● Hand-grabbed mutton: When eating meat, you grab, tear and eat it with your hands, or cut it with a Tibetan knife, hence the name. Generally, it is slaughtered on the spot, skinned and put into the pot, and when the water is < P >, the pot is boiled, and it is taken out and ready to eat. The meat is red and white, fat but not greasy, oily and crisp, tender and soft, and very delicious. Generally, when going to a collector, the owner gives the sheep

tail to the guest first, and then others can grab it. There is also the custom of "son-in-law eating sheep's neck".

● Roast mutton: Practice: Cut the mutton into small pieces, string them on an iron skewer and bake them in a special rectangular oven. Then spread

soy sauce, refined salt, ginger powder, spicy noodles, pepper powder and other condiments on the mutton, and turn the iron skewer. Its meat is tender, delicious and nutritious.

● Mutton offal: refers to the head, heart, liver, lung, intestine, stomach, hoof and other slices of cooked cattle and sheep, which are obtained by scooping up the original soup and adding seasoning.

the chop suey is soft, tender, rotten and crisp, and the soup is fragrant. The most famous "chop suey" in Qinghai is the Datong Houzi River Miscellaneous < P > Broken Museum, which is 25 miles away from the city.

● Braised lamb: a must on the plateau. Eating lamb generally has an asymptote, which can only be tasted during the spring and autumn period. Practice:

Slaughter lambs born about 15 days, peel them, wash them and cut them into cubes of 3-6 cm, stir-fry them in an oil pan, add flour paste,

spicy noodles, ginger powder, pepper powder, refined salt, etc. when the skin turns yellow, stir-fry them repeatedly until the meat turns red, add appropriate amount of cold water, seal the pan and simmer slowly, and dry the meat until it is rotten. Its

meat is tender, spicy, crisp and refreshing, with dark red color and soft fragrance.

● Yogurt: The yoghourt mentioned here is not made in the factory that we often drink, but the yoghourt made by the local Hui people themselves. It is put in a small bowl, covered with a small glass, and then sold on the street by the Hui people themselves. This

homemade yogurt tastes absolutely authentic, and the taste is definitely better than other brands of yogurt.

● Xunzi: Xunzi is a kind of fried pasta. Hui and Salar people in Qinghai regard prickly heat as the main flour food for their guests when they celebrate traditional Eid al-Adha, Eid al-Adha, Holy Day and weddings and funerals every year. The prickly heat is made by using white flour as the original material, adding a little salt and seasoning, rubbing it into thin strips, and frying it in oil in coils.

● fried noodles: stir-fry diced meat or sliced meat, vegetables such as chili pepper, sliced bamboo shoots, and melons, or vermicelli and wood

ears in a wok while the noodles have been cooked. When the noodles are boiled, take out the noodles with a colander, stir-fry them in the fried dishes, stir-fry them for a while, and then take them out.

● Braised noodles: First, mix the meat slices, tofu slices and fresh vegetables, such as; Stir-fry red pepper slices in a pot, put mutton soup, add salt, flavor essence, soy sauce, Jiang Mo, pepper and so on, then add yellow flowers and fungus to boil, thicken the juice slightly, and sprinkle with shredded garlic for later use. Then cook the dough pieces

until they are cooked, scoop them in a bowl with a colander, and serve with the cooked braised dishes.

● dog watering: also known as dog watering oil cake. A popular local pasta. Pancakes fried in green oil. There are two kinds of "half

dead noodles" with only a little yeast and "dead noodles" without yeast. Knead the wheat flour well, open it in Hong Kong, sprinkle with fragrant bean powder, pour a little green oil, and roll it into a long roll. Then probe it into a screw shape along the direction of the dough roll, cut it into small pieces and flatten it one by one. Pour about half a tael of green oil into the hot steamed bun pot, put the

cake in, pour a circle of green oil along the edge of the pot, and keep turning the pancake to make it even. When the cake is burnt, turn it over immediately, then pour a circle of green oil along the edge of the pan, and keep turning the cake until it is cooked. Before the 195s, local residents often used ceramic

small oil pots to hold green oil on their kitchen stoves. When making pancakes, the action of pouring oil along the pot edge with the small oil pots was like a dog peeing at the root of a wall, so it was called "dog watering urine"

● Bee Ridge: Practice: remove the fascia from the tenderloin, chop it up, add a little refined salt, Jiang Mo and pepper powder, and concoct. Add

gouache to the eggs, mix them into paste, spread them on the meatballs, fry them in cooked oil until golden brown, pour the sauce on them, and serve on a plate. It is golden in color, crisp in the outside and tender in the inside, sweet and sour.

● Sweet fermented grains: preparation method: winnow naked oats or highland barley (peeled), wash off impurities with clear water, cook in a pot (with an opening on the surface), drain off the cold fermented grains

, add sweet fermented grains and mix them evenly, put them in an jar, keep the temperature at 3-5℃, and keep the temperature at 3-5℃.

● Guo Mo: It is a noodle food for people in agricultural areas and semi-agricultural and semi-pastoral areas in Qinghai. Pan steamed buns are made by rolling rapeseed oil into ordinary dough, smearing with folk edible pigments such as red rice, turmeric and fragrant beans, rolling into dough layer by layer, kneading into a cylindrical shape similar to that of a pan, putting the pan into a pan, and then burying the pan into a hearth or kang hole using wheat straw as fuel. The baked bun is crisp outside and soft inside, with a fragrant smell.

● Gluten noodle: Gluten noodle is the most common and unique home-cooked meal in Qinghai people's pasta. This kind of dough is not rolled out with a rolling pin

, but pulled out by hand. Noodles, also known as noodles. Cut the kneaded soft noodles into thick strips first, which is called "noodle base". Then cover it with a damp wool

towel for a moment (called "back face" at this time). After "back", take it in your hand, pinch it flat with your fingers, and break it, each about the width of your fingers, throw it into boiling water, and cook it until it is edible. Because the noodles are small, they are called "noodles".

● Brace: Brace, also called Lamian Noodles, is a traditional local flavor food of Qinghai people. The method of making brace and dough piece is similar < P >. However, the dough should be kneaded more and slightly softer, and it can not be pulled until the noodles wake up. Braces are generally divided into two types: one is flat < P >, also called "orchid leaf"; One is round, also called "chicken intestines".

● stuffed skin: stuffed skin is a traditional snack with strong local flavor in Qinghai. The production method is to mix a certain amount of alkaline flour into wheat flour,

mix it with warm water to make a hard dough, knead it for several times until the dough is fine and smooth, then rub it in cold water continuously and wash off the starch until the dough is

honeycomb-like and soft. This soft, rubbery dough is called gluten when cooked. After the rest of the batter is settled, pour out the floating water, spoon the settled batter in a steamer covered with cotton cloth, steam it, take it out, cut it into long strips when eating, decorate it with several pieces of gluten, and pour it with seasoning.