Each region has its own unique cuisine, which not only has a unique flavor, but also contains local culture, making people love it endlessly.

Qinghai is no exception. There are many special delicacies in Qinghai that attract tourists from all over.

Due to the influence of the eating habits of ethnic minorities, the eating habits in Qinghai culture cover the cultural characteristics of many ethnic minorities.

Let me recommend some special Qinghai delicacies to you.

Ga noodle slices Ga noodle slices are the most common and unique home-cooked pasta among Qinghai people.

This kind of dough is not rolled out with a rolling pin, but pulled out by hand.

Ga noodle slices are also called noodle slices.

Cut the kneaded soft dough into thick strips first, called "noodle base".

Then cover it with a damp towel for a while (this is called "turning over").

After "returning", take it into your hands, flatten and break it with your fingers, each one is about the width of your finger, put it into boiling water, cook it and eat it.

Because the noodles are small, they are called "Ga noodles".

Sweet fermented grains Sweet fermented grains are a traditional sweet enjoyed by the Han, Tibetan, Hui, Tu, Salar and other ethnic groups in Qinghai.

It has a sweet aroma and is delicious. It is mostly made of jade wheat (i.e. oatmeal) and highland barley as raw materials.

The raw materials are easy to obtain and brewing is convenient. It can not only adjust the diet, but also serve guests. It is quite popular among the people.

There is a folk proverb that says: "To satisfy the mouth's craving, sweet fermented grains come first."

To make stuffed skin, a certain amount of fluffy ash and dressing are mixed into wheat flour, and then mixed with warm water to form a hard dough. After kneading the dough several times, it is put into cold water and washed continuously to wash out the starch, and the dough becomes

When the honeycomb is formed, put it into a steamer and steam it, which is called "gluten". Then scoop the precipitated starch paste into a steaming tray and steam it, which is called "steamed stuffed skin".

The stuffed skin is steamed, peeled off from the plate, cut into long strips, served with gluten, and topped with vinegar, spicy oil, mustard, chives, garlic and other condiments. It tastes spicy, cool, has a soft and delicate texture, and has a long aftertaste.

Kunguo Steamed Buns Kunguo Steamed Buns are baked in metal Kunguo molds, so people call them "Kunguo".

Kunguo is made by rolling vegetable oil into ordinary fermented dough, smearing it with red yeast rice, turmeric, tonka powder and other folk food colorings, and then rolling it into layers of red, yellow, and green dough (Tibetan and Hui compatriots in He

When making noodles, eggs and milk are sometimes added), knead it into a cylinder with the same shape and size as the kang pot, put it into the kang pot, and bury it in the ashes of the stove or kang hole using wheat straw as fuel.

The wall of the pot is thick, the heat transfer is slow, the wheat straw fuel has even firepower, the heat is moderate, and the pot can be cooked in half an hour.

The baked Kun Guo buns are crispy on the outside and soft on the inside, blooming like flowers, bright in color and fragrant.

Its characteristics are that it saves time and trouble, can be made in one room, is crispy and delicious, is easy to carry, and is durable in storage.

Latiao The Hui and Han people in Qinghai have unique skills in mixing and kneading the dough when making latiao.

Generally, Han people apply vegetable oil on the noodles when making noodles and dividing noodles to prevent them from sticking; while Hui people can make ramen without a drop of vegetable oil.

When mixing the flour, they put some salt or alkaline water, mix and knead the flour dough until it is moderately soft and hard, very elastic, and highly plastic. Then they use gentle force with their hands and pull it repeatedly four or five times until one stick is formed.

Well-proportioned noodles that vary in width, thickness, and roundness.

And every time you pull out a handful, put it into the pot and take it out, which is exactly one bowl.

The cylindrical ones are called "chicken intestines" and the flat ones are called "leek leaves". The entrance is soft and smooth, tough and continuous.

Generally, when eaten at home, it is mixed with fried sauce, oily chili, minced garlic, vinegar, etc., and it tastes very delicious.

Large chunks of cooked mutton Qinghai people are excellent at cooking large chunks of mutton.

Ripe, tender, chewy, oily but not greasy, not too many seasonings, full of flavor.

Whenever there is a happy event at home or a distinguished guest comes to the door, the host will treat him with a large piece of meat to show his respect for the guest.