Qinghai has a famous snack with a story

As the saying goes, "the people take food as the sky", and each place has its own cuisine. From dinner to street food, the list goes on. Wei Ma food, dog peeing, stuffed skin, sweet pickles, raft meat balls, Qinghai soil hot pot has been deeply burned in the memory of the old Qinghai people, they are not only simple food, but also contain rich food culture connotation, this connotation has become a long-term aftertaste...

Wei Ma food

The northwestern people are also called "Mashi" or "Ma Shizi", the Central Plains people call it "hand skimming noodles", and the southerners call it "cat ears".

In the 1930s, some elderly people in Xining should remember Wei Xinyuan in the Zhongshan Market at the north entrance of Daxin Street, and his family's hemp food was second to none in his peers, with good quality and good price, and the soup was strong and delicious. In addition to the meticulous selection of noodles and the moderate strength of making hemp food, the most distinctive feature of Wei Ma food is the soup.

The broth of Hemp Food is to cut fresh beef into diced meat, stir-fry and then simmer, let the seasoning fully penetrate into the meat, and then braise it with the cooked radish diced to form a soup. Take a bowl of hemp food, taste a mouthful of soup, and feel that the taste is delicious and very delicious. Every morning, many customers like to eat spicy and sour flavored hemp food, which is said to be able to sober up the wine and refresh the mind after eating.

It is understood that Wei Xinyuan has been operating for more than 30 years, and only for the first ten years has he purchased a courtyard on Xinmin Street. After his death in 1969, his eldest daughter succeeded her father in the Changjiang Road Farmers' Market, dealing in hemp food, which still has the characteristics of Wei hemp food in that year. Nowadays, the footprints of Wei Ma Food can no longer be found on the streets of Xining.

Yin Liang powder

The producer of Yin Liang Powder is named Yin Deshou, a native of Yinjiawan, Shatangchuan, Mutual Aid Turk Autonomous County. His father, Yin Guangzu, was a soldier in the Qing Dynasty battalion, and later the battalion was disbanded, and he started a small business. The cool pink he makes is pale yellow, the water and powder ratio is appropriate, plus the seasoning, fresh and flexible, beaten into thin lines will not break, and its egg cheeks are more distinctive.

It is said that Yin Guangzu's craft of making cold powder was only passed on to his children and not to his daughters. His son Yin Deshou retained his father's characteristics of making cold powder, and sold out in three hours a day. He is loyal, honest in business, good in service, and there is an endless stream of people who come to eat cold powder near and far.

It is said that one day, "Yin Liang Powder" did not come out of the stall, and people who wanted to eat cold powder asked Lao Yin, and Lao Yin replied, "The seasoning is not complete!" It turned out that Yin Liang powder used seven kinds of spices, lacking one of which he would not go out of the stall, otherwise it was considered to be a deception of the buyer. It is this kind of integrity that the Yin family has been operating for nearly a hundred years, and "Yin Liang Powder" has become a popular snack for the xining masses. In 1979, Yin Deshou died of illness, the operation method was lost, and "Yin Liang Powder" disappeared in the market.

Fried cake

The owner of the fried cake is surnamed Han, and his family lives in Dongguan, Xining City, because there is a big knot behind the neck, everyone calls him "Han knot", and the fried cake he operates is also named after it. In the 1960s and 1970s, Han Hadun was set up in front of the provincial library, and his fried cakes were not only large but also crispy and sweet.

An old man named Song Guorong said that fried cakes can cure diseases. Once he pulled his stomach for a few days but especially wanted to eat fried cake, he brought a few cloves of garlic to spare, "Han knots" saw the situation, went straight into the kitchen, put garlic and brown sugar together to fry out "sugar garlic cake", let the old man eat while it was hot, said that the special treatment of diarrhea, the old man after eating the effect.

In this way, ten passes, ten passes a hundred, the storefront of "Han Knot" is crowded, and it can be described as a very popular moment in Xining. Nowadays, you may not find the "Han knot" fried cake, but you can go to shuijing Lane He Jia fried cake, the small storefront door has always been an endless stream of customers.

Cool noodles

Yeliang noodles, because the owner's right hand is missing a finger, people also call it fingerless cold noodles, in the 1930s in zhongshan market stalls to sell sheep intestine cold noodles is the most famous. His noodle processing process and selection of materials are exquisite and diverse, and the noodles are different from the cold noodles made with machine noodles on the market today.

After the noodles are fished out, they are mixed with cooked oil, which is bright yellow and translucent, and the oil is mouth-watering, and then a little radish diced cheeks, spinach and other spices are added, the taste is different, and the customers who come in to eat rarely eat only one bowl. Unfortunately, in the 1940s, "Ye Liang Noodles" died, but the delicious taste was still passed down by the wise Qinghai people.

Du stuffed skin

In the 1930s, there was a Shaanxi man in Xiahongjuesi Street in Xining City, he made the brew skin first appeared on the streets of Xining, known as "Du Brew Skin", Du Brew Skin was nicknamed Ga Yuzi, known as Du Ga Yu Yu Brew Skin, his family lived outside the Great South Gate, the daily burden was parked on the south side of the South Street Leiming Temple Street, his brew skin was moderately ash alkali, the color was yellow and soft, thin and uniform, elastic, when it was sold, there was heat and cold, and hot food was needed, that is, rice grains were fried with oil. The spices used are all processed and prepared by ourselves. After these spices are mixed in the skin, the taste is very delicious, and a bag of tobacco kung fu stuffed skin is sold out. Later, Cao Brew Skin and Liu Brew Skin both maintained the characteristics of Du Brew Skin and praised the people.

(Compiled by reporter Luo Lianjun)