Hai dong is a city under the administration of Qinghai Province.Named after the Qinghai Lake.Located between 100°41.5′ and 103°04′ east longitude;Approximately 180 kilometers wide north to south, between 35°25.9′ and 37°05′ north latitude.The climate of Hai dong belongs to semi-arid continental climate, with abundant mineral and water resources.The population is relatively concentrated, the economy is relatively developed, and it is one of the important agricultural and pastoral economic zones and areas with developed township enterprises in Qinghai.

CharacteristicsSnacks: Kun pot mo mo,Fried noodlesslices, fried noodles, lamb intestines, bee earribs, miscellaneous, ginseng, fruits, dried fish, braised lamb, dog urine, sweet lees.Fermented bean curdIntroduction

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

Vendors selling fermented bean curd are found in various agricultural areas and towns in Xining.

Fermented bean curd is made by mixing a certain amount of ash and bran into wheat flour, making a hard dough with warm water, then kneading and smoothing it, and finally soaking it in cold water to wash out the starch, when the dough becomes a honeycomb-like substance, it is put intosteamed

cage steamed, this is called "gluten", then scoop up the starch slurry and steam it in a steamer, this is called "fermented bean curd".After steaming the fermented bean curd, it is peeled off from the steamer, cut into strips, mixed with gluten, and poured withvinegar, spicy oil, mustard,green onion,garlic, etc. seasonings, it is spicy, cool, with delicate and long-lasting taste.Fermented bean curd has "steamed fermented bean curd" and "boiled fermented bean curd".Boiled fermented bean curd is golden and translucent, thin and crispy;

Steamed fermented bean curd is brown and thick, and the two have different colors and shapes, but basically the same taste.Fermented bean curd is a snack, but it can be used as a staple food to satisfy hunger, or as a dish to accompany wine.It can be eaten hot or cold, and is suitable for eating in all seasons.MakingThe ingredients for fermented bean curd are very diverse, from

green beans,

wheat,sorghum,wheat flour to wheat flour, as long as it contains starch, it can be used.Therefore, it is called "wheat flour", which refers to the fact that the ingredients arewheat flourFormerly known as “Meat Soup”, it refers to its ingredients beingThe making of fermented bean curd is quite complex.First, you need to make a wheat flour (or green bean powder) 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 leaking out of the white cloth, forming a thick layer at the bottom of the basin.When the starch has no more oozing out, open the white cloth, only a small piece like frozentofulike wheat gluten.The wheat gluten that is steamed is an indispensable companion of fermented bean curd, without it, it will feel very different.Next, gently rinse the starch slurry with water, then slowly pour it into a large and flat steamer, and make it even and flat.Then, steam the dough in a steamer.When the dough is fully steamed, it will become soft and fluffy.Then, cut the steamed dough into strips.Finally, add the wheat gluten, vinegar, chili oil, garlic, green onion, and other seasonings to the dough strips.Introduction

Qinghai people consider "fermented bean curd and steamed buns" as the most perfectbreakfast.It can not only replenish the body, but also resist the cold."Fermented bean curd" refers to the cooked parts of cows, sheep, and pigs, such as head, heart, lungs, intestines, stomach, and four feet, which are commonly called "lower water".It can be divided into "lower water of cattle and sheep" or "meat lower water"."Fermented bean curd" refers to the cooked fermented bean curd, which is cooked with lower water and seasonings.It is the most popular breakfast in Qinghai.MakingThe main ingredients are:

one-fourth of a cow's headone-fourth of a cow's bone, one-fourth of a cow's knee, one-fourth of a cow's rib, 100g of fresh meat, 4 catties of water, 4 green onions, 1 piece of garlic, 1 small piece of radish.Seasonings: finely chopped green onions and garlic, appropriate amount of pepper.

Making method:1. Cut the cow's head, cow bones, knee, rib, and fresh meat into 2 inch long and 5/8 inch wide pieces, and wash them.

Chop the green onions into 1 inch long and 1/2 inch long.

