The Fru-Lo Autonomous County is located in the southeast of Qinghai Province, China, with geographical coordinates of east longitude 97°54′-101°50′ and north latitude 32°31′-35°40′. It is an autonomous county under the jurisdiction of Qinghai Province, with an area of 76,312 square kilometers.The People's Government of the Autonomous County is located in the county of Maqin.

The resources in Fru-Lo are abundant.There are 36 rivers of varying sizes, with a total length of over 3300 kilometers, which respectively flow into the Yellow River and the Yangtze River.

FeaturesSnacksDog urine oilFlatbreadCurryBeefDried beef, yak beefBeef jerkyWash the green peppers and cut them into pieces.CreamFlatbread, fermented dough, barleyFried noodlesMeatSteamed buns, fried lamb liver, oil-filled buns, oil-filled dumplings, braised lamb, plum blossom hoof tendons, clear soupSteamedBeef tendonsCow hoovesSnow lotusYak meat, yak butter tea, miscellaneous soup, meatball soup, etc.Fermented doughIntroduction

Fermented dough is a traditional snack with strong local flavor in Qinghai.

Vendors selling fermented dough in various towns and cities, including Xining, are readily available.

Fermented dough is made by mixing a certain amount of wheat flour with a specific ingredient, forming a dough with warm water, and then kneading and shaping it. After the dough is fine and smooth, it is washed repeatedly in cold water to remove starch. When the dough becomes a porous structure, it is steamed, which is called "gluten".

After steaming, the gluten is peeled off, cut into strips, and mixed withvinegar, oil, mustard,chives, garlic,etc., and eaten with a spicy, cool, and delicate taste.Fermented dough has "steamed fermented dough" and "shaved fermented dough".Shaved fermented dough is golden and translucent, thin and crispy;Steamed fermented dough is brownish and firm, with differences in color and texture, but the taste is basically the same.Fermented dough can be used as a staple food for satiety and nourishment, and also as a side dish.

It can be eaten hot or cold, and is suitable for all seasons.MethodsThe ingredients for fermented dough are diverse, includinggreen beans,wheat flour,

barley flour,

and wheat flour.Therefore, it is called "wheat flour", which refers to the fact that the ingredients are allwheat-based.The production of fermented dough is quite complex.First, you need to make a dough fromwheat flour (or green bean flour, etc.) and warm water.Then, wrap it in a very fine and clean white cloth and repeatedly knead it in a bowl of water.The starch in the dough gradually seeps out of the cloth, forming a thick layer at the bottom of the bowl.

After the starch has seeped out, open the cloth, and only a small piece of gluten-like material will be left.The gluten is an essential component of fermented dough, and without it, the taste will be significantly different.Next, gently rinse the starch with water, and slowly pour it into a large, flat tray.After that, steam the dough in a large steamer.At this time, the dough has turned into a large, translucent "wheat cake".Gently remove the "cake" and stack it.You can smear oil between the layers to prevent sticking.After cooling, it is ready.The term "fermented dough" means that "steaming" is an important step in the processing.The term "shaved fermented dough" refers to its eating method, which is to cool it and mix it with other ingredients before eating.Miscellaneous soupIntroduction

The people of Qinghai consider miscellaneous soup with meat to be the best breakfast.It can replenish nutrients, satisfy hunger, and also resist the cold.Miscellaneous soup refers to the soup made with various cooked meats, such as beef, sheep, and lamb, which are called "cooked meat".It can be divided into two types: "beef miscellaneous" or "beef miscellaneous", and "sheep miscellaneous" or "lamb miscellaneous".Miscellaneous soup is made by cooking the cooked meat with broth, adding seasonings, and cooking over low heat until it is tender.Then, skim off the oil, and serve it hot.The aroma of miscellaneous soup is rich and not greasy, and it is good for health.

MethodsMain ingredients: 1/4 piece of beef, beef bone, 1/4 piece of beef tendon, 100g of meat, 4 pieces of beef, 4 pieces of green onion, 1 piece of garlic, 1 piece of carrot, 1 piece of ginger, 1/2 piece of onionSeasonings: finely chopped green onions and garlic, appropriate amount of pepper

Methods: 1. Cut the beef, beef bone, beef tendon into pieces, and soak in water for about 1 hour until the color is removed.

2. Wash the beef and the ingredients, and put them in the pot.

3. Bring the water to a boil, and add the prepared ingredients.4. Cook over low heat until the meat is half cooked, and add the beef bone and beef tendon.5. When the meat is cooked, add the broth, and cook until it is tender.6. Strain the soup, and add the ingredients.7. Add the ingredients, and cook until it is tender.8. Strain the soup, and add the ingredients.8. Cook until it is tender.8. Strain the soup, and add the ingredients.8. Cook until it is tender.8. Strain the soup, and add the ingredients.8. Cook until it is tender.8. Strain the soup, and add the ingredients.8. Cook until it is tender.

