What are the characteristics of Xining in Qinghai?

Accommodation: Xining: Only Xining has complete tourist services in Qinghai, and Qinghai Hotel and Xining Building are more convenient. Xining Building is located in Jianguo Road, Xining City, in the bustling business district, only 0.5 kilometers away from Xining Railway Station and long-distance bus station. Qinghai Lake: To travel to the scenic spot of Qinghai Lake, you usually stay at Bird Island Hotel, or you can bring your own tent to spend the night by the lake. Golmud: Golmud is not a tourist destination for many tourists, but a transit station. Here, you can stay in Golmud Hotel, and backpackers can find cheap and affordable guest houses.

The things to eat are: Look! Yogurt: The yogurt mentioned here is not the yogurt made by the factory that we often drink, but the yogurt made by the local Muslims themselves, which is put in a small bowl and covered with a small glass, and then the Muslims themselves sell it in the street. This homemade yogurt tastes absolutely authentic, and the taste is definitely better than other brands of yogurt.

Candied fruit: production method: winnowing naked oats or naked barley (peeled), washing with clear water, and removing impurities.

Quality, the pot is cooked (the surface layer is open), the water is drained, the sweet starter is mixed in, the jar is sealed, the temperature is constant (about 65438 05℃), and the jar is fermented for 3-5 days. The taste is mellow, cool and sweet, refreshing in summer and strengthening the body and warming the stomach in winter.

Assorted ginseng fruit: A dessert made of Potentilla anserina (ginseng fruit) unique to pastoral areas in Qinghai as the main material, accompanied by green plums, Beijing cakes, coix seed, lotus seeds, walnuts, raisins and rock sugar. The production method is as follows: firstly, the ginseng fruit is washed and peeled, and the lotus seeds are added (the heart is removed). Coix seed is steamed in a cage. Wash the raisins and steam them a little. Cut the green plum and Beijing cake into cubes, then melt the rock sugar with water, filter out impurities, and add steamed ginseng fruit, green plum, Beijing cake, Coix seed, lotus seed, walnut kernel and raisin. Boil, thicken with a little flour and serve in a soup bowl.

Steamed eggs with Nostoc flagelliforme: Qinghai Plateau is rich in Nostoc flagelliforme. Nostoc flagelliforme is as thin as silk and as soft as cotton. This dish is a famous dish in Xining.

The preparation method is as follows: firstly, the egg white is separated from the egg yolk, the egg white is stirred evenly, and seasonings such as salt, ginger and pepper powder are added as the matrix; Then put Nostoc flagelliforme on the egg white, steam it in a cage for a while, and then pour in the evenly stirred egg yolk until cooked; Take it out, cut it into squares or diamonds, put it in a plate in turn, pour chicken soup or broth with a little fungus, yellow flowers, bamboo shoots, coriander powder and rice flour, and drop a few drops of sesame oil to serve.

Pan steamed stuffed bun: it is the pasta of people in agricultural, semi-agricultural and semi-pastoral areas of Qinghai. Pot steamed bread is made of rapeseed oil rolled into ordinary dough, coated with Redmi, turmeric, fragrant beans and other folk food pigments, rolled into dough layer by layer, kneaded into a cylindrical shape about the size of the pot, put into the pot, and then use wheat straw as fuel to bury the pot in the ashes of the stove or kang hole. The baked steamed bread is crisp outside and tender inside, with a fragrant smell.

Nuomian: Nuomian is the most common and unique home-cooked dish in Qinghai people's pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Noodles, also known as noodles. First, the kneaded soft noodles are cut into thick strips, which is called "noodle base". Then cover it with a wet towel for a while (called "back" at this time). After "returning to the furnace", hold it in your hand, pinch it flat with your fingers and break it, each about the width of your fingers, and put it in boiling water to cook. 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 braces and noodles is similar. However, the dough should be kneaded more and slightly softer, and it can only be pulled when the noodles wake up. There are generally two kinds of braces: one is flat, also called "orchid leaf"; One is round, also called "chicken intestines".

