Noodles? This is a local dialect, which means small noodles. The fried dough sticks in Xining are similar to those in Shanxi. Instead of cutting them with a knife, they are rolled into noodles and then pulled into small pieces the size of a thumb cover by hand to ensure a good taste. There are also many ways to make noodles, such as cooking noodles with broth, dry noodles with seasoning after cooking, and fried noodles with vegetables and meat.

Paozhangmian

Firecracker noodles are very common pasta snacks in Qinghai, so they are named after the similarity between noodles and firecrackers. The method is to cook Lamian Noodles, cut it into firecrackers-length noodles with a knife, and then fry it with beef, mutton and vegetables. Noodles are strong and the side dishes are delicious.

Hand-shredded mutton

It is a traditional food loved by Mongolian, Tibetan, Hui and Uygur nationalities in northwest China. Grasping mutton by hand has a history of nearly a thousand years, and it was originally named after eating it by hand. There are three ways to eat, that is, hot (steamed in a cage after slicing, dipped in three heavy oils), cold (dipped in refined salt directly after slicing) and fried (fried in a pot and eaten while frying). It is characterized by delicious meat, not greasy or greasy, and full of color, flavor and taste. ?

Qinghai yoghourt

Unlike the yogurt in the mainland, the yogurt here tastes very thick with a spoon, and a thick layer of milk skin condenses on it. It's mellow and tender. You can taste it in the snack lane in Xining, but you should taste the real one? Gluttony level? Is it necessary to go deep into pastoral areas and explore yogurt in herdsmen's homes? In addition, there are milk tea, Qula, ghee and so on. When you come to Qinghai, you must try all these as soon as possible. What is even more rare is that these are not court snacks, but the daily food of ordinary people. ?

Niangpi

It 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. Making skin is to mix a certain amount of gypsum and dressing into wheat flour, use warm water to make a hard dough, rub it several times, and then put it into cold water to wash it continuously to wash out starch. After the dough is honeycombed, put it in a steamer and steam it. It's called. Gluten? Then put the precipitated starch paste into a steamer with a spoon, steam it, cut it into long strips, add gluten, and pour in vinegar, spicy oil, mustard, leek, garlic paste and other condiments to make the skin.