Qinghai, the capital of Xining for short, is located in the west of China, the northeast of Qinghai-Tibet Plateau and the roof of the world. It is one of the important provinces on the Qinghai-Tibet Plateau in China. The following is my collection of Qinghai local specialties, welcome to read, I hope you will like it.
Niangpi
Niangpi is a traditional snack with strong local flavor in Qinghai. Vendors selling stuffed skins can be seen everywhere in Xining and towns in agricultural areas.
Skin-making is to mix a certain amount of plaster and dressing into wheat flour, mix it with warm water to make a hard dough, knead it several times, and then put it into cold water for continuous scrubbing to wash out starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is steamed in a steamer, which is called "steamed skin". Steamed stuffed skin is peeled off from the plate, cut into long strips, served with gluten, and poured with seasonings such as vinegar, spicy oil, mustard, leek and mashed garlic. It tastes spicy and refreshing, flexible and delicate, and has a long aftertaste. Don't think the stuffing skin is inconspicuous, soft and smooth, sour and delicious, refreshing and appetizing. It is one of the most popular snacks in Lanzhou. Men, women and children love to eat it. It is an essential food for people who like to drink, especially for women. Business is booming all year round, and summer is the peak season. Stuffed skin is not only a street snack with a table and several benches, but also an appeal. People from other places in Lanzhou, if they want to fly back, must bring some stuffed skins and seasonings to mix together for relatives and friends or family to taste. In summer and summer, if you taste a dish of Huang Liang's soft, delicate, smooth, cool and comfortable stuffed skin, you will definitely feel an appetite and endless aftertaste. It is because of its unique flavor that it can go up and down.
There are many raw materials used to make skins, from mung bean flour, sorghum flour to wheat flour. It seems that you can choose anything rich in starch. Known as "dough", it means that its raw materials are all pasta. The method is to break the flour into lumps with cold water, and then put it into clean water for kneading, so that the protein and starch in the flour can be separated. After starch is precipitated, pour out clear water, add edible alkali, mix into batter, steam in a steamer, cool and cut into strips with slightly thick chopsticks. Protein in flour is flour essence, so it should be steamed, sliced and put into a bowl. A bowl of Huang Liang's transparent stuffed skin, mixed with oil-splashed peppers (peppers are not ordinary morning peppers, but Lanzhou's native green peppers are dried and ground into Chili noodles, which have their own spicy taste), refined salt, soy sauce, garlic paste, mustard, balsamic vinegar, sesame sauce and other seasonings, has the characteristics of bright and delicious color, rich oil juice, cool and delicious taste, and faint scent to relieve summer heat. There are many ways to eat a sandwich, which can be used as a staple food or a dish.
Narrow working face
Sausage noodles are a common flavor snack in Xining, the capital of Qinghai Province. Mainly mutton intestines, with hot soup noodles. The method is to wash the large and small intestines of sheep, without peeling the oil on the intestinal wall, add the paste bean powder seasoned with onion, ginger, pepper and refined salt, tie the mouth and cook, and put the cooked diced radish and diced onion and garlic into the soup.
Sausages are divided into sausages and noodle sausages. Sausages are made by seasoning sheep's viscera. At the same time, some places also have pot-bellied slices fried in oil, as well as excellent leg of lamb, which can be described as delicious. When eating, first drink a hot mutton sausage soup, then cut the bean noodle sausage into small bowls, and then eat a bowl of noodles poured with soup. The mutton sausage noodle soup is light yellow in color, with clean intestines, white pork intestines, golden noodles and chopped green onion floating on the surface, diced radish in a bowl, crispy and soft intestines, long and refreshing noodles, which can be eaten while hot in summer. It is really an affordable snack.
Dog urine
Dog water, also called dog water cake. Pasta which is very popular in Qinghai. Rapeseed fried pancakes. There are two kinds of "half-dead noodles" with only a little yeast and "dead noodles" without yeast. Spread fragrant bean powder (ground with fragrant bean leaves), pepper powder, salt and other seasonings on the white flour cake, and pour oil on it with a pointed oil pan when turning it, which looks like a dog peeing.
People who have just come to Qinghai really don't know what it means when they hear "dog urine". They only know that it is a kind of pancake, but they don't know why it has such an indecent name. Affected by the geographical conditions and climate of the Qinghai-Tibet Plateau, wheat and highland barley are the main food crops in Qinghai. Therefore, the local people's diet is mainly pasta, and "dog watering urine" is one of them.
Although the name of this "dog peeing" is indecent, it does not affect its local popularity at all. You know, this is a well-known food. Why is a pancake called "dog pees"? There is a saying that it comes from its special production method. When frying "dog shit", pour a little green oil around the side pot (Qinghai is a local vegetable oil, which Qinghai people affectionately call "clear oil"), and pour the oil repeatedly. This action is like dog urine, so some people call it "dog urine".
