Jiuzhi county cuisine includes Guoluo Potentilla anserina, Qinghai prickly heat, meat buns, milk, sausages and so on.
1, Guoluo Potentilla anserina: Guoluo Potentilla anserina is a specialty of Maqin, Maduo, Gande, Dari, Banma and jiuzhi county 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 prickly heat: Hui snacks, with brown sugar, honey, pepper, onion skin and other raw materials, add boiling water, an appropriate amount of eggs, clear oil and flour, then knead repeatedly, knead into thick strips, knead into dough, knead or twist into a ring-shaped object composed of uniform and orderly connected strips, and fry in an oil pan until brown. Throughout Ningxia, during festivals, 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, called "steamed buns" in Tibetan, chop the beef (sheep) into a paste, add salt, pepper powder and other seasonings and mix well. Roll the dough into dough, put the 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 10 every year. The average annual milk production of yak is 250kg, and that of ewe is 43 1kg. When milking, let the calf suck first, and then induce the cow to start milking after sucking. Usually squeeze twice in the morning and evening, or squeeze once in the morning, noon and evening.
5. Sausage: Sausage, called "you" in Tibetan. Cut cattle (sheep) into diced meat, add salt, pepper powder and other seasonings and mix well. Fill the cleaned oily large intestine with meat from the thin end to the thick end and turn it over. After packaging, put it in a pot and cook it until it is half cooked.