Xining is located in the eastern part of Qinghai Province, in the River Valley, which is a gateway to the Qinghai-Tibet Plateau, and is a vital route for the southern section of the ancient "Silk Road" and the "Tang- Ancient Road". It has been a key transportation and military hub for centuries and is known as the "Key to the Western Sea" and the "Throat of Qinghai-Tibet". It is one of the world's highest altitude cities.

FeaturesSnacks(Exploded lamb with mushrooms)(Fried noodles)(Sliced meat)(Wood ear mushrooms)(Steamed)(Eggs)(Boat-shaped meat balls)(Beef jerky)(Chicken breast)(Dried fish)(Dog urine oil)(Flatbread)(Pot lid shaped bread)(Round bread)(Filled bread)(Beef)(Seven-ten taste pearl dumplings)(Qinghai)(Yogurt)(Qinghai mixed lamb)(Clear soup)(Lamb stomach)

(Braised lamb liver)

(Hand-held)

(Lamb)(Crispy meat balls)(Tsu'na)(Five-spice yak)

(Beef jerky)(Two-color lotus wood ear mushrooms)(Tent food)(Tsu'na)Introduction

Tsu'na is a traditional staple food of the Qinghai Tibetan herdsmen.

"Tsu'na" is the Tibetan name for fried noodles, and it is a staple food that every Tibetan person eats daily. When visiting a Tibetan home, the host will surely bring you a bowl of freshly made Tsu'na with fragrant milk tea and barley noodles, golden oil and creamy "Qura" (cheese curd), and colorful sweets.Because Tsu'na is easy to eat and carry, it is very suitable for nomadic life.Herdsmen always carry a Tsu'na bag on their waists when going out, and when they are hungry, they take out a handful of Tsu'na to eat.Sometimes, they take out a wooden bowl, fill it with Tsu'na, pour in some Tsu'na tea, add some salt, and stir it before eating.Sometimes, they eat Tsu'na while drinking Tsu'na tea.Sometimes, they put Tsu'na in a "Tanggu" (leather pouch) and add Tsu'na tea, then they hold the bag by one hand and use the other hand to pick up the Tsu'na, and after a while, they can enjoy the fragrant Tsu'na.How to makeTsu'na is made from milkand

cooked

wheat flour

andkneaded

into a fine powder.When eating Tsu'na, first pour a small bowl of milk tea, then add Tsu'na, fried noodles, Qura, and sugar, and mix it with your fingers in the bowl, and then form small balls to eat. It has the fragrance of Tsu'na, the sour and crispy taste of Qura, and the sweetness of sugar.It is nutritious and high in calories, and it can fill your stomach and keep you warm.When eating Tsu'na, first pour a small bowl of milk tea, then add Tsu'na, fried noodles, Qura, and sugar, and mix it with your fingers in the bowl, and then form small balls to eat. It has the fragrance of Tsu'na, the sour and crispy taste of Qura, and the sweetness of sugar.It is nutritious and high in calories, and it can fill your stomach and keep you warm.(Fermented barley)IntroductionFermented barley is a traditional snack with a strong Qinghai flavor.

You can find stalls selling fermented barley in towns and agricultural areas throughout Xining.Fermented barley is made by mixing a certain amount of wheat flour and malt with warm water to form a hard dough, then kneading and shaping it, and finally steaming it in a steamer. This process is called "(Wheat Gluten)". After steaming, the wheat gluten is separated and dried, and then mixed with vinegar, chili oil, mustard,(Chives)

and

garlicand other seasonings, making it spicy, refreshing, and with a delicate and long-lasting flavor.Fermented barley is not only "steamed" but also "dried".Dried fermented barley is golden and translucent, thin and crispy;While steamed fermented barley is brown and plump, with a rich and hearty texture. The two have different colors and textures, but the taste is basically the same.Fermented barley is a snack that can be eaten as a staple food to satisfy hunger, or as a side dish to accompany wine. It can be eaten hot or cold, and is suitable for all seasons.How to makeThe ingredients for fermented barley are very diverse, from

(Mung beans),(Sorghum)to wheat flour, as long as it is a starchy ingredient, it can be used.Therefore, it is called " " (wheat noodle), which refers to the fact that the ingredients are all(Noodles)Open the white cloth that has absorbed starch, leaving only a small piece like a frozen one.The preparation of fermented barley is quite complicated.First, mix the wheat flour (or mung bean flour) with water to make a dough.Then, wrap it in a very fine and clean white cloth and knead it continuously in a basin of water.The starch in the dough is constantly seeping out of the white cloth, forming a thick layer at the bottom of the basin.When the white cloth no longer seeps out starch, open it, and there will be a small, frozen-like piece of

(Tofu)like wheat gluten.The wheat gluten is an essential companion for fermented barley.(Main ingredients):(Lamb feet)1/4" " means "to steam", so " " means "steaming" is an important step in its processing.

