1.At the first China Hangzhou Food Festival held in Hangzhou in 2000, Xining sent out 31/dishes with plateau flavor, ranking first in the country in terms of the total number of gold medals. Eggs are separated from yellow and white to make "gold, silver and black silk cakes" (steamed eggs with seaweed). Sand beef can also be wrapped with eggs before frying, which is different from golden beef.
2. Niangpi is a traditional snack with strong local flavor in Qinghai. Vendors selling stuffed skins can be seen everywhere in Xining and towns in agricultural areas. In addition to "steamed stuffed skin", there is also "distilled stuffed skin". The skin fermented by distillation is golden and shiny, thin and soft; However, the steamed stuffing skin is brown and calm, thick and fat, with different colors and shapes, but the taste is basically the same. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger or as a cold dish. Suitable for both cold and heat, and can be eaten in all seasons.
This kind of steamed bread is baked in a metal pot mold, so people are used to calling it "pot". Tobacco seeds are made by rolling vegetable oil into ordinary hair flour, coating it with folk edible pigments such as Redmi, turmeric and soybean flour, and then rolling it into red, yellow and green mixed dough layer by layer (Tibetan and Hui compatriots sometimes mix eggs and milk together when kneading dough), kneading it into a cylinder with the same shape and size as tobacco seeds, putting it into tobacco seeds, and burying it with wheat straw as fuel. The pot wall is thick, the heat transfer is slow, the firepower of wheat straw fuel is uniform, and the heat is moderate, which can be cooked in half an hour. Baked steamed bread is crisp outside and soft inside, blooming like a flower, with bright color and fragrance. It is characterized by saving time and trouble, making a single room, crisp and delicious, convenient to carry and resistant to storage.
4. Qinghai Plateau is rich in Nostoc flagelliforme. Nostoc flagelliforme is as thin as silk and as soft as cotton. This dish is a famous dish in Xining. Production method: firstly, separate the egg white from the yolk, stir the egg white evenly, and add seasonings such as salt, ginger and pepper as the matrix; After that, put Nostoc flagelliforme on the egg white, steam it in a cage for a while, and then pour in the evenly stirred egg yolk until it is cooked; Take it out, cut it into cubes or diamonds, put it into a plate in turn, pour chicken soup or broth, add a little fungus, yellow flowers, bamboo shoots, coriander powder and flour, and drop a few drops of sesame oil to serve.
Butter Ciba 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 in the home of a Tibetan compatriot, the host will definitely bring you fragrant milk tea and 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 by frying highland barley and grinding it by hand. When eating ghee, first pour in half a bowl of milk tea, then add ghee, fried noodles, distiller's yeast and sugar, mix well with your fingers in the bowl and knead into small balls to eat. It has the fragrance of ghee, sour and crisp koji and sweet sugar. Rich in nutrition and high in calorific value, it can satisfy hunger and keep out the cold.
6. Brace is a kind of pasta eaten by people of all ethnic groups in Qinghai. It is a great respect for guests to entertain relatives and friends with rich seasoning dishes. The Hui and Han nationalities in Qinghai have unique dough mixing skills when making suspenders. Han people will put vegetable oil on noodles to prevent adhesion when making braces and good noodles; Lamian Noodles made by Hui people can be made without a drop of vegetable oil. When kneading dough, people put some salt or alkaline water and knead the dough until it is moderate in hardness, elasticity and plasticity. Then, they gently and evenly pull it, repeating it four or five times, one at a time, to become symmetrical noodles with different widths, thicknesses, roundness and smoothness. And every time I pull it out, it happens to be a bowl when I take it out of the pot. The cylindrical one is called "chicken intestines" and the flat one is called "leek leaves". The entrance is soft, smooth, tough and continuous. When eating at home, it is mixed with fried sauce, oil and pepper, garlic paste, vinegar and so on. It tastes very delicious.
7. Gluten flour is the most common and unique home-cooked dish in Qinghai people's pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Noodles, also known as noodles. First, the kneaded soft noodles are cut into thick strips, which are called "noodle bases". Then cover it with a wet towel for a while (called "back" at this time). After "returning to the furnace", hold it in your hand, pinch it flat with your fingers and break it. Each finger is wide and put it in boiling water for boiling. Noodles are called "noodles" because they are very small.
