Yellow River Autonomous County of Huangnan, located in the south-southeast of Qinghai Province, is situated at the first bend of the Yellow River, with its southeast bordering the counties of Xiahe, Luqu, and Maqu in Gansu Province, as well as the county of Markam in the Huangnan Autonomous Prefecture of Qinghai Province, and its northwest bordering the counties of Tiedong, GuiDe, and Huoluo and Xinzhe in Haidong City.

FeaturesSnacks:, dog urine, fermented dough, hand-pulled noodlesLamb, sweet dough, five-spice powderBeef, dried mushrooms, snow lotus tea, oilPot stickers, hand-pulled lamb, pot stickers, sheep intestine noodles.

Small pieces of dough

Introduction

is the most common and unique homemade food for people in Qinghai.According to the elderly people in Qinghai, the is a quick meal eaten on long journeys.Qinghai is vast and sparsely populated, with vast grasslands and inconvenient transportation. In the past, people of Han, Hui, and Tibetan ethnic groups traveled and worked in agricultural and pastoral areas, which were far away and had few inns for accommodation and food. After a day's journey, when the sun sets and it gets dark, they often build a small tent using water and grass, set up a tripod with three stones and cook in it, without using chopping boards, knives, or rolling pins. As long as they have a bowl, they mix cold water with the noodles, shape them into flat, long strips, press them flat and then pull them out to form small pieces of, and then cook them in the pot. A meal is ready.This quick meal, which is eaten on long journeys, has the characteristics of simple operation and saving time and effort, it is timely and practical, and it also brings the joy of outdoor cooking.For example, on the grasslands, you can find lamb cooked in a pot. First, cook the lamb, and then pull out the. This is the famous "three stones and a pot of lamb ". After eating, use a copper pot to ride on a horse, hold the wooden bowl in your hand, and use a whip to drive the horse forward.The food created by the people of all ethnic groups in Qinghai during long-term practical life is from entering the family kitchen to spending a long time.Now, has become the most popular and renowned, with a variety of shapes, ingredients and cooking methods.According to the shape, ingredients and cooking methods of, there are delicate and small "finger-shaped " and " ", as well as "mushroom " mixed with mushrooms;as well as "fried " eaten with fried sauce.In the Hui ethnic group, there are also mixed fried noodles with beef, noodles and chili peppers.In rural areas, there are also commonly eaten "pumpkin ", etc.History and CultureAccording to the elderly people in Qinghai, is a quick meal eaten on long journeys.is a Tibetan word for " ", which is the main food eaten by Tibetan people every day. When guests come to a Tibetan family, the host will definitely serve you with fragrant milk tea and Qingke, with golden oil and layered milk cheese.It is made from Qingke flour, which is fried, and then uses oil to bind it together.The making method is: first, heat the milk tea, then add an appropriate amount of Qingke flour, stir until it forms a ball, and then pinch it into a shape and eat it directly.Nutritional value: When eating, first pour half a bowl of milk tea, then add,, cheese, and sugar, and mix it with your fingers in a bowl, and then pinch it into small balls to eat.It is rich in nutrients, high in calories, and can satisfy hunger and provide warmth.The making method is: Qingke is a main food for Tibetan people.When making it, first dry and fry the Qingke (which belongs to the wheat family, there are two colors, white and black), then grind it into flour, and do not remove the skin.Then put the Qingke in a bowl, add a little oil, and continuously stir with water until it forms a ball (" " means forming a ball).Qingke is easy to carry and suitable for pastoral life.

When going out, just bring a wooden bowl, a waist belt, and a little tea water, and you don't need to cook food.

You can also add meat, vegetables, etc. to the, and make oil.Qinghai is vast and sparsely populated, with vast grasslands, poor transportation, and limited lodging options. In the past, people from Han, Hui, and Tibetan ethnic groups traveled and worked in the agricultural and pastoral areas. The journey was long, and there were few places to stay and eat along the way. After a day's journey, as the sun set and darkness fell, they would often use a small area of grassland to set up a tent, build a three-stone stove, and cook without utensils like chopping boards, knives, or rolling pins. They simply needed a bowl, mixed the dough with cold water, formed it into a flat, elongated shape, flattened and stretched it, and then pinched it into small pieces of dough to cook. This made a simple dinner.IntroductionQingke is a cereal crop that belongs to the Gramineae family. It is also known as naked wheat, cereal wheat, and small wheat.Qingke has a long cultivation history in the Qinghai-Tibetan Plateau, dating back 3500 years.

Qingke is mainly distributed in the high-altitude areas of Qinghai, Tibet, Sichuan (Ganzi and Aba), Yunnan (Deqing and Qaidam), and Gansu (Gannan) at an altitude of 4200-4500 meters.

Qingke is the main ingredient in the four treasures of Tibet, "Qingke".Qingke has rich nutritional value and excellent health benefits.People in Qinghai, where the air is thin and the temperature is low, are known for their longevity, which is attributed to their consumption of Qingke and its health benefits.According to the, Qingke is said to "open the body, expand the vital essence, dispel dampness and promote sweating, and stop diarrhea".The also considers Qingke as an important medicine, used to treat various diseases.Because the dough pieces are small, they are called "small dough pieces."IntroductionA local snack of Qinghai.Two sides are colored and crispy.The is made by kneading and rolling out dough into a circular shape, about 3-4 cm thick, and then putting it in a hot pot and cooking it.When one side is browned, flip it over and cook until it is browned on both sides, about 40 minutes.It is usually made with a cast iron pot.It can also be made with wheat flour, Qingke flour, and peas.