1/4, (Oatroot)1/4, 100," " is self-explanatory, and refers to its method of eating, which is to let it cool and then mix it with ingredients.

100, 4, 4 ( ), 1,

Introduction

1,Cheese1,"Please don't"1/2 ：,,Its production history is almost a century old.

：1.,The elderly often cut the cheese into small pieces and soak them in milk tea for consumption.,， ， 1 ，

Instructions

The method of making cheese is to boil fresh milk, control the heat, bake it over low heat, and constantly stir it, allowing the water to slowly evaporate, concentrating the milk, and forming a round yellow cheese cake at the bottom of the pot. After cooling, it is dried in the shade to complete.

Soup with leftovers

Introduction

The people of Qinghai consider soup with leftovers and to be the best.Breakfast.It can replenish the body and provide nourishment, and also resist the cold.Leftovers refer to cooked beef and lamb heads, hearts, lungs, intestines, stomachs, and four legs, commonly known as " ".It is divided into two types: " " or "beef leftovers" and " " or "lamb leftovers".Soup with leftovers is the soup made from leftovers, that is, after putting the leftovers into the pot, add seasoning, and cook over low heat until the intestines and stomach are soft, then remove them, continue to cook the head and feet, remove the top oil, and solidify (called " "), and then remove everything and set aside.Add some dried green onions, coriander, etc. to the soup for seasoning.Soup with leftovers has a strong aroma, is not greasy, and nourishes the body.Instructions:Main ingredients:

Beef feet

1/4Beef bone1/4 head of beef bone, 1/4 knee of beef bone, 100g of fresh meat, beefleg100g of meat, 4 cups of water, 4 green onions (roots), 1 whole garlic,carrot1 small piece, freshginger1 piece,onion1/2, seasoning: salt, finely chopped green onions and garlic, appropriate amount ofpepperInstructions: 1. Cut the beef feet, beef bone, and beef knee into pieces, then soak them in water for about 1 hour until the color is gone.Pepper

Method of preparation: 1. Cut the cow's hooves, bones, and knee bones into pieces and place them in water for about 1 hour until the blood is gone.Bone broth, Beef knee and femur cut into pieces, then put in water to soak for about 1 hour, untilbloodno color.2. The beef steak.Clean the meat and bones, wash them thoroughly.3. After the water comes to a boil, put the prepared materials from Step 1 into the water for a quick blanching.5. When the meat is half-cooked and the water starts boiling, add in??After simmering the beef ribs and meat on low heat until they are tender, remove the cooking ingredients and let the broth cool down. Then skim off the fat from the surface.6. Remove the meat from the bones, cut them into small pieces, and scoop out the cooked beef ribs and meat??Prepare the meat to an appropriate serving size, season it with minced garlic, ginger, salt, and pepper.7. Place the well-seasoned meat in a warm bowl, heat up the broth, and pour it directly over the meat.8. Cut the beef hooves, beef bone soup, and knee joints into pieces, then soak them in water for about 1 hour until they are no longer red.9. Clean the beef ribs and other ingredients as a whole.10. After the water boils, put the prepared materials from Step 9 into the water for a quick blanching.11. In a pot, add an appropriate amount of water, place the beef hooves, beef bone soup, knee joints, big chunks of radish, ginger, and onion, and simmer for some time.12. When the meat is half-cooked and the water starts boiling, add in??After simmering the beef ribs and meat on low heat until they are tender, remove the cooking ingredients and let the broth cool down. Then skim off the fat from the surface.13. Remove the meat from the bones, cut them into small pieces, scoop out the cooked beef ribs and meat to an appropriate serving size, season it with minced garlic, ginger, salt, and pepper.14. Place the well-seasoned meat in a warm bowl, heat up the broth, and pour it directly over the meat.

Yushu Tibetan Beef

Introduction

The Yushu Tibetan beef is produced on natural pastures above 3000 meters in the Qinghai-Tibet Plateau, which is an artificially bred new variety of yak, inheriting the genetic genes of wild yaks.It has tender meat,high protein content,low fat deposition,good water retention,

abundant mineral content,

comprehensive amino acid and vitamin types.Due to its unique production environment and quality, it is renowned both domestically and internationally with vast development potential.

Qinghai Yushu Tibetan Cow

IntroductionThe Qinghai Yushu Tibetan cow is an important local ecological type of Tibetan cattle. Due to the wild yaks' influence, this breed is well adapted to harsh environments.Historical CultureAccording to old people who have lived in Qinghai for generations, hand-pulled noodles were a quick meal during long journeys.

