Qinghai people regard chowder and steamed bread as the best breakfast. It can not only keep fit, resist hunger, but also resist cold. Chopsticks refer to the heads, hearts, lungs, intestines, stomachs and hooves of cooked cattle and sheep, commonly known as "entering the water". It can be divided into two types, namely "beef offal", "sheep offal" or "sheep offal". The chop suey soup is a soup made of chop suey, that is, after the water is put into the pot, it is cooked slowly with seasoning, and then the rotten sausage is taken out, and the head and feet are boiled continuously, and the upper oil is taken out and solidified (called "melted oil"), and all of it is taken out for later use. Add some seasonings to the soup, such as dried shredded onion and coriander. Chopped soup is fragrant, not greasy and nourishing.

2. Make tea

Boiling tea is a kind of boiling black tea. Drinking boiled tea is the habit of Qinghai people to drink tea. Boiling tea is made of brick tea produced in Sichuan-Hunan tea area, green salt and pepper, ginger bark and Schizonepeta tenuifolia. People in Qinghai drink salty tea, and there is a saying that "tea has no salt, water is average, people have no money, and ghosts are average".

3. Qinghai noodles

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. Take out the pot, pour in the mutton broth, and add diced mutton, tomatoes and radish slices to make "tomato and mutton noodles"; Mix with beef, mutton slices, tofu, vermicelli and vegetables to form "braised noodles"; There are also "fried noodles" made of beef, mutton, vermicelli and vegetables. There are many varieties and tastes.

4. Qinghai stuffed skin

Skin-making is to mix a certain amount of plaster and dressing into wheat flour, mix it with warm water to make a hard dough, knead it several times, and then put it into cold water for continuous scrubbing to wash out starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is steamed in a steamer, which is called "steamed skin". Steamed stuffed skin is peeled off from the plate, cut into long strips, mixed with gluten, and poured with seasonings such as vinegar, spicy oil, mustard, leek and garlic. It tastes sour and refreshing, flexible and delicate, and has a long aftertaste. Don't think that the stuffing is unremarkable, soft and smooth, hot and sour, refreshing and appetizing. It is one of the most popular snacks in Qinghai. Men, women and children like it. It is an indispensable food for people who like drinking, especially women.

5. Qinghai Tujia Hotpot

The "pot bottom" of local hot pot in Qinghai is generally mutton with Tonga and a little sauerkraut. If you like spicy food, that would be great. Qinghai local hot pot tastes spicy, but the soup is clear in color and naturally mellow in taste. After a taste, the delicious mutton and refreshing sauerkraut are perfectly combined without greasy feeling. One thing I have to say is that this dish has been using traditional copper hot pot with charcoal as fuel since the appearance of the Western Han Dynasty, which makes the hot pot heated evenly and tastes natural. And unlike the "instant-boiled mutton" that everyone usually eats, when the local hot pot in Qinghai is served, the main ingredients have been neatly packed in the pot, and they are basically cooked food. The upper part of the ingredients is decorated with some shredded peppers and shallots to enhance the taste, which looks pleasing to the eye.