1, stuffed skin: a certain amount of plaster and seasoning are mixed into wheat flour, which tastes spicy and refreshing, with a flexible and delicate taste and a long aftertaste.
2. Glutinous rice flour: It is the most common and unique home-cooked meal in Qinghai pasta, equivalent to glutinous rice flour in North China.
3. Mutton chops in wok: The main ingredients of lamb chops come from the grasslands in the northwest, which are not fishy, moist and fat. The ingredients are potatoes, corn, hand-rolled flour, and various spices such as cumin, shredded pepper and onion. The smell that has not been cooked floats into the distance, which makes people drool.
4. Qinghai Dadi Hotpot: The Qinghai-Tibet Plateau has a cold climate and is rich in cattle and sheep. The bottom of Qinghai Dadi Hotpot is generally made of mutton soup with a little sauerkraut, which tastes spicy, without red oil and too much seasoning. The soup is clear in color and naturally mellow in taste. Delicious mutton and refreshing sauerkraut are perfectly combined, which makes people feel fragrant and greasy.