Yutsha, an autonomous prefecture of the Tibetan ethnic group, is the first and second national autonomous prefecture established in Qinghai Province.Located in the source of the Three Rivers in the southwest of Qinghai Province, with an average altitude of over 4200 meters.The Yutsha prefecture was established in December 1951. It is the most ethnic autonomous prefecture in the 30 national ethnic autonomous prefectures, with the highest altitude, the largest per capita area, and the most important ecological location.The Three Rivers (Yellow River, Yangtze River, Lancang River) all originate here. The Three Rivers Natural Protection Area and the Kekexili Natural Protection Area cover the entire prefecture, which is known as the source of rivers, the home of mountains, the land of yak, and the land of songs and dances, as well as the "Chinese Water Tower".

FeaturesSnacks：Gong pot mo mo, Kirin sashimi, Qingsteamedbeef hoofthread, Qinghai cannon noodles, sweet dough, five-spice yakbeef jerky, Yutsha roastedlamb, roasted lamb skewers, traditional roastedbeef, open pot lamb, traditional roastbeefskewers, kebabs.cannon noodles

introduction

Qinghai flavor

noodlesNoodles(lamian)After boiling, without soup, cut into short strips, and poured into a mixture ofnoodles, minced meat,chili peppers, and a small amount of vegetables, stir-fried.The preparation before boiling is the same as the boiling method, and the subsequent stir-frying is similar tofried noodleswith a mix, but the flavor is different from the two.Long first, then short, boil first, then stir-fry, mixed with noodles.(paozhangzi) congee, combines the flavors of Sichuan, Ningxia, eight regions of Hui people, and the smoothness and sophistication of Uyghur Laqiao noodles, so the first-generation Uyghur people invented this sour, spicy and refreshing, digestive and appetite-stimulating "paozhangzi" that is close to Han, Hui, and Uyghur people. We call it "unity of nationalities" noodles.methodpaozhangzi, as the name suggests, refers to firecrackers. The Uyghur people in Yutsha call it "paozhangzi", which is a type of

noodle soupmade bynoodles, which are kneaded very hard and slippery, kneaded more times than ordinary noodles, after kneading the dough, let it rest for more than ten minutes, then knead the noodles into a circle about 0.3 cm in diameter, cut into 25-3 cm long, each one is like a firecracker.

Simple and quick paozhangzi congee, is generally made with the raw boiling method, after adding good cold water to the pot, then put in fresh lamb, appropriate chili peppers, cooked clear oil,

MSGNoodle Soupgreen vegetablesNoodlestomatoes

etc., roll the paozhangzi noodles in the pot for a few times, then put in onion,ginger，star anise，pepperetc., boil the noodles in a pot, add chopped green onions and garlicsoy sauceGinger powder, chili powder, Sichuan peppercorn powder,vinegarsalt, the taste is endless, when you eat it, you can smell the smell of firecrackers, spicy, the more you eat, the more you want to eat, it can open your appetite.Some people in Bayan Nur can't eat medicine when they have a cold and flu, they use this soup to sweat and cure diseases, often after drinking one bowl of Uyghur paozhangzi, they can recover. Many people also call it "cold soup"!oilpotatosticksintroduction

oil-fried potato sticks is a snack made of potatoes as the main ingredient.Potatoes contain rich carbohydrates, potassium and relatively rich vitamin C, phosphorus, calcium, selenium, iron and other nutrients, which have the effect of nourishing the spleen and stomach, relieving pain, promoting bowel movement.For weak spleen and stomach, poor appetite, digestive tract ulcer, habitual constipation, skin rash and other effects have therapeutic effects.

Potatoes with meat is nutritious, can be a staple food, suitable for men, women and the elderly.

methodmethod:First cut the potatoes into thick sticks, then blanch them in oil.Add a little flower de, onion, garlic and chili to the pot.

If you like spicy, you can also add chili oil.

Then pour in the potato sticks and stir-fry.

Add old vinegar, salt and a little sugar.Finally add MSG.Yutsha RibbaintroductionMany tourists have a very memorable impression of a unique snack called "Ribba".

It is a dish of roasting lamb, cooking it semi-cooked, then brushing it with sauce, and roasting it on charcoal. This method is actually Turkish roasted lamb, and even the word "Kebab" comes from Turkish.Nutritional analysis: 1. Lamb is warm, eating lamb in winter not only can increase the body's heat, resist the cold, but also can increase the digestive enzyme, protect the stomach, repair the gastric mucosa, help the spleen and stomach digestion, and have anti-aging effects;2. Lamb is rich in nutrients, which is beneficial for tuberculosis, bronchitis, asthma, anemia, postpartum blood deficiency, cold and pain in the abdomen, physical weakness and cold, malnutrition, waist and knee pain, male impotence and premature ejaculation, and all cold diseases. It has the functions of strengthening yang, warming and nourishing the body. It is suitable for men to eat regularly.

