●Haggis: the head, heart, liver, lungs, intestines, stomach, hooves and other slices of boiled cattle, sheep, scooping the original broth, add seasonings, that is, into. Minced mutton is soft, tender, rotten and crispy, and the soup has a strong flavor. Qinghai's most famous "haggis" should be counted 25 miles from the city of Datong Houzihe haggis museum
● Explosion of stewed lamb: the plateau of a great. Eat lamb is generally a gradual line, only spring and fall lambing period can taste. Practice: the birth of about 15 days of the lamb slaughtered skinning, washing and cutting into 3 to 6 cm square, into the frying pan frying, to be skin and meat yellowish when added to the noodle sauce, spicy noodles, ginger powder, pepper, salt, and then repeatedly fried to the meat was red, add the right amount of cool water, sealing the pot slowly simmering, water dry meat rotten that is. The meat is tender, spicy and crisp, dark red in color, fragrant and soft.
●Yogurt: the yogurt here, not the kind we often drink factory processed out, but the local Hui people processing their own homemade yogurt, is held in a small bowl, and in the mouth of the bowl covered with a piece of small glass, and then the Hui people themselves set up in the street to sell the kind of. They use a small bowl of cooked milk to make yogurt, and deliberately in the bowl mouth a few drops of vegetable oil, the surface milk skin golden, oil stains point, white as fat, fragrant nose, fresh quality fine, cool and slightly sour, add a spoonful of sugar, sweet and sour, is cool and delicious. This homemade yogurt flavor is absolutely authentic, the taste is absolutely better than other brands of yogurt. Yogurt is an ideal health drink, nutrition is better than milk. It can help digestion, increase appetite, and antibacterial, astringent, sedative and hypnotic function, the chronic patients with mild diarrhea has a therapeutic effect. Medical doctors have also found that it can reduce cholesterol concentrations, prevent atherosclerosis and tumors, and avoid premature aging.
●馓子：The deep-fried noodle cake is a kind of deep-fried noodle food. The Hui and Salar people in Qinghai celebrate the traditional "Gulbang Festival", "Erde Festival" and "Shengji Festival" every year, as well as the wedding and funeral events, and take deep-fried noodle cake as the main noodle food for the guests. The deep-fried noodle cake is made from the noodle cake of the head of Luo Baiyi. Deep-fried noodle cakes are made of white flour, slightly salted and seasoned, rolled into thin strips and deep-fried in oil.
●Stir-fried noodle: When the noodle is already in the wok, use the wok to stir-fry diced or sliced meat, vegetables such as chili, bamboo shoots, vegetable gourd, or vermicelli and fungus, and when the noodle is boiling, fish out the noodle with a sliding spoon and stir-fry it in the stir-fried vegetables, and then stir-fry it for a while, then you can eat it in the wok.
● braised noodle slices: first meat, tofu slices, fresh vegetables, such as; red pepper slices, etc. stir-fried in the pot, put on the mutton broth, add salt, monosodium glutamate, soy sauce, ginger, pepper, etc. taste, and then add into the yellow flowers, fungus boiling, slightly thickened sauce, sprinkled with shredded garlic to be used. Then the noodles cooked, with a leaky spoon in a bowl, scooped on the cooked braised vegetables can be eaten
● dog pouring urine: also known as dog pouring urine oil cake. A popular local noodle dish. The pancakes are fried in green oil. There are only a little leavening "half dead noodles" and no leavening "dead noodles" two kinds. The wheat flour is mixed and kneaded well, then rolled up in a long roll after being sprinkled with soybean flour and smeared with a little bit of green oil. Then, roll it into a screw shape, cut it into small sections, and flatten them one by one. Pour about half a tael of green oil in a hot pan, put the pancake in, pour a circle of green oil along the edge of the pan, and keep turning the pancake to make it evenly colored. When the pancake on the fire color, immediately turn over, and then pour a circle of green oil along the edge of the pan, and constantly turning the pancake, fried can be eaten. 50 years ago, local residents in the kitchen stove more than the use of ceramic oil pots contain green oil, pancakes, with a small oil pot along the edge of the pan pouring the oil action, as if the dog in the wall of the posture of urination, so it is known as the "dog pouring urine".
●Sweet grains: oat or barley (to the outer skin) clean, water to wash away impurities, into the pot to cook (surface openings), drained out of the cool cold, add sweet grains of quartz and well, loaded into the altar sealed, maintain a constant temperature (15 ℃ up and down), after 3 to 5 days of fermentation, open the altar to consume, mellow, cool, sweet, summer can be refreshing and invigorating, the winter is the strong body and warm stomach.
