1 ghee Baba
Crispy rice is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is a Tibetan transliteration of fried noodles. It is the staple food that Tibetan people must eat every day. When you are a guest in the home of a Tibetan compatriot, the host will definitely bring you fragrant milk tea and a table full of golden ghee, milk yellow "qula" (casein) and sugar highland barley fried noodles. Butter is cream extracted from milk, and Ciba is a powder made by frying highland barley and grinding it by hand. Diners from other places can't adapt to its taste for the first time, especially when they are dipped in ghee. They need to eat more times and get used to it.
2. Raft meatballs
Raft meatballs are a famous dish in Xining, Qinghai, commonly known as? Blow up the raft? . The fat film of pig stomach wall was used as wrapping skin. The liver, lung, kidney and spleen were chopped into mud, mixed with flour and flour with salt, Jiang Mo, pepper, soy sauce, clear oil, onion foam and garlic, filled into the fat film, and then tied back and forth with washed small intestine to form an oblong meat ball. Some methods are to boil and steam mutton in the intestines. Named after the shape of the local water vehicle sheepskin raft. It is characterized by fat but not greasy, fresh and delicious. This dish is delicious for local people. If foreign diners want to accept the taste of water, they can also try it.
3. Menyuan milk skin
Menyuan milk skin is a specialty of Menyuan County, Qinghai Province. Menyuan milk skin is a handmade dairy product adopted by Hui people in Menyuan County. It has the characteristics of no pollution, no additives, high quality protein, fat, calcium, iron, zinc and other trace elements needed by human body. It is full of color and flavor, rich in nutritional value, green and pollution-free. The milk skin is milky white and yellow, and it is packed in Chacon honeycomb. It is crisp and refreshing, neither oily nor greasy, and has a unique flavor. Diners from other places can't adapt to its smell at first, just like cheese in Inner Mongolia.
4. Yak yogurt
Yak yogurt is a very traditional cold drink made of milk, which is nutritious and helpful for digestion. Yogurt in pastoral areas is made of yak milk. The surface of this kind of yogurt is covered with yellow hard milk skin containing cream. Peeling off the milk skin, the soft and sticky yogurt is as white as tofu, which melts in the mouth and tastes sweet and sour. Because it is cooked at home, it is not peeled, and some foreign diners still can't accept its taste.
5, chop suey soup
Qinghai people regard mutton offal soup and steamed bread as the best breakfast. Hunger-resistant and cold-resistant, chop suey refers to the head, heart, lungs, intestines, stomach and hooves of cooked cattle and sheep, commonly known as "water". It can be divided into two types, namely "beef offal" or "beef offal", "sheep offal" or "sheep offal". Mutton offal soup is a soup cooked with haggis, that is, after water is put into the pot, seasoning, hawthorn and other things are added, and the soup is cooked with slow fire. After the intestines are rotten, it is taken out, and the head and feet are boiled, and the upper oil is taken out to solidify (called "oil"), and all of them are taken out for later use. Add some seasonings to the soup, such as shredded dried onion and green coriander. Mutton offal soup is fragrant but not greasy. If you can't accept the taste of sheep in the water, you won't be able to enjoy it.
6. Mysore
Qinghai folk snacks. In Shang Qing, undried whole-grain wheat or highland barley is mixed with salt water, stewed in a pot, rubbed and winnowed, or ground into thin strips on a chopping board, or ground into long strips with a small stone mill and a water mill. It can be mixed with minced garlic and cooked oil and has a special flavor. It can also be used as an ingredient for porridge. Foods that do not grind whole grains are called baked wheat or baked highland barley. Friends who like this food must remember to try it.
7. Lamb tripe broth
Clear soup lamb tripe is a special dish in Xining, which is a Qinghai pure dish cooked with peculiar lamb tripe. Boil the washed lamb tripe in water, add onion, garlic, ginger, etc. Until it is boiled, take it out and cut it into strips or small pieces, put it into the broth, and add onion, garlic, Jiang Mo, salt, pepper, monosodium glutamate, etc. Cook until it tastes delicious, skim off the foam, put it in a big soup bowl, drop sesame oil, sprinkle with coriander or shredded garlic and serve. If foreign diners can't accept the smell of mutton, they will have no luck.
8. sausage noodles
Sausage noodles are a common snack in Xining, the capital of Qinghai Province. It is mainly made of sheep intestines, served with hot soup and Daoxiao Noodles. The practice is to wash the large and small intestines of sheep, without peeling off the oil on the intestinal wall, add the paste bean powder with onion, ginger, pepper and refined salt as seasoning, tie the mouth and cook, and put the cooked diced radish and diced onion and garlic into the soup.
9. Steamed beef tendon
Steamed beef tendon is one of the common local specialties in Qinghai Hui banquets, and it is listed as a local flavor dish in Muslim restaurants. This dish is tender but not greasy, and its texture is like sea cucumber. It has the local flavor of plateau. It's hard to eat on the mainland. People who like to eat strong food must try it, but it is still a little pungent when chewed.
10, Tibetan crispy cheesecake Tibetan crispy cheesecake is one of the special snacks in Qinghai. Tibetan shortbread is a famous characteristic pastry in Tibetan areas, which is called "Dong" by Tibetan compatriots. It is made of cheese with high nutritional value, and it is a milk-flavored dessert, which is specially used to entertain guests at home. If foreign diners eat it for the first time in Tibetan families, they still feel a little uncomfortable with its taste and need to eat more.