What should I eat in Xining?

Xining's catering is also famous in the northwest. Most local people use local native products as raw materials, so the diet has a unique flavor. Especially ethnic dishes and local snacks, such as roast mutton, sparerib, stuffed skin, beef jerky, glutinous rice, crispy rice, candied fruit, chop suey soup, etc. Most of them are economical and practical, which is a delicious food that is difficult to taste in other cities.

Some high-end restaurants in Xining also operate plateau-flavored specialties: beef tenderloin, chicken with protein insects, laver with Yuanyang Furong, Suhe Pill, clear soup with mutton belly, raft meatballs, hand-grabbed mutton and so on.

Name: Music Bar

Introduction: Many tourists will be deeply impressed by a unique barbecue in Xining-kebab. This is a kind of mutton kebab. The taste is that the lamb chops are cooked half-cooked, then brushed with sauce and roasted on charcoal fire. This practice is actually a Turkish barbecue, and even the word kebab comes from Turkish.

Name: beef jerky

Introduction: Beef jerky is the most famous "Snow Mountain Brand" in Guoluo Tibetan Autonomous Prefecture. It is made of fresh yak meat, boiled with white water, cut into small pieces, and then dried with spices such as pepper, curry powder, monosodium glutamate, cooking wine, sugar and salt. Strong aroma and delicious taste.

Name: Hand-grabbed mutton

Introduction: Grasping mutton by hand is a unique way for herders in Qinghai Plateau to eat mutton. It is named after eating with a knife and grasping the meat entrance with one hand. The cooking method is simple. Boil fresh mutton with water first, and then add salt or dip it in salt to eat. Cooked mutton is cooked but not rotten, and the meat is delicious. Originally a simple way for herders to eat in the nomadic process, it has now become one of the flavor foods with local and ethnic characteristics.

Name: Clear Soup Mutton Belly

Introduction: Qinghai halal dishes are cooked with fresh lamb tripe. Boil the washed lamb tripe in water, add onion, garlic, ginger, etc. Take it out, cut it into strips or small pieces until it boils, put it into the broth, and add onion, garlic, Jiang Mo, salt, pepper and monosodium glutamate. Cook it to taste; Skim the floating foam, put it in a large soup bowl, drop sesame oil, sprinkle with coriander or shredded garlic and serve.

Name: Bee Ridge

Introduction: Chop tenderloin, add a little salt, Jiang Mo and pepper, make meatballs, smear egg white, fry with slow fire, pour mixed sauce such as monosodium glutamate, sugar and vinegar, and pour a few drops of sesame oil when taking out the pot. This dish is delicious because it has meat and is not greasy.

Name: Protein Insect Grass Chicken

Introduction: Chop the chicken breast into minced meat, add a little salt, ginger, pepper and egg white, mix well, plate, put Cordyceps on the minced meat and steam. Then change the knife, fill the bowl with chicken soup, steam for a while, take out the pinch plate and pour in the clear soup. This dish has the effects of strengthening the body, tonifying the lung and kidney.

Name: Yuanyang Furong Nostoc flagelliforme

Introduction: Chop the chicken breast into minced chicken, and add ginger, pepper and other seasonings. Spread the chicken paste thinly on the soft egg skin, then spread a layer of Nostoc flagelliforme, roll it into a tube, steam it, change the knife, put it in a bowl, pour the seasoning liquid, steam for five minutes, buckle the plate and pour the soup. Its characteristics are elegant color, beautiful shape, mellow soup color, fresh and delicious.

Name: Suhe Pill

Introduction: Qinghai is commonly known as "reunion meatballs". Stir the cooked glutinous rice and cool it thoroughly, mix the flour, press it into thin slices, cut it into long strips, knead it flat in the garden, wrap it in a steamed crystal ball (i.e. flour, white sugar, rose sugar, walnut kernel, red and green silk, rock sugar residue and pork fat diced), fry it with slow fire, steam it for half an hour, buckle it on a plate, sprinkle with white sugar, or pour in a little sugar water. It is soft and sweet, fragrant and crisp.

Name: Raft Meat Ball

Brief introduction: commonly known as "fried raft", the fat film of pig stomach wall (commonly known as covering belly oil or covering belly oil) is used as the skin, liver, lung, kidney and spleen. Chop them into mud, then add salt, ginger powder, pepper powder, soy sauce, clear oil, chopped green onion, garlic paste and so on. Mix it with flour and dough powder, mix it evenly, fill it in a fat film, and then tightly tie it back and forth with a clean small intestine to form an oblong meat.

