Qinghai is a place where many nationalities gather, so there are many dishes, snacks and cakes with different flavors. Qinghai cuisine is characterized by mellow, crisp, crisp, sour and spicy, with the mellow flavor of northern cuisine, spicy Sichuan cuisine and fresh and sweet southern cuisine. Ethnic cuisine has a rough beauty, with beef and mutton as the main ingredients.

Food:

First of all, chop suey soup

People in Qinghai regard chop suey soup and steamed bread as the best breakfast. It can not only nourish the body, resist hunger, but also resist cold. Minced meat refers to the head, heart, lungs, intestines, stomach, hooves and so on. Refers to cooked cattle and sheep, commonly known as "water". It can be divided into two types, namely, beef offal, sheep offal or sheep offal. Chopped soup is a soup made of chop suey, that is, after water is put into the pot, seasoning is added and simmered. After the stomach is rotten, take it out, continue to cook the head and feet, remove the oil from it and solidify it (called "melting oil"), and take it out for later use. Add some dried onions, coriander and other condiments to the soup. Chopped soup is rich in flavor, not greasy and nourishing.

second, boiling tea

boiling tea is a kind of boiling black tea. Cooking tea is the habit of drinking tea in Qinghai. Tea is made of brick tea produced in the tea area of Sichuan and Hunan, and boiled with water, green salt, pepper, ginger bark and Schizonepeta tenuifolia. People in Qinghai drink salty tea, and there is a jingle, "Tea has no salt, water is average, people have no money, and ghosts are average".

Third, Qinghai Gamian

Noodles are the most common and unique home-cooked dishes in Qinghai pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Take out the pot, pour in mutton broth, add diced mutton, tomatoes and radish slices to make "tomato and mutton noodles"; Mix with beef, mutton slices, tofu, vermicelli and vegetables to form "braised noodles"; There are also beef, mutton, vermicelli and vegetable fried noodles with various varieties and different tastes.

fourth, Qinghai stuffed skin.

To make skin is to mix a certain amount of turmeric ash and seasoning into wheat flour, mix it with warm water to make a hard dough, knead it a few times, and then put it into cold water for continuous kneading to wash out the starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is ladled into the steamer for steaming, which is called "steamed skin". Steamed stuffed skin, peeled from the plate, cut into long strips, mixed with gluten, topped with vinegar, spicy oil, mustard, leek, garlic paste and other seasonings. It tastes sour and refreshing, and has a flexible and delicate taste and a long aftertaste. Don't feel that the stuffing is inconspicuous, soft, smooth, sour and refreshing. It is one of the most popular snacks in Qinghai. It is deeply loved by men, women and children, and is a necessary food for people who like to drink, especially women.

5. Qinghai local hot pot

The "pot bottom" of Qinghai local hot pot is generally mutton broth with a little sauerkraut. If you like spicy food, so much the better. Qinghai local hot pot tastes spicy and loves to travel online, but the soup is clear in color and naturally mellow in taste; After a taste, the delicious mutton and the refreshing sauerkraut are perfectly combined, and there is no greasy feeling at all. I have to say that this dish has been using traditional copper chafing dish with charcoal as fuel since the appearance of the Western Han Dynasty, which makes the chafing dish heated evenly and tastes natural. And it is different from the "instant-boiled mutton" that everyone usually eats. When I went to the local hot pot in Qinghai, the main ingredients were neatly packed in the pot, basically cooked food. The top of the ingredients is decorated with some shredded peppers and onions, which looks pleasing to the eye and is worth a try.

Sixth, candied fruits

There is a folk proverb in Xining: "To satisfy your appetite, sweetness comes first." Sweet fermented grains are a kind of sweet food that Xining locals like. Sweet wine, which tastes delicious, is mostly made of Yumai (naked oats) and highland barley. It can not only adjust the diet, but also serve the guests. The brewing process pays attention to cleanliness and hygiene. Eating it in summer can refresh your mind and eliminate the irritability and fatigue caused by heat. Eating in winter can keep you warm

As the name implies, eating mutton requires scratching, tearing and cutting with a Tibetan knife. Although this way of eating is no longer used with the development of the times, the name has been passed down to this day. Xining hand-grabbed mutton is red and white, fat but not greasy, oily and crisp, tender and tender, and very delicious. The meat is delicious. If you don't particularly like mutton, you can try it. There is no strong mutton smell. To some extent, grasping mutton by hand, no matter how it is eaten, its color, smell and taste, represents the simple, bold and hospitable character of Qinghai people and is very popular among tourists from all over the world.

VIII. Qinghai Yogurt

Qinghai Yogurt is absolutely delicious. Yogurt in Qinghai is not "drinking" but "eating". It's a thick bowl, and you can smell the faint smell of milk before eating it. The finishing touch is the top fermented grains, which are very delicious. Add a spoonful of sugar, sweet in acid, cool and delicious.

9. Cooking

Cooking and stewing. Add boiled radish slices, vermicelli, cooked potato pieces, small pieces of mutton, pork, fried meatballs, etc. Add cooked broth (mutton soup is the best) and add salt, pepper powder, ginger powder, spiced powder, etc. Boil and serve. "The rice produced in Qinghai is rich in nutrition." Mutton is warm and easy to get angry when eaten frequently. Chinese medicine pays attention to the treatment of "heat is cold". Therefore, when eating mutton, it should be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. People in Qinghai cook with cool food such as radish and tofu. Cooked with radish, it can play the role of supplementing qi and deficiency, reducing qi and resolving phlegm; Combined with tofu, it can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst.

major:

1. Cordyceps wine.