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Qinghai Dining

Qinghai is blessed with abundant delicious food and the area has a lot of famous dishes such as Guoluo caterpillar fungus and highland barley wine.

What to eat in Qinghai?

No1.Qinghai niangpi'er

Qinghai niangpi'er differs a lot from versions in other areas of China. People in Qinghai often add instant soluble peng gray and dressings when kneading the dough.Qinghai niangpi'er tastes cool and spicy when doused with seasonings such as vinegar, chili oil, mustard, leek and garlic. It is popular with people of all ages in Qinghai.In Qinghai, you will find many street stalls selling niangpi'er, and it is a must-try if you are traveling in the province.

No.2: Highland barley wine (青稞酒/qīng kē jiǔ)

As Qinghai province is in an alpine region, the local people are accustomed to the company of alcohol, especially during the annual Spring Festival. Highland barley wine was originally named Weiyuan spirit as it was produced in Weiyuan town, the capital of Huzhu Tu autonomous county in Haidong.
Huzhu Tu autonomous county, located at the southern foot of the Qilian Mountains, is blessed with gentle weather and is abundant in highland barley. Local people often use highland barley with sweet spring water as ingredients for making highland barley wine.

No.3: The meat of Qilian yaks 

Qilian yaks are mainly raised in alpine regions over 3,500 km in altitude through traditional nomadic herding methods.The producing area for Qilian yaks is Qilian county, which is located in the relatively closed Qinghai-Tibet Plateau. Qilian county covers 14,000 square kilometers with 11,800 sq km of pasture land.
The meat of Qilian yaks contains a variety of essential trace elements for the human body such as zine, iron and selenium. The meat also has high protein, low fat, and a wide range of amino acids, making of high-quality and tasty, and giving it thicker muscle fibers, a dark red color, and less odor than beef.

No.4: Sweet fermented grains 

Sweet fermented grains and fermented glutinous rice share the same recipe and the only difference is that the sweet fermented grains in Qinghai use highland barley as the main ingredient instead of glutinous rice.
 
Highland barley is a unique crop on the Qinghai-Tibet Plateau which has a long growing period because of the many hours of sunlight in that region. Sweet fermented grains taste light and cool in summer while it can warm your stomach in winter.

 


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