1, Qinghai local hotpot:
Qinghai earthen hotpot is very northwest. Unlike Sichuan hotpot, hotpot is made of charcoal copper, similar to Beijing hotpot. There are all kinds of meat and vegetables in the pot. All the ingredients are cut into long strips and placed neatly in the pot. They are full of meat and vegetables. Hot pot can be divided into big pot and small pot. Many people can choose a large pot, and few people can choose a small pot. I suggest you try it when you go to Qinghai. Very local.
2. Qinghai old yogurt:
Qinghai old yogurt has a long history in Qinghai ethnic diet, with a history of 1000 years. The traditional Qinghai old yogurt is fermented in a porcelain bowl and formed into solid yogurt at high temperature on the kang. There is a layer of milk skin floating on the top of yogurt, which can be seasoned with some sugar. Traditional homemade Qinghai old yogurt does not contain any additives, and it is a pure natural healthy green food with smooth taste. The shape of yogurt is close to solid, a bit like fresh tofu pudding, with rich milk flavor, delicate and smooth taste, and it is very fragrant to drink.
3, plug skin:
Fermented skin, also known as cold rice noodles, is a traditional characteristic food popular in northwest China. It is soft, smooth and refreshing, sour and delicious, and refreshing and appetizing. Snacks cooked by every household in Qinghai.
4, chop suey soup:
Chopped offal refers to the head, heart, lungs, intestines and stomach of cooked cattle and sheep. The chop suey soup is rich in flavor, and Qinghai people look forward to drinking a bowl of chop suey soup for breakfast every day.
5. Qinghai noodles:
Qinghai glutinous rice flour is a common occurrence of Qinghai people. This kind of dough is not rolled out by a rolling pin, but by hand. Cut the kneaded soft noodles into thick strips and cover them with a wet towel. 30 minutes after waking up, hold it in your hand, pinch it flat with your fingers, break it, put it in boiling water and cook it until it is edible.