The Jiajia noodle of the Changdu Mangkang salt well is the most representative variety in the Tibetan noodles. Adding the noodles, as the name suggests, is always added. Each person has a small bowl in front of it, and there are various spices on the table, which are casual according to your own taste. Add, a bowl of a bowl, very enjoyable, when you just finished eating the bowl, the waiter immediately put a small stone in front of you, and then add the face to you, the original stone is used for counting. The noodles are very elastic, with some minced pork and a special dish.