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Lamb Liver

Introduction

Nutritional analysis: 1, lamb liver is rich in iron, which is an essential element for producing red blood cells. Once deficient, it will cause fatigue, pale complexion, and lack of appetite. Eating it regularly can make the skin rosy.2, lamb liver is also rich in vitamin B2, which is an essential component of many enzymes and coenzymes in human metabolic processes. It can promote the body's metabolism.3, lamb liver also contains a lot of vitamin A, which can prevent night blindness and prevent vision decline, and is helpful for treating various eye diseases.

Suitable for: Generally, it is suitable for everyone to eat. It is particularly suitable for those who have night blindness, dry eyes, xanthopsia, children with malnutrition, blurred vision, or fever after illness. It is also suitable for those who are deficient in blood, have pale complexion, and women who are weak after childbirth. It is also beneficial for patients with tuberculosis, malnutrition, and vitamin A deficiency.Lamb liver contains a lot of cholesterol, so it is not suitable for people with high cholesterol.Methods

Wash the lamb liver, remove the blood, and wrap it in a dry paper.

Put it into a fire made of cow dung, and cook for about 30 minutes. Remove it, peel off the surface, and cut into pieces.Add ginger, garlic, and chili to season.

Dog urine

Introduction

Dog urine, also known as dog urine oilFlatbread.A type of snack popular in Qinghai.Made from rapeseed oilFlatbread.There are two types: "half-dead dough" and "dead dough".The "half-dead dough" is made with a small amount of yeast, and the "dead dough" is made without yeast.Both types are made withwheat flourFlatbreadFlour, salt, etc., cooked by pouring hot oil over it in a circular motion, resembling a dog urinating.

For newcomers to Qinghai, hearing "dog urinating" can be confusing, but they know it's a type of flatbread, without understanding why it has such an "unpleasant" name.Qinghai's crops are primarilywheatand barley, so local diets are mainly based on flour-based dishes, and "dog urinating" is one of them.

Although the name "dog urinating" is considered unpleasant, it doesn't affect its popularity in the local area.In fact, it's a well-known and popular food.Why is this flatbread called "dog urinating"?One explanation is that it comes from a special method of preparation.When making "dog urinating," you should cook it while pouring a small amount of Qinghai oil (local Qinghai rapeseed oil) around the edges of the pot, and repeatedly pour the oil, which resembles a dog urinating, so people jokingly call it "dog urinating."

In a Tibetan family, hardworking people often serve up "dog urinating" in a short amount of time, allowing you to eat a piece of the flatbread and enjoy the fragrantmilk tea.

Many restaurants recommend "dog urinating" to guests, firstly because the golden yellow color and sweet, soft texture are visually appealing, and secondly because it satisfies the guest's curiosity and allows them to experience the local cuisine.

During the 2010 World Expo, "dog urinating" was brought to the expo as aQinghai local snackand participated in the expo. Because of the unpleasant name, it was renamed "Qinghai Cabbage Flatbread."

History and Culture

The origin of "dog urinating" is also related to a Tibetan aunt.There was a new bride who came to live, and according to tradition, the first day's breakfast should be prepared, but the new bride forgot to bring food from home, so she rushed to the kitchen.She prepared the dough and oil and placed them on the surface of the stove, as she was about to mix the dough, a small dog jumped onto the stove and kicked over the pot of oil, which spread all over the surface.What should be done?The new bride quickly turned the oil into flour on the surface.Then mixed the flour and oil, added fragrant flour and poured a small amount of oil, rolled into a roll, and then made a spiral shape, cut into small pieces, and flattened into a thin flatbread.Pour about half a pound of oil into a hot pot, put the flatbread in, pour a circle of oil around the edge of the pot, and constantly turn the flatbread to make the color even.After the flatbread is cooked, quickly turn it over, and pour a circle of oil around the edge of the pot again, and constantly turn the flatbread, and it will be cooked when it's browned.

The cooked flatbread is served on the table, and everyone says it's very fragrant, and asks the new bride how she made it. The new bride can't bring herself to say that the dog kicked over the pot of oil, so she says that it was because the dog urinated on it.So, people call this flatbread "dog urinating."Some people also say that when the new bride was making this flatbread, she put one foot on the stove, and then used a small pot to pour oil whilecookingthe flatbread.A neighbor saw this and jokingly said that she was urinating like a dog, so they called her flatbread "dog urinating."

Of course, the most convincing explanation is that at that time, oil was very precious, so people didn't want to use too much oil, and the action of pouring oil around the edge of the pot when cooking flatbread resembled a dog urinating at the wall, so it was called "dog urinating."

