What are the specialties of Xining?

Xining native products include Cordyceps sinensis, highland barley wine, Qinghai old yogurt, Huangyuan old vinegar, dried yak meat and so on.

1, Cordyceps

Cordyceps sinensis is one of the specialties in Xining, and Cordyceps sinensis in Qinghai is famous for its high quality, which is produced in Qinghai Province, benefiting from the influence of natural conditions such as high altitude, clean climate, soil, altitude, light, temperature and humidity.

2, highland barley wine

Highland barley wine is a special wine in Xining, and it is also a gift for friends in the New Year. The northwest region is rich in highland barley resources, and local people will use highland barley as the main raw material to make wine. Local people combine the 300-year-old brewing formula with modern scientific methods to make the brewed highland barley wine mellow, clear and transparent, especially after heating.

3. Qinghai Old Yogurt

Qinghai old yogurt is one of the specialties of Xining with a long history. As early as the Tang Dynasty, when Princess Wencheng entered Tibet, there were records of yogurt. Yogurt can be bought in Xining supermarket, with rich taste and long aftertaste. The traditional Qinghai old yogurt is fermented in a porcelain bowl with a layer of milk skin floating on the top, which can be flavored with sugar when drinking. Qinghai old yogurt is very popular in Xining, and tourists eat a box almost every day.

4. Huangyuan vinegar

Huangyuan mature vinegar is one of the famous specialties in Qinghai, with a history of at least 200 years. It is made of highland barley and bran as main raw materials and 100 Chinese herbal medicines. Huangyuan mature vinegar has the characteristics of pure sour taste, sweetness, thick texture and good color and fragrance.

5. Dried yak meat

Dried yak meat is one of the specialties of Xining, and it is known as the "crown of beef". Dried yak meat adapts to the alpine ecological conditions, and the growth process is primitive and natural, which makes the fat content of yak meat particularly low.