In Gannan Tibetan Autonomous Prefecture, there is a unique ethnic pasta - Gannan Tibetan buns. Gannan Tibetan buns, also known as "Zhuohua buns", are known as "bull eyes" and "bull eye buns". Its outer skin is white and thin, through the bun, the inside of the stuffing is clearly visible, only the meat is like agate, the dish is like jade, red and green, it is beautiful! When you eat, you need to suck the oil from the top of the buns and then eat it. If you take the bun and bite it, it will splash the oil and water, making people feel embarrassed.

When Gannan Tibetan buns began, there was no record in history. However, it is said that the earliest Tibetan steamed buns are made from local specialties, which are made from steamed beef and mutton. Now, the white noodles are used as the skin, and the mutton is the main stuffing. Add the appropriate amount of sheep oil, and mix it with chopped green onion, soy sauce, monosodium glutamate, pepper water and other ingredients. Gannan Tibetan buns are made in a fine way, and the craftsmanship is unique. For example, in the case of the bun, it is not like the general bun, but it is made by using a cane, but the white surface is hot and then kneaded by hand. Most of the Tibetan people in Gannan have a superb craftsmanship of kneading bun, which can be made into 4 to 5 buns of equal size and uniform thickness. The wrapped buns are as large as walnuts, even and neat, with vortex at the top and a beautiful appearance. Because of its small size, Tibetan steamed buns are usually placed on a fire and steamed for 15 to 18 minutes. Chopsticks are used to sandwich the buns into the dish, served with garlic, vinegar, soy sauce, spicy oil, and the oil is not greasy, soft and delicious, and delicious. Gannan Tibetan Buns are not only a unique ethnic snack, but also a traditional dish for Tibetans to entertain guests. When a distant guest visits the Gannan Prairie, the hospitable Tibetan people will surely ask the guests to appreciate the unique flavor of the Tibetan steamed buns.