Qinghai Old Yogurt: It is culture, history, not just taste. The nutritional value of yogurt far exceeds that of fresh cow (sheep) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on. Qinghai old yogurt is not only a simple yogurt, but also represents a natural and pollution-free pure ecological green food in the Three Rivers source area of Qinghai. Spiced beef jerky: Snow Mountain spiced beef jerky is made of fresh yak meat in Qinghai Plateau. The method is exquisite, the finished product is bright in color and rich in nutrition, which not only maintains the flavor of yak meat, but also has rich aroma and delicious taste. Riba: Xining has a unique barbecue called kebab, and many tourists will be impressed by it.
This is a flavor kebab. Roast the lamb chops until they are half cooked, then brush them with sauce and roast them on charcoal. This practice is actually Turkish barbecue, and even the word kebab comes from Turkish. Special reminder: Qinghai is dry. In order to enhance the resistance, we should strengthen the intake of vegetables and fruits and avoid eating mutton without restraint. Once it is angry, it will affect its physical strength and health. Because the output of local vegetables and fruits is not much, it is recommended to take synthetic vitamins, especially VC. Li sake in Qinghai Tibetan area is quite intoxicating. It is advisable to drink two-thirds of ordinary liquor on weekdays. Tibetan butter tea and other foods are not suitable for the stomachs of mainlanders, so you can't eat more.
There is a local custom that the empty butter tea bowl for entertaining guests must be refilled. Therefore, it is suggested that the bowl of butter tea should always be two-thirds full, which will not hurt the feelings of Tibetans, but also protect themselves. It is recommended to carry antidiarrheal drugs such as berberine. Many places in Qinghai are inhabited by Muslims of all ethnic groups. When eating in any Muslim restaurant, be careful not to bring in foreign food other than beef and mutton, don't drink alcohol and try not to waste food. The Muslim concept of halal is not only a ban on pork, but also many taboos. Unconsciously careful, so as not to hurt religious feelings. In every restaurant around Qinghai Lake, there are dishes that claim to be made in Huangyu, Qinghai Lake.
In fact, in order to protect this precious fish resource, the Qinghai provincial government closed the lake to fishing several years ago, so the Huangyu here is either from Zhaling Lake, stolen or not eaten. Hand-grabbed mutton is a delicious food for people in Qinghai pastoral areas to entertain guests, and it is also one of the indispensable staple foods in daily life. The first time you eat mutton with your hands, you will feel almost primitive. I've tasted it many times, and the more I eat, the more greedy I am, which is unforgettable. Hand grasping is a unique way to eat in Qinghai Plateau, which has a good reputation all over the country. Grabbing mutton is closely related to the nomadic life of Tibetan compatriots who live on aquatic plants. It is named after grabbing the meat with one hand, cutting, digging, picking and slicing with the other hand, and eating all the meat on the sheep bones.
Midsummer to early winter is the golden season for grass sheep, and it is also a good time to eat the freshest and delicious hand-grabbed mutton. At this time, if a guest comes to drink milk tea, the hospitable shepherd will go to the flock to pick out the fat and tender Dajie sheep; Slaughtered on the spot, peeled and put into the pot. Just drink three bowls of milk tea and a large plate of steaming mutton will be served. There are some sharp Tibetan knives on mutton.
This dish of mutton is red and white, fat but not fat, and its color is attractive. It was eaten with a knife. Although the mouth is oily and the hands are slippery, it tastes cold but not greasy, oily and crisp, tender and tender, and tastes extraordinary. Hand-boiled mutton is unique to grassland herders. Cooking is simple and lively, just add a handful of salt (some don't add salt, dip it in salt when eating), the temperature is just right, the bloodshot soon disappears, the meat is cooked but not hard, and it tastes fresh and delicious. Grasp the color, smell, taste and shape of mutton.
With the great development of tourism in recent years, hotels all over Qinghai have listed hand-grabbed mutton as one of Qinghai's famous dishes. Milk skin, also called dried cheese, is similar to cheese in western food. It is one of the famous cheese products made by farmers with milk in the agro-pastoral ecotone of Qinghai, and it is the most delicious nutritious food in dairy products. Its production history has been nearly a hundred years.
The method of making milk skin is to boil fresh milk in a pot, control the heat, bake with low fire, stir constantly to make the water evaporate slowly, concentrate the milk, condense it into a round yellow milk cake at the bottom of the pot, and then dry it in the shade. The cream is pure yellow-white, with few oil stains, honeycomb sand holes, fresh and charming color, creamy and crisp, soft and delicious, neither oily nor greasy, and rich in nutrition.
It is not only a daily food, but also a top grade for entertaining women on holidays, or a gift for visiting relatives and friends and comforting elderly patients. Old people like to cut the milk skin into small pieces and soak it in milk tea. If it is cut into plates, it is a good cream snack as dried fruit fudge.
Herdsmen in tea-producing areas use copper pots and teapots to cook Fu tea. When the tea leaves boil in the pot and turn dark red, they take out the tea powder with a special colander, add salt and milk, and then boil it. Serve milk tea. In pastoral areas, milk tea is a daily drink for herders, which is uninterrupted all year round. Drinking milk tea can refresh and quench your thirst. In the original cold and dry environment, it has the effects of moistening throat, helping digestion and relieving boredom.
After eating Zanba or catching mutton and drinking several bowls of milk tea, it is difficult to feel hungry all day. Vitamin C deficiency caused by meat can also be made up by milk tea. Milk tea, from pastoral areas to semi-agricultural and semi-pastoral areas and agricultural areas, has been widely consumed by Tibetan, Mongolian, Hui, Han and Tu nationalities, and has evolved from canned milk tea in pastoral areas to characteristic canned milk tea. Pot is commonly known as sand pot, and milk tea made from it is delicious. The old man also added Schizonepeta to milk tea to get rid of dizziness, pepper and ginger to get rid of cold and heat, and almond to prevent cough. Milk tea is not only a top grade for hospitality in rural areas, but also a gift for visiting relatives and friends and consoling patients. Welcome to the New Year and get married are the first drinks for guests, which are called Happy Tea and New Year Tea.
Wine highland barley wine, called Qiang in Tibetan, is brewed from grain highland barley, which is the main grain produced in Qinghai-Tibet Plateau. It is the favorite wine of Tibetan people. This is an essential festival, to get married, have children and send relatives and friends away. Tibetans also have many rules for toasting and drinking. When drinking on festive days such as holidays, if conditions permit, silver flagons and wine glasses should be used. In addition, you should stick some ghee on the spout and the edge of the cup. This is called Garjian, which means white decoration. When the host offers the first glass of wine to the guest, the guest should pick up the glass, dip a little highland barley wine in the nameless fingertip of his right hand and sprinkle it in the air. Do the same action three times, and the host will offer you three sips of wine. Three sips means three sips in a row. Every time you take a sip, the host will give you another one. After the third bite, the guests will drink all the wine.