What are the delicious foods in Qinghai?

Qinghai's delicacies include beef, steamed buns, steamed eggs with seaweed, crispy rice cakes, bracts, glutinous rice flour, Amdo noodles and large pieces of instant-boiled mutton.

1.At the first China Hangzhou Food Festival held in Hangzhou in 2000, Xining sent 31dishes with plateau flavor, ranking first in the country in the total number of gold medals. Separate eggs from yellow and white to make "gold, silver and black silk cake" (steamed eggs with laver). Sand beef can also be wrapped with eggs before frying, which is different from golden beef.

2. Niangpi is a traditional snack with strong local flavor in Qinghai. Vendors selling stuffed skins can be seen everywhere in Xining and towns in agricultural areas. In addition to "steamed stuffed skin", there is also "distilled stuffed skin". Distilled fermented skin, golden and shiny, thin and soft; The steamed stuffing skin is brown and peaceful, thick and fat, with different colors and shapes, but the taste is basically the same. Although the stuffed skin is a snack, it can be used as a staple food to satisfy hunger or as a cold dish. Suitable for both cold and heat, and can be eaten in all seasons.

Steamed bread is baked in a metal pot mold, so people are used to calling it "pot". A dry pan is made by rolling vegetable oil into ordinary dough, coating it with folk food pigments such as Redmi, turmeric and bean flour, and rolling it into red, yellow and green mixed dough layer by layer (Tibetan and Hui people sometimes mix eggs and milk when kneading dough), kneading it into a cylinder with the same shape and size as the dry pan, putting it into the dry pan, and burying it with wheat straw as fuel. The pot wall is thick, the heat transfer is slow, the firepower of wheat straw fuel is even, the heat is moderate, and it can be cooked in half an hour. The baked steamed bread is crisp outside and tender inside, blooming like a flower, with bright color and fragrance. It is characterized by saving time and trouble, making a single room, crisp and delicious, convenient to carry and durable to store.

4. 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.

Butter Ciba is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is a 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 a Tibetan compatriot, the host will definitely bring you fragrant milk tea, as well as a table full of golden ghee, milk yellow "qula" (casein) and sugar highland barley fried noodles. Butter is cream extracted from milk, and Ciba is a powder made of highland barley by frying and hand grinding. When eating ghee, first pour half a bowl of milk tea, then add ghee, fried noodles, clear yeast and sugar, stir evenly with your fingers in the bowl and knead into balls to eat. It has the fragrance of ghee, sour and crisp koji and sweet sugar. Rich in nutrition and high in calorific value, it can satisfy hunger and keep out the cold.

6. Brace is a kind of pasta eaten by people of all ethnic groups in Qinghai. It is a great respect for guests to receive relatives and friends for a meal with rich seasoning dishes. The Hui and Han nationalities in Qinghai have unique dough mixing skills when making suspenders. Han people will apply vegetable oil to prevent adhesion when making braces and good noodles; Lamian Noodles made by Hui people can be made without a drop of vegetable oil. When kneading dough, people put some salt or alkaline water to knead the dough to moderate hardness, high elasticity and strong plasticity. Then, they gently and evenly pulled one at a time for four or five times, and they became symmetrical noodles with different widths, circles and levels. And every time I pull it out, it happens to be a bowl. The cylindrical one is called "chicken intestines" and the flat one is called "leek leaves". The entrance is soft, smooth, tough and continuous. When eating at home, it is mixed with fried sauce, oil and pepper, garlic paste, vinegar and so on. It tastes very delicious.

7. Gluten flour 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, knead it with your fingers and break it. Each finger is wide and put it in boiling water to cook. Because the noodles are small, they are called "noodles".

8. Candied fruit is a traditional dessert loved by Han, Tibetan, Hui, Tu and Salar people in Qinghai. Sweet and delicious, mostly made of Yumai (naked oats) and highland barley. The raw materials are easily available and the brewing is convenient. It can not only adjust the diet, but also support the guests, which is quite popular among the masses. There is a folk proverb that says, "Sweet sugar comes first". The origin of fermented grains is closely related to the brewing of fermented grains by Han, Tibetan, local and people in Qinghai, which can be regarded as the same source and different flow. It's just that the song is different. Fermented grains are also sweet and have a strong fragrance, so they were treated as guests in the Tang Dynasty. Du Fu and the poem "Guests Arrive" said, "It's a long way to go, and there's not much I can give you. However, there are our cups of old wine here in my cabin. " Old bad wine is bad wine. Yumai is the best raw material for brewing candied fruit, because Yumai is very thin and has no thick skin. Chew without residue. Highland barley is the second, but it must be peeled. Yeast is a sweet starter, made of rice, which is called "medicine egg" or "sweet starter" in Qinghai.

9. "Amdo" is a Tibetan language, referring to Tibetan inhabited areas in Qinghai, Gansu and northwest Sichuan. Tibetans in this area like to eat a simple and delicious pasta, namely Amdo noodles. Method: Knead the flour into a ball with warm water, which is softer than noodles, and then cut the noodles into 4-inch thick slices with a knife. Put it neatly, coat the surface with a little cooking oil, and then cover it with a clean wet cloth for later use. Cook noodle soup. Cut the mutton into salt and add water to cook it into broth. Take a prepared noodle, press it into a flat shape on the chopping board, then slowly stretch it around your left wrist, hold one end with your left thumb and forefinger, then tear it off with your right hand and throw it into the meat soup pot. Soon, the fragrant and hot noodles were out of the pot. If you like spicy food, put some pepper, and if you like sour food, put some balsamic vinegar. Features: the taste is as you wish, spicy and sour, warming the spleen and appetizing.

10, it is necessary for Qinghai people to cook large pieces of mutton. It is tender and chewy, oily but not greasy, with little seasoning and full of flavor. Whenever there are happy events and guests at home, the host will treat them with large pieces of meat to show respect for the guests. Production of large pieces of mutton: first chop mutton (with bones) into fists, throw it into a cold water pot, add coal or firewood, and boil it over high fire. Soon. There is a layer of blood foam floating on the surface of the pot, and people keep using iron spoons to remove it. After the fire has been boiled for half an hour, simmer slowly. At this point, another layer of scum floated up and then decanted with a spoon. 1 hour later, the meat is cooked and fragrant. The housewife scooped up a spoonful of salt water and added it to the pot (the amount of salt water added depends on experience, never tasted it, and will never add it again), just right. When cooking meat, only add salt to taste, and do not use other condiments.

1 1. Qinghai Province is located in the western part of the motherland and the northeast of the Qinghai-Tibet Plateau, the roof of the world. It is named after Qinghai Lake, the largest inland saltwater lake in China. Qinghai is the birthplace of the Yangtze River, the Yellow River and the Lancang River, so it is called "the source of rivers", also known as "the source of three rivers" and "the water tower of China". The geographical location of Qinghai Province is between 89 35 ′ east longitude and103 04 ′ north latitude, and between 3136 ′ and 3919 ′ north latitude. Qinghai province is more than 0/200 kilometers long from east to west and 800 kilometers long from north to south, with a total area of 722,300 square kilometers. Qinghai borders Gansu Province in the north and east, Xinjiang Uygur Autonomous Region in the northwest, Xizang Autonomous Region in the south and southwest, and Sichuan Province in the southeast, which are the ties between Tibet and Xinjiang and the mainland. The average elevation in Qinghai Province is over 3000 meters.