"If you haven't tried Jiajia noodles, you haven't truly been to Cakalho." This local saying captures the pride of Mangkam residents in Qamdo, China's Xizang Autonomous Region, for their signature dish. Mangkam Jiajia noodles—crafted from buckwheat flour and crowned with savory Tibetan spiced pork mince—delight with their springy texture and rich flavor. The magic lies in the ritual of "adding": each bowl holds just five or six noodle strands, and as soon as a guest empties it, the host promptly replenishes it with more. This playful exchange, repeated until diners are satisfied, turns the meal into a joyful cultural performance, solidifying Jiajia noodles' status as a culinary ambassador of Tibetan tradition. 

Editor: Sonam Tashi, Tenzin Seldron

Translator: Peng Qing, Zhi Xinghua

Review: Drakpa Wangchen, Pan Lu