2. Put the chopped green onions, garlic, and green onions into the water.3. Bring the water to a boil, add the meat and blanch for a while, then scoop it out and wash it.4. In the pot, pour in 2 catties of water, add the meat, add large bones, knee, rib, and radish, and boil.5. When the water boils, skim off the foam, add the chopped green onions, garlic, and ginger.6. When the meat is fully cooked, add the chopped beef and stir-fry.7. Add the seasoning, such as finely chopped green onions and garlic, pepper, and chili oil.8. Remove from the pot and serve.

IntroductionQinghai people consider "fermented bean curd and steamed buns" as the most perfectbreakfast.It can not only replenish the body, but also resist the cold."Fermented bean curd" refers to the cooked parts of cows, sheep, and pigs, such as head, heart, lungs, intestines, stomach, and four feet, which are commonly called "lower water".It can be divided into "lower water of cattle and sheep" or "meat lower water"."Fermented bean curd" refers to the cooked fermented bean curd, which is cooked with lower water and seasonings.It is the most popular breakfast in Qinghai.MakingThe main ingredients are:one-fourth of a cow's headone-fourth of a cow's bone, one-fourth of a cow's knee, one-fourth of a cow's rib, 100g of fresh meat, 4 catties of water, 4 green onions, 1 piece of garlic, 1 small piece of radish.Seasonings: finely chopped green onions and garlic, appropriate amount of pepper.Making method:

1. Cut the cow's head, cow bones, knee, rib, and fresh meat into 2 inch long and 5/8 inch wide pieces, and wash them.

Chop the green onions into 1 inch long and 1/2 inch long.2. Put the chopped green onions, garlic, and green onions into the water.3. Bring the water to a boil, add the meat and blanch for a while, then scoop it out and wash it.4. In the pot, pour in 2 catties of water, add the meat, add large bones, knee, rib, and radish, and boil.

5. When the water boils, skim off the foam, add the chopped green onions, garlic, and ginger.6. When the meat is fully cooked, add the chopped beef and stir-fry.7. Add the seasoning, such as finely chopped green onions and garlic, pepper, and chili oil.

8. Remove from the pot and serve.

Main ingredient: 1000g of lamb shank with bone.

Seasonings:Coriander25g, scallions 25g,Ginger15g, minced garlic 10g, cloves 1g,Sichuan peppercorns1g, cinnamon 1g, smallfennel1g，White pepper1g, vinegar 60g, Shao Xing wine 5g,MSG1g, salt 5g,sesameoil 1g,chilioil 50g.

Cooking steps

1. Chop the lamb shank into 2-inch long, 5-inch wide pieces and rinse with water.Wash and disinfect the coriander, then cut it into 2-inch long pieces.Chop the scallions into 1-inch long pieces and 2-inch pieces;

2. Mix the scallions, minced garlic, coriander,soy sauce,MSG, white pepper, sesame oil,chili oil,etc. into a seasoning sauce;

3. Pour two catties of water into the pot, add the lamb meat and bring to a boil, skim off the foam, and then take out the meat and wash it.Next, add three catties of fresh water and bring to a boil, add the lamb, cloves, Sichuan peppercorns, fennel, cinnamon, scallion, ginger, Shao Xing wine and salt.After the soup boils, cover the pot and cook over low heat until the meat is tender.Take out the meat and serve it with the seasoning sauce.

Soup base

Introduction

The people of Qinghai consider “Soup with Meat” to be the most deliciousbreakfast..It can replenish the body and resist fatigue, and also resist cold.“Soup with Meat” refers to the boiled meat and bones of cattle and sheep, commonly known as "after-water".It is divided into two types, namely "Beef Soup" or "BeefSoup" and "Lamb Soup" or "Lamb Soup".Soup with Meat is soup made by cooking the meat and bones, after "after-water" is cooked, add seasonings,Chinese dateetc., cook over low heat, and when the intestines and stomach are tender, take it out, continue to cook the head, feet, remove the oil (called "making oil"), and then take it out for use.Add some chopped green onions and coriander to the soup to season it.Soup with Meat is flavorful, not greasy, and can replenish the body.

