady Amherst's pheasant.

　　Best Travel Seasons for Xiangshan Nature Reserve:

　　 The Magical Xiangshan

　　 Xiangshan Nature Reserve is located in Li County and is a national key nature reserve. The area features steep mountains and unique scenery, with a mix of both northern coniferous and southern broadleaf forests. The diverse tree species include tall trees and low shrubs, along with rare plants, exotic flowers, precious medicinal herbs, and uncommon wildlife. The main peak of Xiangshan soars into the clouds, with one side forming a sheer cliff, said to be the Bodhisattva Guanyin’s Cliff of Self-Sacrifice, where she attained her legendary reputation for saving beings in distress.

　　 The region has distinct seasons and a pleasant climate. You can visit at any time of year, though the scenery will vary depending on the season.

　　 In spring, when the earth awakens and flowers bloom in vibrant colors, being there feels like stepping into a fairyland of floral mountains and seas.

　　 Summer is naturally a great season to visit, with lush greenery and birds singing in chorus.

　　 For experiencing nature in full splendor, autumn is ideal. During this time, the various trees on the mountain display different colors—red, yellow, green—due to changes in sunlight, creating a stunning view. It’s also the rainy season, with mist lingering over the mountains. Climbing to the summit feels like entering a fairy realm. At this time, you’ll find Xiangshan’s unique small temples resemble ancient and mystical structures from a celestial world. Rise early in the morning, and as the serene chants of monks drift through the light white fog, it’s an incredibly refreshing experience. You might even witness the sun rising abruptly from the eastern horizon, its crimson glow both haunting and breathtakingly beautiful.

　　 In winter, Xiangshan’s snowy landscape offers yet another magical experience. The white world makes you appreciate the wonders of nature even more.

　　Transportation to Xiangshan Nature Reserve:

　　 Buses to Xiangshan depart from Li County Passenger Transport Center every 35 minutes, with a fare of 6 yuan. The journey takes about 1 hour.

　　Accommodation at Xiangshan Nature Reserve:

　　Accommodation options in Li County are not luxurious but are conveniently close to the reserve, making it easy to visit. Hotel prices in the county range from 25 to 60 yuan. Facilities may not be comprehensive, but they are clean and hygienic.

　　Food at Xiangshan Nature Reserve:

　　 There are five restaurants in the reserve, mainly serving typical Tibetan cuisine. Like Tibetans elsewhere, their diet consists mostly of beef, mutton, tsampa (roasted barley flour), wheat, and highland barley flour. Visitors can stay in cozy, warm tents and enjoy a bowl of hot highland barley wine, instantly relieving travel fatigue.

　　　　If you’re not used to Tibetan food, there are also restaurants run by Han Chinese, typically offering Sichuan-style dishes. Note that local food, adapted for nomadic needs, is usually dry and hard with little moisture. While it’s great as travel food, be sure to carry enough drinking water, or it may be hard to swallow.

　　　　Buttered Tsampa　

　　　　Highland barley is abundant here, and tsampa is mainly made from it. To make tsampa, highland barley is washed, dried, roasted, and then ground into flour. Tsampa is a staple food for the Tibetan people.　　

　　　　When visiting a Tibetan family, the host will serve fragrant butter tea and roasted highland barley flour, along with golden butter, white “chura” (yak cheese), sugar—all arranged layer by layer on the table. First, place a piece of butter in a small bowl, then pour in half a bowl of butter tea. Once the butter melts, add chura and sugar, stir well, then add the roasted barley flour. Hold the bowl in your left palm and rotate it with your fingers while stirring the mixture with your right index finger, then form it into small balls to eat. This is the uniquely eaten “buttered tsampa.” It tastes fragrant with butter, tangy and crisp with chura, and sweet with the grain—very delicious.　　

　　　　In different regions, tsampa is also eaten in other ways. One method is to mix butter, chura, highland barley flour, and rock sugar into blocks called “xin,” which are dissolved in hot tea and mixed with barley flour. Another way is to shape the tsampa into small wine-cup-like forms, then scoop in pre-made spicy sauce made with chili, garlic paste, or minced meat, and eat it mixed together. This is the famous “spicy ladle.”　　

　　　　Since buttered tsampa is a high-fat, high-protein, and high-sugar food, it is highly nutritious and calorie-dense, making it both filling and warming.

　　　　Hand-Pulled Lamb

　　　　Hand-pulled lamb from Northwest China is a major feature of the region’s food culture, widely renowned across the country and even overseas. The flavor varies by region, but due to its unique preparation and tender meat, its authentic and distinctive taste is celebrated everywhere.　　

　　　　There are two main cooking methods. One involves slaughtering the sheep, cutting the meat with bones into large chunks, and boiling them in a pot with only a small amount of salt and no other seasonings until they are about 70–80% cooked. The meat is then taken out and served on a plate with several Tibetan knives, allowing diners to eat it by hand or cut it with the knives. The meat is tender, easy to digest, and especially popular in pastoral areas. The other method is Labrang hand-pulled lamb, which typically uses the tendons and meat from freshly slaughtered sheep, cut into small pieces about four inches long. These are boiled slowly in water. When the water boils, the blood foam is skimmed off, and seasonings such as salt, Sichuan pepper, ginger slices, red chili, tsao-ko, and green onions are added. After cooking for two to three hours, the meat is taken out. The meat is served on a plate, with the lamb broth poured into a bowl sprinkled with chopped garlic. Diners tear off pieces of lamb and dip them in the garlic or spicy oil, eating a piece of meat and sipping the broth. The soup is fragrant, the meat tender, and the nutrition rich—it’s a premium dish served to honored guests by Tibetan communities.

