Xining
There are many delicacies in China. I will introduce these delicacies first, and then talk about where to eat these delicacies.
There are many delicacies in Qinghai, among which Qinghai’s
Beef and mutton taste tender and plump
And famous, there are others
Qinghai old yogurt, stuffed skin, sweet fermented grains
and other specialties.
- Food introduction
- Hand-caught mutton
Hand-caught mutton is a traditional food loved by the Mongolian, Tibetan, Hui, Uighur and other ethnic groups in northwest my country. Hand-caught mutton has a history of nearly a thousand years and was originally named after being eaten with hands.
As the name suggests, you need to eat mutton in a unique way of grabbing and tearing it with your hands, or cutting it with a hidden knife. Although this way of eating is no longer used with the development of the times, the name is still passed down to this day. The meat is red, fat and white, fat but not greasy, oily and crispy, tender, smooth and very delicious. The meat tastes delicious. If you don’t particularly like mutton, you can try it. It doesn’t have a strong mutton smell.
2.Sheep intestine noodles
Sheep intestine noodles are the capital of Qinghai Province
Xining
A common snack in the region. It uses sheep intestines as the main ingredient and is eaten with hot soup and cut noodles. The method is to wash the large and small intestines of the sheep without peeling the oil from the intestinal wall, add mushy bean flour with onion, ginger, pepper, refined salt and other seasonings, pierce the mouth and cook, and add it to the soup for cooking the sheep intestines. A soup made of cooked diced radish, diced onions and garlic.
- Qinghai local hot pot
Anyone who has been to Qinghai will definitely recommend the famous Qinghai hot pot to you. Its taste is simply super delicious! The content is quite rich. The Qinghai-Tibet Plateau has a cold climate and is rich in cattle and sheep. The “pot base” of Qinghai hot pot is generally made of mutton clear soup with a little pickled cabbage. If you like spicy food, it is best. The taste of Qinghai hot pot is spicy, but The soup is clear in color and has a natural and mellow taste; when you take a bite, you will find the deliciousness of the mutton and the refreshing taste of the sauerkraut perfectly combined, without any greasiness.
- Qinghai old yogurt
bring up
Xining
, we have to mention
Xining
of yogurt,
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The delicious taste of yogurt can be called a unique experience.
Xining
The yogurt is not “drinked” but “eaten”. It is a thick bowl, and you can smell the faint fragrance of milk before eating it. The finishing touch is the sweet fermented grains on top, which is very delicious. Adding a spoonful of sugar makes it sour and sweet, making it even more cool and delicious. Reference price: 5 yuan/bowl, all fresh yogurt made on the same day.
- Sweet fermented grains
Sweet fermented rice is one of the specialty snacks in the northwest region, made with oats or highland barley. There is a folk proverb that says: “To satisfy the mouth’s craving, sweet fermented grains take the lead.” It can be seen how popular sweet fermented grains are.
Xining
A sweet treat loved by local people. It has a sweet aroma and is delicious. It is mostly made of jade wheat (oats) and highland barley. It can not only adjust the diet, but also serve guests. The brewing process pays attention to cleanliness and hygiene.
6.Beef with sand sauce
Beef with sand sauce is from Qinghai
Xining
A delicacy in the region became known to the world at the first China Hangzhou Food Festival held in Hangzhou in 2000.
Use tofu skin or egg pancakes from the egg stall to make a skin, spread the meat filling, then put a layer of skin, and cut it into small pieces, usually diamond-shaped. Then burn oil, fry the small pieces until golden brown, add fungus and yellow flowers and bake them.
- Stuffed skin
Stuffed stuffed skin is soft and smooth, sour and spicy, refreshing and appetizing. It is a traditional delicacy popular in northwest China. Although it is customarily called “Shaanxi snack”,
Xining
The stuffed skin has received numerous praises for its unique production technology and flavor. Stuffed skin is a unique pasta that can be used as a staple food or a snack. It is refreshing and delicious, appetizing and relieving the heat. The method is simple but exquisite. Mix a certain amount of alkaline flour into wheat flour, use warm water to make a hard dough, knead it several times until the dough is fine and smooth, then put it in cold water and wash it continuously to wash away the starch until the dough forms a honeycomb. until it becomes soft and gelatinous. This dough is called gluten. After the remaining batter has settled, pour out the floating water, scoop the settled batter into a steamer covered with cotton cloth and steam it, take it out, cut it into long strips, garnish with a few pieces of gluten, and mix with seasonings.
