Top Ten Special Cuisine in Qinghai

Qinghai's top ten specialties: braised soup, boiled tea, Qinghai noodles, Qinghai stuffed skin, Qinghai local hot pot, dry mix, sweet preserved fruit, hand-grabbed mutton, Qinghai yogurt and boiled rice.

First, the chowder.

It can be divided into two types, namely "beef offal", "sheep offal" or "sheep offal". The chop suey soup is a soup made of chop suey, that is, after the water is put into the pot, it is cooked slowly with seasoning, and then the rotten sausage is taken out, and the head and feet are boiled continuously, and the upper oil is taken out and solidified (called "melted oil"), and all of it is taken out for later use. Add some seasonings to the soup, such as dried shredded onion and coriander.

Second, make tea.

Boiling tea is a kind of boiling black tea. Drinking boiled tea is the 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.

Third, Qinghai noodles

Take out the pot, pour in the mutton broth, and add diced mutton, tomatoes and radish 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.

Fourth, Qinghai stuffed skin

Steamed stuffed skin is peeled off from the plate, cut into long strips, mixed with gluten, and poured with seasonings such as vinegar, spicy oil, mustard, leek and garlic. It tastes sour and refreshing, flexible and delicate, and has a long aftertaste. Don't think that stuffed skin is unremarkable, soft and sour, refreshing and appetizing, and it is one of the most popular varieties of Qinghai specialty snacks.

Five, Qinghai local hot pot

The "pot bottom" of local hot pot in Qinghai is generally mutton with Tonga and 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, the delicious mutton and refreshing sauerkraut are perfectly combined without greasy feeling.

Six, dry mix

Dry mixing is a kind of Lamian Noodles, which is boiled in water and then fried with rich seasoning. You can add pepper and vinegar according to your eating habits, with a bowl of beef soup, which tastes unique and extremely refreshing. If you like spicy food, add Chili, pour vinegar, mix it up like dry mix, and serve it with a bowl of sour soup!

Seven, sweet

Sweet candied fruit is a favorite dessert of Xining locals. Sweet and delicious, mostly made of Yumai (naked oats) and highland barley. It can not only adjust the diet, but also provide it for guests, and the brewing process pays attention to cleanliness and hygiene.

Eight, hand-grabbed mutton

Xining hand-grabbed mutton is red and white, fat but not greasy, oily and crisp, tender and soft, and very delicious. The meat is delicious. If you don't particularly like mutton, you can try it. There is no strong mutton smell. Grasping mutton by hand, no matter how you eat it, or its color and fragrance, represents the simple and unrestrained character of Qinghai people to a certain extent.

Nine, Qinghai yogurt

Qinghai yogurt is delicious. Yogurt in Qinghai is not "drinking" but "eating". A thick bowl, you can smell the faint smell of milk before eating. The finishing touch is the top layer of candied fruit, which is very delicious. Add a spoonful of sugar, sour and sweet, cool and delicious.

X. Cooking

Cooking and stewing soup. In the soup of cooked meat (mutton soup is the best), add boiled radish slices, vermicelli, boiled potato pieces, small pieces of mutton, pork, fried meatballs and so on. Add salt, pepper powder, ginger powder, spiced powder, etc., boil and serve. Qinghai's cooking and nutrition are well matched.