Qinghai Dieting Culture
Mutton-eaten with hands is a famous local delicacy of the Qinghai grasslands. It is not only a restaurant dish but also the staple food of the herdsmen. Although the mutton does not need to be cut or fried, this dish still has a special color, fragrance , taste and form. When you visit the grasslands in autumn, the hospitable herdsmen will usually pick out a sheep for you, kill it in large chunks, and in about half an hour, the lamb will be ready to eat. With lamb in one hand and a knife in the other, cutting as you eat, you will surely find this tasty dish different from all others. The mutton-eaten-with-the-hands is also available in any Muslim restaurant in Xining.
Fried and Braised lamb, a dish, is only available in the spring and autumn. The lamb is cut into chunks and put into boiling water. Seasonings are added, and it is cooked over a slow fire until the meat is tender and fragrant, hot and crisp. Lamb tendon is a local specialty of the Hui and Han peoples. Popular dishes include: lamb tendon with mince, lamb tendon with silkworm juice, ginseng lamb tendon and stewed lamb tendon with soup. A bright, light yellow color, roast lamb tendons are very tender and its taste is very special.
In the street restaurants of Xining or other towns you can see a kind of very popular soup for local people’s breakfast, which is called Zasui Soup. It is made from mixed ox and sheep heads and entrails. The soup is fresh and tasty and people often enjoy it with steam bread or fried bread.
When it comes to drinks in Xining, there are a great number of food and liquor stores in the city which sell all kinds of local products from all over China. The drinks special to Xining have distinctive local flavors. Qinghai is an important base for producing barely, which is an excellent raw material for white liquor. Famous known for their true flavor and fragrant is Barley Wine.
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