Cooking method:

Main ingredients:Beef shank1/4 pieceBeef bones1/4 piece of beef bone soup, 1/4 piece of beef knee joint, 100g of fresh meat, beefbeef ribs100g of meat, 4 catties of water, 4 scallions (roots), 1 whole garlic,radish1 small piece, ginger 1 piece,onion1/2 piece Seasonings: Salt, chopped green onions and garlic, appropriate amount of white pepper

Cooking method: 1. Chop the beef shank, beef bones, beef knee joint into pieces, then put them in water and soak for about 1 hour until the blood stops flowing.Wash the beef ribs, beef bones and other soup ingredients thoroughly.3. After the water boils, put the prepared materials into the water, and then cook for a while.2. 4. Pour appropriate water into the pot, add beef shank, beef bone soup, beef knee joint, cut into large pieces of radish, ginger and onion, and cook for a while.5. When the meat is half cooked and the water starts to boil, addand beef ribs and cook over low heat until tender, then take out the soup and cool it, then take out the oil.6. Remove the meat from the bone and cut it into small pieces, take out the beef ribs and,?and make it into a usable amount, season with chopped green onions and garlic, salt, and white pepper.7. Put the seasoned meat into a large bowl, heat the soup, and pour it directly into the bowl.?8. Cut the beef shank, beef bone soup, beef knee joint into pieces, then soak them in water for about 1 hour until the blood stops flowing.9. Wash the beef ribs, beef bones and other soup ingredients thoroughly.10. After the water boils, put the prepared materials into the water, and then cook for a while.11. Pour appropriate water into the pot, add beef shank, beef bone soup, beef knee joint, cut into large pieces of radish, ginger and onion, and cook for a while.12. When the meat is half cooked and the water starts to boil, addand beef ribs and cook over low heat until tender, then take out the soup and cool it, then take out the oil.When the meat is half cooked and water starts to bubble, add??Simmer the beef bones with a small amount of fire, then remove the broth after it's cooked through. Cool the broth and then remove the oil.13. Remove all meat attached to the bones, cut into small pieces, remove the meat from the beef ribs, and season with chopped green onions and garlic, salt, and pepper.14. Put the well-heated meat into a large bowl, and after heating the soup, pour it directly into the large bowl.

Thin noodles

Introduction

Thin noodles are the most common and unique home-cooked food in Qinghai.According to the old people in Qinghai, thin noodles are a quick meal eaten on long journeys.Qinghai is vast and sparsely populated, the grasslands are vast, and transportation is inconvenient. In the past, the Han, Hui, and Tibetan ethnic groups traveled and lived in the agricultural and pastoral areas. The journey was long, and there were few inns along the way, so after a day's travel, when the sun set and it was dark, they would often use water and grass to set up a tent, put a three-stone stove and a pot on it, and cook without using a cutting board, knife, or rolling pin. As long as there was a bowl, they could mix the cold noodles, knead them into long, flat strips, flatten and stretch them, and then knead them into small noodles, and a meal was ready.This quick meal, which is eaten during long journeys, is characterized by its simple operation, saving time and effort, filling the stomach promptly and cleanly, and enjoying the pleasure of outdoor cooking.For example, if you can find lamb on the grassland, cook the lamb first, and then make the noodles. This is the famous "Three-stone-and-one-pot lamb noodles." After eating, put the copper pot on your back, put the wooden bowl in your pocket, and whip your horse to continue on your journey.The food created by the people of all ethnic groups in Qinghai through long-term living practice has gone from the kitchen to the family.Now, from the town to the countryside, " " has become the most popular and well-known, with many varieties and unique flavors.According to the shape, ingredients, and cooking methods of " ", there are delicate and fine "fingernail noodles" and " ";There aremushrooms"mushroom noodles";There areno soupfried saucenoodles.There are also commonly eaten "cabbage noodles" in rural areas, etc.

History and Culture

According to the old people in Qinghai, thin noodles are a quick meal eaten on long journeys.Qinghai is vast and sparsely populated, the grasslands are vast, and transportation is inconvenient. In the past, the Han, Hui, and Tibetan ethnic groups traveled and lived in the agricultural and pastoral areas. The journey was long, and there were few inns along the way, so after a day's travel, when the sun set and it was dark, they would often use water and grass to set up a tent, put a three-stone stove and a pot on it, and cook without using a cutting board, knife, or rolling pin. As long as there was a bowl, they could mix the cold noodles, knead them into long, flat strips, flatten and stretch them, and then knead them into small noodles, and a meal was ready.This quick meal, which is eaten during long journeys, is characterized by its simple operation, saving time and effort, filling the stomach promptly and cleanly, and enjoying the pleasure of outdoor cooking.For example, if you can find lamb on the grassland, cook the lamb first, and then make the noodles. This is the famous "Three-stone-and-one-pot lamb noodles." After eating, put the copper pot on your back, put the wooden bowl in your pocket, and whip your horse to continue on your journey.After eating, put the copper pot on your back, put the wooden bowl in your pocket, and whip your horse to continue on your journey.