　　　　Tibetan Steamed Buns (Tibetan Baozi)　

　　　　Tourists visiting the area often try a unique and long-standing local delicacy—the Tibetan steamed bun. These buns are especially favored by Buddhist monks in monasteries and are an essential dish in Tibetan banquets. They are small, have thin skins, lots of soup, tender meat, and a unique flavor, making them loved by Tibetans and other ethnic groups in the region.　　

　　　　Tibetan buns are made using a unique method. First, fresh beef or mutton is cut into small pieces, slightly sprinkled with water, and chopped finely. Then, green onions, salt, Sichuan pepper, and fresh sheep fat are added, with a bit of water stirred in during mixing. The dough, made from refined flour, is repeatedly kneaded, rolled out into thin wrappers about the size of dumpling wrappers, and then filled. The buns are steamed for 10 minutes. Timing is crucial—if taken out too early, the wrapper will be sticky; if too late, the soup inside will evaporate, compromising the bun’s signature texture. Eating Tibetan buns is also a unique experience: start by biting a small hole at the bottom of the bun to suck out the juice. After drinking the juice, eat the wrapper and filling. Newcomers often end up with juice spraying everywhere, causing bursts of laughter.　　

　　　　Currently, Tibetan-style stuffed buns have made their way into restaurants and dining tables in cities of various sizes across China. Their rich nutrition and delicious taste have won the affection of an increasing number of people.

　　　　Highland Barley Rice with Tibet Pea　　

　　　　Highland Barley Rice with Tibet Pea is a unique dish from Tibetan regions. The Tibet pea, also known as ginseng fruit, is used to make this rice dish. To prepare it, the peas and highland barley are steamed separately, butter is melted into liquid, and then all the ingredients are served together in a bowl.　　

　　When serving, first place the steamed highland barley in the bowl, top it with the Tibet peas, sprinkle with sugar, and drizzle with the melted butter. It is eaten by scooping small portions from the edge of the bowl with a spoon. This rice dish is easy to prepare, sweet and delicious, and is considered just as tasty as Eight Treasures Rice.

　　　　Butter Tea　　

　　　　Butter tea is a unique tea beverage from the grasslands, made from butter, brick tea, and salt. First, the brick tea is boiled into a strong tea, then the leaves are filtered out. The tea is poured into a butter tea churn about 100 cm long and 20 cm in diameter. Then a small amount of salt and butter is added, and sometimes some milk as well. The butter tea churn is slightly tilted toward the chest, and the wooden churn inside is moved up and down dozens of times until the water and butter are thoroughly blended. After that, the prepared butter tea is poured into a pottery teapot and placed over high heat. It is served by pouring directly into cups as needed. Butter tea generates significant heat, helping to ward off the cold, and it also quenches thirst. With its rich flavor, it nourishes the lungs and strengthens the body, making it the ideal drink for high-altitude, cold regions. It is thus regarded as a premium dish among Tibetan ethnic cuisine.

　　　　Milk Tea　　

　　　　Milk tea is an indispensable beverage in the daily life of Tibetan people on the grasslands. There is a saying among the locals: "Better to go a day without food than a day without tea." Whenever guests visit, the first thing served is a bowl of steaming hot, fragrant milk tea. The main ingredients are fresh milk and regular tea, though brick tea, ginger slices, or salt may also be added. First, water is poured into a teapot or aluminum pot, along with regular tea, which is then boiled on the stove. Once the tea boils and releases its aroma, milk is added. Some people also add a little ginger or salt. As it continues boiling, the tea is stirred constantly with a spoon until the tea and milk are fully blended, after which the tea leaves are removed and it’s ready to drink. The poured milk tea has a white-with-yellow tint color, and its taste is neither purely milky nor purely tea-like — the blend of both creates a refreshing and pleasant flavor.

　　　　Stuffed Intestines from Cattle and Sheep　　

　　　　Stuffed intestines from cattle and sheep are several flavorful snacks made using the freshly slaughtered intestines and other internal organs of these animals.

　　　　There are four ways to eat them. The first is meat sausage. Fresh intestines of cattle or sheep are cleaned, and the heart, liver, and a small amount of meat are chopped and mixed with animal fat, scallions, garlic, ginger, salt, pepper, Sichuan peppercorn, and so on. Flour is added to bind the mixture, which is then stuffed into the cleaned intestines, tied tightly at both ends, and boiled in a pot. Care must be taken not to overcook. Once the blood is cooked out, it’s ready. When eating, it’s cut into pieces and dipped in a sauce made of vinegar, mashed garlic, and chili.　　

　　　　The second is flour sausage. A proper consistency of flour paste is mixed with some animal fat, salt, scallions, Sichuan peppercorn, and more. The paste is scooped into a funnel and stuffed into one end of the intestine, which is then tied tightly at both ends. Once cooked, it’s sliced and served with a dipping sauce made of vinegar, mashed garlic, and chili.　　

　　　　The third is blood sausage. Into uncoagulated cattle or sheep blood, a small amount of flour, fat, salt, Sichuan peppercorn, scallions, and so on are added. The mixture is scooped into a funnel and stuffed into one end of the intestine, tied at both ends, and then boiled. It is eaten in the same way as meat or flour sausages.　　

　　　　The fourth is fat sausage. Chopped fresh animal fat is kneaded with flour, salt, Sichuan peppercorn, and scallions, then stuffed into the intestines. After being steamed for half an hour, it’s cut into sections and eaten hot.
　　

　　　　These stuffed intestines are highly nutritious and uniquely flavored. In addition to being enjoyed by Tibetan families, they are also given as gifts to relatives, friends, and neighbors. Nowadays, they have become a sought-after delicacy for visitors from outside the region.