Top 10 food rankings in Qinghai

The top ten delicacies in Qinghai include Qinghai stuffed rice noodles, Qinghai sweet fermented grains, Qinghai Ga noodle slices, Kun pot steamed buns, Qinghai highland barley cakes, dog urine, braised lamb, and Qinghai milk skins. , hand-caught mutton, lamb intestine noodles.

1. Qinghai stuffed skin

Qinghai stuffed skin is a traditional snack with strong local flavor in Qinghai. Street vendors selling stuffed skin can be seen everywhere in Xining and various towns in agricultural areas. It is soft and smooth. , sour, spicy, refreshing and appetizing.

2. Qinghai sweet fermented grains

Qinghai sweet fermented grains is different from sweet fermented grains in other places. It is made from highland barley produced locally in Qinghai instead of glutinous rice. Qinghai sweet fermented rice is carefully selected, with plump highland barley grains, clean peeling, moderate cooking, moderate brewing ingredients, accurate temperature control, and white and tender grains.

3. Qinghai Ga noodle slices

Qinghai Ga noodle slices are made by cutting the kneaded soft noodles into thick strips, then covering them with a damp towel for a while, then taking them into your hands and using them. Flatten and break them with your fingers, each one is about the width of a finger, put it into boiling water, cook it and eat it, it will be smooth and strong, and taste delicious.

4. Kunguo steamed buns

Kunguo steamed buns are made by rolling vegetable oil into ordinary fermented dough, and applying folk food colorings such as red yeast rice, turmeric, and coriander powder, and then Roll up the dough layer by layer into red, yellow, and green intertwined dough, knead it into a cylindrical shape with the same shape and size as the Kun pot, and bake it in the Kun pot. The baked Kun Guo buns are crispy on the outside and soft on the inside, blooming like flowers, bright in color and fragrant.

5. Qinghai highland barley cake

Qinghai highland barley cake is a famous snack in Qinghai. It is made by mixing highland barley noodles with sweet beans, flax and rapeseed oil, and then spreading them layer by layer. The cake made from thinly baked sweet beans is characterized by its golden color, soft and sweet texture, and unique mellow aroma. It tastes crispy, sweet and delicious.

6. Dog urine

Dog urine, also known as dog urine pancake, is one of the many popular pastas in Qinghai and a famous specialty pasta snack in Qinghai. The diet of local people in Qinghai is mostly based on pasta, and dog watering urine is a well-known national characteristic oil cake delicacy in Qinghai. It is a pasta made with white flour and highland barley flour as the main ingredients.

7. Braised lamb

Stewed lamb is a famous traditional snack in Qinghai. It is a unique dish on the plateau. Tourists can only taste it during the spring and autumn lambing period. The braised lamb meat is tender when eaten, spicy and crispy, dark red in color, fragrant, soft when chewed, and not greasy in the mouth.

8. Qinghai Naipizi

Qinghai Naipizi, also called dry cheese, is one of the famous specialties made from milk by people in Qinghai's agricultural and animal husbandry areas. It is one of the most popular dairy products. The most delicious nutritional food, its production history has been nearly a hundred years, and it is also a famous traditional snack in Qinghai.

9. Hand-caught mutton

Qinghai hand-caught mutton uses green sponge mutton. Because it is raised on the grassland and eats green grass, the meat quality is naturally good. Qinghai's hand-caught mutton is especially famous for Xining's hand-caught mutton, which is characterized by red and white meat, fat but not rotten, and attractive color.

10. Sheep Intestine Noodles

Sheep Intestine Noodles are made with sheep intestines as the main ingredient and are served with hot soup and cut noodles. There are two kinds of ingredients that are quite delicate in workmanship. That is, meat sausages and noodle sausages, the key is sheep intestines. Meat sausages are made by mincing mutton and haggis, putting them into sheep intestines, and then boiling them in water.

For noodle intestines, bean noodles are added with water to make a paste and poured into sheep intestines. After the two kinds of sheep intestines are prepared, add seasonings and dry-fry them. The dry-fried sheep intestines will be charred on the outside and tender on the inside, with an attractive aroma that will make people salivate.