What are the specialty snacks of Qinghai?

1, stuffed skin

Stuffed skin is a strong local flavor of Qinghai's traditional snacks. In Xining and agricultural areas of the towns and cities to sell vendors of stuffed skin can be seen everywhere. Stuffed skin is in the wheat flour mixed with a certain amount of ash and dressings, with warm water into a hard dough, a few kneading, such as dough fine smooth, and then into the cool water in a continuous scrubbing, washing out the starch, the dough becomes a honeycomb, put into the steamer to be cooked, which is called "gluten".

And then the precipitated starch paste scooped in the steaming tray to steam, which is called "steamed stuffed skin". Steamed stuffed skin, peeled from the plate, cut into long strips, with gluten, poured with vinegar, chili oil, mustard, chives, garlic and other condiments, eat spicy, cool, soft and delicate taste, long aftertaste.

2, oil buns

Early years due to lack of supplies, the old Xining some of the poor people spontaneously developed a noodle, fried white flour and chopped lard for the filling to roll out the raw surface for the skin, kneaded into a bun, the most testing of craftsmanship is to do the process of filling the buns, the white flour to put more than the buns dry, lard to put more than the filling is more greasy can not be molded, after a long time after the steaming skin is easy to break, only the white flour and the lard is easy to make the buns, and the skin is not easy to make, but to make it easy for the buns. Only the white flour and lard ratio is just right.

The buns made of oil will be silky smooth in the mouth, oily and not greasy, with a long aftertaste. According to the old generation of Xining people said, in the early years due to the lack of supplies, every New Year's festival, many poor people to improve food, they will go to the meat stall to buy some lard, back home, the white flour (or mixed noodles) fried, and then chopped lard with chopped green onions, fried white flour and lard crushed for the trap to rolled out the raw surface for the skin, kneaded into a bun, used to replace the meat buns.

3, K'ung's steamed bun

First came to Qinghai people, praised in the same breath, "Qinghai people's steamed buns pattern more". Qinghai people do not call steamed buns, but called steamed buns. The "steamed bun" is just a general term.

Qinghai agricultural areas and semi-agricultural areas of the people of all ethnic groups often eat a variety of buns, a wide variety of varieties, such as rolls, oil packets, oil cake, Qu Lian, oil, stove buns, steamed buns (ancestor of the big buns), K'ung Kong buns and so on. They are festivals, visiting friends and relatives often carry traditional gifts, but also every meal is difficult to leave the staple food.

4, "bald hemp food", referred to as hemp food, meaning hand-rolled dough, is a common ancient Turkic pasta. First, the noodles and good, repeated kneading and cut into small squares, and then rubbed with the thumb into a small roll, shaped like an ear, it is commonly known as "cat ears"; and finally put the good hemp food into the boiling water to cook, and then add a variety of ingredients, or fried or stir-fried, or stewed or simmered, eat a lot of ways.

Generally, it is put mutton, pouring broth, onion, garlic, parsley and seasoning to eat. The practice of hemp food than noodles laborious, the key is and noodles, kneading, rolling noodles, because of the eating method, rich in changes and become an indispensable staple food in the activities of the people of Qinghai to honor guests, welcome guests, gatherings and so on. Ming Dynasty gourmet Huang Zhengyi said in the book "things group beads": "Bald hemp food is a small roll cake made of noodles, boiled into the fried gravy food."

5, fried cake

Xining traditional specialty cakes. Deep-fried cake is more elaborate, with a small, thin skin, pattern more than three characteristics of its pattern varieties divided into bean filling, sugar filling. Bean filling with small beans, cowpeas, lentils, kidney beans four; sugar filling with brown sugar, white sugar two, in addition to each with green and red silk, rose, walnuts, preserved fruit, etc.; no matter what kind of filling of oil cake, eat up is crispy outside and tender inside, aftertaste.

Many old people have vivid memories of deep-fried cakes, and the best deep-fried cakes are made by "Han Bump". Already 76-year-old Song Guorong old man recalled, fried cake operator surnamed Han, living in Dongguan, he had a big pimple on the back of his neck, often wrapped up in a blue cloth towel, he operated the fried cake is also so named.