In wide and sparsely populated areas of Qinghai with vast grasslands and poor transportation, Han, Hui, Tibetan, and other ethnic groups often traveled between rural and urban areas. Without lodging houses, they would set up tents by water sources at night after traveling all day.

They prepared a simple meal using a bowl, cold water mixed with flour to form flat strips, cutting them into thin pieces before cooking in boiling water. This dish was not only quick but also convenient for travel and camping.

If they could find meat like mutton to cook, it would be called "Yak Hand-Pulled Noodles."After finishing the meal, they packed the pot on their horses and carried bowls with them as they continued their journey.PreparationFirst, cut the dough into thick strips known as "noodle bases".Cover these strips with a damp towel for a moment (known as "returning the dough")."Return" the dough by hand, flattening and cutting it into small pieces about the width of your finger.These small pieces are then placed in boiling water until cooked.FlatbreadIncluding: curd, oil-fried dough, steamed buns (large buns for ancestor worship), pot-shaped buns, etc.These are traditional gifts often carried by people during festivals and visits, as well as staple foods.Among them, pot-shaped buns are the most popular and widely eaten.

Method

Pot-shaped buns are baked in a metal pot mold, hence the name "pot."The pot is filled with vegetable oil, seasoned with red dates, turmeric, star anise, etc., then rolled into colorful doughs (the Tibetan and Hui people often add eggs and milk when making dough), and shaped into cylindrical shapes the same size as the pot, then placed in the pot and buried in the fire ashes in a stove or kang (traditional heated space) fueled by straw.The pot walls are thick, heat transfer is slow, the straw fuel has even heat, and it takes about 30 minutes to cook.The baked pot-shaped buns have a crispy outer layer and a soft inner layer, blooming like flowers, with bright colors and fragrant aroma.Its characteristics are: saves time and effort, simple to make, crispy and delicious, easy to carry, and long-lasting preservation.Braised LambIntroduction

Braised lamb is a local delicacy in the Tibetan Plateau, and tourists can only taste it during the spring and autumn lambing season.

The city of Pulan is located in the valley between the Namakaba and Nansi snow mountains, with narrow terrain and famous scenic spots such as the God Mountain " " and the Holy Lake " ".

The lake nourishes the livestock.

Speaking of livestock, we must mention Pulan's famous dish - Braised Lamb.Braised lamb is a traditional snack, especially the Pulan version, which is well-known and has a high reputation. Many people come here to try it.At first glance, it has a bright red color, tender meat, and a rich flavor, which is very delicious.MethodMethod: Cut about 15-day-old lambs into 3-6 cm cubes, season with oil and stir-fry until the meat and skin are pale yellow, then add the meat sauce, chili sauce, ginger powder, chili powder,

salt

etc., and stir-fry repeatedly until the meat turns red, then add a small amount of cold water, seal the pot and simmer over low heat until the water is dry and the meat is tender.The meat is tender and juicy, with spicy and refreshing flavor, dark red color, and fragrant aroma.The people in the Tianchu Tibetan Autonomous County eat lamb, which is a traditional and expensive dish in the semi-agricultural and semi-pastoral areas.The season for eating lamb is mainly in the spring and autumn when lambs are born.

Around the fifteen days when lambs are born, people slaughter the lambs to obtain the fur, which is a valuable material for making winter clothes.Therefore, the lamb meat obtained after slaughtering and removing the internal organs is generally less than 10 pounds.Cut the meat into small pieces about 1 to 2 inches, and when the oil in the pot boils and smokes, pour in the meat pieces and stir-fry vigorously, until the meat skin turns pale yellow, add meat sauce,chili powder,ginger powder,Sichuan pepper powder,saltetc., and stir-fry repeatedly until the meat turns red, and then add a small amount of cold water, seal the pot and simmer over low heat until the water dries and the meat is tender.Braised lamb tastes tender, spicy and refreshing, has a dark red color, fragrant and soft, and is nutritious and beneficial for health.

Goat Horn Noodles

Introduction

Goat horn noodles, also known as Sky Flower Noodles, belong to the coral fungus family.

They grow in the Taiyin forest in August and September, and are seasonal, making them difficult to find.They are about 15 cm tall, with a yellow color and a white base.The main stem is thick and irregular, with a pointed top, resembling a goat's horn.The small branches have blunt tops with 2-3 small teeth.The meat is white and firm, the spores are yellow, and the spores are colorless.Each 500 grams of fresh product contains 12.9 grams of protein, 0.55 grams of fat, 9.8 grams of sugar, 0.9 grams of crude fiber, and 1.38 grams of minerals, and contains 10.71 milligrams of vitamin B1 and 1.46 milligrams of vitamin B2. It is a healthy food.Features: The body is red and purple, soft and tough.They grow in clusters, about 5-12 cm tall, with a sub-cylindrical base, gradually becoming flattened and wedge-shaped, with 2-7 times of branched forks, with wide and flat, fan-shaped, flat, and tongue-shaped or shallow-concave ends, which are blunt, edge full and slightly thickened, or with simple forks, wedge-shaped, tongue-shaped, short or long.The core is made up of many long, parallel, and perpendicular to the skin and the branches.

