1, ghee Baba
Crispy rice is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is a Tibetan transliteration of fried noodles. It is the staple food that Tibetan people must eat every day. When you are a guest at the home of a Tibetan compatriot, the host will definitely bring you fragrant milk tea, as well as a table full of golden ghee, milk yellow "qula" (casein) and sugar highland barley fried noodles. Butter is cream extracted from milk, and Ciba is a powder made of highland barley by frying and hand grinding. Diners from other places can't adapt to its taste for the first time, especially when dipped in ghee. They need to eat more and get used to it.
2. Raft meatballs
Raft meatballs are a famous dish in Xining, Qinghai, commonly known as? Blow up the raft? . The fat film on the stomach wall of pig was used as the wrapping skin. The liver, lung, kidney and spleen were chopped into mud, mixed with salt, ginger powder, pepper, soy sauce, clear oil, onion foam, garlic, flour and flour, filled into the fat film, and then tightly tied back and forth with the washed small intestine into a long and round meat ball. Some methods are to boil and steam mutton in the intestines. Named after the shape of the local water vehicle sheepskin raft. It is characterized by fat but not greasy, fresh and delicious. The local people think this dish is delicious, and foreign diners can try it if they want to accept the taste of water.
3. Menyuan milk skin
Menyuan milk skin is a specialty of Menyuan County, Qinghai Province. Menyuan milk skin is a handmade dairy product adopted by Hui people in Menyuan County. It has the characteristics of no pollution, no additives, high quality protein, fat, calcium, iron, zinc and other trace elements needed by human body. It is full of color and flavor, rich in nutritional value, green and pollution-free. The milk skin is milky white and yellow, and it is packed in honeycomb Chacon. Crisp and refreshing, not oily or greasy, with unique flavor. Diners from other places can't adapt to its taste at first, just like cheese in Inner Mongolia.
4. Yak yogurt
Yak yogurt is a very traditional cold drink made of milk, which is nutritious and helpful for digestion. Pastoral yogurt is made of yak milk. This kind of yogurt is covered with yellow hard milk skin with cream. Peeling off the milk skin, the soft and glutinous yogurt is as white as tofu, and it is fragrant in the mouth, sweet and sour. Because it is made at home and has not been peeled, some foreign diners still can't accept its taste.
5. Chowder
Qinghai people regard chowder and steamed bread as the best breakfast. Hunger-resistant and cold-resistant, chop suey refers to the head, heart, lungs, intestines, stomach and hooves of cooked cattle and sheep, commonly known as "launching". It can be divided into two types, namely "beef offal" or "beef offal", "sheep offal" or "sheep offal". The chop suey soup is a soup made of chop suey, that is, after water is put into the pot, spices, hawthorn and other substances are added, and the soup is boiled with slow fire, and the intestines are taken out after rotting, and the head and feet are continued to be boiled, and the upper oil is taken out to solidify (called "oil"), and all of them are taken out for later use. Add some seasonings to the soup, such as shredded dried onion and green coriander. The chowder is fragrant but not greasy. If you can't accept the taste of sheep in the water, you won't be able to enjoy it.
6. Mysore
Qinghai folk snacks. In Shang Qing, wheat or highland barley with full grains and not dried is mixed with salt water, stewed in a pot, kneaded and winnowed, or ground into thin strips on a chopping board, or ground into long strips with a small stone mill and a water mill. It can be mixed with minced garlic and cooked oil, which has a special flavor. It can also be used as an ingredient of porridge. Eating without grinding the whole grain is called roasted wheat or roasted highland barley. Friends who like this kind of food must remember to try it.
7. Lamb tripe broth
Clear soup lamb tripe is a special dish in Xining, and it is a Qinghai halal dish cooked with peculiar lamb tripe. Boil the washed lamb tripe in water, add onion, garlic, ginger, etc. When it is boiled, take it out and cut it into strips or small pieces, put it into the broth, and add onion, garlic, Jiang Mo, salt, pepper and monosodium glutamate. Cook until it tastes good, skim off the foam, put it in a big soup bowl, drop sesame oil, sprinkle with coriander or shredded garlic, and serve. If foreign diners can't accept the smell of mutton, they have no luck.
8. Intestinal noodles
Sausage noodles are a common flavor snack in Xining, the capital of Qinghai Province. Mainly mutton intestines, with hot soup and Daoxiao Noodles. The method is to wash the large and small intestines of sheep, without peeling the oil on the intestinal wall, add the paste bean powder seasoned with onion, ginger, pepper and refined salt, tie the mouth and cook, and put the cooked diced radish and diced onion and garlic into the soup.
9. Steamed beef tendon
Steamed beef tendon is one of the common local specialties in Qinghai Hui banquets, and it is listed as a local flavor dish in Muslim restaurants. This dish is tender but not greasy, and its texture is like sea cucumber. It has the local flavor of plateau. It's hard to eat in the mainland. Those who like to eat strong food must try it, but it is still a bit pungent when chewed.
10, Tibetan crispy cheesecake Tibetan crispy cheesecake is one of the special snacks in Qinghai. Tibetan crisp cheese cake is a famous characteristic cake in Tibetan areas, which is called "Dong" by Tibetan compatriots. It is made of cheese with high nutritional value and is a milky dessert specially used to entertain guests at home. If foreign diners eat in Tibetan homes for the first time, they are still a little uncomfortable with its taste and need to eat more.