Name: ghee Baba

Brief introduction: Fried noodles with butter. It is a favorite food of Tibetan people. The practice is to go to half a bowl of milk tea first, then add ghee, fried noodles, clear yeast and sugar, stir evenly with your fingers in the bowl, and knead into small balls to eat. It has the fragrance of ghee, the sour crispness of koji and the sweetness of sugar. Rich in nutrition and high in calorific value, it can satisfy hunger and keep out the cold.

Name: Zanzi

Introduction: Zongzi is a kind of fried pasta. It uses white flour as raw material, with a little salt, alum and seasoning. After kneading, put it in an oil pan and fry it, and finally make it into the shape of a gold ring. This kind of food is crisp and fragrant, and it won't go bad if it is kept for a long time. When offering sacrifices to the elderly and distinguished guests, it is accompanied by milk tea to soak prickly heat. Hui and Salar people will fry eggs in festivals.

Name: candied fruit

Introduction: Take highland barley as raw material (also used for Yumai), wash it, cook it in a pot (after the surface of highland barley is cracked), cool it, evenly add sweet starter, put it in a ceramic jar, seal it, generally keep the temperature at 15℃, and ferment it for 3 or 5 days before eating. Sweet candied fruit is a traditional dessert that Qinghai people like. It has the characteristics of mellow, cool and sweet, and also has the functions of appetizing and invigorating the spleen.

Name: chop suey soup

Guide: chop suey refers to the head, heart, lungs, intestines, stomach and hooves of cooked cattle and sheep, commonly known as "launching". The chop suey soup is a soup made of chop suey, that is, after water is put into the pot, spices, hawthorn and other substances are added, and the soup is boiled with slow fire, and the intestines are taken out after rotting, and the head and feet are continued to be boiled, and the upper oil is taken out to solidify (called "oil"), and all of them are taken out for later use. Add some seasonings to the soup, such as shredded dried onion and green coriander. Chopped soup is fragrant, not greasy and nourishing.

Name: Niangpi

Introduction: Wheat flour is used as raw material, and a certain amount of alkaline flour is added to make hard dough with warm water. Knead more, wash in cold water and remove starch until the dough becomes honeycomb. This dough is gluten. After the rest of the lake water is precipitated, it is put into a steamer for steaming, which is called "steaming skin". Cut the "steamed stuffed skin" into strips, decorate it with gluten blocks, and add seasoning to serve. Niangpi is a traditional snack with strong local flavor in Qinghai. It tastes spicy, cool, elastic and long.

Name: roast mutton

Introduction: Cut fresh mutton into thin slices, dip the mutton slices in seasoning liquid with iron skewers and cook them on the stove until the surface is crisp and yellow and the flavor is rich. Roasted mutton should be eaten while it is hot. Roasted mutton was originally a traditional halal snack, and now it has become a local flavor snack in Qinghai.

Name: braised mutton

Introduction: Braised mutton is a must in the plateau. /kloc-Slaughter lambs born about 0/5 days, peel them, clean them, cut them into cubes of 3-6 cm, stir-fry them in an oil pan, add batter, spicy noodles, ginger powder, pepper powder and refined salt when the skin turns Huang Shi, stir-fry them repeatedly until the meat turns red, add appropriate amount of cold water, seal the pan and simmer slowly, and air-dry the meat until it is rotten. Its meat is tender, spicy, crisp, refreshing, deep red in color and soft in fragrance. There are two kinds of stuffing skins in Xining: thin golden yellow and thick brown, and the production technology is different; Ma Zhong Nianpi was famous earlier, but it was not the best. There is a high-egg stuffed skin in the recommended street here, which is good in color, smell and taste, and usually closes after 2 pm. In addition, the eyelids in commercial lanes are also famous. Men in Xining like to eat chop suey soup for breakfast, and a bowl of clear mutton soup (unlike mutton soup in the mainland, which has everything in the liver and lungs, only the stomach and head of sheep are put, and sheep eyes are highly recommended) with scones. It's so beautiful. There is a chop suey restaurant opposite Xining Health School, which tastes quite good! Diners don't stop eating before 9 o'clock (they often drive to eat), and they will be gone if they are late! The author has traveled all over the country, except for the "miscellaneous sheep cutting" in Taiyuan Gulou, and has not found the opponent's mutton soup; In addition, the main entrance of Xiaonan Street Hualian Shopping Center is about 400 meters east. There is a small red light basket shop selling beef offal soup, which has a unique flavor. I hereby recommend it. The Maria casserole in Mazhong is not bad, it is delicious, and his family also has real yogurt in bowls, which is delicious. There is an old barbecue shop near Xiadu Film and Television Port where I live. The mutton is really delicious, and that scone makes my mouth water.