jiuzhi county cuisine includes Potentilla anserina, Qinghai prickly heat, steamed stuffed bun with meat, milk, sausage and so on. 1. Guoluo Potentilla anserina: Guoluo Potentilla anserina is a specialty of Maqin, Maduo, Gande, Dari, Banma and Jiuzhi counties in Guoluo Prefecture, Qinghai Province. Guoluo Potentilla anserina has the characteristics of round meat, full granules, bright red color and high yield. Guoluo Potentilla anserina is a national product protected by geographical indications of agricultural products.

jiuzhi county cuisine includes Potentilla anserina, Qinghai prickly heat, steamed stuffed bun with meat, milk, sausage and so on.

1. Guoluo Potentilla anserina: Guoluo Potentilla anserina is a specialty of Maqin, Maduo, Gande, Dari, Banma and Jiuzhi counties in Guoluo Prefecture, Qinghai Province. Guoluo Potentilla anserina has the characteristics of round meat, full granules, bright red color and high yield. Guoluo Potentilla anserina is a national product protected by geographical indications of agricultural products.

2. Qinghai Xunzi: a snack of the Hui nationality, which is made of brown sugar, honey, pepper, scallion skin and other raw materials, boiled water, an appropriate amount of eggs, clear oil and flour, then repeatedly kneaded and pressed, twisted into thick strips, twisted into dough, kneaded or twisted into a ring-shaped object composed of round strips with uniform thickness and orderly connection, and fried in an oil pan until brown. In all parts of Ningxia, whenever festivals are celebrated, Hui women compatriots will show their talents and make various kinds of prickly heat with different graphics to decorate the festive atmosphere. Nowadays, in many restaurants, breakfast shops or vegetable markets, prickly heat has become a common food and can be bought at any time.

3. Meat buns: Meat buns, which are called "steamed buns" in Tibetan. Chop beef and (sheep) meat into paste, add salt, pepper powder and other seasonings and mix well. Roll the dough into dough, put meat stuffing in the center of the dough, wrap it, and steam it in a steamer.

4. Milk: Milk is a necessity of Tibetan life. The milk production season is from the end of May to the end of October every year. The average annual milk production of yak cows is 25 kg, and that of ewe cows is 431 kg. When milking, let the calf suck first, and induce the cow to start milking after milking. Generally, it is squeezed twice in the morning and evening, but also once in the morning, middle and evening.

5. Sausage: Sausage, which is called "You" in Tibetan. Cut the beef (sheep) into diced meat, add salt, pepper powder and other seasonings and mix well. Fill the cleaned oily large intestine with meat stuffing from the thin end to the thick end and turn it over. After packaging, seal it and put it in a pot and cook it until it is half cooked.