9.Ga noodle slices
Ga noodle slices are the most common and unique home-cooked noodles among Qinghai people. The making method of “Ga noodle slices” is very simple. Mix the noodles with cold water, flatten and stretch them into long strips, then pull them into dough pieces as big as “nail caps”, and put them into the pot and call them “nail noodle slices”; the pulled noodles are The larger pieces are jokingly called “Zanzui Noodles”, then put them into the pot, scoop them up, and pour them with mutton clear soup. , add diced mutton, tomatoes, and green radish slices to become “tomato mutton noodles”; mix beef, mutton slices, tofu, vermicelli, and vegetables to become “braised noodles”; and stir-fry wagyu, mutton, vermicelli, and vegetables to become “stewed noodles.” “Fried noodles”, there are many varieties and different tastes. In Qinghai, it can be said that every store will have Ga noodle slices.
- Offal soup
Haggis is made from a mixture of sheep heart, liver, lungs, stomach, intestines and other raw materials. Making haggis also pays attention to “three ingredients”, “three soups” and “three flavors”. “Three offal ingredients” are divided into main ingredients and auxiliary ingredients. The main ingredients of authentic whole lamb offal (also called three reds) are heart, liver, and lungs, which are cut into dices or thin slices when cooking; the three auxiliary ingredients (also called three reds) are Three whites (called Sanbai) are intestines (oil-based), tripe (raw-flavored), head and hoof meat (served in a bowl), which should be cut into thin strips and long strips when put into the pot. A bowl of haggis is full of main and secondary ingredients. “Three offal soup” has the following saying. People in Qingcheng live at home. They buy a pair of sheep’s internal organs, cook them in a pot, and eat them with the soup and water hot from the ground. This is called eating “original soup offal”, and the taste is reflected in its delicious and light taste. People who are afraid that the offal has a peculiar smell from the five internal organs will first boil the washed haggis in a pot, throw away the soup, steam the offal, cut it into pieces, add water to the pot, add seasonings, cook it, and put it into a bowl. This is called eating. Sweetbreads in clear soup.” Because it is steamed, the flavor is not absorbed into the soup, and the eater gets all the taste from chewing the offal carefully. Most of the street stalls, stations, and roadside stalls are full of new offal, which is constantly being refilled into a large pot. A pot of soup is often simmered over a slow fire, and even the operator of the pot of soup will cook it for several years after selling it. In the New Year, the soup is as thick as oil and as thick as sauce. Passing diners buy a bowl and eat it, which is called eating “old soup offal”. The offal is crispy and soft, and the mellow taste is preserved in the soup, so the operator is reluctant to add more soup to the diners. “Three flavors of offal” is easy to say. Every Qingcheng specializing in haggis has these three flavors on the table, namely a plate of verdant spring coriander, a plate of eye-catching red chili noodles and a plate of white crystal salt. These are the three seasonings that are absolutely essential when eating haggis. When diners sit down, they may like the fresh and refreshing food, or they may like spicy and hot food, or they may enjoy the salty taste. In short, you can adjust the soup in the bowl according to your own taste.
- Dog urinates
Nani? Dear, this is not dog pee, but a Qinghai delicacy.
Dog urine, also known as dog urine pancake. A popular pasta in Qinghai area. Pancakes fried in canola oil. There are two types: “half-dead noodles” with just a little yeast added and “dead noodles” with no yeast added. Rub cous pea powder (ground from cous pea leaves), pepper powder, salt and other seasonings on the white flour cake. When baking, use a pointed-nosed oil pot to pour oil on it in a circular motion, making it look like a dog peeing.
More delicious food is waiting for you to discover for yourself!
- Where to find delicious food
Speaking of Qinghai food, many people may recommend you to go there
Xining
Mojia Street,
Mojia Street, like food streets in other places, is a place where food is concentrated. After its popularity has increased in recent years, many tourists have reported that the quality of many things has declined as the number of people increases, and fewer locals go there.
It is recommended to taste delicious food on the way to travel, not necessarily to Mojia Street.
If you insist on being there
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To taste delicious food, you can choose to go
Salihai Food City (North Street Store)
Address: Qinghai Province
Xining
No. 4, North Street, Chengzhong District, Shicheng District
Yajun Jingyuan Lamb (Qiyi Road Store)
address:
Xining
No. 201, Qiyi Road, Chengdong District (near the intersection of Huayuan South Street)
Limeng Commercial Street or Mojia Street.
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