How to make

These noodles are not made by kneading, but by hand., also known as.First, knead the soft noodles into a dough, and then cut them into thick strips, called " ".Then, cover them with a damp towel for a while (at this time, they are called " ").After " ", take them in your hand, pinch and cut them, each about the width of your finger, and put them into boiling water to cook.Because the noodles are small, they are called " ".Now, from the town to the countryside, " " has become the most popular and well-known, with many varieties and unique flavors.According to the shape, ingredients, and cooking methods of " ", there are delicate and fine "fingernail noodles" and " ";There are "mushroom noodles" made with mushrooms;There are "fried noodles" that are not cooked in soup, but made with fried sauce;and " ".The Hui people also eat " " made with beef, noodles, and chili.There are also commonly eaten " " in rural areas, etc.

Pot Rice

Introduction

The people of Qinghai don't callsteamed bunssteamed buns, but call them " ".“ ” is just a general term.The steamed buns that the people in Qinghai's agricultural and semi-agricultural areas eat are diverse and numerous, such asrolled buns, oil balls,oil bread,, oil fragrance, stove steamed buns, large steamed buns (used for ancestor worship), and pot steamed buns, etc.These are traditional gifts often carried when celebrating festivals and visiting relatives and friends, and are also the main food eaten every meal.Among them, pot steamed buns are the most popular and widespread.

How to make

Pot steamed buns are baked in a metal pot, so people call it " ".The pot is made with flour, mixed with vegetable oil, seasoned with red ochre, ginger, turmeric, and other traditional edible pigments, and then layered and rolled into red, yellow, and green. The Han, Hui, and Tibetan ethnic groups often addeggsandmilkto the dough, and then knead it into the shape of the pot, and put it in the pot.The pot walls are thick, and the heat transfer is slow, the fuel is evenly distributed, and the temperature is just right. After about half an hour, the pot steamed buns are ready.The baked pot steamed buns have crispy and soft outer skin, open like flowers, and are colorful and fragrant.Its characteristics are that it is simple to operate, saves time and effort, fills the stomach promptly and cleanly, and enjoys the pleasure of outdoor cooking.

Braised Lamb

Introduction

Braised lamb is a delicacy of the Qinghai plateau, and tourists can only taste it during the lamb production season in spring and autumn.

is located in the valley between the Nasal River (also known as the Ma-tpa Tibetan) and the Nan-i Snow Mountain, and the terrain is narrow and steep.Braised lamb is a local delicacy of Qinghai, and is also popular in other parts of China.The braised lamb is made with lamb, ginger, garlic, and a variety of spices. It is a healthy and delicious dish.Stir-fried lamb is a traditional snack, particularly the version from Pulan, which is well-known and attracts many visitors.The lamb looks bright red, the meat is tender, and the taste is rich and flavorful, truly delicious.

Recipe

Recipe: Gut and skin a lamb about 15 days old, wash and cut into 3-6 cm cubes, and stir-fry in oil. When the skin and meat are light yellow, add soy sauce, chili noodles, ginger powder, pepper powder, and salt, and stir-fry repeatedly until the meat cubes are red. Add a small amount of cold water, cover the pot, and simmer slowly until the water evaporates and the meat is tender.The meat is tender, the chili adds a crispy texture, the color is dark red, and the aroma is fragrant and soft.

