The Haiyang Autonomous Prefecture of the Qinghai ethnic minority autonomous region, located in the west of Qinghai Province, is a self-governing prefecture under the administration of Qinghai Province. It is named after the Qinghai Lake.It is adjacent to the Gansu province's Jiuquan City, borders Xinjiang's Bayin Autonomous Region, and is connected to the Qinghai and Gansu provinces' Yuqu and Quluo ethnic minority autonomous regions to the south, and is adjacent to the Qinghai and Hainan ethnic minority autonomous regions to the east. It is a central area for the interaction between the Qing, Gansu, Xinjiang, and Tibetan ethnic minority autonomous regions.

FeaturesSnacks|Dengra hand-pulled noodlesLamb|Dengra, Dengra knot noodles, mixed soup, (baked food)Lamb ribs|Roasted whole lamb, roastedBlood|Lamb intestines, roastedLamb skewers|Hand-torn Tibetan yak meatBeef|Noodles.Hand-pulled lambIntroduction

Hand-pulled lamb, with a history of nearly a thousand years, is named for its original method of eating by hand.

There are three ways to eat it: hot (cut into pieces and cooked in a pot), steamed, and cold (cut into pieces and dipped in salt).

Its characteristics are that the meat is fresh and delicious, not greasy or smelly, and has a good color and aroma.Customs: From midsummer to early winter is the golden season for lush grass and fat sheep, which is also a good time to eat tender and delicious hand-pulled lamb.At this time, if there are guests visiting, after drinking milk tea, the hospitable shepherd will select plump and tender lamb from the flock;After slaughtering and cooking the lamb, and adding three bowls of milk tea, a large plate of steaming, layered hand-pulled lamb is presented to you.Several sharp Tibetan knives are also inserted into the lamb.This plate of lamb has red meat and white fat, not greasy, has a tempting color, can be eaten with a knife, although eating with greasy hands, but carefully tasting, it is not greasy, tender, soft and flavorful.The grassland shepherds have a unique way of cooking hand-pulled lamb.The cooking and operation is simple and quick, only adding a small amount of salt (some people don't add salt, and add salt when eating), the heat is just right, the blood disappears quickly, the meat is cooked but not hard, it is fresh and tender, very delicious.The hand-pulled lamb on the grassland represents the rugged, unrestrained, enthusiastic, and devout personality of the grassland shepherds.

In Qinghai, all ethnic minorities, including Hui, Han, Mongolian, and Salar, use hand-pulled lamb as a delicious dish to offer guests.In recent years, with the development of tourism, Qinghai's hotels have listed hand-pulled lamb as one of the famous local dishes.History and culture"The sheep, a symbol of good luck.""The sheep master the sheep, for all sacrifices, adorn the lamb."Sheep has been given the status of a lucky symbol and an important sacrificial food in ancient times."Compendium of Materia Medica" also says that lamb is a nourishing food, comparable to ginseng and astragalus.Hand-pulled lamb has a long history and is a traditional food that is loved by Mongolian, Tibetan, Hui, and other ethnic minorities living in Northwest China. It is an indispensable part of daily life.This is closely related to their harsh living environment and unique living habits.When traveling and grazing for months without returning home, lamb can provide a full meal and satisfy hunger for the whole day.PreparationMain ingredients: 1000g of lamb with bone

Seasonings:

Green onions25g, scallions 25g,Ginger15g, garlic 10g, star anise 1g,Pepper1g, cinnamon 1g, small

Clove60g, Shaoxing wine 5g,MSG

1g, salt 5g,

Sesame oil

1g,Chili50g.Production steps1. Cut the lamb with bone into 2-inch long and 5-inch wide pieces, wash it with water.Wash and cut the green onions into 2-inch pieces.Cut the scallions into 1-inch long and 2-inch pieces;2. Mix the scallions, garlic, green onions,1g，soy sauce, MSG, pepper, sesame oil,1g，chili oiletc.3. Pour two catties of water into the pot, put the lamb in, and bring to a boil. After boiling, remove the scum, and take out the lamb to wash.Then, pour three catties of fresh water into the pot, add the lamb, star anise, pepper, small clove, scallion, ginger, Shaoxing wine, and salt.After the soup boils again, cover the pot, reduce the heat, and cook until the meat is soft.Take out the meat, put it in a plate, and eat it with the sauce.Mixed soupIntroduction

The Qinghai people consider mixed soup with noodles to be the best

breakfast.It can not only replenish the body and resist hunger, but also resist the cold.The term "mixed" refers to the cooked heads, hearts, lungs, intestines, stomachs, and four legs of cows and sheep, which is also known as "underwater".