How to make it

Mix and knead wheat flour and water, add fragrant flour, and pour a small amount of rapeseed oil.Roll it into a roll.In a hot pot, pour about half a pound of rapeseed oil, put the flatbread in, pour a circle of oil around the edge of the pot, and constantly turn the flatbread to make the color even.After the flatbread is cooked, immediately turn it over and pour a circle of oil around the edge of the pot again, and constantly turn the flatbread, and it will be cooked when it's browned.

Creamy Flatbread

Introduction

Creamy Flatbread

Creamy Flatbread, also known as "Wo Guo" in Tibetan, is a staple food for Tibetan people.It is made by mixing flour with freshmilk.

After mixing the flour with milk, use chopsticks or a spoon to scoop the flour mixture and drop it into a pot of boiling rapeseed oil, and fry until golden.

How to make it

Main ingredients: 350g of wheat flour, 150g of wheat flourAuxiliary ingredients: 3g of yeast,30g of condensed milk200g of vegetable oil, 50g of cream,15g of eggsSeasoning: 50g of sugar, 10g of salt1. Mix together 50g of vegetable oil, wheat flour, and 300g of condensed milk

2. Mix 300g of wheat flour, 300g of low-gluten flour, sugar, salt, yeast, cream, and 300g of ice water together to form a dough.

3. After completing the dough, use a rolling pin to roll it into a 28cm x 0.3cm thin dough, and let it rest for 30 minutes.4. Use a knife to cut the dough into triangles with a length of 28cm and a width of 16cm, and then brush it with egg wash and sprinkle with coarse sugar.5. Poke several small holes in the dough and put it in

2. Mix 300g of high-gluten flour,low-gluten flourand finely granulated sugar, salt, yeast, cream, and ice water (300g) to form a pie dough.

3. After preparing the pie dough, roll it out with a rolling pin to a width of 28cm and a thickness of 0.3cm, then let it rest for 30 minutes.

4. Cut the dough into triangles with a length of 28cm and a width of 16cm using a knife, then brush the surface with egg wash and sprinkle with coarse sugar.

5. Make several small holes and place them inthe oven.Bake at 200°C (top heat) and 140°C (bottom heat) for about 20 minutes.

Oil-filled dumplings

Brief introduction

OvenThe baking time is 200℃, and the bottom temperature is 140℃ for about 20 minutes.Oil Dumplings

Introduction

Oil Dumplings, also known as "Crispy Dumplings" in Tibetan, is a staple food for Tibetan people.

Steamed buns, a traditional food made by people in various ethnic groups in Qinghai during festivals and holidays.They are made of dough, with a fine, yellow, and crispy texture, and are a popular choice among steamed buns. They are also an important part of banquets.

Steamed buns are a type of fried dough.In Qinghai, the Han people make them at the end of December, and serve them to guests during the New Year. They are eaten before the main course.People from ethnic groups such as the Hui and Sala make steamed buns as a traditional food during festivals such as "Gulongjie," "Erdejie," and weddings.

Steamed buns are made from white flour, with a little salt and seasonings, and are rolled into thin strips (the thinner the better, indicating better craftsmanship). They are then fried in oil until crispy and delicious.

History and Culture

Steamed buns are also known as "." The book " " by Jia Sixiang describes the production methods of during the Three Kingdoms, Jin, and Northern and Southern Dynasties.

is generally understood to mean that people ate cold food during the cold food festival, which involved abstaining from eating hot food for a day, and cold food was not good for digestion. Compared to fried food, it was easier to store and did not harm the digestive system, so people would prepare these fried foods in advance for consumption during the cold food festival.Because of this, it was named "."This explanation may not be entirely reliable, but there is no more reliable explanation currently.

There is also a story about.During the Eastern Jin Dynasty, there was a general named Huan Xuan who collected a lot of valuable books and paintings, and was fond of showing them off to his friends.One day, he invited many guests and held a banquet. After everyone had eaten and drunk, he brought out a precious painting to show them.The guests ate during the banquet, just as we eat today.VermicelliThey grabbed the and put them in their mouths, and after the meal, their hands were covered in oil. When they were pointing at Huan Xuan's painting, the oil had transferred to the painting, ruining it.Huan Xuan was very upset, so he stopped eating from then on.

Jia Sixiang mentioned in "," indicating that was popular during the Northern and Southern Dynasties.The story about in the above also indicates that was a popular food during the Jin and Tang Dynasties.Tracing back through time, we can still find traces of in the Zhou Dynasty — was a main dish in the Zhou Dynasty.We know that existed in the Zhou Dynasty, but the records are often close to poetry and far from reality.