The four-chamber fruiting bodies are scattered on the two sides of the upper branches, with irregular round spots.The mature fruiting body is oval, protruding from the body;The other side is concave.The fixing has a shell-like shape.Nutritional analysis: Each 100 grams of goat horn noodles contains 5.33 grams of protein, 27.8 grams of acid, 2.7 grams of mannitol, 49 grams of iodine, 0.11 grams of fat, 1.19 grams of sugar, 0.18 grams of crude fiber, and 0.14 milligrams of vitamin B1 and 0.23 milligrams of vitamin B2.It belongs to the algae plant, the fresh body is yellow-olive color, with a height of 6-7 cm, can reach 14 cm.There are 2-8 branches.

It grows on rocks in the coastal areas.It is mainly distributed in Gansu, Liaoning, Shandong, and Tibetan provinces.Goat horn noodles are a popular dish in the Tibetan Plateau.Goat horn noodles are a popular dish in the Tibetan Plateau.Grown on rocks in the intertidal zone.Mainly distributed in Gansu, Liaoning, Shandong, Qinghai, and other places in China.Deer meat is nutritious, naturally green, with unique functions, and can effectively improve human digestive function and has a positive therapeutic effect on gastrointestinal diseases.Dried meat becomes fresh and green when soaked in water.

Dumpling meat

Introduction

Dumpling meat is a famous dish in Xining, Qinghai, commonly known as "fried dumplings."Use the fat membrane of pig's stomach, commonly called "fat wrapping," as a wrapper. Chop the liver, lungs, kidneys, spleen, etc., into minced meat, and mix with salt, ginger powder, Sichuan pepper, black pepper,soy sauceand mix with flour and dumpling powder, then knead, fill it into the fat membrane, and then use small intestines to tightly stitch into a long circular meat ball, seal both ends, and cook. It can be eaten after steaming for an hour.Some methods involve stuffing lamb into intestines and cooking or steaming.Named after the local water transport tool, "sheep skin raft."It is characterized by being rich but not greasy and having fresh, delicious flavor.People of all ethnic groups in Qinghai eat dumpling meat. The Hui and Salar ethnic groups often eat lamb raft during their festivals;The Han and Tu ethnic groups mainly make it at the end of the year, as a festive food for the Chinese New Year.

Gao face

Introduction

Gao face is the most common and unique home-cooked food in Qinghai.It is similar to "gāo face" in North China.

This type of face is not made by kneading dough with a rolling pin, but by hand.Gao face, also known as "face strips."Now, from the city to the countryside, gao face has become the most popular, well-known, diverse, and flavorful food.Depending on the shape, ingredients, and cooking methods of gao face, there are delicate and small "finger-shaped face strips," "bird tongue face strips," and "mushroom face strips."There are also "fried face strips" that are cooked withmushroomsand mixed with;there are also "braised face strips" that are eaten with braised sauce without soup;and "soup face strips."The Hui people's halal food also includes meat with beef, lamb,noodlesand chili "fried face strips."There are also commonly eaten "pumpkin face strips" in rural areas.

History and culture

According to the elderly people who live in Qinghai, "face strips" were a quick meal during long journeys.Qinghai is vast and sparsely populated, with vast grasslands and inconvenient transportation. In the past, the Han, Hui, and Tibetan ethnic groups traveled between agricultural and pastoral areas, which were long and arduous, and there were few inns for food and accommodation, so after a day's journey, when the sun set and it was dark, they would often find a corner of water and grass to set up a tent, cook a pot over three stones, and use a bowl to mix cold water and noodles, then knead into a long, flat shape, and then pinch and cut into small face strips, and a meal was complete.This quick meal during long journeys is simple and time-saving, providing timely nourishment, is quick and efficient, and also brings the joy of outdoor cooking.For example, on the grassland, you can find lamb cooked in a pot. First, cook the lamb, then make the face strips. This is a famous "three stones and one pot lamb face strips."After eating, a copper pot is strapped to the back, a wooden bowl is placed in the pocket, and the horse is whipped to continue.

Method

First, knead the dough into a soft dough, then cut it into thick strips, called "face base."Then cover it with a damp towel for a moment (at this time, it is called "return face").After "returning," take it in your hand, pinch and cut it with your fingers, each about the width of a finger, and put it into boiling water to cook.Because the face strips are small, they are called "gāo face strips."