It is divided into two types, "beef mixed" and "lamb mixed".Mixed soup is the soup made from mixed ingredients. After putting the mixed ingredients into the pot and cooking with seasonings, such as ginger, and then cooking the soup, the intestines and stomach are rotten, and then cook the head and feet, remove the oil, and solidify it (called "making oil"), and then take out all the ingredients.Add some dried green onions and coriander to season the soup.Mixed soup is fragrant, not greasy, and nourishing.Production

Main ingredients:1/4 of a cow's hoof1/4 of a cow's bone, 1/4 of a cow's knee, 100g of fresh meat, 4 catties of water, 4 green onions (roots), 1 piece of garlic,1 small piece of radish, 1 piece of ginger,

1/2 of a yellow onion.

Seasonings: Salt, chopped green onions and garlic, appropriate amount of pepper.

Production method: 1. Cut the cow's hoof, cowbone, and cow's knee into pieces, then soak them in water for about 1 hour until the blood is gone..It can replenish the body and resist hunger, as well as resist cold." " refers to cooked beef and mutton parts, such as heads, hearts, lungs, intestines, stomachs, and four legs, commonly known as " " (cooked in water).It is divided into two types: " " (beef ) or " " and " " (mutton ) or " ".is soup made from, meaning after cooking the, add seasonings,hawthorn berriesetc., and simmer over low heat until the intestines and stomach are soft, then remove and continue cooking the head and legs, removing the outer layer oil (called " "), and finally remove everything and set aside.Add some dried scallion, green coriander, etc., as seasonings in the soup.has a rich aroma and is not greasy, and replenishes the body.

Method:

Main Ingredients:Beef legs1/4Beef bones1/4 beef bone, 1/4 knee bone, 100g of beef, beefribs100g of meat, 4 cups of water, 4 scallions (roots), 1 head of garlic,radish1 small piece, 1 piece of gingeronion1/2

Seasonings: salt, chopped green onions and garlic, appropriate amount of black pepperMethod: 1. Cut the beef legs, beef bones, and knee bones into pieces, then soak them in water for about 1 hour until no blood is visible.Cut the calf's tendons into pieces, then soak them in water for about 1 hour until all the blood is gone.2. Beef ribsSoup ingredients, whole pieces, washed.After water boils, put the prepared materials into the water and blanch. 4. In a pot, pour in appropriate amount of water, add beef ribs, beef bone broth, beef knee joints, cut into large pieces of carrots, ginger and onion, and simmer for a while.5. When the meat is half cooked, add??Cook with low heat and add beef ribs and bone broth, after cooking, remove the broth, cool the broth, and then remove the oil.6. Remove the meat on the bones, cut into small pieces, and remove the beef ribs and??And make edible amount, season with chopped scallions and garlic, salt, and pepper.7. Put seasoned meat in a hot bowl, after heating the broth, pour directly into the bowl.8. Cut beef ribs, beef bone broth, and beef knee joints into pieces, then soak in water for about 1 hour until no blood.9. Beef ribs and bone broth, whole pieces, washed.10. After water boils, put the prepared materials into the water and blanch.11. In a pot, pour in appropriate amount of water, add beef ribs, beef bone broth, beef knee joints, cut into large pieces of carrots, ginger and onion, and simmer for a while.12. When the meat is half cooked, add??Cook with low heat and add beef ribs and bone broth, after cooking, remove the broth, cool the broth, and then remove the oil.13. Remove the meat on the bones, cut into small pieces, and remove the beef ribs and cut into edible amount, season with chopped scallions and garlic, salt, and pepper.14. Put seasoned meat in a hot bowl, after heating the broth, pour directly into the bowl.

Qinghai milk skin

Introduction

Milk skin, also called dried milk skinCheeseand in Western cuisine, called "cheese"similar to, is a famous product made by farmers in Qinghai pastoral area usingmilkwhich is one of the most delicious and nutritious milk products.Its production history has been for nearly a hundred years.

Qinghai milk skin is pure yellow with white spots, full of honeycomb holes, fresh and beautiful, when eatencreamfragrance, soft and delicious, not greasy, rich in nutrition, not only can be used for daily consumption, but also for festivals, weddings, welcoming guests, and visiting elderly people.Elderly people like to cut milk skin into small pieces and eat with milk tea.If cut on a plate, it is a good creamy snack.

Methods

The method of making milk skin is to boil fresh milk, control the fire, and bake at low heat, while constantly stirring, so that the water slowly evaporates, the milk juice concentrates, and forms a yellow milkcake, put in a cool place and dry, and it is finished.

