Qinghai, the capital of Xining for short, is located in the west of China and the northeast of Qinghai-Tibet Plateau, the roof of the world. It is one of the important provinces on the Qinghai-Tibet Plateau in China. The following is my collection of Qinghai local specialties, welcome to read, I hope you will like it.
Niangpi
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.
Skin-making is to mix a certain amount of gypsum and dressing into wheat flour, use warm water to make a hard dough, knead it several times, and then put it into cold water to wash it continuously to wash out starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is steamed in a steamer, which is called "steamed skin". Steamed stuffed skin is peeled off from the plate, cut into long strips, served with gluten, and poured with seasonings such as vinegar, spicy oil, mustard, leek and garlic paste. It tastes spicy, flexible and delicate, and has a long aftertaste. Don't think that the stuffed skin is unremarkable, soft, smooth, sour and delicious, refreshing and appetizing. It is one of the most popular snacks in Lanzhou. It is deeply loved by men, women and children. It is an indispensable food for people who like drinking, especially women. Business is booming all year round, and summer is the peak season. It is not only a street snack with a table and several benches, but also has great attraction. People from other parts of Lanzhou, if they want to fly back, must bring a few pieces of stuffed skin mixed with seasoning for relatives, friends or family to taste. In summer and summer, if you taste a dish of Huang Liang's soft, delicate, smooth, cool and comfortable stuffed skin, you will definitely feel appetite and endless aftertaste. It is because of its unique flavor that it can go up and down.
There are many raw materials for making this kind of skin, from mung bean flour, sorghum flour to wheat flour. It seems that anything rich in starch can be selected. Known as "dough", it means that its raw materials are all pasta. The method is to make the flour into a hard lump with cold water, and then knead it in clear water, so that protein and starch in the flour can be separated. After starch is precipitated, pour out clear water, add edible alkali, make batter, steam in a steamer, cool and cut into strips with slightly thick chopsticks. Protein in flour is the essence of flour, so steam it and slice it into a bowl. A bowl of Huang Liang transparent stuffed skin, plus oil pepper (pepper is not an ordinary morning pepper, but a green pepper originated in Lanzhou, which is dried and ground into Chili noodles with its own spicy taste), refined salt, soy sauce, mashed garlic, mustard, balsamic vinegar, sesame sauce and other seasonings, has the characteristics of bright and delicious colors, rich oil and juice, cool and delicious taste, and faint scent to relieve summer heat. There are many ways to eat stuffed skin, which can be used as a staple food or a dish.
Narrow working face
Sausage noodles are a common snack in Xining, the capital of Qinghai Province. It is mainly made of sheep intestines, served with hot soup and Daoxiao Noodles. The practice is to wash the large and small intestines of sheep, without peeling off the oil on the intestinal wall, add the paste bean powder with onion, ginger, pepper and refined salt as seasoning, tie the mouth and cook, and put the cooked diced radish and diced onion and garlic into the soup.
Sausages are divided into sausages and noodle sausages. Sausages are made by seasoning sheep's viscera. At the same time, in some places, there are pot-fried belly slices and excellent leg of lamb, which can be described as delicious. When eating, first drink a hot mutton sausage soup, then cut the bean noodle sausage into small bowls, and then eat a bowl of noodles poured with the soup. The mutton sausage noodle soup is light yellow in color, clean in intestines, white in powder in pig intestines, golden and chopped green onion in noodles floating on the surface, diced radish in a bowl, crispy and soft in intestines, long and refreshing in noodles, which can be eaten while hot in summer. It is really an affordable snack.
Dog urine
Dog watering, also known as dog oil cake. A kind of pasta which is very popular in Qinghai. Rapeseed oil pancakes. There are two kinds of "half-dead noodles" with little yeast and "dead noodles" without yeast. Put bean powder (ground with bean leaves), pepper powder, salt and other seasonings on the white flour cake, and pour oil on it with a pointed oil pan when branding, which looks like a dog peeing.
When people first came to Qinghai, they really didn't know what it meant to hear "dog urine". They only know that it is a kind of pancake, but they don't know why it has such an indecent name. Affected by the geographical conditions and climate of the Qinghai-Tibet Plateau, wheat and highland barley are the main food crops in Qinghai. Therefore, the local people's diet is mainly pasta, and "dog watering urine" is one of them.