Handmade dough: Handmade dough is a traditional snack with strong local flavor in Qinghai. Its production method is to mix a certain amount of alkaline flour into wheat flour, mix it with warm water to make hard dough, knead it several times until the dough is fine and smooth, and then knead it in cold water to wash off the starch until the dough becomes honeycomb soft glue. This soft and elastic dough is called gluten when cooked. After the rest of the batter is settled, pour out the floating water, scoop the settled batter into a steamer covered with cotton cloth, steam it, take it out, cut it into long strips when eating, decorate it with a few pieces of gluten and mix with seasoning.

Xunzi: Xunzi is a kind of fried pasta. When celebrating the traditional Eid al-Adha, Eid al-Adha, holy days, weddings and funerals, Qinghai Hui and Salar people regard prickly heat as the main pasta for entertaining guests. Heat rash is made of flour, a little salt and seasoning, rubbed into thin strips, and fried into coils in oil. Stir-fried noodles: while the noodles are in the pan, put diced meat or sliced meat, peppers, bamboo shoots, melons and other vegetables or vermicelli and fungus into the wok and stir fry. When the noodles are in the pot, take out the noodles with a colander, stir-fry them in the fried dishes, stir-fry for a while, and then take them out of the pot.

Braised noodles: first add meat slices, tofu slices and fresh vegetables, such as; Stir-fry red pepper slices in a pot, add mutton soup, add salt, monosodium glutamate, soy sauce, Jiang Mo and pepper to taste, add yellow flowers and fungus to boil, thicken the juice slightly, and sprinkle with shredded garlic for later use. Then cook the dough pieces, spoon them in a bowl with a colander, and eat them with the cooked braised dishes.

Dog water: also known as dog water cake. A popular local pasta. Fried pancakes with green oil. There are two kinds of "half-dead noodles" with only a little yeast and "dead noodles" without yeast. Knead the wheat flour, open it in Hong Kong, sprinkle with fragrant bean flour, drizzle with a little green oil, and roll it into a roll. Then probe it into a spiral 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 bread pot, put the cake in, pour a circle of green oil along the edge of the pot, and constantly turn the cake 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 pot and turn it over constantly until it is cooked. Before 1950s, local residents used small oil pans made of pottery to hold green oil on their kitchen stoves. When making pancakes, the action of pouring oil along the pan with a small oil pan is like a dog peeing at the root of the wall, so it is called "dog urine".

Bee tenderloin: Practice: remove fascia from tenderloin, chop it up, add a little salt, Jiang Mo and pepper, and make balls. Mix the eggs with gouache to paste, spread them on meatballs, fry them in cooked oil until golden brown, pour the sauce on the pot and serve. Its color is golden, crisp outside and tender inside, sweet and sour.

Hand-grabbed mutton: when eating meat, you can grab, tear, eat or cut it with a Tibetan knife, hence the name. Generally, it is slaughtered on the spot, peeled into the pot, cooked and taken out for consumption. The meat is red and white, fat but not greasy, oily and crisp, tender and soft, and very delicious. Usually go to the collector, the owner gives the sheep's tail to the guest first, and 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 iron skewers and bake them in a special rectangular oven. Then put soy sauce, salt, ginger powder, spicy noodles, pepper powder and other seasonings on the mutton and turn it into iron skewers. Its meat is tender, delicious and nutritious. Mutton offal: refers to the slices of head, heart, liver, lung, intestine, stomach and hoof of cooked cattle and sheep, and scoops up the original soup seasoning to eat. The chop suey is soft, tender and crisp, and the soup is overflowing. The most famous chop suey in Qinghai is the Datong Houzihe chop suey museum, which is 25 miles away from the city.

Braised mutton: a must on the plateau. Eating mutton generally has an asymptote, which can only be tasted in the spring and autumn period. Practice: Slaughter and peel lambs born about 15 days, clean and cut into cubes of 3 ~ 6 cm, stir-fry them in an oil pan, and add batter, spicy noodles, ginger powder, pepper powder, refined salt, etc. When the skin turns Huang Shi, stir-fry repeatedly until the meat turns red, add appropriate amount of cold water, seal the pot and simmer slowly, and dry the meat until rotten. Its meat is tender, spicy, crisp, refreshing, deep red in color and soft in fragrance.