Qinghai belongs to the northwest of China, 80% is grassland, and it is a multi-ethnic gathering place, forming a unique diet style and food characteristics. As early as 20 18, China Cuisine Association released the regional classic dishes of Chinese cuisine to the world for the first time, including 10 Qinghai dishes, so people used to call them Qinghai "10 famous dishes".
Next, lazy meow will tell you one by one, what is this 10 Qinghai famous dish? How many did you eat?
As mentioned earlier, 80% of Qinghai is grassland, so animal husbandry is very developed, which is exactly what the northern folk song "Song of Chile" sings: "The sky is like a vault, and the cage covers four fields. The sky is gray and wild. See cattle and sheep when the wind blows. " Beef in Qinghai is very famous, which is closely related to the local geographical environment and climatic conditions. Qinghai Xicheng steak is also one of the top ten famous dishes in Qinghai. Its meat is fresh and tender, and it smells good whether it is roasted or fried.
Besides beef, mutton in Qinghai is also famous for its delicious taste. Special mention should be made here to Wulan Chaka sheep, which is a specialty of Wulan area in Qinghai and a geographical indication product of agricultural products in China. Wulan Chaka sheep grows in the natural saline-alkali pasture around Chaka Salt Lake, and eats the plants naturally growing around it, which is light and delicious.
This famous Qinghai dish, Bai Hua Jin gua mutton, belongs to Qingzhen cuisine and is steamed with fresh mutton as the main material. The "golden melon" in the name of the dish refers to pumpkin. After making it, the shape is very beautiful, which makes people feel that it is not only delicious, but also beautiful.
When I first heard the name "Fu Gui Universiade", I didn't know what kind of dish it was. I can only guess from the names of these five words that it must be related to beef, and it is a very auspicious dish. Later, I learned that this dish is actually a "yak head".
Qinghai yak grows in the cold and pollution-free area above 3000 meters above sea level all the year round, and its thin skin and tender cow head meat are also deeply loved by local people. When making "Fortune Universiade", you often pick out the bull's head born about 2-3 years ago and stew it in a pot. After the pot, the cow's head meat is soft and rotten, which is very tasty.
Nostoc flagelliforme belongs to wild terrestrial algae in plateau area and is also one of the "three treasures" in Qinghai. Because of its black and thin appearance, it looks like human hair, so it is called "Nostoc flagelliforme".
Nostoc flagelliforme itself has no taste and tastes slightly chewy. It is often cooked with other ingredients and rarely eaten alone. Because of rare reasons, it is homophonic to "get rich". At some important banquets in Qinghai and other places, Nostoc flagelliforme can often be seen as the protagonist.
Friends who have been to Xining, Qinghai must be deeply impressed by a local special pasta called "sheep intestines noodles", which combines sheep intestines and noodles well and tastes very appetizing. This famous Qinghai dish "Xinghua sheep intestines" is made of sheep intestines and cooked by enema and knife method. It tastes smooth and delicious.
As I said before, beef and mutton in Qinghai are notoriously delicious. This famous Qinghai dish "Three Roasts in Qinghai" can be said to be a meat dish with cattle and sheep. It is made of three main ingredients: sheep tendon, beef balls and potatoes, and it is also a dish that Qinghai locals often arrange to serve at wedding banquets.
When eating this dish, it is usually accompanied by meat buns or vegetable buns. The mutton tendon stewed in clear soup is delicious, and the fried beef balls and potatoes are also delicious. With steamed buns, it is a word, fragrant.
Speaking of famous tenderloin dishes, I believe the sweet and sour tenderloin must come to mind first. In Qinghai, the first thing people think of is the hot and sour tenderloin, a famous dish in Qinghai. This dish is also the first dish in the traditional old eight dishes in Qinghai. When cooking this dish, the tenderloin is not pork but beef.
The tenderloin should be fried three times, the first time to shape, the second time to make the taste crisp, and the third time to fry and color. Fried tenderloin should be served with green and red pepper, black fungus and special hot and sour soup. The tenderloin is crispy outside and tender inside, and the appearance is wrapped in rich soup, which is very delicious.
As a treasure house rich in mutton, Qinghai has many famous dishes, including this tea ceremony fragrant lamb chop. This dish is made of lamb chops and roasted with aromatherapy. Different from some greasy lamb chops, the flavor of tea ceremony aromatherapy lamb chops is more refreshing and not easy to get bored.
Dry Kun Niu Zhang is a famous dish in Qinghai province, which is pickled with cow hoof. When cooking this dish, most of the cow's hooves are yak's front hooves, and the processing technology is complicated. It needs to be singed first and cooked for more than 8 hours to taste better.
A variety of spices will be used in the cooking process, and red yeast will be added for color matching. After the dish is cooked, the dried Kun Niu Zhang is rich in flavor, fat but not greasy, and very delicious.
When I first saw the name "Cordyceps Fulu Bovine Bone Marrow", my first reaction was that it must be very tonic, and it should be a greatly tonic dish. Later, once I understood it, it strengthened my mind.
"Cordyceps sinensis" is commonly called Cordyceps sinensis. Because of geographical advantages, the quality of Cordyceps sinensis produced in Qinghai is better. The bone marrow of Chinese caterpillar fungus Fulu cattle is a medicated diet with Chinese caterpillar fungus and yak bone marrow as the main raw materials, which has a unique flavor.
Learn from laziness.
I don't know if you have noticed that many local specialties always make people feel that they are available in many places. But when it comes to the top ten famous dishes in Qinghai, they all have very distinctive regional characteristics, which makes people think of the Qinghai-Tibet Plateau when they look at the names of the dishes.
Among the top ten famous dishes in Qinghai mentioned above, except Ruyi Nostoc flagelliforme, the main ingredients of the other nine dishes are either beef or mutton. As an ordinary netizen, I just want to say that this is really a reality.