It can also be made with oil, red, and added to the dough.

Introduction

Tsampa is a traditional staple food for Tibetan pastoral people."Tsampa" is the Tibetan word for fried dough, which is the staple food that every Tibetan person eats every day. When visiting a Tibetan family, the host will definitely present it to you on a plate.Milk teaAnd fried quinoa, golden oil and "curd" (cheese) made from milk are layered on the table.It is made from finely ground quinoa, cooked, and then made with butter as a binder.The method is as follows: First, melt the butter in hot milk tea, then add the appropriate amount of quinoa powder, stir until it forms a mass, and then shape it by hand and eat it directly.

Nutritional value: When eating tsampa, first pour half a bowl of milk tea, then add butter, fried dough, curd, and sugar, and mix it with your fingers in the bowl, and then pinch it into small balls to eat. It has the fragrance of butter, the sourness of curd, and the sweetness of sugar.Rich in nutrition, high in calories, and can provide nourishment and warmth in cold weather.

Method

Tsampa is a major food for Tibetan people.When making tsampa, first dry and roast the quinoa (belonging to the barley family, with white and black varieties), grind it into fine flour, and do not remove the skin.Then place the tsampa in a bowl, add some butter tea, and continuously stir it with water until the tsampa forms a ball ("ball" means to form a ball).Tsampa is easy to carry and suitable for pastoral life.When going out, all you need is a wooden bowl, a waist band, and a "Tanggu" (tsampa pocket), and a little tea, and you don't need to start a fire to cook.You can also add meat, vegetables, etc. to tsampa to make "porridge", which is called "toba" in Tibetan.

Dried meat

Introduction

Dried meat is one of the famous local specialties of Haixi in Qinghai, a Tibetan autonomous region. It is a very distinctive Tibetan food.Dried meat is usually made in late November.When the temperature drops below zero, Tibetan people will cut up sheep and cow meat into small pieces, hang them in a cool place, and let them freeze and dry naturally. It can be eaten in February and March of the following year.Dried meat is crispy and has a unique flavor. It has the characteristics of being easy to eat, easy to store, and nutritious. It is a treasure for pastoral people.

Nutritional value:Beef jerkycontains a high concentration of muscle creatine, which is particularly effective in promoting muscle growth and strength.Beef jerky contains sufficient vitamin B6, which can help boost your immunity and promoteproteinmetabolism and synthesis, which can also help recover after intense training. Beef jerky has the effects of nourishing the spleen and stomach, strengthening bones, clearing away phlegm and relieving wind, and stopping thirst and saliva. It is suitable for people with poor appetite, shortness of breath, muscle soreness, and anemia.It is also beneficial for people with prolonged illness and yellow eyes and dizziness.Dr. Caroline Ray from the University of Sydney found that beef jerky can improve people's intelligence, especially in situations that require "temporary improvement in intelligence", such as exams.Beef jerky contains a variety of minerals and amino acids that the human body needs, while maintaining the chewy texture and unchanging quality of beef.It is called "meat gold".Method

Main ingredients: 400g of beef (back leg), 3g of salt,

Main ingredients: beef (leg) 400g20g of vinegar, 30g of white sugar,Seasonings: salt 3g,20g, white sugar 30g,30g of peanuts

Production steps: 1. Cut the beef (back leg) into strips, slice it, and spread it on a (bamboo tray) and place it in a well-ventilated place for 2-3 hours to dry.2. Place a wok on the fire, heat the wok, and when it's four-tenths hot, add the beef and fry for 3 minutes (the oil temperature must be high), then remove it and drain the oil.3. Mix salt, vinegar, and sugar in a small bowl, then use your hand to gently pound the fried beef into 2-3cm small pieces, return it to the pot, and pour the sugar and vinegar sauce over it, flip the pot to evenly coat the beef.Sprinkle withsesame oil, and serve.

Quinoa from Qinghai

Introduction

Quinoa is a cereal crop belonging to the gramineae family, also known as naked wheat or ancestral wheat.Quinoa has a long cultivation history in the Qinghai-Tibet Plateau, dating back to 3500 years ago.Quinoa is mainly distributed in the high-altitude areas of Qinghai, Tibet, Sichuan (Ganzi and Aba), Yunnan (Deqing) and Gansu (Gannan) at an altitude of 4200-4500 meters.Quinoa is the main ingredient in the four treasures of Tibet, tsampa.Quinoa has rich nutritional value and prominent medicinal and health benefits.In the cold and oxygen-deficient Qinghai-Tibet Plateau, there are many centenarians, which is due to their long-term consumption of quinoa and the prominent health benefits of quinoa.According to the "Compendium of Traditional Chinese Medicine", "Quinoa: widens the pulse, strengthens the body, nourishes the essence, promotes sweating, and eliminates dampness."The Tibetan medical book "Crystal Pearl" also regards quinoa as an important medicine for treating various diseases.

Butter bread

Introduction

A local snack in Qinghai.Two sides are crispy and coloredbreadPeanutsKnead and roll the dough into a circular shape slightly smaller than the bottom of the pot, about 3-4 cm thick, and put it in a hot pot, and poke a few holes with a chopstick on the surface to allow air to escape.Cover the pot with a lid and bake over low heat.When one side is golden brown, flip it over and bake for another 40 minutes.Usually use a regular iron pot.You can usewheat flour, quinoa flour,pea flour.You can also add peanut powder, red bean powder, and mix it into the dough.Buckwheat flour.You can also use pre-made rolled glutinous rice flour, or mix in green onions to make oil-fried potstickers.