Beef offal soup
Qinghai people regard chowder and steamed bread as the best breakfast. It can not only keep fit, resist hunger, but also resist cold. Chopsticks refer to the heads, hearts, lungs, intestines, stomachs and hooves of cooked cattle and sheep, commonly known as "entering the water". It can be divided into two types, namely "beef offal", "sheep offal" or "sheep offal". The chop suey soup is a soup made of chop suey, that is, after water is put into the pot, spices, hawthorn and other substances are added, and the soup is boiled with slow fire, and the intestines are taken out after rotting, and the head and feet are continued to be 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. Chopped soup is fragrant, not greasy and nourishing.
The content of protein and vitamins in animal drinking water is higher than that in meat, but the content of cholesterol is also higher than that in meat. Often cooked with the fat in drinking water, this dish has a high fat content and cholesterol content. Therefore, this dish is not suitable for arteriosclerosis, high cholesterol and middle-aged and elderly people.
Raft meatballs
Raft meatballs are a famous dish in Qinghai, commonly known as "fried rafts". The fat membrane 9 of the pig stomach wall is used as the wrapping skin, such as liver, lung, kidney and spleen. Chop them into mud and mix them with salt, ginger powder, pepper powder, soy sauce, clear oil, chopped green onion, garlic paste and so on. Mix with flour and flour, stir well, fill in the fat film, and then tightly tie it back and forth with the cleaned small intestine into a long round meat ball.
Some practices are to cook 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. People of all ethnic groups in Qinghai eat raft meatballs, and most Hui and Salar people eat mutton rafts on their own festivals. Both Han and Tu people concentrate on making food at the end of the year as a delicious food for the Spring Festival.
Guomomo
People who first came to Qinghai unanimously praised "Qinghai people have many steamed buns". People in Qinghai are not called steamed buns, they are called steamed buns. "Steamed bread" is just a general term. People of all ethnic groups in agricultural and semi-agricultural areas in Qinghai often eat steamed buns in various forms, such as flower rolls, oil bags, oil cakes, qu Lian, oil incense, steamed buns on the stove, steamed buns (big steamed buns for ancestor worship) and pot steamed buns. They are traditional gifts that relatives and friends often carry in festivals, and they are also the staple food that every meal can't be separated from.
Pot steamed bread is baked in a metal pot mold, so people are used to calling it "pot". A dry pan is made by rolling vegetable oil into ordinary dough, coating it with folk food pigments such as Redmi, turmeric and bean flour, and rolling it into red, yellow and green mixed dough layer by layer (Tibetan and Hui people sometimes mix eggs and milk when kneading dough), kneading it into a cylinder with the same shape and size as the dry pan, putting it into the dry pan, and burying it with wheat straw as fuel. The pot wall is thick, the heat transfer is slow, the firepower of wheat straw fuel is even, the heat is moderate, and it can be cooked in half an hour. The baked steamed bread is crisp outside and tender inside, blooming like a flower, with bright color and fragrance. Its characteristics are time-saving, trouble-saving, simple to make, crisp and delicious, convenient to carry and resistant to storage.
cruller
Zongzi is a special food made by people of all ethnic groups in agricultural areas of Qinghai on holidays. Its rings are connected, its appearance is slender and Huang Liang, and its entrance is crispy. It is a good product in pasta and plays an important role in banquets.
Xunzi is a fried pasta. In Qinghai, Han people make it at the end of the twelfth lunar month, entertain guests during the New Year and eat it before dinner. People of some ethnic minorities, such as Hui and Salar, regard prickly heat as the main pasta to entertain guests when celebrating traditional Eid al-Adha, Eid al-Adha, holy days and weddings, funerals and festive activities every year.
Scorpion is made of white flour, a little salt and seasoning, rubbed into thin strips (the finer the process, the better), rolled and fried in oil, crisp and delicious.
Qinghai ga noodles
Qinghai glutinous rice flour is the most common and unique home-cooked dish in Qinghai people's pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Noodles, also known as noodles. First, the kneaded soft noodles are cut into thick strips, which is called "noodle base". Then cover it with a wet towel for a while (called "back" at this time). After "returning to the furnace", hold it in your hand, pinch it flat with your fingers and break it, each about the width of your fingers, and put it in boiling water to cook. Because the noodles are small, they are called "noodles".
In rural areas, there are also "melon noodles" that are often eaten. According to the old man living in Qinghai, noodles are fast food for long-distance travel. Qinghai has a vast territory, sparsely populated, vast grassland and inconvenient transportation. In the past, the Han, Hui and Tibetan nationalities traveled long distances between farming and pastoral areas, and there were few hotels to stay on the way. After a day's trekking, after sunset, it is often necessary to set up a tent in a corner of the aquatic plants, and set up a pot with three stones. There is no need for cooking utensils such as chopping boards, knives and rolling pins. As long as there is a bowl, noodles are mixed and kneaded with cold water.
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