Delingha specialties include Qaidam goji berries, hand-grabbed lamb, Qinghai winter fruit pear, Delingha yogurt, delingha rice dumplings. Among them, Qaidam goji berries are a specialty of Haixi Mongol and Tibetan Autonomous Prefecture in Qinghai Province. Qaidam goji berries have the characteristics of large particles, red color, thick flesh, high sugar content and sweet taste, and are pure natural, pollution-free, non-artificial cultivation of high-grade supplements.
Qaidam Goji Berries:
Qaidam goji berries are a specialty of Delingha City, Haixi Prefecture, Qinghai Province. The fresh fruit of Qaidam goji berries is exquisite and clear, red and dripping, resembling ruby, large red grains, oval fruit, few seeds, thick flesh, uniform size, no broken fruit, no mildew, no impurities, excellent quality. Qaidam goji berries are protected products of the National Geographical Indication of Agricultural Products.
The high altitude of Qaidam Basin, the arid climate, the relative humidity of the air, the small population density, the clean ecological environment, the water source, the soil pollution-free, the pesticide and heavy metal residues and other factors make the quality of the wolfberries produced here reach the highest international standards in the same industry. Compared with Ningxia goji berries, goji berries have larger particles, more thick and plump flesh, bright colors, sweet taste, and a high content of nutrients and bioactive ingredients that regulate human physiological functions.
Hand-grabbed lamb:
Hand-grabbed lamb is a unique way for herders on the Qinghai Plateau to eat mutton. It is named after cutting with a knife in one hand and grabbing the meat in the other. The cooking method is very simple, first cook fresh lamb in water, then add salt or dip salt to eat. The cooked lamb is cooked but not rotten, and the meat is delicious.
Originally an easy way for herders to eat in the nomadic process, it has now become one of the flavor foods rich in local and ethnic characteristics. Hand-grabbed lamb is a traditional food loved by Mongolian, Tibetan, Hui, Kazakh, Uyghur and other ethnic groups in northwest China, hand-grabbed lamb, which has a history of nearly a thousand years, and was originally named after hand-grabbed food. It was rated as one of the top ten classic dishes in Ningxia among "Chinese cuisine".
Qinghai winter fruit pear:
Qinghai's winter fruit pear is a variety of white pear system, because it is picked and placed until winter to eat, the taste is particularly luscious, so it is named "winter fruit". Winter pears do not like high and humid climates, nor are they tolerant of severe cold and low temperatures. In the area centered on Minhe, there is no hot summer weather, and the winter climate is relatively mild, which naturally becomes a concentrated cultivation area for winter pears.
Winter fruit pear canopy is tall, leafy, strong tree, long age, more than 200 years old tree, can still flower and bear fruit, fruit farmers call it "old life star". On the banks of the river, the winter fruit pear trees that are more than 100 years old are still full of branches and fruitful, and the yield of a single plant is as high as 500 to 1000 kg. Winter pears produced near the town of Kawaguchi in Minhe County are of the best quality.
Delhi yogurt:
Delingha yogurt is a semi-coagulated food made from milk sweat fermentation, including "Daxue" (made from buttermilk extracted from ghee) and "Oxue" (made from milk that has not mentioned ghee). Since yogurt is a fermented food for milk, it is more nutritious and easier to digest. Yogurt is a sweet and sour taste of milk drinks, is a milk product that takes milk as raw material, is pasteurized and then adds beneficial bacteria (fermentation agent) to milk, and then cools and fills it after fermentation.
Most of the yogurt products on the market are solidified, stirred and fruity with various fruit juice jams and other accessories. Historical evidence shows that yogurt has been used as a food for at least 4,500 years, and the earliest yogurt may have been the milk of nomadic peoples in sheepskin bags that was naturally fermented by bacteria attached to the bags and became cheese.
Delhi:
Delingha specialty rice dumplings are a specialty of Haizang Autonomous County in Qinghai Province. In fact, rice dumplings are the staple food of Tibetans for three meals a day. Rice dumplings are fried noodles made of barley, which are made by frying, grinding, and peeling the noodles without being sieved, similar to the fried noodles in northern China.
Tibetans eat rice dumplings by first pouring a small amount of butter tea into a bowl. Add some rice noodles and stir vigorously until they are in a ball and then eaten by mouth. Rice dumplings are a special snack in the Tibet Autonomous Region and one of the traditional staple foods of Tibetan herders. "Rice dumplings" is the Tibetan transliteration of "fried noodles", which is a staple food that the Tibetan people must eat every day. Not only is it easy to eat, rich in nutrients and high calories, it is very suitable for filling hunger and cold, and it is also easy to carry and store.