●?j pot bun:?j pot bun is baked in the metal?j pot mold, so the masses used to call "?j pot", is the Qinghai agricultural area and half-farming half-pastoral area people's noodle food. J-pot is in the ordinary flour rolled into vegetable oil, smeared with red currant, turmeric, soybean meal and other folk food coloring, and then layers and layers of rolled into red, yellow, green color intertwined dough (Tibetan, Hui compatriots in the pasta, sometimes mixed with eggs and milk), kneaded and the shape and size of the j-pot the same size of the cylinder, put into the j-pot, buried in the ashes of the stove or kang hole fueled by wheat grass. The walls of the ?j-pot are thicker, the heat transfer is slow, the wheatgrass fuel fire is even, the heat is moderate, and the pot will be ready in half an hour. Branding out of the ?j pot bun, outside the crisp inside soft, bloom as flowers, bright colors, fragrance. It is characterized by time-saving, trouble-saving, making a single room, crunchy and delicious, easy to carry, durable storage.
●Ga Noodle Piece: Ga Noodle Piece is the most common and unique home-cooked meal among Qinghai people's noodle dishes. This kind of noodle sheet is not rolled out with a rolling pin, but pulled out by hand. Ga-myeon, also known as noodle slices. The soft, kneaded noodles are first cut into thick strips, called "noodle kiki". Then cover it with a damp towel for a few moments (at this point it is called "back to the noodles"). After "back" good, into the hands, with a finger pinch flat, pulled off, each about a finger wide, into the boiling water, cooked and edible. Because the noodles are small, they are called "ga-myeon".
●La Stripes: La Stripes, also called La Mian, or Shame Noodles, is a traditional local flavor food of Qinghai people. The method of making lajiao is similar to that of noodles. However, the dough for pulling noodles has to be kneaded more and a bit softer, and can only be pulled after the noodles have woken up. There are two types of lajiao: one is flat, also called "langye", and the other is round, also called "chicken intestines".
●Stuffed skin: Stuffed skin is a traditional snack with strong local flavor in Qinghai. The production method is, in the wheat flour mixed with a certain amount of alkali flour, with warm water into a hard dough, a few kneading, such as dough fine smooth, and then put into cool water continuous scrubbing, wash away starch, until the dough into a honeycomb soft gelatinous kind of time. This soft gelatinous dough is called gluten after cooking. The rest of the batter to be precipitated, pour out the floating water, the precipitated batter will be scooped in a cotton cloth covered steamer basket steamed, removed, eaten to be cut into long strips, adorned with gluten slices, pouring mixed with seasonings can be.
● dry board fish: Qinghai has a catchphrase: "Guide's pears to enjoy the Hall's melon, Huanghuan's dry board fish world boast." This is true. Qinghai Province is rich in Huangshui fish, because of its body fat meat tender and fresh taste and near and far famous. Huangshui fish dissected offal, clean impurities, according to the size of the arrangement in the hot stone plate or the beach on the sun, that is, dry board fish. Dry plate fish softened by water, the meat is pliable, can be cooked out of the flavor of the delicacies. Steamed fish sold on the market is the soaked dry board fish, with chopped onion, salt, garlic, pepper, chili, pepper and other condiments added to flour, mixed into a paste, coated in the cleaned dry board fish steamed. As the dried fish softens, the spices penetrate into the meat. Remove it when the steam fills the air and the aroma permeates the nose, and eat it together with the fish meat and noodle pieces, which is spicy, fresh and aromatic.
●Sheep Intestine Noodle: Sheep Intestine Noodle is a common flavorful snack in Xining. It takes sheep intestines as the main ingredient, and is accompanied by hot soup and cut noodles*** to eat. The practice is to wash the sheep's large and small intestinal tubes, intestinal wall oil is not pick peeling, loaded with green onions, ginger, pepper, salt and other adjuvants for the paste of soybean flour, zhangkou cooked, and in the soup boiled goat intestines into the boiled diced radish, onion and garlic diced mixed with the tip of the soup. When eating, first drink a mouthful of hot goat intestines soup, and then cut the bean flour intestines for a small bowl of inch sections, and then eat a bowl of noodles poured with the soup. Sheep intestines noodle soup color yellowish, intestinal section clean, fat intestines powder white, noodles golden onion on the end of the floating, diced radish sunk in the bowl, intestinal section of the thin crispy stuffing soft, noodles long and refreshing, summer eat cool winter can eat hot, is really affordable snacks.
● Beef jerky: Five-spice beef jerky is a new product after the liberation of Qinghai. It is marketed in domestic and international markets and is well received by consumers. Beef jerky is not only the top of the hospitality, but also a gift for friends and relatives. It is not only easy to carry, but also suitable for long-term storage, can be eaten at home banquets or on the way to travel. The main ingredient of Five Spice Beef Jerky is fresh consumed beef, which is a specialty of Qinghai Plateau. The method is to remove the tendons and skin of fresh meat, clean meat with white water and cooked, and then cut into small pieces of one centimeter long, one centimeter wide and half a centimeter thick, add pepper, curry powder, monosodium glutamate, cooking wine, sugar, salt and other condiments dry frying, and then finally drying, bagging. Due to sophisticated production methods, the finished product colorful, nutritious, both to maintain the flavor of consumed beef, but also has a strong aroma, taste delicious, eaten for a long time without getting tired and so on. In recent years, the guests and tourists to Qinghai, scrambling to buy Qinghai beef jerky, as a kind of Qinghai local characteristics of food, so that the Qinghai beef jerky more famous shock