1. stuffed skin: it is a special food in northwest China, and it is steamed with flour pulp. Steamed stuffed skin is brown, thick and fat, sour and delicious, refreshing and appetizing.

2. candied fruit: made of oat or highland barley. Sweet fermented grains are mellow, cool and sweet, and give off bursts of wine when eaten.

3. Hand-grabbed mutton: it is a traditional food loved by Tibetan, Hui, Uygur and other ethnic groups in northwest China. It is characterized by delicious meat, no greasy smell, full color and fragrance. Now hotels in Qinghai have listed hand-grabbed mutton as one of the famous dishes with Qinghai flavor.

4. Braised lamb: a dish cooked with lamb about half a month old. Braised lamb is tender, spicy, crisp and refreshing, dark red in color, fragrant in smell, soft when chewed, not greasy in mouth and rich in nutrition.

5. Crispy rice cake is one of the traditional staple foods of Tibetan herdsmen. Ciba is the Tibetan transliteration of fried noodles. It is the staple food that Tibetan people must eat every day. When you are a guest at the home of Tibetan compatriots, the host will definitely bring you fragrant milk tea and highland barley fried noodles with golden ghee, milk yellow qula and sugar all over the table. Butter is cream extracted from milk, and Ciba is a powder made by frying highland barley and grinding it by hand.