Pot

Introduction

Qinghai people don't callbread, but call it." " is just a general term.The " " eaten by people in Qinghai agricultural and semi-agricultural areas is varied and plentiful, such asbun, oil package,oil cake,curved, oil fragrance, stove, bread (big for ancestor worship), pot, etc.They are traditional gifts often brought during festivals and visiting relatives and friends, and also the main food.The most popular and common one is pot.

Methods

Pot is baked in a metal pot, so people call it "pot"."Pot" is a bowl of flour mixed with oil, seasoned with red, ginger, and other edible pigments, and then layered and rolled into red, yellow, and green color, and then put into the shape of "Qinghai" and " " together, and then rolled into a cylindrical shape, and put into the pot and buried in the fire ash in the stove or."Pot" is thicker and heats slowly, the fire in the stove is uniform, the temperature is just right, about half an hour, and it is finished.The baked pot is crispy on the outside and soft on the inside, with a flower-like opening and bright colors, with a fragrant aroma.Its characteristics are quick and easy to make, crispy and delicious, easy to carry, and long-lasting.Crispy steamed buns, with a crispy exterior and soft interior, blooming like flowers, vibrant colors, and a fragrant aroma.Introduction

is a traditional staple food of Tibetan pastoral people.

" " is

noodles, which is the staple food that Tibetan people eat every day, and when guests come to Tibetan people's home, the host will definitely bring a fragrant milk tea and Qing noodles to the guests, golden oil and layered cheese, table.Methodsis a staple food for Tibetans.

The method is to roast and dry Qing (belonging to the category of barley, with two colors: white and purple) first, then grind it into fine flour, and do not peel it.

Then put the in a bowl, add a little oil tea, and continuously stir with water until the is formed into a ball (the meaning of " " is to form a ball).is convenient to carry and suitable for pastoral life.When going out, just bring a bowl, belt, and " " ( pocket), and find a little tea water, you don't need to cook on the stove.You can also add meat, vegetables, and other things to to make "soup", which is called " " in Tibetan.Cow and sheep scrapsIntroduction

Cow and sheep scraps are a product that appeared during the Republic of China.

When the Hui people eat beef and lamb, they usually cut the internal organs and chicken or fish into small pieces and cook them in white water, then remove and cut into small pieces, and put them in the original soup pot and simmer over low heat.

When eating, add the scraps and original soup to cooked freshnoodlesand add coriander, green onion and dried chili powder.It tastes fresh and delicious.If you don't eat noodles, but eat scraps and soup, it's called " " or simply "beef" or "lamb" scraps.In recent years, beef and lamb soup is particularly popular, and the making of lamb scraps is not just internal organs, but also lamb meat.Lamb meat is delicious, nutritious, and especially warm in winter.

Eating a bowl of beef or lamb soup for breakfast is both healthy and convenient.Fruit and vegetableIntroduction

Fruit and vegetable is made with Qinghai pastoral area's unique ( ) as the main ingredient, and also with Qing,

cake,

,lotus seed,walnut,grapedried, and ice sugar, made into sweet vegetable dish.Methods: First, wash and peel the and lotus seed.Mix with together, and steam in a basket.Grape dried is also washed and slightly steamed.Cut Qing, cake into small pieces, and dissolve ice sugar in water, filter out the residue, and add to the steamed and Qing, cake,, lotus seed, walnut, grape dried, cook over medium heat and thicken with a little, and then put in a soup bowl.DriedIntroductionDried is a type ofnoodles, chili and vinegar can be added according to personal eating habits, and a bowl of beef soup is also sent.

The portion of dried noodles is very large, if it is not enough, you can add a, and the total price is about 6 yuan.Cook the (jiao mi – black sesame seeds) in steam.Also, wash and lightly steam the (dou gu – dried grapes).Chop the (qing mei – green plums) and (jing cao – a type of glutinous rice cake) into small pieces, then dissolve the ice sugar in water, filter out impurities, and mix with the steamed (ren san gu – ginseng fruit) along with the,,, (lian zi – lotus seeds), (he tao ren – walnut kernels), dried grapes, etc. After boiling, slightly thicken with (tuan fen – tapioca starch) and serve.

Dry mix

Brief introduction

Dry mix is a dish prepared by first boiling in water, then adding rich seasonings.NoodlesChili and vinegar can be added according to your personal preferences. Don't forget to add a bowl of beef broth, which has a unique and very delicious flavor.The portion of dry mixed noodles is quite generous. If you need more, you can also add another steamed bun, totaling about 6 yuan, which is very affordable.