Qinghai is sparsely populated and ethnic, and the cuisine practices and names of various places vary greatly.
1: Stirring dough: The practice of stirring dough varies greatly from place to place. In the eastern agricultural areas of Ruminhe and Ledu, the main agitation is barley noodles and Qiao Mai noodles. Directions: Bring the water to a boil, pour in an appropriate amount of barley noodles or qiao noodles and stir them with a noodle pin to make it a hard ball, beat the light with a spoon dipped in oil or boiling water, then pour a small amount of boiling water, cover the pot and cook it to eat.
Essential dishes for eating churned dough: cold mix of syrup, pickled water, sauerkraut, green onion, spicy seeds, garlic paste. The above should be delicious after the oil.
2, loose rice: after the water is boiled in an appropriate amount, stir with bean noodles while scattering, so that it can use chopsticks to pick the balls.
Dishes: Spicy noodles in oil, minced garlic, green onion or spicy, stir-fried with a few dishes.
3, accompanied by soup: with white noodles, water seasoning appropriate amount of kneading into tiny particles, and then under the pot to burn into a paste can be eaten.
This soup is used as an auxiliary nutritious meal for patients or elderly people with poor teeth in times of material scarcity.
![Steamed buns in beveled jars and stirred dough[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)