8. Sweet candied fruit is a traditional dessert that people of Han, Tibetan, Hui, Tu and Salar in Qinghai like. Sweet and delicious, mostly made of Yumai (naked oats) and highland barley. The raw materials are easily available and the brewing is convenient. It can not only regulate diet, but also provide food for guests, which is quite popular among the masses. There is a folk proverb that says, "Sweet sugar comes first". The origin of fermented grains is closely related to the fermented grains brewed by Han, Tibetan, local and people in Qinghai, which can be regarded as the same source and different streams. It's just that the koji is different. Fermented grains are also very sweet and have a strong taste, so they were treated as guests in the Tang Dynasty. Du Fu said in the poem "The Guest Arrives": "The market is far away, and I can offer you little. However, there are old wines for our cups in my cabin. " Old distiller's grains are fermented distillers' grains. Yumai is the best raw material for brewing candied fruit, because Yumai is very thin and has no thick skin. Chew without residue. Highland barley is the second kind, but it must be peeled. Yeast is a sweet starter, made of rice, which is called "medicine egg" or "sweet starter" in Qinghai.
9. "Amdo" is a Tibetan language, which refers to Tibetan inhabited areas in Qinghai, Gansu and northwest Sichuan. Tibetans in this area like to eat a simple and delicious pasta, namely Amdo noodles. Method: Knead the flour into a ball with warm water, which is softer than the noodles, and then cut the noodles into 4-inch thick slices with a knife. Put it neatly, coat the surface with a little cooking oil, and then cover it with a clean wet cloth for later use. Cook noodle soup. Mutton is cut into salt and boiled in water to make broth. Take a prepared noodle, press it flat on the chopping board, then slowly stretch it around the left wrist until it becomes longer, hold one end with the thumb and forefinger of the left hand, then pull it down with the right hand and throw it into the broth pot. Soon, fragrant and hot noodles will be out of the pot. If you like spicy food, put some pepper, if you like sour food, add some balsamic vinegar. Features: the taste is as you wish, spicy, sour and refreshing, warming the spleen and appetizing.
10, Qinghai people are a must in cooking large pieces of mutton. Cooked and tender, chewy, oily but not greasy, with little seasoning and full flavor. Whenever there are happy events and guests at home, the host will treat them with large pieces of meat to show respect for the guests. The production of large pieces of mutton: firstly, chop the mutton (with bones) into fists, throw it into a cold water pot, add coal or firewood, and boil it with high fire. Soon. There is a layer of blood foam floating on the surface of the pot, and people keep removing it with iron spoons. After the fire is boiled for half an hour, simmer slowly. At this point, another layer of scum floats up and then pours it out with a spoon. 1 hour later, the meat is cooked and smells good. The housewife scooped up a spoonful of salt water and added it to the pot (how much salt water to add depends on experience, never tasted it, and never added it again), just right. When cooking meat, only salt is used for seasoning, and no other condiments are used.
1 1. Qinghai Province is located in the western part of the motherland and the northeast of the Qinghai-Tibet Plateau, the roof of the world. It is named after Qinghai Lake, the largest inland saltwater lake in China. Qinghai is the birthplace of the Yangtze River, the Yellow River and the Lancang River, so it is called "the source of rivers", also known as "the source of three rivers" and "the water tower of China". The geographical location of Qinghai Province is between 89 35 ′ east longitude and103 04 ′ north latitude, and between 3136 ′ and 3919 ′ north latitude. Qinghai province is more than 0/200 kilometers long from east to west and 800 kilometers long from north to south, with a total area of 722,300 square kilometers. Qinghai borders Gansu Province in the north and east, Xinjiang Uygur Autonomous Region in the northwest, Xizang Autonomous Region in the south and southwest, and Sichuan Province in the southeast, which is the link between Tibet, Xinjiang and the mainland. The average elevation in Qinghai Province is over 3000 meters.