Although the name of this "urine dog" is indecent, it does not affect its popularity in the local area. You know, this is a well-known food. Why are pancakes called "dog urine"? There is a saying that it comes from its special production method. When frying "dog watering urine", sprinkle a little green oil around the side pot (Qinghai is a local vegetable oil, which Qinghai people affectionately call "clear oil"), and sprinkle the oil repeatedly. This action is just like dog urine, so some people call it "dog urine".
Beef offal soup
Qinghai people regard mutton offal soup and steamed bread as the best breakfast. It can not only keep fit, resist hunger, but also resist cold. Chopsticks refer to the head, heart, lungs, intestines, stomach and hooves of cooked cattle and sheep, commonly known as "entering the water". It can be divided into two types, namely "beef offal", "sheep offal" or "sheep offal". Mutton offal soup is a soup cooked with haggis, that is, after water is put into the pot, seasoning, hawthorn and other things are added, and the soup is cooked with slow fire. After the intestines are rotten, it is taken out, and the head and feet continue to be cooked. The oil on the upper layer is taken out and solidified (called "oil"), and all of it is taken out for later use. Add some seasonings to the soup, such as shredded dried onion and green coriander. Mutton offal soup is fragrant, not greasy and nourishing.
The content of protein and vitamins in animal drinking water is higher than that in meat, but the content of cholesterol is also higher than that in meat. It is often cooked with the fat in drinking water, which makes this dish have higher fat content and cholesterol content. Therefore, this dish is not suitable for arteriosclerosis, high cholesterol and middle-aged and elderly people.
Raft meatballs
Raft meatballs are a famous dish in Qinghai, commonly known as "fried rafts". The fat membrane 9 of the pig stomach wall is used to wrap the skin, liver, lung, kidney, spleen and so on. Chop them into mud and mix with salt, Jiang Mo, pepper, soy sauce, clear oil, onion foam, garlic paste, etc. , mixed with flour and flour, evenly mixed, filled into a fat film, and then tightly tied back and forth with a clean small intestine into an oblong meat ball.
Some practices are to put mutton in the intestines to cook and steam. Named after the shape of the local water vehicle sheepskin raft. It is characterized by fat but not greasy, fresh and delicious. People of all ethnic groups in Qinghai eat raft meatballs, and most Hui and Salar people eat mutton rafts on their own festivals. Both Han and Tu people concentrate on making food at the end of the year as Spring Festival delicacies.
Guomomo
People who first arrived in Qinghai praised with one voice that "there are many people in Qinghai." People in Qinghai are not called steamed buns, they are called steamed buns. "Steamed bread" is just a general term. People of all ethnic groups in agricultural and semi-agricultural areas in Qinghai often eat steamed buns in various forms, such as flower rolls, oil bags, oil cakes, curved faces, oily incense, stove buns, steamed buns (big steamed buns for ancestor worship) and pot buns. They are traditional gifts that relatives and friends often carry in festivals, and they are also the staple food that every meal can't be separated from.
Pot buns are baked in metal pot molds, so people are used to calling them "pots". 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, so it 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. Its characteristics are time-saving, trouble-saving, simple to make, crisp and delicious, convenient to carry and resistant to storage.
cruller
Zongzi is a special food made by people of all ethnic groups in agricultural areas of Qinghai on holidays. Its rings are connected, its appearance is slender and Huang Liang, and its entrance is crispy. It is a good product in pasta and plays an important role in banquets.
Xunzi is a fried pasta. In Qinghai, Han people make it at the end of December of the lunar calendar, entertain guests during the New Year and eat it before dinner. Some ethnic minorities, such as Hui and Salar, regard prickly heat as their main pasta when celebrating traditional Eid al-Adha, Eid al-Adha, holy days and weddings.
Scorpion is made of white flour, a little salt and seasoning, rubbed into thin strips (the finer the process, the better), fried into rolls in oil, crisp and delicious.
Qinghai ga noodles
Qinghai glutinous rice flour is the most common and unique home-cooked meal 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 open, each about the width of your fingers, and put it in boiling water to cook. Noodles are called "noodles" because they are very small.
In rural areas, there are also "melon noodles" that are often eaten. According to the old man living in Qinghai, noodles are fast food for long-distance travel. Qinghai has a vast territory, sparsely populated, vast grassland and inconvenient transportation. In the past, Han, Hui and Tibetan people traveled far between farming and pastoral areas, and there were few hotels to stay on the way. After a day's trek, after sunset, they often set up a tent in a corner of the aquatic plants, and set up a pot with three stones instead of cooking utensils such as chopping boards, knives and rolling pins, as long as they have a bowl and cold water to mix and knead noodles.
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