1. Highland barley, called "Qiang" in Tibetan, is brewed from highland barley, a unique grain of the Qinghai-Tibet Plateau. You can taste highland barley wine in Tibet and Sichuan, but most of them are home-brewed. The alcohol taste is relatively weak, and the wine is different in different places. Even in the same place, there are different highland barley wines.

2. Qinghai Cordyceps sinensis is produced in Qinghai Province. Cordyceps sinensis is effective in treating lung diseases. In the history of traditional Chinese medicine, Cordyceps sinensis is listed as one of the three major supplements along with ginseng and velvet antler. There is a saying that "the three treasures of traditional Chinese medicine are ginseng, velvet antler and cordyceps". Qinghai Cordyceps sinensis crude protein is about 25%, saturated fatty acid is 11.1% to 13.6%, and unsaturated fatty acid is 80.2% to 82.5%. There are many types of organic acids, and 12 types have been detected so far.

3. Datong yak meat is brown-red in color, regular and flat in shape, has clear muscle fibers, has a certain toughness in taste, is moderately soft, and retains a fragrant aroma after chewing. Yak meat has extremely high nutritional value. Yaks live in areas above several thousand meters above sea level all year round. Many wild medicinal species such as caladium and cordyceps grow in these places. Yaks often eat these medicinal materials, and their meat is extremely delicious and can be fried, braised, and purified. Make the yak meat tender and delicious.

4. Qaidam wolfberry is produced in Hainan Mongolian and Tibetan Autonomous Prefecture in Qinghai Province. The fresh fruit is exquisite and translucent, bright red, shaped like rubies, red in color, large in size, oval in shape, with few seeds, thick flesh, uniform size, no broken fruit, no mildew, no impurities, and excellent quality, which is mainly due to The Qaidam Basin in Qinghai has a unique plateau continental climate.

5. Huangyuan mature vinegar, also known as black vinegar, is one of the traditional famous products of the Han people in Qinghai Province. It enhances the metabolism of protein and sugar. It has a brewing history of more than 300 years and is an integral part of the commercial culture of the ancient city of Dangar. Its traditional production technology has been included in the second batch of intangible cultural heritage protection lists in Qinghai Province.

Baidu Encyclopedia—Qinghai