Xining people are not as hospitable for the southerners. And good things, warm hospitality with a meal. They always introduced sheep to eat Cordyceps sinensis in Xining, drinking mineral water grew up, hence its delicious meat of any place can not be compared. And my appetite is also surprisingly good, not fussy eaters, "fault" is falling from an early age (not the smartest kids are fussy eaters). , Where I eat milk water, blend, taste, or I would not tell is what a good appetite.
1, Xining yogurt. This is where a lot of travels have mentioned the delicious, but it may only eat a lot of people do use milk or goat's milk yogurt (in the Golden Sand and Qinghai Lake, I almost did not see cows. I suspect that may be a general Xining yogurt is made of goat's milk bar). The mellow yogurt bowl amazed many visitors, but I was in the mutual Tu Autonomous County in the national forest to eat the Beishan yak yogurt. Pastoral people in a small bucket made, eaten as long as sung in a small bowl, add some sugar, you can add to stir evenly. I am holding Nawan yogurt, not eat, that the unique flavor of milk I had been gluttonous mouth. For the love of eating so that I dare not use a small spoon stir in the yogurt, sprinkle on the sugar, stir fear of broken block of yogurt. The surrounding people's reminders, I carefully stir the stir, hey, that yogurt is not thick, stirring rotten, originally consisting of a bowl of yogurt or a few, after I have a stirring, can escape into the bowl such as the freezing into a seamless yogurt. Eat mouth, seemed to have to chew in order to swallow. Now think of it that tasty, or I Heart endless.
2, IOUs. Previously also known as lamb clutch may be in order to avoid people say it is dirty bar, it changed the name. I think the IOUs should be derived from the named image: the white, that is, no added color pigment, as amended, is its shape, rib. But I always thought the name for lamb clutch than the IOUs to be missing you more and more the image of something. 手抓afraid Yeah, Westerners eat something it still sucking mouth. Its approach seems to be the rib-shaped lamb in the water without any seasoning to Zhulan eating (not that I misled people, it is my intuition). Is said to eat mutton was on the garlic, there are evidenced by saying "eat lamb without garlic, taste, reduce it by half" because the garlic smell of mutton sheep, a decrease in the role. But I this person's taste and others do not, like always felt that people call taste is a fragrant smell of mutton - sheep found unique fragrance, before I call it cream flavor, butter flavor should be better with the more concentrated . So, where I just do not add garlic to eat meat, in order not to undermine the kind of unique flavor. Locals say the IOUs skin has slightly fat is the best to eat, I also think it is good to eat (that spell out their minds I will not taste, I feel the same big eaters). Xining are really delicious food.
3, Niangpi. Should be a cold. Now I do not know how it is made, as if species Tingduo, and asked the person selling Niangpi is to remember, and I may be less likely to cook the bar. It was a half-centimeter-thick pancake made of the starch thing, after the cut into strips with spicy seasoning mix them, as if parsley is indispensable. When you chew it in that spirit come out, you know what is known as a delicious. Said that people who like to eat thick Niangpi just eat people like thin Niangpi. However, I only eat as thick as a little finger thick, I feel there is enough to chew first. In the process of doing, you can decide according to their own taste of the amount of seasoning.
4, blood sausage. Is the blood of coming down with some seasoning made of sheep intestine where, but it tastes a little sand, but the taste is still in very good shape. Xining people who said that they would not eat blood sausage blood sausage where people put the blood coagulation-shaped boiled whole, want to bring the semi-liquid, drink the blood sausage, so it will have flavor. However, foreigners can only be used to entertain the whole coagulation, and fear that we are not used to taste. So, I did not eat drink the blood sausage, a person must have the opportunity to look at going to drink, taste the drink that feeling. There is also a called Fen Chang, and practices and blood sausage, as just replaced the blood of bean flour used to make powder bar. I feel in more flavor than black pudding has come, but also worth a try.
5, tsampa. That is Tibetan food. But mostly Tibetan areas in Qinghai, therefore, not surprising that eating tsampa. It is based on barley ground into a powder as raw material, through the fry, with its made of butter as adhesive. Its approach is: first butter melted in hot milk, then add an appropriate amount of barley flour, stirring into a mission-shaped, the Yongshou Nie into the shape directly into the mouth to eat. We are in the production process and learned that much butter to add some, slightly less milk a little, so hard to Niede more, and better eating. I side pinch eating, they do not yet formed the entrance when the tasting began, the first feeling was one of incense, the kind of soy flour, and fry the south feel about the post, followed by barley flour that was a bit rough, in the mouth a grain 1, and is again feel in a bit dry, you want to eat soup in the sense that it will Mody. This may be related to personal taste, I like to eat everything on the soup. Tibetans have invented tsampa mainly for easy to carry, a regiment of children, you can pinch while eating. But I think this practice should be permitted in the case of sanitary conditions in order to row, After all hands will not be in any case are clean.
6, fermented glutinous rice. And in our BRANDIED almost be called the South, but more rare some, and not have to stimulate the throat of. There on the basis of the fermented glutinous rice with some fruit, fragrant soup made of is called the high, and it is a kind of food.
Xining, there are a lot of snacks, such as dog urine poured cake, Shousi patches, baked potato (Xining people call it a roast potatoes), etc.. It is particularly worth mentioning is that of the Xining-rich varieties of tea, of course, is that it refers to finished products made of, but not the tea produced in Xining. Tibetans were eating buttered tea is that many people went to Tibet after they mentioned, for its taste and feel different. I thought it was but good. It is the (nao) on the basis of tea made with butter. While (nao) tea tastes better, especially when eating IOUs, it greasy mutton solution. Its approach is to use brick tea with some local ingredients by boiling, the salt formed, slightly salty, taste is more rich, a word, taste good. Tea with milk is also a salty taste, and I think the milk is boiled with salt water as raw materials, and because we feel that the taste of milk, better than that adds to the growing commodity milk.
By: ch0308
