<h1 class="pgc-h-center-line" data-track="1" speaking > Qinghai</h1>
Here it is
Golden sea of canola flowers
Dazzling snow-capped mountains
Turquoise grasslands
...
Majestic snow-capped mountains
It was also rated by China National Geographic magazine
"The most beautiful lake in China"
Qinghai Lake
"One of the 55 places one has to go in one's lifetime"
Chaka Salt Lake
Tourists who come to Qinghai for travel
I only know that Qinghai has a beautiful view
I don't know if there is food in Qinghai
/Travel/ In addition to the scenery
Also enjoy specialties
In order to fully appreciate the good taste of the local area
This time, however, the foodies finally couldn't stand it.
What is delicious in Qinghai, let's look down together!
"Gourmet Feast"
Qinghai in its entirety
Lao Bapan, that is, the Qinghai local flavor banquet, is a unique and superior banquet dish in the Hehuang Valley of the Qinghai Plateau, which is unique in its unique dishes and charm, and enjoys a high reputation in the Hehuang Valley of the Qinghai Plateau. One of the "Old Eight Plates", "Whole Plate", processes bean sprouts, celery, eggs, vermicelli, spinach shreds, shredded meat, etc., and mixes them with seasonings and puts them evenly into a large dish.
Old eight plates
Qinghai three burns
Qinghai Sanyao is a local dish made with lamb tendon as the main ingredient and served with meatballs, meat pieces, and potato pieces.
Boil tea
Drinking boiled tea is a tea drinking habit in Qinghai. Boiling tea is boiled with brick tea produced in Sichuan Xiang tea area with water, plus green salt, peppercorns, and ginger skin and wattle mustard, which is more beautiful.
Qinghai stuffed skin
The stuffed skin is made from wheat flour and is a traditional snack with a strong local flavor in Qinghai. The finished stuffed skin is cut into long strips, served with tendons, and poured with vinegar, chili oil, mustard, leeks, garlic paste and other condiments, which are spicy, cool, flexible and delicate, and have a long aftertaste.
Potato Tsujin
Potato jinjin concentrates the potato complex of Qinghai people, sour, spicy and mellow, hot and cold, and can be eaten in all seasons. There are two ways to eat potato Tsutsu after preparation, one is to mix vinegar, spicy seeds and garlic into the potato Tsutsu, just like eating the stuffed skin. Another way to eat is to mix your favorite vegetables or meat with potatoes and stir-fry them again like stir-fry according to your personal taste.
yoghurt
Yogurt is a milk product made from milk as a raw material and fermented. The fermentation of the traditional Qinghai old yogurt is in the porcelain bowl, by virtue of the high temperature on the kang to form a solid yogurt, the upper layer of yogurt will float a layer of milk skin, when eating can put some sugar to taste, sour and sweet, can achieve the role of promoting digestion.
Qinghai old yogurt
Sweet pickles
Sweet sauce is a sweet food loved by the people of Qinghai. Sweet and fragrant, delicious and delicious, mostly made of jade wheat (that is, barley), barley and the like as raw materials. Both can adjust the diet, but also for guests, the brewing process pays attention to clean and hygienic, eat it in the summer can clear the mind, remove the irritability and fatigue caused by the heat; eat in winter can warm the stomach, can strengthen the body, increase appetite.
Grab the lamb by hand
A plate of lamb, the meat is red and white, fat but not fat, attractive color, cut with a knife to eat, although the mouth is slippery, but carefully tasted, cool but not greasy, oily meat crisp, tender and soft, taste extraordinary. The people of all ethnic groups in Qinghai grab mutton by hand as a good food for their guests.
Kang pot lamb chops
Lamb fat season, come to a pot of lamb chops, with a glass of wine, no regrets in this life... Kang pot lamb chops make the lamb taste delicious, spicy and fragrant lamb with noodles, potatoes, the taste is not too good!
Sheep intestines
Sheep intestines are a local cuisine in Qinghai, which is a delicacy made by our local people after slaughtering sheep with cleaned internal organs.
Lamb kebabs
Kebabs are a favorite flavor snack of Qinghai people, the meat is tender, salty and spicy, and it is widely popular. Roast lamb should have special equipment, cut the net lamb into thin slices and skewers on the stick, charcoal grilled, sprinkled with fine salt, paprika, cumin powder each a little.
Kebabs
Kang artichoke
For Qinghai people, the most familiar is kang potato, qinghai dialect called "poor potato". Wash the potatoes well, do not peel, everything in two, put into the pot, before putting the potatoes, pour a layer of rapeseed oil into the pot, then sprinkle with chili noodles, cover the pot lid, kang for about 30 minutes, you can use.
Qinghai clay hot pot
The "bottom of the pot" of Qinghai soil hot pot is generally made of lamb clear soup with a little sauerkraut, the taste is heavy and spicy, without adding red oil and too much seasoning, the soup color is clear, the taste is natural and mellow; it can be roughly divided into three categories: home-cooked hot pot, seafood hot pot, vegetarian hot pot, there are more than a dozen specific patterns, but the ingredients are ordinary things, mainly beef, mutton, fish, potatoes, tofu, vermicelli, kelp and green vegetables, bamboo shoot tips and other seasonal vegetables, just in response to a "soil" word.
