1 An introduction to Qinghai somersaults among the top ten specialties of the Hainan Mongolian and Tibetan Autonomous Prefecture
Somersaults is a folk food in Qinghai. It is a kind of fried pasta with two ends turned out and a slit in the middle.
Preparation of Qinghai somersault: roll out the dough thinly and cut it into noodles about 1 inch wide and 3 inches long; cut a slit in the middle so that there are no two ends, then turn the two ends out from the middle and add boiling oil Fry for about 5 minutes and serve.
Characteristics of Qinghai somersault: dry, yellow and crispy, delicious and easy to store. It is usually made during New Years and holidays.
2 Introduction to the top ten specialties of Hainan Mongolian and Tibetan Autonomous Prefecture: grassland yellow mushrooms
Qinghai grassland yellow mushrooms, also known as yellow mushrooms, are known as one of Qinghai’s “ten treasures”. It is favored by people for its plump, tender, fragrant color, pure smell and delicious taste.
Prairie yellow mushroom growing area: Qinghai wild yellow mushroom is a unique wild mushroom growing on the plateau grassland on the vast prairie of the Qinghai Plateau. Every year after the rainy season, plump wild mushrooms will appear on the grassland. Yellow mushroom, the appearance of the skin of this mushroom is very similar to chicken skin. Because it tastes particularly delicious, it can be fried with meat or stewed with rich flavor. Since the color of this mushroom is mostly yellow, it is called yellow mushroom locally.
Nutritional value of grassland yellow mushrooms: Qinghai wild yellow mushrooms are abundant in Huangcheng Beach, Ebao Beach, and Qinghai Lake in Haibei, Qinghai. Especially, the yellow mushrooms produced in Qilian have the best quality, with less water and thick meat. Fine and fragile, with pure flavor and fragrance. Yellow mushrooms are extremely rich in amino acids, vitamins B1, C, etc. It is sweet and mild in taste, good for the stomach and intestines, and maintains normal glucose metabolism and nerve conduction. Regular consumption can reduce blood cholesterol, enhance anti-cancer capabilities, and prevent viral infections, beriberi, gum bleeding, anemia and other diseases. The pollution-free area in the Qilian Mountains, with an altitude of about 1,700-3,600 meters, is famous for its rich resources. The natural wild yellow mushrooms in the Qilian Mountains are known as one of the "Ten Treasures" of Qinghai. Delicious and popular among people.
3 Introduction to the top ten specialties of Hainan Mongol and Tibetan Autonomous Prefecture: milk rind
Rain rind is also called dry cheese, which is similar to what is called "geese" in Western food. It is a product of the Qinghai farming and pastoral area. One of the famous local products made by farmers from milk, it is the most delicious nutritious food among milk products.
Basic classification of milk skin
Mongolian milk skin
There are two types of milk skin (Wurimo in Mongolian): one is fresh milk, cow's milk or mare's milk Put milk, camel milk, and goat milk into a container and store it for a day or two. After the milk becomes sour, a thin layer of skin will form on the surface, which is called Tuhei Wurimo, also called "Zhuhei", which is raw milk skin, used to make butter. The other method is to boil the fresh milk, put it into a container and let it cool down to form a thin milk skin on the surface, which is called Baolesen Wu Rimo, that is, the cooked milk skin is the raw material of ghee. The milk skin tastes sweet and delicious, and is the best food to mix with fried rice.
Tibetan milk rind
Tibetan milk rind is also called dry cheese, which is similar to what is called "geese" in Western food. It is one of the famous local products made from milk by farmers in agricultural and pastoral areas. , the most delicious nutritious food among milk products. Its production history is nearly a hundred years.
4 Introduction to the Longevity Fruit, the Top Ten Specialties of the Haiyang Mongolian and Tibetan Autonomous Prefecture
Ginseng fruit is native to Beili in the Andes Mountains of South America. It is a perennial herb and is a nutritious plant. It is a new variety of medical and health-care vegetables that can be used as both fruits and vegetables. Its pulp is sweet and juicy, with a refreshing fragrance and unique flavor. It has the characteristics of high protein, low sugar and low fat, and contains a variety of vitamins and amino acids.
