It is one of the staple foods of the entire Tibetan people. It is rich in nutrients and convenient to carry. It is the best food for tourists in Tibetan areas. The water in Ganzi County has a long history. It is famous for its good materials, fine processing and delicious food. Authentic water scouring is only produced in Seishidi Township, Ganzi County, because the green sorghum that grows in the soil is processed by washing and scouring and then grinding with water mill. Water scouring is very particular about the selection of materials. It is a fine raw material, and the processing is very fine, because it is famous for its sweetness and deliciousness.

This is the fried noodles made with green barley. It is made by frying, grinding and not sieving the barley, which is similar to the fried noodles made in northern China. The difference is that the fried noodles in the north are ground and fried, but the simmer is fried first. And it is not peeling. It’s a technical job to eat cockroaches. Put some ghee in the bowl, add the fried noodles, and stir by hand. When mixing, first use the middle finger to simmer the frying on the bottom of the bowl to prevent the tea from spilling out of the bowl; then turn the bowl and put the finger on the side of the bowl to press the fried noodles into the tea; mix the fried noodles, tea and ghee, and squeeze by hand. In a group, you can eat. It is rich in nutrients, easy to carry and eat, and is one of the staple foods of the Tibetan people. Ganzi’s water has a long history. For many years, it has been known in the Kham area for its exquisite workmanship and deliciousness. Authentic water scouring is only produced in Seishidi Township, Ganzi County, because the green sorghum that grows in the soil is processed by washing and scouring and then grinding with water mill. Water scouring is one of the most famous specialties of Ganzi. The production of water scouring is stressful. First, the water scouring is selected from Kangqing No. 3 and other high-quality white sapphire. It is washed in cold water, dried, washed with hot water, drained with water and hot. Seal into the sack, keep the temperature constant, and put it on for one night. The next day, burn the flat-bottomed wok, uncover the sack and naturally smell a scent of wine, then use a large bowl to pour a bowl of river sand into the wok, wait until the sand is hot and then pour into a large bowl. The green cricket kept stirring. The key to the fried green glutinous rice is to master the heat, not to be burnt, and after the saplings appear, the river sand is sifted back into the wok, the fried green scallions are poured into the basket, and then a large bowl of green scorpion is added, and the river sand is less and added. Repeatedly until a bag of green barley is fried. After the fried barley is cooled, re-screen it, put it into a leather pocket, and send it to the mill. The water is grinded, the powder is fine, the color is white, and the taste is delicious. .

Technical requirements for quality of Ganzi water scouring I. Raw materials 1. Qinglan: The high-quality barley series such as Kangqing series within the protected area. 2. Production water: Snow and ice melting in the protected area. Second, processing 1. Process: 2. Process requirements: clean, cold water washing, boiling water washing, covering and sealing, fermentation, frying and water grinding are the key control links. (1) Clear: Remove the mixture of oat seeds and other green barley seeds. (2) Washing with cold water: cold water is added to all the submerged, carefully washed 2 to 3 times and then aired for 2 to 3 days. (3) boiling water panning: wash once in boiling water for 1 time, continue to soak for 3 to 5 minutes, without stirring. (4) Covering and sealing: quickly fill the clean and ventilated packaging and put it into the fermentation tank at the bottom of the straw, covered with insulation material, and placed neatly. (5) Fermentation: The cover was removed after 10 to 12 hours of incubation. (6) frying: fry the wok to 120 to 140 degrees, and put it in batches and continue to stir fry until it bursts into a barley flower. (7) Water mill grinding: The barley flower is transported to the water mill for honing, and the fineness of the powder surface is controlled, and the fineness is uniform. Third, the quality characteristics 1. Sensory characteristics: (1) color: light yellow, light brown or milky white, uniform color. (2) Taste and smell: It has sweet and rich noodles and flavor, and has a unique alcoholic fermentation aroma. (3) State: uniform powder, no agglomeration, no mildew, no foreign matter. 2. Physical and chemical indicators: Project index crude protein, % ≥ 10.0 crude fat, % ≥ 2.0 crude fiber, % ≥ 1.8 moisture, % ≤ 7.4 ash, % ≤ 2.2 3. Safety and other quality techniques: product safety and other quality technical requirements Should comply with relevant national regulations.

Apply to：
Producers within the scope of Ganzi Water's production area may apply to the Ganzi County Food and Drug Industry and Commerce Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Announced. The inspection organization of Ganzi Water is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.