Xining's specialties include oat noodle, highland barley cake, dumpling skin, lamb chops on kang, local hot pot in Qinghai, baked potatoes, hand-grabbed mutton and so on.
1, glutinous rice flour: It is the most common and unique home-cooked dish in Qinghai pasta, equivalent to glutinous rice flour in northern China.
2. highland barley cake: it is a delicious food baked with highland barley powder as the main raw material, supplemented by rapeseed oil and fragrant bean foam, with golden color and mellow flavor.
3, stuffed skin: mixed with a certain amount of plaster and seasoning in wheat flour, it tastes spicy and cool, tastes flexible and delicate, and has a long aftertaste.
4. Iron pot lamb chops: The main ingredient of lamb chops comes from the grassland in the northwest. It is not fishy, moist and plump, and the smell that is not ripe has drifted far away, which makes people covet.
5. Qinghai Earth Hot Pot: The bottom of the pot is generally mutton broth with a little sauerkraut. The soup is clear in color and naturally mellow in taste. Delicious mutton and refreshing sauerkraut are perfectly combined.
6. Bake artichokes: Wash artichokes, slice them, put them in an oil pan, sprinkle with salt and fry them on both sides until golden, then string them together and bake them on charcoal fire, sprinkle with secret sauce.
7. Hand-grabbed mutton: choose the tender mutton, slaughter it on the spot, peel it, and cook it in the pot. Because you have meat in one hand and a knife in the other, you have the name "grasping mutton by hand".