Value: Ginseng fruit contains iodine, molybdenum, iron, phosphorus, sulfur, selenium, zinc and other 18 kinds of minerals and trace elements necessary for the human body. It is effective against various cancers, coronary heart disease, hypertension and diabetes. It has good prevention and treatment effects, especially selenium, which is extremely rare in fruits and vegetables in my country. Selenium is known as the "fire of life" and "king of anti-cancer". Selenium is also helpful for cerebrovascular diseases (currently 57 countries in the world Regions are poor in selenium, and two-thirds of provinces in my country are seriously deficient in selenium). The calcium content of ginseng fruit is higher than that of all fruits and vegetables. The calcium content of 100 grams of fresh fruit is as high as 910 mg, which is 114 times that of tomatoes, 36.4 times that of cucumbers, and 2.55 times that of black fungus.
There are many ways to eat ginseng fruit. It can be eaten directly as a fruit, stir-fried as a vegetable, cold salad, made into soup, fried, steamed, stewed, canned, juiced, and drinks. For the cooking methods of ginseng fruit and green fruits, you can refer to the cooking methods of green peppers, bamboo shoots, cucumbers, zucchini and other vegetables. For yellow fruits, you can refer to the methods of cucumbers and tomatoes. For example, stir-fried shredded pork with ginseng fruit, or served with sea cucumber, squid or cold salad with sugar, etc., it can become a delicious dish on the table.
5 Introduction to Qaidam wolfberry, one of the top ten specialties of the Hainan Mongol and Tibetan Autonomous Prefecture
Qinghai wolfberry, also known as Qaidam wolfberry, is mainly produced in the Qaidam Basin. The fresh fruit is exquisite, translucent and bright red. Dropping, ruby-like in shape, red in color and large in size, the fruit is oval in shape, with few seeds, thick flesh, uniform size, no broken fruit, no mildew, no impurities, and excellent quality, which is mainly due to the Qaidam Basin in Qinghai. Unique plateau continental climate. Shanghai Xiaoshanshen Enterprise, located in the economic center of China, is based in Shanghai and embraces all rivers. It supplies Qaidam wolfberry to the economically developed areas of the Yangtze River Delta all year round and is widely praised.
Propagation methods
Seed propagation is mainly used, but cuttings and root tillers are also used for propagation.
1. Site selection and preparation: Choose loamy soil close to water channels, with flat geothermal heat, sufficient sunshine, and loose soil. Apply 2,000-3,000 kilograms of manure per acre, plow 25-30 cm deep in autumn, and pour frozen water. The next spring, shallow plowing and fine harrowing were carried out to make a border width of 1.2 meters.
2. Seed propagation: After picking the fruits, wash the seeds out, dry them and store them for later use. Before sowing, soak the seeds in warm water at 40°C for 24 hours to increase the germination rate. The general germination rate is about 90%. The sowing period is from late March to mid-April. Drill sow, make trenches with row spacing of 30 cm, trench depth 0.5-1 cm, mix the seeds with some fine sand, sow evenly into the trench, cover with soil, lightly crush and then water, keep the soil moist, the temperature is 17-21℃ 5 -Seedlings emerge in 7 days. The seeding rate per mu is 1-1.5 kg.
3. Propagation by cuttings: Cuttings bear fruit early and can maintain the excellent traits of the female parent. Generally, after the sap flows and before germination, 1-year-old leggy branches or thick branches with full buds are selected from excellent single plants and cut into 18-20 cm long cuttings, with a spacing of 20 cm × 515 cm between rows. Insert the cuttings diagonally into 2/3 of the finished border, then compact it, water it, and keep the soil moist at all times. The survival rate is 85-90%.
4. Root tiller seedling propagation: Dig root tiller seedlings around the mother plant in spring, select seedlings with strong plants and well-developed root systems, and cultivate them in the nursery for one year. 2 meters for planting. Dig a hole 30cm wide and 30cm deep. Apply a small amount of farmyard manure and mix it with the topsoil. Plant the seedlings into the hole. Fill the topsoil first, then the center. When filling the soil, lift the seedlings upward slightly to stretch the roots and cover them with soil. Water after solidification.
