Hualong cuisine includes stuffed hulls of highland barley, steamed buns, braised lamb, chicken with chopped green onion, and mutton tendon dishes.

1. highland barley stuffed skin: stuffed skin is a traditional snack with strong local flavor in Qinghai. Vendors selling stuffed skin can be seen everywhere in Xining and towns in agricultural areas. Coupled with various seasonings, a bowl of stuffed skin with mellow taste and rich characteristics of Hehuang Valley was born.

2. Pan steamed bun: People in Qinghai are called steamed buns instead of steamed buns. "steamed bun" is just a general term. People of all ethnic groups in agricultural and semi-agricultural areas of Qinghai often eat steamed buns in various forms, such as flower rolls, oil packets, oil cakes, Qu Lian, oil incense, stove steamed buns, steamed buns (big steamed buns for ancestor worship) and pan steamed buns. They are traditional gifts often carried by relatives and friends on holidays, and they are also the staple food that cannot be separated from every meal.

3. Braised lamb: Braised lamb can be regarded as a unique skill in the plateau, and tourists can only taste it in the spring and autumn lamb production period. A dish cooked with lamb about half a month old. This is a traditional and precious dish in the semi-agricultural and semi-pastoral areas of Guide, Guinan and Huangyuan counties.

4. Huzhu chopped green onion chicken: Huzhu chopped green onion chicken is favored by more and more people because of its delicious meat and good taste. At present, there are many chopped green onion chickens.

5. Sheep tendon dish: Sheep tendon is the ligament of sheep hoof. In the slaughter season, the sheep tendon in Qinghai can be preserved for a long time after being picked, straightened, dried in the shade and tied into small bundles. There are many kinds of dishes made of mutton tendon, which is one of the most common and prestigious local dishes in Qinghai Hui and Han banquets.