"Zunyi Conference Site Route" What are the must-eat delicacies during Qinghai Lake tourism? What are the special delicacies during Qinghai Lake tourism?

Qinghai is a place where many ethnic groups gather, so there are many different dishes, snacks and pastries. Qinghai cuisine is characterized by mellow, crunchy, crispy, sour and spicy, with the mellow aroma of northern cuisine, the spiciness of Sichuan cuisine, and the freshness and sweetness of southern cuisine. The ethnic cuisine has a rugged beauty, with beef and mutton as the main ingredients.

Food:

First of all, chowder soup

Qinghai people regard chowder soup and steamed buns as the best breakfast. It not only nourishes the body and fights hunger, but also protects against cold. Minced meat refers to the head, heart, lungs, intestines, stomach, hooves, etc. Refers to cooked cattle and sheep, commonly known as "water". It can be divided into two types, namely beef offal, haggis or haggis. Chopped soup is a soup made from offal, that is, water is put into the pot, seasonings are added, and it is simmered over a slow fire. After the intestines and stomach are rotten, take them out, continue to cook the head and feet, remove the solidified oil on them (called "melted oil"), take them out and set aside. Add some dried onions, coriander and other spices to the soup. The minced soup is rich in flavor, not greasy and nourishing.

Second, brewing tea

Brewing tea is a type of brewing black tea. Making tea is a tea-drinking habit of Qinghai people. The tea is made from brick tea produced in the Sichuan and Hunan tea areas, boiled with water, green salt, pepper, ginger peel, schizonepeta, etc. Qinghai people drink salty tea, and they have a saying, "Tea without salt is like water, and people without money are like ghosts."

3. Qinghai Ga Noodles

Noodles are the most common and unique home-cooked noodles among Qinghai people. This kind of dough is not rolled out with a rolling pin, but stretched out by hand. Take out the pot, pour the mutton clear soup, add diced mutton, tomatoes, and green radish slices to make "tomato mutton noodles"; mix with beef, mutton slices, tofu, vermicelli, and vegetables to make "braised noodles"; there are also beef, mutton, There are many varieties of vermicelli and vegetable fried noodles with different tastes.

4. Qinghai stuffed skin.

To make the dough, mix a certain amount of turmeric ash and seasonings into wheat flour, mix it with warm water to form a hard dough, and knead it for a few times. After the dough is fine and smooth, put it in cold water and knead it continuously to wash out the starch. . When the dough turns into a honeycomb shape, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is scooped into the steamer and steamed, which is called "steamed skin". Peel the steamed stuffed skin from the plate, cut into long strips, add gluten, and top with vinegar, spicy oil, mustard, chives, minced garlic and other condiments. It tastes sour and spicy, with a soft and delicate texture and a long aftertaste. Don't think the stuffing crust is inconspicuous, it's soft, spicy, sour and refreshing. It is one of the most popular varieties of Qinghai specialty snacks. It is deeply loved by men, women and children, and is a must-have food for people who like to drink, especially women.

5. Qinghai local hot pot

The "bottom" of Qinghai local hot pot is usually mutton clear soup with a little sauerkraut. If you like spicy food, even better. The local hot pot in Qinghai is spicy, but the soup is clear and the taste is natural and mellow. When you take a bite, the deliciousness of the mutton and the refreshing taste of the pickled cabbage are perfectly combined, without any greasy feeling. It has to be said that since the emergence of this dish in the Western Han Dynasty, traditional copper hot pot has been used, using charcoal as fuel, so that the hot pot is heated evenly and has a natural taste. And it’s different from the “shabu-shabu mutton” that everyone usually eats. When I had the Qinghai local hot pot, the main ingredients were already neatly arranged in the pot, and they were basically cooked food. The top of the ingredients is garnished with some shredded chilies and onions, which looks pleasing to the eye and is worth a try.

Sixth, sweet fermented grains

There is a folk proverb in Xining: "To satisfy appetite, sweetness comes first." Sweet fermented grains is a sweet food loved by locals in Xining. Sweet wine is delicious and mostly made from jade (oatmeal) and highland barley. It can not only adjust the diet, but also serve the guests. The brewing process pays attention to cleanliness and hygiene. Eating it in summer can refresh your mind and eliminate the irritability and fatigue caused by the heat. Eating in winter can keep you warm

As the name suggests, eating mutton requires grabbing, tearing and cutting it with a Tibetan 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. Xining hand-caught mutton is red and white, fat but not greasy, oily and crispy, tender and tender, very delicious. The meat is delicious. If you don’t particularly like mutton, you can try it. There is no strong mutton flavor. To a certain extent, hand-caught mutton, no matter the way of eating it or the color, aroma and taste, represents the simple, bold and hospitable character of Qinghai people, and is very popular among tourists from all over the world.

8. Qinghai yogurt

The delicious taste of Qinghai yogurt is unparalleled. Qinghai's yogurt is not "drinking" but "eating". It is a very thick bowl, and you can smell the faint milky aroma before eating it. The finishing touch is the fermented rice wine on top, which is very delicious. Add a spoonful of sugar to make it sour and sweet, refreshing and delicious.

9. Cooking

Cook rice and stew. Add cooked white radish slices, vermicelli, cooked potato cubes, small pieces of mutton, pork, croquettes, etc. Add cooked broth (mutton soup is best), add salt, pepper powder, ginger powder, five-spice powder, etc. Boil and serve. "Rice produced in Qinghai is rich in nutrients." Mutton is warm in nature and can easily cause internal heat if eaten regularly. Traditional Chinese medicine emphasizes the treatment method of "heat leads to cold". Therefore, when eating mutton, you should pair it with cool and sweet vegetables, which can cool down, detoxify, and remove internal heat. Qinghai people cook with cold foods such as radish and tofu. Boiled with radish, it can replenish qi, replenish qi, reduce qi and resolve phlegm; combined with tofu, it can not only supplement a variety of trace elements, but also clear away heat, purge fire, relieve restlessness and quench thirst.

Professional:

1. Cordyceps wine