A friend came to a phone call, said he wanted to go to Qinghai to play, and asked me what was good to eat in Qinghai.
What's so good about Qinghai? It must be barley wine, black goji berries, yak beef! Today I am sharing with you a yak restaurant in the coastal city of Deliha, Qinghai.
Yaks generally live at high altitudes, the interior is generally not eaten, and yaks in Tibetan areas are usually raised through semi-wild and semi-free range, which is a good interpretation of the three words of green, natural and healthy. It contains a lot of protein and other nutrients, and is a kind of food for great supplementation.
Cook slowly for seven hours, the meat is delicate and tender
The big pot in the shop has hardly stopped, and a piece of beef takes a full seven hours to boil from the time it comes out of the pot, and when it reaches the table, it can easily shave the meat off the bone with a knife. What is more valuable is that there is no peculiar smell when eating, and the general yak beef will have a smell if it is not handled well, and the craftsmanship of the shop can be seen.
Personally, I have a good feeling for this kind of large lump of meat, because it is almost impossible to see in the inland, so every time I eat this large piece of meat, I have a feeling of crossing the second dimension, just like Luffy, I can directly hold and rub it. Eat meat and drink wine, life should be like yes.
Forty years ago, the charging method, the cow bone can be refunded
The store charges eighty-one catties of yak beef, about 400 to 51 catties of authentic yak in Tibetan areas, and the freight plus labor costs is not expensive. What is more interesting is that the bones after eating can be refunded, and the combined weight of beef is more than seventy, which is very cost-effective.
After all, yak beef has always been a high-grade meat in short supply, and a whole yak can sell for 10,000 to 20,000 yuan. Selling alone will only be more expensive, not cheaper. It is said that this charging method was used forty years ago,
At that time, people were not highly educated, their numeracy skills were not good, and they could not calculate the price of net meat before they came up with this method. I didn't expect to find it now, and I can feel the same as forty years ago.
When you are inland, you can basically only buy yak jerky online, and a large piece of yak like this still has to go to Tibetan areas to eat the most authentic. Qinghai's cattle and sheep are notoriously fat, not to mention such an old shop. It was amazing to feel like an afternoon full of meat.
Evaluation: The correct way to eat sauce bones is to put on a large plate, and then hold and nibble, a little more elegant is to use a full shave. But no matter what kind of eating method, you need to encounter delicious meat to use, the meat of this house is really good, there is no peculiar smell, the stew time is also long, and the entrance is soft and rotten. I feel that even the elderly with bad teeth can eat it. The decoration is general, the price is not high, after all, the cow bone can be withdrawn. A great place to take a big bite of meat.