●Hand-caught mutton: When eating meat, you can either grab, tear and eat it with your hands, or cut it with a Tibetan knife, hence the name. Generally, they are slaughtered on the spot, skinned and put into a pot, wait for the water

to boil, take it out and eat immediately. The meat is red, fat and white, fat but not greasy, oily and crispy, tender, smooth and very delicious. Generally, when arriving at a collector's house, the host will first give the sheep

the tail to the guests, and then others can catch it. There is also the custom of "son-in-law eating sheep's neck".

●Roast mutton: Method: Cut the mutton into small pieces, skewer it on an iron skewer, and bake it in a special rectangular oven. Then smear soy sauce, refined salt, ginger powder, spicy noodles, pepper powder and other seasonings on the mutton, and turn the skewer. Its meat is tender, fragrant and nutritious.

●Haggis: Refers to cooked beef and sheep heads, hearts, livers, lungs, intestines, stomachs, hooves, etc. sliced ??into slices, ladle out the original soup, add seasonings, and serve.

The offal is soft, tender, rotten and crispy, and the soup is rich in flavor. The most famous "haggis" in Qinghai is Datong Houzihe Zaiguan, located 25 miles away from the city.

Haggis.

●Braised lamb: a unique dish on the plateau. There is generally an asymptote to eating lamb, and it can only be tasted during the lambing period in spring and autumn. Method:

Slaughter and peel the lamb that is about 15 days old, wash and cut into 3-6 cm cubes, stir-fry in an oil pan, add the pasta sauce when the skin and meat are light yellow,

< p>Spicy noodles, ginger powder, pepper powder, refined salt, etc., and then stir-fry repeatedly until the meat turns red, add an appropriate amount of cold water, seal the pot and simmer slowly until the water dries and the meat becomes tender. Its

meat is tender, spicy and refreshing, dark red in color, fragrant and soft.

●Yoghurt: The yogurt mentioned here is not the kind of factory-processed yogurt we often drink, but the homemade yogurt processed by the local Hui people.

It is served in Put it in a small bowl and cover it with a small piece of glass, which the Hui people sell on the street.

This homemade yogurt tastes absolutely authentic and tastes better than any other brand of yogurt.

●Sanzi: Sanzi is a kind of fried pasta. The Hui and Salar people in Qinghai use dumplings as a way to entertain guests every year when they celebrate the traditional "Eid al-Adha", "Eid Festival", "Holiday", as well as weddings and funerals. Main pasta. The dumplings are made from Touluo white flour

with a little salt and seasoning, rolled into thin strips, and fried in oil in circles.

●Fried noodles: While the noodles are in the pot, use a wok to stir-fry the diced or sliced ??meat, spicy peppers, bamboo shoot slices, melon and other vegetables or vermicelli and fungus

When the noodles are in the pot, use a slotted spoon to take out the noodles, stir-fry them in the fried vegetables, stir-fry for a while, and then serve them out of the pot.

●Stewed noodle slices: First stir-fry meat slices, tofu slices, fresh vegetables, such as red pepper flakes, etc. in a pot, add mutton soup, add salt and taste

Add essence, soy sauce, minced ginger, pepper, etc., add yellow flowers and fungus, bring to a boil, slightly thicken the sauce, sprinkle with shredded garlic and set aside. Then cook the noodles

dough, put them into a bowl with a slotted spoon, scoop out the cooked stew and serve.

●Dog urine: also known as dog urine cake. A popular local noodle dish. Pancakes fried in green oil. There are two types of noodles, "half

noodles" that only add a little leavener and "noodles" that don't add any leavener. Mix the wheat flour and knead it evenly, spread it out, sprinkle with coriander powder, pour a little green oil and spread it evenly, and roll it into a long roll.

Then roll it into a screw shape along the direction of the roll, cut it into small sections, and flatten it into thin pieces one by one. Pour about half a tael of green oil into the hot steamed bun pan, put the pancake in, pour a circle of green oil along the edge of the pan, and keep turning the pancake to make it even in color. When the cake is on fire, turn it over immediately, pour a circle of green oil along the edge of the pot, and keep turning the cake until it is cooked and ready to eat. Before the 1950s, local residents mostly used pottery small oil pots on their kitchen stoves to hold green oil. When frying pancakes, the action of using the small oil pot to pour oil along the edge of the pot was like a dog peeing on the wall. posture, so it is called "dog pouring urine"

●Beer Tenderloin: Method: Remove the fascia from the tenderloin, chop it into pieces, add a little refined salt, minced ginger, and pepper, and make it into meatballs. Mix eggs with water and water to make a paste, apply it on the meatballs, fry them in cooked oil until golden brown, pour them out of the pan and pour the gravy over them, and serve them on a plate. It is golden in color, crispy on the outside and tender on the inside, sweet and sour.

●Sweet fermented grains: Preparation method: Clean the oats or highland barley (peeled off), wash away impurities with clean water, cook in a pot (the surface is open), drain and cool

, add sweet fermented rice koji and mix well, put it into a jar and seal it, keep it at a constant temperature (around 15℃), ferment it for 3 to 5 days, open the jar and eat it, it is mellow, cool

, sweet, and can clear the heart in summer. It refreshes the mind, strengthens the body and warms the stomach in winter.

●Kun pot steamed bun: It is a noodle food for people in agricultural areas and semi-agricultural and semi-pastoral areas of Qinghai. The method of making Kunguo bun is to roll it into ordinary yeast dough

in rapeseed oil, apply red yeast rice, turmeric, coriander and other folk food colorings, and then roll it into a dough layer by layer. Knead it into a cylindrical shape similar to the size of the kang pot, put it into the kang pot, and then bury the kang pot in the fire ashes in the furnace or kang hole using wheat straw as fuel. The baked buns are crispy on the outside and soft on the inside

with a fragrant aroma.

●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 "Gah noodles".

●Latiao: Latiao, also called ramen, is a traditional local flavor food of Qinghai people. The methods of making strips and noodles are generally similar

. However, the dough for drawing strips needs to be kneaded more and slightly softer, and can only be pulled out after the dough wakes up. There are generally two types of tie bars: one is flat, also called "lanye"; the other is round, also called "chicken intestines".

●Stuffed skin: Stuffed skin is a traditional snack with strong local flavor in Qinghai. The method of making it is to mix a certain amount of alkaline flour into wheat flour,

use warm water to make a hard dough, knead it several times, until the dough is fine and smooth, then put it into cold water and wash it continuously. Starch until the dough

forms into a honeycomb-like soft gel. This soft, gelatinous dough is called gluten when cooked. After the remaining batter has settled, pour out the floating water, ladle the settled batter into a steamer covered with cotton cloth, steam it, take it out, and cut it into long strips before eating, garnish with a few pieces of gluten, and pour Stir in seasonings and serve.