6 Introduction to Tibetan wool, the top ten specialties of the Haiyang Mongol and Tibetan Autonomous Prefecture
Tibetan wool is the top natural green product of the "Qinghai-Tibet Plateau". The unique geographical environment breeds it in Qinghai-Tibet The plateau is a pollution-free and unique biological system.
Characteristics of Tibetan wool: Tibetan wool belongs to the "Qinghai Big White Hair" hair system. It has slender fibers, is a pure natural protein, and has strong moisture absorption. It has the characteristics of good resilience, high thermal insulation and long service life. After processing, it can maintain its original natural organic properties and achieve the characteristics of whiteness, tastelessness and light weight.
7 Introduction to Chaka Salt, the top ten specialties of the Haiyang Mongol and Tibetan Autonomous Prefecture
Introduction to Chaka Salt
"Chaka Salt" is produced in Qinghai Province Lake salt from Chaka Salt Lake in Ulan County. "Chaka Salt" is affected by its specific geography, climate, environment and other natural factors. Compared with other salts, it has the characteristics of regular crystals, high purity of sodium chloride, low soluble impurities, not easy to agglomerate, and does not contain substances harmful to the human body. . Because it contains calcium, magnesium, barium, copper, potassium, strontium, zinc, selenium and other trace elements needed by the human body, as well as eight kinds of aspartic acid, glutamic acid, alanine, leucine, lysine, etc. Amino acid, "salty and sweet", has a unique taste and special seasoning effect.
"Chaka Salt" has complete salt crystal crystals, high sodium chloride purity, white appearance, few impurities, no pollution, and no harmful substances to the human body. "It tastes salty and sweet, and its taste is salty and delicious." ".
Sea salt, on the other hand, undergoes a process of absorbing tides, making brine, crystallizing, stockpiling, and processing into finished products. Due to the varying degrees of contamination of the raw material - seawater, the product has high moisture content, high water-soluble impurities, and a slightly astringent and bitter taste. .
In 2009, after review by the General Administration of Quality Supervision, Inspection and Quarantine, it was decided to implement national geographical indication product protection for "Chaka Salt". .
Production History
Chaka Salt Lake is the smallest of the four major salt lakes in the Qaidam Basin, and also the earliest developed one. There are thousands of landscapes in the lake, including salt mining. The scenery, salt lake sunrise, salt flower wonders, etc., form a gorgeous picture. Chaka salt mining has a long history, which can be traced back to the Qin and Han Dynasties. There is such a record in "New Chronicles of Xining Prefecture": "In the west of the county, more than 500 miles away, southwest of Qinghai... There are more than 200 miles around, and the salt is natural and endless. Mongolia uses iron spoons to catch it and sell it. The trade at Yushikou is relied upon by the people of the county." In 1763 (the 28th year of Emperor Qianlong’s reign in the Qing Dynasty), a salt law was established. Before liberation, Ma Bufang's regime had a salt farm here, producing nearly one thousand tons of raw salt every year. After liberation, the ancient Chaka Salt Pond underwent continuous construction and development, initially realizing the mechanization of salt mining. The Chaka Salt Factory was built, and more than ten varieties of iodized salt, washing salt, recycled salt, powdered dry salt, etc. have been developed. , produces hundreds of thousands of tons of high-quality raw salt every year. In addition to being supplied to various parts of Qinghai, it is also sold well in more than 20 provinces and autonomous regions across the country and exported to Japan, Nepal, the Middle East and other regions, and is generally welcomed by people. .
Scope of protection
The protection scope of Chaka salt geographical indication products is the administrative area under the jurisdiction of Wulan County, Qinghai Province.
8 Introduction to yak velvet, the top ten specialties of the Haiyang Mongol and Tibetan Autonomous Prefecture
Introduction to yak velvet
Yak is called the boat of the plateau and is grown in China Yak is a unique breed of cattle on the Qinghai-Tibet Plateau and alpine grasslands. my country has a history of domesticating yaks for more than 3,000 years. There are currently more than 12 million yaks distributed in Qinghai, Tibet, Sichuan, Gansu and other provinces, accounting for more than 85% of the world's total. The rest are distributed in Mongolia, the Soviet Union and Central Asia. The yak is the mammal that lives at the highest altitude in the world.
