Qinghai people regard mutton offal soup and steamed bread as the best breakfast. It can not only keep fit, resist hunger, but also resist cold. Chopsticks refer to the head, heart, lungs, intestines, stomach 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". Mutton offal soup is a soup cooked with haggis, that is, after the water is put into the pot, it is cooked slowly with seasoning, and then the intestines are rotten and removed, and the head and feet continue to be cooked, and the oil on the upper layer is removed and solidified (called "melted oil"), and all of it is removed for use. Add some seasonings to the soup, such as dried shredded onion and coriander. Mutton offal soup is fragrant, not greasy and nourishing.

Second, make tea.

Boiling tea is a kind of boiling black tea. Drinking boiled tea is a habit of Qinghai people to drink tea. Boiling tea is made of brick tea produced in Sichuan-Hunan tea area, green salt and pepper, ginger bark and Schizonepeta tenuifolia. People in Qinghai drink salty tea, and there is a jingle "Tea has no salt, water is average, people have no money, and ghosts are average".

Third, Qinghai noodles.

Noodles are the most common and unique home-cooked dishes in Qinghai pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Take out the pot, pour in the mutton soup, and add diced mutton, tomatoes and carrot slices to make "tomato and mutton noodles"; Mix with beef, mutton slices, tofu, vermicelli and vegetables to form "braised noodles"; There are also "fried noodles" made of beef, mutton, vermicelli and vegetables. There are many varieties and tastes.

The fourth kind, Qinghai stuffed skin.

Skin-making is to mix a certain amount of gypsum and dressing into wheat flour, use warm water to make a hard dough, knead it several times, and then put it into cold water to wash it continuously 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".

Five, Qinghai soil hot pot.

The "pot bottom" of local hot pot in Qinghai is generally made of mutton soup with a little sauerkraut. If you like spicy food, that would be great. Qinghai local hot pot tastes spicy, but the soup is clear in color and naturally mellow in taste. After a taste, delicious mutton and refreshing sauerkraut are perfectly combined without greasy feeling. I have to say that this dish has been using traditional copper chafing dish with charcoal as fuel since the appearance of the Western Han Dynasty, which makes the chafing dish heated evenly and tastes natural.