Dog peeing
One of the more popular pasta dishes in Qinghai. Pancakes fried in rapeseed oil. There are two types of "half-dead noodles" with only a little fermentation and "dead noodles" without fermentation. Rub coumow powder (made of coumba leaf), pepper powder, salt and other spices on the white cake, and use a sharp oil pot to swirl the oil on it when burning, like a dog peeing.
XuanHu cake
Also known as "back pocket", Xuanhu cake cake is a special snack of the Qinghai Plateau made with Xuanma grass. It is a pasta that is eaten by boiling hemp into a thin paste and coating it on a pancake of cooked barley noodles (now mostly white noodles). When you go into the countryside every year, you can always see young people and children praising their back pockets in the homes of farmers.
Steamed steamed buns
The steamed pot steamed bun is baked in a metal pot mold, so the masses are accustomed to calling it "stewed pot". The pot is rolled into vegetable oil in ordinary hair noodles, smeared with folk food coloring such as red yeast, turmeric, and coumbark powder, and then rolled into red, yellow, green intertwined dough layer by layer, and the steamed pot bun is crisp on the outside and soft on the inside, blooming like a flower, the color is bright, and the fragrance is fragrant.
Steamed buns
Steamed bun is a type of fried pasta. Qinghai people regard steamed buns as the main noodle food for hospitality. The steamed buns are made from wheat flour, slightly salt, eggs, peppercorns and other condiments, rolled into thin strips, and fried in a circle of oil.
Flower
Qinghai people must make dim sum every New Year, and the popularity of flowers and flowers is known to everyone in Qinghai. In my childhood memories of the New Year, flowers and flowers are indispensable on every household's table.
Qinghai Ga noodles
Qinghai Ga noodles are the most common and unique home-cooked meals in Qinghai noodles. This kind of dough is not rolled out with a rolling pin, but is pulled out by hand. Ga noodles, also known as noodles. The kneaded soft noodles are first cut into thick strips, called "noodle base". Then cover with a damp towel for a while (in this case, it is called "back to the noodles"). After "returning", take it into your hand, pinch and break it with your fingers, each about the width of your fingers, put it into boiling water, cook it and eat it. Because the dough is small, it is called "Ga dough".
Sheep intestine noodles
Lamb intestine noodles are a common flavor snack in Qinghai. It is mainly made of sheep intestines and eaten with hot soup cut noodles. The method is to wash the intestine tube of the sheep, the intestinal wall oil is not peeled, filled with onion, ginger, pepper, salt and other paste-like bean flour as condiments, cooked in the mouth, and in the soup of boiled sheep intestines, put in the soup of cooked radish small diced, green onion and garlic diced mixed with the soup of the boiled lamb intestine. Eat cold in summer and hot in winter, which is really an affordable snack.
Cannon face
Qinghai-style noodles. The ramen noodles are cut into short strips with a knife without the soup, shaped like small cannons, and stir-fried in a mixed pot made with vermicelli, minced meat, peppers and a small amount of vegetables. The preparation before the pan is equivalent to the preparation of ramen noodles, and the mixing method after the pot is similar to the mixing and stir-frying of fried noodles, but the taste is different from the two. First long and then short, first cooked and then fried, noodles and vegetables mixed.
Bean noodles with loose rice
It is mainly made of wheat zhenzi or barley zhenzi as raw materials, stirred in boiling water while sprinkling zhenzi and made of special rice, and potatoes are generally added to the boiling water. The side dishes are mainly pickled sour and spicy cabbage, sour and spicy radish shreds and other stir-fried dishes, which taste better with oil peppers!
Cook up
This is a soup with a very regional specialty. The name is actually boiled rice, which is the Qinghai people's pronunciation of boiling as "孬". Boiling literally means boiling in water. In the soup of cooked meat (lamb soup is the best), add cooked white radish slices, vermicelli, cooked potato pieces, small pieces of lamb, fried meatballs and other main ingredients, add salt, pepper powder, ginger powder, five-spice powder and other spices, boil to eat, the taste is wonderful.
Chopped soup
Qinghai people regard offal soup steamed bun as the most beautiful breakfast. It is both nourishing, hunger-resistant, and cold-resistant. Offal refers to the head, heart, lungs, intestines, stomach, four hooves, etc. of cooked cattle and sheep, commonly known as "sewage". It is divided into two types, namely "beef sewage" or "beef offal", "sheep sewage" or "mutton offal".
Spicy and sour loin
Qinghai sour and spicy tenderloin is a special cuisine of Qinghai, mainly based on tenderloin as the main raw material, plus pepper, pepper, soy sauce, garlic and other condiments to make a delicious taste.
There are many more Qinghai cuisines
If you haven't been to Qinghai yet
Then wait until the pandemic is over to plan a trip for yourself
Come to Qinghai to taste the food!