● Mutton offal: refers to slicing the head, heart, liver, lungs, intestines, stomach and hooves of cooked cattle and sheep, scooping up the original soup and adding seasonings. The chop suey is soft, tender and crisp, and the soup is overflowing. The most famous "chop suey" in Qinghai is Datong Houzihe chop suey museum, which is 25 miles away from the city.
● Braised mutton: a must on the plateau. Eating mutton generally has an asymptote, which can only be tasted in the spring and autumn period. Practice: Slaughter and peel lambs born about 15 days, clean and cut into cubes of 3 ~ 6 cm, stir-fry them in an oil pan, and add batter, spicy noodles, ginger powder, pepper powder, refined salt, etc. When the skin turns Huang Shi, stir-fry repeatedly until the meat turns red, add appropriate amount of cold water, seal the pot and simmer slowly, and dry the meat until rotten. Its meat is tender, spicy, crisp, refreshing, deep red in color and soft in fragrance.
● Yogurt: The yogurt mentioned here is not processed by the factory we often drink, but made by the local Muslims themselves. Put it in a small bowl, cover it with small glass, and then sell it on the street by the Hui people themselves. They use small bowls of boiled milk to make yogurt, and they also drop a few drops of vegetable oil at the mouth of the bowl. The surface of the milk skin is golden, with little oil stains, white as fat, fresh and tender, cool and slightly sour, with a spoonful of sugar, sweet in acid, cool and delicious. This homemade yogurt tastes absolutely authentic, and the taste is definitely better than other brands of yogurt. Yogurt is an ideal healthy drink with better nutrition than milk. Can help digestion, increase appetite, and has antibacterial, astringent, sedative and hypnotic effects, and has therapeutic effects on patients with chronic mild diarrhea. Medical scientists have also found that it can reduce cholesterol concentration, prevent arteriosclerosis and tumors, and avoid premature aging.
● Zongzi: Zongzi is a fried pasta. When celebrating the traditional Eid al-Adha, Eid al-Adha, holy days, weddings and funerals, Qinghai Hui and Salar people regard prickly heat as the main pasta for entertaining guests. Heat rash is made of flour, a little salt and seasoning, rubbed into thin strips, and fried into coils in oil.
Stir-fried noodles: stir-fry diced or sliced meat, vegetables such as peppers, bamboo shoots and melons, vermicelli and fungus in a wok until cooked, while noodles are in the wok. When the noodles are in the pot, take out the noodles with a colander, stir-fry them in a stir-fry dish, stir-fry for a while, and then eat them out of the pot.
● Braised noodles: first put meat slices, tofu slices and fresh vegetables, such as; Stir-fry red pepper slices in a pot, add mutton soup, add salt, monosodium glutamate, soy sauce, Jiang Mo and pepper to taste, add yellow flowers and fungus to boil, thicken the juice slightly, and sprinkle with shredded garlic for later use. Cook the dough, spoon it in a bowl with a colander, and eat it with cooked braised dishes.
● Dog water: also known as dog water cake. A popular local pasta. Fried pancakes with green oil. There are two kinds of "half-dead noodles" with only a little yeast and "dead noodles" without yeast. Knead the wheat flour, open it in Hong Kong, sprinkle with fragrant bean flour, drizzle with a little green oil, and roll it into a roll. Then probe it into a spiral shape along the direction of the dough roll, cut it into small pieces and flatten it one by one. Pour about half a tael of green oil into the hot steamed bread pot, put the cake in, pour a circle of green oil along the edge of the pot, and constantly turn the cake to make it even. When the cake is burnt, turn it over immediately, then pour a circle of green oil along the edge of the pot and turn it over constantly until it is cooked. Before 1950s, local residents used small oil pans made of pottery to hold green oil on their kitchen stoves. When making pancakes, the action of pouring oil along the pan with a small oil pan is like a dog peeing at the root of the wall, so it is called "dog urine".
● Sweet fermented grains: winnowing naked oats or highland barley (peeled), washing off impurities with clear water, cooking in a pot (with an opening on the surface), draining and cooling, adding sweet fermented grains, mixing well, putting in a jar, sealing, keeping the temperature constant (up and down 15℃), and fermenting for 3-5.
● Gluten noodles: Gluten noodles are the most common and unique home-cooked dishes in Qinghai pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Noodles, also known as noodles. First, the kneaded soft noodles are cut into thick strips, which is called "noodle base". Then cover it with a wet towel for a while (called "back" at this time). After "returning to the furnace", hold it in your hand, pinch it flat with your fingers and break it, each about the width of your fingers, and put it in boiling water to cook. Because the noodles are small, they are called "noodles".
Low brace: Brace, also known as Lamian Noodles, also known as minced meat noodles, is a traditional local flavor food of Qinghai people. The method of making braces and noodles is similar. However, the dough should be kneaded more and slightly softer, and it can only be pulled when the noodles wake up. There are generally two kinds of braces: one is flat, also called "orchid leaf"; One is round, also called "chicken intestines".
Handmade dough: Handmade dough 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 settled, pour out the floating water, scoop the settled 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 mix with seasoning.