I think I am a hungry person, and the mouth here is not a snack or something, but every shoulder to carry a mouthful around, without him, just foraging. Find the world's gourmet snacks, and then enjoy the "hunger" of the pain. In my opinion, sweet sauce is the most unique kind of Qinghai-style snack.
Sweet pickles are intuitively a temptation to the taste nerves. Sweet, sweet, cool. Pickles, that is, wine, mellow, delicious. You can imagine how tempting such a snack is. The method of sweet sauce is simple and exquisite: choose the best barley, peel and wash, put it in a pot and pour water, heat until it is boiling, and then slowly cook it over low heat, opening the mouth as well. After cooking, place on a panel and spread evenly to cool. The sweet pickles are crushed into powder, mixed evenly in cold barley, loaded into porcelain or pottery, placed on the kang, kept warm and clean. About 2-3 days, that is, fermentation. Scoop a bowl, the smell of wine is fragrant, drink a mouthful of fragrant, barley grains white and tender, eat a bite of fleshy sweet.
As a local snack, sweet sauce seems to be not very popular, the reason why it is so said is because it is only limited to workshop-style production, street stalls selling, a bit of elegance. But when you are on an inconspicuous street corner, looking for a stall selling sweet sauce, a bowl of sweet sauce, soup and wine aroma, chewing fruity barley grains with the mouth slowly slid into the stomach, moisturizing the heart, the taste of the wine and the taste of the excellent taste of barley delicacies, you can hardly give up the impact of sweet sauce on the sense of smell, it is enough to make people fall in love with this kind of food.
Imagine that kind of wine-filled, full-grained barley, the taste buds have already produced a number of saliva, and what to say at this time is already superfluous. Go to the nearest stall to buy a bowl of sweet sauce, hehe, to relieve the mouth.