Eating lamb is a traditional and expensive dish in the Tibetan autonomous county of Tianchuan, a region that is both agricultural and pastoral.The season for eating lamb is strong, typically during the spring and autumn lambing season.About 15 days after birth, lambs are slaughtered by the people in the Tibetan region to obtain the short, curved fur, which is then processed into authentic Qinghai lamb skin, a premium material for winter clothing.Therefore, the lamb meat after slaughter is usually less than ten pounds after removing the internal organs.Cut the meat into small cubes of 1 to 2 inches, and when the oil in the pot is boiling and smoking, pour in the meat cubes and stir-fry vigorously. When the lamb skin turns light yellow, add soy sauce, chili powder, ginger powder, Sichuan pepper powder, and salt, and stir-fry repeatedly until the meat cubes turn red. Add a small amount of cold water, cover the pot, and simmer over low heat until the water evaporates and the meat is tender.

Stir-fried lamb is tender, crispy, with a dark red color and a fragrant aroma, and is soft to chew, with a rich flavor and nutritional value, which is beneficial for strengthening the body.

Sweet Barley

Introduction

Sweet barley is one of the traditional snacks of Northwest China, made withOatsor barley.You can find the unique folk snack "Sweet Barley" in cities like Xining, the ancient city in the Qinghai Plateau, and in towns in agricultural areas.Sweet barley uses local ingredients, is simple to make, is nutritious, and has a stimulating effect.People in Xining not only love it but also use it as a gift when visiting relatives and friends.It is indeed a unique snack from the Qinghai Plateau.

Sweet barley is made from barley, a cold-hardy and early-maturing grain grown on the Qinghai Plateau.Flavorful snack..There is a popular saying among the people: "Sweet barley is sweet, old and young people love it, a bowl and two bowls can stimulate the appetite, and three bowls and four bowls can be a meal."It has the characteristics of fragrant, cool, and sweet.It emits a strong aroma when eaten.Eating it in summer can clear the mind, invigorate the body, and remove fatigue;Eating it in winter can strengthen the body and warm the stomach, and increase appetite.

Instructions

Besides the small stalls specifically selling it, people from various ethnic groups in Xining and agricultural areas also make sweet barley.Sweet barley requires careful selection of ingredients, plump barley grains, peeled and cleaned, appropriate steaming and cooking, and the right amount of yeast, accurate temperature control, white and tender grains, and easy to eat.One side is fragrant, the barley is sweet and viscous, soft and delicious, and the aftertaste is lingering.

First, sift and clean the oats or barley (remove the outer skin), wash them with clean water to remove impurities, and boil them in water (leave the surface open), then drain and cool. Add sweet barley yeast and mix. Generally, 25 grams of sweet barley yeast is added to 15 jin of barley, and it is sealed in a jar. Maintain a constant temperature (around 15°C) for 3-5 days, and then eat it after fermentation. It is fragrant, cool, and sweet, can clear the mind and invigorate in summer, and strengthen the body and warm the stomach in winter.

RoastingGrilled lamb skewers

Introduction

Grilled lamb skewers are one of the traditional local foods of Qinghai.Qinghai has abundant lamb, and grilled lamb is therefore popular.Because it is affordable, delicious, easy to prepare, and popular among various ethnic groups.Therefore, there is a saying: "I'd rather eat a grilled lamb skewer than a cooked lamb for a pound."Grilled lamb is not only delicious and tasty, but also nutritious and easy to digest.In Xining, especially in the evening, when the lights of thousands of houses come on, you can see individual stalls selling grilled lamb.

　

In recent years, major hotels and restaurants in the province and city have also made grilled lamb skewers as a local flavor dish, which is exclusively for guests to enjoy at the dining table.InstructionsGrilled lamb is made from fresh Qinghai lamb, cut into thumb-sized thin strips, threaded onto iron skewers, marinated with a sauce made of soy sauce, salt, ginger powder, chili powder, and white pepper, and then baked over an open fire, constantly turning, and brushing with the sauce at any time, until the surface is golden brown and the meat is cooked through, when the aroma is strong, it can be eaten.

The cooked lamb is delicious and tender when eaten hot, making it unforgettable.

SoupLamb bellyIntroductionLamb belly soup is a characteristic dish of Xining.

