Although stuffed skin is customarily called "Shaanxi snack", stuffed skin made in Xining, Qinghai Province is unique among northwest stuffed skins with its unique production technology and flavor. Stuffed Pizi is a unique pasta that can be used as a staple food or a snack. It is cool and delicious, appetizing and relieving the heat. The method is very simple: first add water to high-quality flour and knead it into a hard dough, then wash it repeatedly in clean water to separate the protein and starch in the flour. The separated protein is commonly known as "gluten", steam it, and cut it into thin slices for later use. The washed starch is dissolved in water. After it settles on the bottom of the basin, pour away the water above, add a little alkali, and mix it into a thin paste. Ladle it into a flat-bottom basin and steam it for a few minutes until it is cooked. When eating, just cut the prepared stuffed skins into strips, add gluten, add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, cucumber shreds, and chili oil and mix. A dish of spicy and delicious stuffed skin is ready. Look at the crystal clear yellow color, translucent like jade, bright and attractive green, yellow, red and white color. It is delicate and smooth in the mouth, sour and spicy, flexible and delicious. It is a popular refreshing noodle. Excellent snack. The slurry water can also be used as a summer drink to clear the intestines, diuresis and help digestion. In addition, there is spicy liver stuffed skin.

Production characteristics

Yongpizi is a food made from high-quality flour. It is crystal yellow and bright in color, as transparent as jade. It can be cut into long and thin strips as thick as chopsticks or mahjong blocks, as needed. Add soy sauce, balsamic vinegar, minced garlic, chili oil, mustard, salt and other condiments and serve. Enjoy the tender and delicious, sour and spicy coolness. When making it, use high-quality flour, add water and a little Penghui (a green edible alkali) water to make a dough, and then knead it in clean water several times to separate the protein and starch in the flour. The separated protein is put into a flat-bottomed container and steamed in a pot, commonly known as gluten; after the starch in the free water settles at the bottom of the container, pour out the water above, then add purified water and an appropriate amount of gray water, and mix into a thin paste shape, then scoop it into a Taiping plate, put it in a basket, steam it in a pot, cut it into square slices, and eat it with the bowl. This cool noodle food is very popular among people and is very common among eaters. Especially in the hot summer and autumn seasons, it is very popular among locals and tourists. In both urban and rural areas of Liangzhou, Liangzhou fermented skin can be found in every market.