Kangding's yak meat is extremely famous, and tourists who go to Kangding must go and taste it well.

In areas above 3500 meters, there are many wild medicinal species such as Fritillaria, Cordyceps, etc. These herbs are often eaten by cattle, and their meat is incredibly delicious. After killing, it can be stir fried, braised, stewed, or sun dried into dried meat. Its unique taste makes it a pleasure to eat beef in Diqing. And you can also purchase dried meat, meat floss, and other items in the market as gifts for your friends. Yak meat can be coated with chili oil and still taste delicious. Kangding's beef not only includes yak meat, but also smoked beef and so on, which has a unique flavor compared to other Kangding specialties.

Kangding's cattle can not only be made into food, but also very useful! Kangding yaks have a strong body, with thick and long fur, short tail hair resembling a ponytail, and dense and long fur clusters on the abdomen and lower part of the trunk, resembling an apron, so they lie in the snow without getting cold. The bottom of the hoof has a hard, iron like raised edge, allowing it to walk freely on rugged mountain roads. The upper lip is thin and flexible, and can feed on short grass. The fur color is mostly black. The offspring of crossbreeding with ordinary cattle are called yaks, but male yaks are infertile.

Yaks are a unique breed of cattle that live in high-altitude grassland areas above 3000 meters, mainly distributed in the Qinghai Tibet Plateau and adjacent areas. Some people say that yaks are full of treasures, which is not only a very advantageous means of transportation for carrying people and things, but also their meat is fresh and tender, unlike rough cattle or buffalo. Yak skin can be sewn into clothing, boots, bags, etc., cow heads can be processed into handicrafts, cow tails can be made into brooms, and cow whips are a type of aphrodisiac. Diqing consumes cattle because they live in areas above 3500 meters above sea level all year round.