Guoluo Tibetan Autonomous Prefecture is located in the hinterland of the Qinghai-Tibet Plateau and the source of the Yellow River. The diet here is mainly Tibetan, especially in pastoral areas, most herders eat rice dumplings, mixed with strong tea or milk tea, ghee, milk residue, sugar and so on. In addition, due to the proximity of Guoluo Prefecture to Sichuan, Sichuan cuisine here is also more common and the taste is also very authentic.
<h1 class= "pgc-h-arrow-right" >1, steamed beef tendons</h1>
Steamed beef tendon is one of the common dishes in the feasts of the Hui people in Qinghai. Crispy and refreshing, not greasy, textured like sea cucumber, quite highland local flavor, it is difficult to eat in other places. As the saying goes: "Beef hoof tendons, the taste is better than fresh sea cucumbers". In addition, beef tendons are stewed with sea cucumber, and then accompanied by mushrooms, fungus, bamboo shoot slices, etc., commonly known as "assorted sea cucumber", which is also complete in color, aroma and taste.
<h1 class="pgc-h-arrow-right" >2, oil buns</h1>
The Tibetan word for oil bun is called crisp steamed bun. Mince the beef (sheep) fat, add salt, peppercorns, green onions and other spices to mix into the filling, wrap it in dough, and steam or roast it. The filling is fragrant and the taste is extremely beautiful.
<h1 class = "pgc-h-arrow-right" >3</h1>
It is mainly produced in the dry grasslands and desertified grasslands of Guide Haidong, Xining and Menyuan in Qinghai Province. This dish is drought-tolerant and cold-tolerant, and because it grows close to the ground, it is called ground vegetable or ground soft vegetable. There are many ways to eat it, it can be fried, stewed, stewed, and can also be stuffed, with a clear taste and rich nutrition.
<h1 class= "pgc-h-arrow-right" >4, ginseng tendon</h1>
Ginseng lamb tendon is a famous dish in Qinghai, because its main ingredient is shaped like ginseng, so named. This dish is not greasy, crisp and refreshing.
<h1 class= "pgc-h-arrow-right" >5, Maddow spotted naked carp</h1>
Also known as largemouth fish, it is mainly produced in the Yellow River section of Maduo County, Guoluo Tibetan Autonomous Prefecture, as well as freshwater lakes such as Zhaling Lake and Eling Lake. The meat is tender, fatty and nutritious, and is a special dish in Mado County.
<h1 class="pgc-h-arrow-right" >6, cream cake</h1>
Cream cake is a local specialty food, and it is also very delicious to eat, it is to use fresh milk to make noodles into that paste, and then use chopsticks or funnels to put the batter into the boiling oil to fry until golden brown, so that it is made, cream cake Can be said that every local family will make this very unique snack, you foodies and friends can always taste this very traditional food when you come here.
<h1 class= "pgc-h-arrow-right" >7, beef jerky curry</h1>
Beef jerky is one of our favorite foods since we were growing up, giving the impression that it is very chewy and meaty, so it is loved by so many people. Curry beef jerky is a dish made from beef and other main ingredients, which is a home-cooked dish with a tangerine color and refreshing tulip. However, Golo Curry Beef Jerky is made by using fresh yak beef as raw material, taking the net meat and boiling it with white water, cutting it into small pieces, and then adding pepper powder, curry powder, monosodium glutamate, cooking wine, sugar, salt and other condiments to dry stir-fry and dry.
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8. Oil hammer
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Oil hammers are mostly made during festivals or festivities. Oil hammer is divided into sweet and salty two kinds, just look at its pattern can arouse people's appetite, after frying become colorful, gently bite a bite, crisp and sweet, excellent taste. The specific method is to reconcile the noodles, fry them with vegetable oil and ghee, and their shapes are mostly long strips, but also fried into cakes, which are called "fruit sharp" by local Tibetans. Sometimes the reconciled noodles are spread into small round cakes, cooked in water, and then poured with melted ghee before eating.
<h1 class = "pgc-h-arrow-right" >9, burn lamb liver</h1>
Lamb liver, which is also often eaten in our lives, is generally directly fried or stewed in the production. However, in the Qinghai region, there is a very distinctive way to eat sheep liver, called roasted lamb liver. Qinghai-style snack roasted lamb liver, with tender, fragrant and delicious taste characteristics, is a famous snack in Qinghai for a long time.
<h1 class= "pgc-h-arrow-right" >10, golo sausage</h1>
Meat sausage, called "you" in Tibetan. Cut the beef (lamb) into minced meat cubes, add salt, pepper powder and other spices and mix well, the washed oiled large intestine from the thin end to the thick end of the meat filling and turn the intestine, after packing, seal the mouth into the pot and cook until it is five mature.
<h1 class="pgc-h-arrow-right" > written at the end:</h1>
Golo actually has many famous snacks, such as:
Plum blossom hoof tendons, chopped soup steamed buns, fried lamb stew, goulash beef jerky, liver sausage, barley fried noodles, dog urine oil cake, stuffed skin, yak beef jerky, stewed pot steamed buns, etc.;
Golo's specialties are even more numerous:
Plateau Eight Treasures (Cordyceps, Snow Lotus, Shellfish, Saffron, Deer Antler Velvet, Plateau BullWhip, Bergamot Ginseng, Tibetan Mushroom Chen) and Yellow Mushroom, Ground Vegetable, Kunlun Colored Stone, Copper Wine Pot, Tibetan Knife Peacock Plume, Fern (also known as Ginseng Fruit), Barley Wine, Snow Lingzhi, Goji Berries, Chinese Cordyceps Wine, Qiang Huo (a kind of herb growing in alpine forests) Black purple lamb skin, etc
I don't know if you have tasted these very well-known snacks such as Golo? Each one is worth savoring, liking or looking straight away! Also, is there anything else you need to add? Welcome to leave a message below to discuss together!