Qinghai people also call it eating eight plates. Now you can't eat your seat. Huangyuan tenderloin is one of the classic dishes in eight dishes, including hot and sour tenderloin, Qinghai Sanshao, mutton, fish, crispy meatballs, chicken, fermented glutinous rice soup, fried meat with mushrooms and steamed stuffed buns. There is also a saying that eight dishes are divided into sixteen hot and cold dishes, eight hot dishes and eight cold dishes.

Tea, candy, dried fruits and hand vegetables, oil, vinegar, chili pepper oil and highland barley wine are served before meals.

Qinghai laobapan, this is strange to friends who are not from Qinghai. The old eight dishes in Qinghai are generally eight kinds of dishes used in wedding banquets. So it's grand. This ancient eight-course tradition can still be seen at banquets of Qinghai people. Today, the Old Eight Plates in Qinghai have been included in the intangible cultural heritage list of Xining City. Bian Xiao introduced the old eight dishes in Qinghai.

1, hot and sour fillet. The tenderloin is wrapped with egg white and starch, oiled three times, and poured with hot and sour juice when it is out of the pot. Tenderness on the outside, sour and refreshing.

2. burn sheep's tendons. The mutton tendon is watery or oily, the auxiliary material is meat foam, and the sauce is hung out of the pot. The oily sheep's tendon is rotten, but the watery sheep's tendon is elastic.

3, saute spicy chicken. To please, there are chickens.

4. Braised fish (the main ingredient is Huangyu in Qinghai Lake, which has been replaced by other fish for more than 20 years because it is a national second-class protected animal. )

5, Qinghai Sanshao, with sheep tendon as the main material, cooked with meatballs, meat slices and potato pieces. Traditionally, this dish can be served with meat buns or vegetable buns at the same time.

6. Paste mutton. Superior mutton, clear soup made of ginger, tsaoko and other materials. Slice the mutton before serving, put it in a bowl, sprinkle with shredded onion and ginger, steam for at least 1 hour, take it out of the steamer, add more pepper juice to the broth and pour it on the meat. The soup is delicious and the mutton is crisp and rotten.

7. Suhe Pill, a dessert with glutinous rice as the skin and bean paste or other sweets as the stuffing. In the absence of rice production and underdeveloped transportation, Suhe Pills used to be a luxury in Qinghai.

8. Gao Xiang Tang, known as mash in the mainland, will be accompanied by medlar and fruit granules. In the past, canned fruits were mainly used, which was also related to the unique geographical location of Qinghai. The common ingredients in the mainland come to the Qinghai-Tibet Plateau, which is particularly precious.