Haibei Featured Food:
Qinghai Naked Carp
The naked carp is the specialty of Qinghai Lake. The naked carp is commonly called “Huang Fish” and it got the name just because it is one fish living in cold water without scales. Qinghai Lake used to be an out-flooding lake. As time flied by, the earth movement caused the formation of Riyue Mountain, Yeniu Mountain and the mountains around Qinghai Lake. The surrounding mountainous areas expanded day by day and Qinghai Lake eventually became an inland lake. In order to adapt the environment on the plateau, Huang Fish striped down the scales and became non-scale fish. They inhabit and multiply in Qinghai Lake and become the staple fish of Qinghai Lake. Huang Fish looks like the carp in Yellow River. There is no scale on its body and there are black spots on its back. The meat of Huang Fish is tender and soft. It is not only delicious, but also full of nutrition. The fish is an important and rare aquatic animal of China.
Sheep’s Tendon Dishes
The sheep’s tendon is the ligaments of sheep’s hoof. People slay the sheep and get their tendon under a series of procedures, people pick up the good ones, make them straight, dry them in the shade and then bundle them into small bunches. That is the secrets why the sheep’s tendon of Qinghai Province could be well preserved for such a long time. There are many dishes made by sheep’s tendon and these dishes are the most famous food in Qinghai Province. Moreover, these dishes are commonly seen on the banquets of Hui and Han Nationalities. As sheep’s tendon is mainly composed by pectin, it tastes great and the price is quite low compared with sea cucumber and shark’s fin. Sheep’s tendon is an important material for cooking delicious food. In the Sheep Banquet of Qing Dynasty, a famous dish named “Mizhi Suijin” is mostly made by sheep’s tendon.
Ghee Zamba is one of the staple traditional foods of Tibetan peasants. Zamba is the transliteration of “roasted meals” in Tibetan. It is the staple food that Tibetans eat everyday. Ghee is the butter abstracted from the milk. Zamba is made by roasting the qingko barley and grind the barley into powder with a hand milling. When you eat the ghee zamba, prepare half bowl of milk tea first, then put in ghee, roasted qingko barley, sour cheese and sugar in it. Mix them with your finger, pinch the mixture into small pastes, and eat them. Ghee zamba has the flavor of the ghee, the sourness of cheese and the savory of sugar. It is full of nutrition and high in calories. It is an ideal food for allaying the hunger and keeping out of the cold.
Raft Meatballs are made by mutton and pork. People could cook the meatball or steam them as you like. As the shape of the meatball looks like the sheepskin raft, which is used to carry goods through water by local people, the meatball got the name after it. The meatball is fat, but not greasy and it tastes tender and savory. Everyone in Qinghai Province loves Raft Meatball. The people of Hui Nationality and Salar Ethnic Minority make mutton meatballs themselves during many local festivals. The people of Han and Tu Nationalities made the meatballs on the end of a year. And they serve the meatballs to their guests as a cate of the Spring Festival.
The main raw material of Ginger Soup is the wheat flour. Flour is the staple food of the people living in north China, because the flour could nourish the body, strengthen the stomach and stop diarrhea. Ginger soup is made by the flour and the ginger (dried ginger is also fine.) The detailed procedures are as follows: First, mix the flour with little water and twist the mixture into small grains. Pay attention; do not make the flour into paste. Then, put the grains into the boiling water, add some minced ginger and salt into the water. 30 minutes after the soup boiling, it will be fine for you to drink it. The ginger soup is a great choice for the people who suffer from the cold. After drinking the ginger soup, lie under your quilt and get diaphoresis. The patient will recover quickly, get free from fever, and snuffle.
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