History and culture

Lamb, in ancient times, lamb was called "destroy meat", "twelve meat", " " (ji ).

Li Shizhen wrote in "Compendium of Materia Medica": "Lamb meat can warm the body, nourish the deficiency, nourish the qi, open the stomach and help digestion, nourish the kidney and strengthen the spleen, brighten the eyes, treat cold and deficiency, and treat five diseases and seven injuries."Kirin sashimiintroductionKirin sashimi is a characteristic dish in Yutsha.methodRaw materials

75 grams of sashimi, 45 grams of Huaiyan ham, 45 grams of soaked north mushroom,

40 grams of leafy vegetables, 2 grams of salt, 3 grams of MSG, 6 ml of rice wine,0.25 grams of white pepper, 3 grams of potato starch, 25 grams of vegetable oil.method1, clean the sashimi, remove the skin and cut into 5.5 cm long, 3.5 cm wide, 1 cm thick pieces;

2, roast the Huaiyan ham, remove the skin and cut into 5.5 cm long slices, and cut the north mushroom into oblique pieces.

3, put sashimi, Huaiyan ham, and north mushroom together, steam for 5 minutes.

4, wash the leafy vegetables and arrange them around the dish.

5, add seasonings to the pot,

soup

and make a thin broth, pour it on top to complete.

Kirin sashimi is made with fresh lamb, cut into thumb-sized thin pieces, strung on iron skewers, dipped in a mixture of soy sauce,

salt, ginger powder, chili powder, star anise powder,

pepper powder, and vegetable oil, and roast on a special long rectangular roasting oven with fire.Ham45g, 45g of dried shiitake mushrooms,Spinach40g, 2g of salt, 3g of sugar, 6ml of cooking wine,Black pepper0.25g, 3g of cornstarch, 25g of vegetable oil.

Recipe

1. Clean the raw fish, remove the bones and skin, cut into 5.5cm long, 3.5cm wide, 1cm thick pieces;

2. Steam the ham, remove the meat, cut into 5.5cm long strips, and slice the shiitake mushrooms diagonally into two;

3. Combine the raw fish, ham, and shiitake mushrooms, steam for 5 minutes;

4. Blanch the spinach, arrange around the plate;

5. Add seasonings to the pot,Stock, thicken with a thin sauce, pour it on top and it's done.

Features

White fish, green spinach, light brown shiitake mushrooms, flavorful and savory, smooth texture.Suitable for patients with night blindness, vitamin A deficiency, osteoporosis, and rickets;Pregnant women and the elderly should eat in moderation.

Yutou Roasted Lamb SkewersIntroduction

"Kawa Puv" is the name for roasted lamb skewers in the Uyghur language.

Roasted lamb skewers are the most famous ethnic food in Turpan.A popular snack.Xinjiang roasted lamb skewers are a popular snack throughout the country, and can be found in urban and rural areas, on streets and markets, and are popular with the public.Roasted lamb skewers are very popular in the Yutou area and can be found everywhere.History and CultureAccording to archaeological records, lamb skewers have been around in mainland China since 1800 years ago.

There are also stone carvings of lamb skewers in the Han Dynasty Image Collection.

A fan used for roasting meat was also found in the Mausoleum No. 1 of Ma Wang.RecipeLamb skewers are made by cutting fresh lamb into thin slices about the size of a thumb, threading them onto iron skewers, and marinating them in a sauce made with soy sauce,

Fine salt

ginger powder, chili powder, black pepper, star anise,etc. These are then cooked in a specially designed rectangular oven over a fire, while constantly turning, and brushing with the sauce. When the surface is golden brown and crispy, and the meat is cooked through, and the aroma is strong, it is ready to eat.star anise,and other seasonings, prepared into a seasoning liquid, placed on a specially designed rectangular oven and baked over fire, while constantly stirring and brushing with seasoning liquid, until the surface is golden brown and the meat is cooked through and fragrant, then ready to eat.Mix seasoning and sauce, pour into a rectangular oven, and bake continuously, brushing with sauce as needed. Cook until the surface is golden brown and the meat is cooked through and fragrant.