Niangpi is a traditional snack with strong local flavor in Qinghai. Its production method is to mix a certain amount of alkaline flour into wheat flour, mix it with warm water to make hard dough, knead it several times until the dough is fine and smooth, and then knead it in cold water to wash off the starch until the dough becomes honeycomb soft glue. This soft and elastic dough is called gluten when cooked. After the rest of the batter is precipitated, pour out the floating water, put the precipitated batter into a steamer covered with cotton cloth, steam it, take it out, cut it into long strips when eating, decorate it with a few pieces of gluten, and then mix with mustard, oil pepper and other seasonings according to your own preferences. There are two kinds of stuffing skin: black stuffing skin and white stuffing skin, and potato stuffing skin made of potatoes (also called potatoes locally), which can be eaten in the streets and alleys of Xining.