It is a Qinghai local dish made from fresh lamb belly.Wash the lamb belly and boil it in water, add green onions, garlic, ginger, etc.;

After boiling, remove and cut into strips or small pieces, and add to

brothThen add green onions, garlic, ginger, salt, pepper, and MSG, and cook until it is fragrant.Remove the foam, pour into a soup bowl, add a few drops of oil, and sprinkle with chopped coriander orchivesto eat.InstructionsMain ingredients: 1 lamb belly, appropriate amount of alkaline powder, a little coriander.Seasonings: chopped green onions, minced garlic, ginger slices, salt, broth, pepper,chicken powder

etc.

Lamb belly soup recipe

1. Wash the lamb belly, blanch it in boiling water, and then remove it. Then, rub it with alkaline powder and wash it clean.2. Put the washed lamb belly in a pot, add water and boil, then add chopped green onions, minced garlic, and ginger slices. Cook until the lamb belly is cooked through, and then remove it. After cooling, cut it into pieces.3. Add the cut lamb belly to the soup, add chopped green onions, minced garlic, and ginger slices, salt, pepper, and chicken powder. Cook until it is fragrant, and then add coriander.

Lamb stomach

Introduction

Lamb stomach is

lamb's

gastrointestinal ligament.

Lamb stomach in Qinghai is carefully harvested, dried, and then braided into small pieces, which can be stored for a long time without rotting.

Lamb stomach can be made into many dishes, and it is one of the most common and reputable local dishes in Qinghai Hui and Han ethnic feasts.Because lamb stomach is made of collagen, it is more delicious and cheaper thansea cucumberandshark fin

It is an important ingredient for making delicious dishes.InstructionsIn the Qing dynasty, there was a dish called "Honey-glazed lamb stomach"This dish is made entirely of lamb stomach.First, heat the oil or lamb fat to a high temperature, then move the pot away from the flame, and wait for the oil temperature to drop. Then, add the lamb stomach, and slowly add more hot oil to cook.

After cooking the lamb stomach, soak it in water for 12-20 hours, remove the tendons, remove the hairs, and then boil it in water with alkaline solution to remove oil stains. Soak it in water to soften it, add a little vinegar to remove the alkaline taste, rinse it with water, and boil it in chicken broth (or lamb broth) with ginger powder, pepper, salt, dried chili, and green onions. This is the cooked lamb stomach.

You can also make lamb stomach into a variety of dishes, with many different names and flavors.Honey-glazedMarrow and TendonIt uses sheep tendon as the main ingredient.First, heat vegetable oil or sheep fat to a high temperature, then move the pot away from the heat to lower the temperature, and add the dried tendon, then gradually heat and fry until cooked through.After frying the tendon, soak it for 12-24 hours, remove the tendons, pick out the hairs, and then simmer in hot water, adding alkaline solution to remove oil stains, and then soak to soften. Add a little vinegar to remove the alkaline taste, rinse with clean water, and then simmer with sheep broth (or chicken broth), using ginger powder, pepper, salt, dried chili peppers, and chopped green onions as seasonings. This is how to cook sheep tendon.Chicken brothis even better.If you cut the sheep meat into fine pieces and mix it with minced garlic, add seasonings, and then cook the tendon along with the meat, and finally pour the soup and sprinkle with chopped green onions and coriander, you have meat minced tendon.If you wash the sheep tendon into strips, mix with egg protein powder to make a paste, and then add oil to make a sauce, and cook until the dish is ready, then pour hot honey sauce.Honeyconcentrated sauce, you have honey-glazed tendon.This dish is a popular dish in West Qing province, called "Three Braised" dishes. The main ingredient is sheep tendon, and the meat and meat chunks are used as supporting ingredients. It is often paired with sea cucumber and bamboo shoots. The dish is called "Sea Three Fresh" ( ).Using sheep tendon as the main ingredient, there are many variations, with many different names, and each has its own unique flavor.

A dish called "San Shao" served at wedding banquets in Xining, featuring lamb tendons as the main ingredient, accompanied by slices of meat and vegetables, and seasoned with abalone and bamboo shoots, is called "Hai San Xian".Lamb tendons can be used as the main ingredient for various dishes, with numerous names and distinct flavors.The main dish is based on lamb tendons, with meat and meat chunks as supporting ingredients, accompanied by abalone.Bamboo shootsDishes made with these ingredients are called "Seafood Trio".Dishes made with lamb tendons as the main ingredient can be prepared in various ways, with many different names and distinct flavors.