1, Nianpi: Mix a certain amount of plaster and seasoning into wheat flour, and it tastes spicy and cool, with a flexible and delicate taste and a long aftertaste.
2. Glutinous rice line: It is the most common and unique home-cooked dish in Qinghai pasta, which is equivalent to glutinous rice line in northern China.
3, Kangguo lamb chops: The main ingredient of lamb chops comes from the grassland in the northwest, which is not awkward, moist and fat. The ingredients are potatoes, corn, hand-rolled flour, and spices such as cumin, shredded pepper and onion. The unripe fragrance has drifted far away, making people drool.
4. Qinghai Dadi Hotpot: The Qinghai-Tibet Plateau has a cold climate and is rich in cattle and sheep. The bottom of Qinghai Dadi hot pot is generally mutton broth with a little sauerkraut, which is spicy, without red oil or too much seasoning. The soup is clear in color and naturally mellow in taste. The perfect combination of delicious mutton and refreshing sauerkraut makes people feel fragrant and greasy.