Third, experience, Xining, "A Better Tomorrow"
As a traditional sense, the starting point of the Qinghai-Tibet line, Xining, and most of the face of stiff from the Mainland cities, removal of the old town and exhausted, 80 years after the new matchbox buildings everywhere, city nothing worth mentioning. Loess under the narrow mountain valley Jia Zhi, the air is dry, the sun glare. In addition to funny rap Xining dialect, as if there is no trace of any culture. However, "Tibet in leather-covered books," goes: Snacks is the city's "A Better Tomorrow." Therefore, we recognize the Xining - Qinghai-Tibet Plateau on the first big cities should not be starting from the eyes, but our stomach.
Unexpectedly, Xining snacks actually be able to assume the mission of saving the city's honor! Even today, Xining has been more than a month away, I would knock them silly when the words are still unable to control their own mouth water droplets on the keyboard.
Xining is the first appearance lamb clutch. In the city's Muslim old and famous "sand the Caspian Sea," and several other restaurants, Xining, tender mutton, smell of the lamb I have refreshed all the taste of this Dongdong memory. To tell the truth, I did not cold to the lamb. Whether in Xi'an, Beijing and Inner Mongolia, mutton always felt that eating together is almost a taste. Beijing's Dong Lai Shun-called fine materials selection, only select from the Inner Mongolia steppe of the Lambs, but are also stronger than the others, but the lamb, and Xining - Qinghai-Tibet Plateau snow water to drink and eat caterpillar fungus grew up in the meat of sheep -- - comparison, there are still a qualitative difference: the presence or absence smell of mutton, fresh level.
Xining mutton approach is very simple, most of them there are only two: Yellow simmered and IOUs. The latter is known as the clutch lamb. Do not have much seasoning, thanks to the quality of lamb's own arrests. Here there is no smell of mutton lamb flavor, eat when they were accompanied by garlic, known as the "lamb without garlic, taste, reduce it by half," is true! Even I have never tried raw garlic that everyone applauded again and again, strange! The kind of tender and fragrant, so that vegetarians can not help but making major changes to the index finger!
Xining individuals brought their own lamb is always a look of pride. Beijingers what is blown sky Inner Mongolia mutton are worthless in their eyes: "smell of mutton taste so heavy, unpalatable dead!" Every time I eat meat can not be separated, if we say, "OK today, do not eat meat ? ", they are left scratching his head:" Xining this place, do not eat lamb eat? "So I tried every day in Xining, almost everyone has to eat two meals lamb!
In fact, there are two main forces of Xining snacks: pulling facets and Niangpi. Northwest is a very ordinary rural snacks, but it is very normal to eat them. Patch it, face is the face of the taste, the taste of soup is the soup, Ci Shi, spirit come out, transparent to the bones of the cozy. Estimated that because pollution's sake bar! Tastes like a child, so good.
Niangpi have more local character than Xi'an thick enough that there is a thick, but not in Xi'an white, full of places Sheng bowl topped with points, vinegar, sprinkled with lots of pepper, summer eating up as a word: cool! Eat one, and indeed as "possession of land leather-covered books," boasted: no longer want to eat a thin Niangpi.
Xining snacks there are many, like the Hui homemade yogurt, I did not catch up to eat, said to be unique. The urban areas there is a Mo Street, is a famous snack street, similar to Donghuamen snack street in Beijing, but the popularity of the wang, the variety many, the quality of the excellent, low price is far more than the latter. I just go in shock when the Road: Well, a steaming Ukiyo-e! Impression, as if there is only so much that only the Guangzhou people who love life. People or squatting or sitting, or standing, holding in their hands, clutching, holding, lug, are a variety of eat. There is an old and famous "Ma Food City", accounting for half the street, there are pot, all kinds of Niangpi, husk, skinned, surface film, barbecue, etc., alas, then it is incredibly delicious. I tried tried Niangpi, baked buns, patch, they quickly stand up, and had to reluctantly Yan Zhao saliva away without hesitation.
Speaking of Mo Street, I was almost and it pass by. In Xining, the staff arranged a day are very full, there is no time to enjoy the snacks. Until the last day, I returned from Qinghai Lake to dinner in the name of travel agents who fled their control, alone, went to Xining people mentioned several times, I coveted Mo Street, as if 800 years did not eat the same as is, indeed, a gluttonous meal.
July 3 evening, when I walked into Ma Food City, the first encounter was skinned shared. I was busy rolling skinned to wear glasses MM inquire about the location of the Niangpi, they go quickly eliminate a bowl. And then folded back to find her to a bowl of rolling grain leather. She was surprised: "You are not looking for Niangpi do? Not find?" I am very honest answer: "finished!" She shocked look, said: "Austria!" And then buried rolling grain leather.
Could see that she was not lucky in their efforts to hold back out. Alas, the shame Na.
4, Chu Shi Qinghai-Tibet Railway
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