Yak hair production: Yaks are picked once a year. The annual hair production of adult yaks is 1.17~2.62kg; that of young cattle is 1.30~1.35kg, of which coarse hair and fine hair account for half each.
Features: Yak velvet is very thin, with a diameter of less than 20 microns, a length of 3.4 to 4.5 centimeters, irregular bends, and ring-shaped scales that are tightly clasped together. It has a soft luster, strong elasticity, and a smooth and waxy feel. Yak wool is warmer and softer than ordinary wool, and has been used in clothing production in recent years.
Common products include: yak fleece sweaters, yak fleece fabrics and yak fleece coats, etc.
9 Introduction to Tianjun Yak, the top ten specialties of the Haiyang Mongol and Tibetan Autonomous Prefecture
Tianjun Yak is mainly divided into yak and ox. The ox is a natural cross between yak and cattle. The interbred cattle produced have short hair and tall bodies, and are mostly used for draft purposes.
Introduction to Tianjun Yak: According to slaughter measurement, the average adult bull weight is 256.8 kg, the carcass weight is 123.98, the clean meat is 91.83 kg, the bone-to-meat ratio is 26:74, and the slaughter rate is 49.82; milk production performance, regardless of production, The peak lactation season for multiparous women is from July to September, and starts to decline from October. The average daily milk production of the first and multiparous women was 1.22 and 1.55 kilograms, and the multiparous women were 27% higher than the primiparous women. The lactation rate is the same for first-time and multi-time mothers.
Tianjun yak hair production: The average hair production of 2-3 year old young cattle is 1.3-1.33 0.25-0.38 kg; adult cows 1.17-0.47 kg; adult bullocks 1.88-0.44 kg.
Purpose of Tianjun Yak: Used for draft purposes. Historically, it was the main means of transportation for people on the plateau, and was called the "boat of the plateau." For long-distance transportation, the yak can carry 50 to 70 kilograms. It can travel for 4 to 7 hours a day, about 20 to 30 kilometers. It can be used continuously for more than 15 days without fatigue. It can carry about 100 kilograms for short distances.
Tianjun Yak Qinghai Tianjun County Animal Husbandry and Veterinary Workstation is located in Tianjun County, Haixi Prefecture, Qinghai Province, mainly including Xinyuan Town, Kuierma Township, Longmen Township, Muli Town, Yangkang Township, Zhi Hema Township, Shengge Township, Jianghe Town, Zhouqun Township, Suli Township.
The geographical coordinates are 96°49′00″～99°42′00″ east longitude and 36°54′00″～39°12′00″ north latitude. Tianjun yak is an agricultural product with geographical indication.
10 Introduction to Snow Lotus, the top ten specialties of the Hainan Mongolian and Tibetan Autonomous Prefecture
Morphological characteristics:
Perennial herb. The plant height is 15cm-35cm. The stem is thick and the root neck has fibrous residual leaf base. The leaves are densely clustered, oblong or ovate-oblong, and sessile. There are 10 to 20 flower heads densely packed into balls at the ends of the stems. They are sessile and have 3 to 4 layers of rosette-shaped involucres. They are covered with white sparse long hairs and the corolla is purple. The flowering period is from July to August. This species is produced in Xinjiang. It is also found in Mongolia, the former Soviet Union, Central Asia and Siberia. Commonly found in alpine rock crevices, ice-marked steep rocks and gravel slopes near the snow line.
Key points of propagation:
Propagation by sowing. Extremely cold-resistant and likes high air humidity.
Application value:
Snowdrops are as big as lotus flowers, with leaves as green as jasper, and inflorescences that are purple and fragrant. Since ancient times, it has been regarded by young men and women as a symbol of love and a valuable medicinal material. The resources are abundant, but there is no garden application. It can be introduced into rock gardens in high-altitude urban gardens for people to see its beauty.