Sheep tendon is the ligament of sheep hoof. In the slaughter season, the sheep tendon in Qinghai can be preserved for a long time after being picked, straightened, dried in the shade and tied into small bundles. There are many kinds of mutton tendon dishes, which are one of the most common and prestigious local dishes in Qinghai Hui-Han banquet.

Because sheep tendon is made of gum, it is cheaper and more delicious than sea cucumber and shark's fin, and it is an important ingredient for cooking high-quality dishes. In Qing Dynasty, there was a kind of "honey paste tendon" in the whole sheep mat, which was made of sheep tendon. First burn it very hot with vegetable oil or sheep oil, move the oil pan to one side, wait until the temperature drops, add the dried sheep tendon, then slowly heat the oil pan and fry it thoroughly.

Soak the stir-fried mutton tendon for 10-20 hours, remove fascia and foreign hair, then stew in water, add alkali to remove oil stains, soak until soft, add vinegar to remove alkali smell, rinse with clear water, cook with mutton soup (chicken soup is better), and season with ginger powder, pepper, salt, dried pepper and onion, that is, roast mutton tendon. For example, mutton is cut into fine powder, mixed with garlic, mixed with seasoning, steamed with mutton tendon, poured with soup, sprinkled with onion and coriander, which is chopped mutton tendon. For example, the washed sheep's tendon is mixed with powdered protein on it, hung with oil, and the thick juice of rock sugar and honey is poured out of the pot, which is the honey sheep's tendon.

A dish called "Sanshao" at the wedding banquet in Xining area is a local dish with mutton tendon as the main material and sliced meat as the foil. This dish with sea cucumber and bamboo shoots is called Sanxianhai. As the main material, sheep tendon can be used as a variety of lai, with many names and different flavors.

Qinghai line pepper

There is a Xunhua county in Qinghai Province, where more than 70,000 Salars live. The Yellow River passes through the county, and a large area of valley flat land is bred at its corner. Due to the special geographical and climatic conditions, this valley has been the only producing area of pepper in Xunhua Line for hundreds of years.

Xunhua line pepper skin thick, slender, bright red, famous in the northwest! Therefore, the taste of Qinghai cuisine is mainly fresh and spicy. Xunhua Chili powder produced in Menyuan County, Qinghai Province "splashed" with green oil is a must-have food on the local table.