Production

Ingredients: 500g flour, 1 egg, 12g salt, 500g oil (approximately 100g)Method: 1. Mix flour, 250ml of warm water (use cold water if it's hot), 1 egg, and 12g of salt. Knead the dough until it is soft, smooth, and elastic. Cover with a damp cloth and let it rest for 20 minutes.2. Lightly grease a working surface. Place the dough on the surface and brush with oil. Use water to create long, thin strips, about the thickness of chopsticks, and arrange them in a pile.3.29. Take a strip of dough and place it in one hand. Use the other hand to grab the dough and wrap it around the 4 fingers of the hand, then take a pair of chopsticks and place them in the wrapped dough. Use both hands to pull the dough out to about 20 cm long, then fry it in a pot of 70% hot oil. As soon as it touches the hot oil, twist it into a half-moon shape, then remove the chopsticks and fry it until it is cooked and turns yellow. Remove and serve.One end is held in the left hand at the wrist, while the right hand wraps the noodles around the four fingers extending from the left hand, wrapping 9-10 times, then take a pair of chopsticks, place them inside the wrapped noodle circle, hold both ends with both hands, pull them outwards to about 20 centimeters long, and then add them to a pot of hot oil. As soon as they are heated, immediately twist one end to 90 degrees, then remove the chopsticks, and fry in the oil until set, then remove and serve.Product characteristics: The shape is like a bun, and it is crispy and fragrant when eaten.

Pork and Sausage

Introduction

" " is the name of meat in the Tibetan language.After slaughtering a sheep, the lamb's intestines are removed.The lamb's intestines are long and contain a lot of fat.Wash the intestines with water, then cut off two pieces of tender meat from the sides of the lamb's belly, and cut off the meat from the neck, then mix it with chopped green onions, garlic, ginger, pepper, and salt.Fold the lamb's intestines into a bun and fill them with the meat mixture.When filling, put the head of the intestine on one side and fill it with the meat mixture on the other side. Rinse again with water and cook.After cooking, remove the meat and cut it into about 3-inch pieces and serve.The meat is delicious when dipped in vinegar mixed with chopped green onions.In fact, cooked meat is even more fragrant than lamb.After cooking, remove and cut into approximately 3-inch pieces, and serve on a plate.Introductionis made from fresh yak meat, which is boiled in water before being cut into small pieces, then mixed with flower and pepper powder,

, liquor, sugar, and salt.

Yak is a rare and precious animal that lives on the top of the world. It has no pollution and is a semi-wild and primitive animal, similar to the polar bear and penguin.

Yaks are known as the "Three High-Altitude Animals."Yaks are not required to work and graze freely, and they consume a lot of medicinal plants such as wormwood and licorice during their natural growth process. This makes the yak meat tender and delicious.Yak meat is very nutritious.

Yak meat is rich in protein, amino acids, and essential minerals such as carrots, calcium, and phosphorus. It has a very low fat content and a high calorie content, which can enhance the body's immunity, cell vitality, and organ function.Yak meatIntroductionYak meat is made from fresh yak meat, which is selected, pre-boiled, shaped, fried, dried, and packaged.

Traditional recipe, meticulous craftsmanship, pure quality, with a unique yak meat flavor.High in protein, low in fat, contains various essential minerals and amino acids, and is nutritious.It is a leisure food that people can enjoy and a gift for visiting friends and relatives, and it is a healthy food.Nutritional value: Yak meat is rich in protein, calcium, phosphorus, and other essential nutrients for the human body.， ，,,:", "

Dried Yak Meat

Yak meat is made from fresh yak meat, which is selected, pre-boiled, shaped, fried, dried, and packaged.

Traditional recipe, meticulous craftsmanship, pure quality, with a unique yak meat flavor.High in protein, low in fat, contains various essential minerals and amino acids, and is nutritious.It is a leisure food that people can enjoy and a gift for visiting friends and relatives, and it is a healthy food.It is both a leisure food for entertainment or travel, and a fine gift for visiting relatives and friends, and a green food.

Nutritional Value: Yak meat is rich in protein, calcium, phosphorus, and other essential nutrients for the human body.Wild yaks and Plateau sheep live in natural pastures, and there are more than a thousand rare and precious medicinal herbs such as snow lotus, winter aconite, and pearl powder in the grass, in addition to yaks foraging for wild green grass, they also eat winter aconite and snow lotus, so the proverb in the Tibetan region says: "I eat yak, you eat winter aconite, healthy and happy, no need for medicine."Cows eat wormwood, I eat cows, healthy and free of disease, no need for medicine..Dried yak meat is made from fresh yak leg meat, and through processes such as selection, pre-cooking, shaping, frying, drying, and packaging.Traditional recipe, meticulous craftsmanship, pure quality, with a unique yak meat aroma.High in protein, low in fat, contains various trace elements and amino acids needed by the human body, and is rich in nutrients.It is both a leisure food for entertainment or travel, and a fine gift for visiting relatives and friends, and a green food.