Huangnan Food

Last updated by  at 2014/5/11

Huangnan Featured Food:

Kunguomomo

Because Kunguomomo is baked in the metallic Kuoguo mould, so people usually call it “Kuoguo.”To make Kunguo, first, we will put vegetable oil into the ordinary leavened dough and apply it with folk food colors, such as red rice, curcuma, fragrant bean powder and so on. Then, we shall fold it into a dough with red, yellow, and green colors interwined. ( When Tibetan and Hui people are making the dough, sometimes they add egg and milk into it.) Next, we knead it into cylindrical shape as big as Kuoguo and then put it into Kunguo. And then we shall bury it into stove hall which take ryegrass as fuel or fire ash of Kang hole. The wall of Kuoguo is a little thicker and transmits heat slowly. The firepower of ryegrass fuel is well-distributed and the degree of heat of it is moderate. After half an hour, it can be taken out from the pot. Baked Kunguomomo is crisp on the outside and soft on the inside. It blossoms like a flower with bright color and extraordinary taste. This food is time-sav

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Qinghai Mooncake

Qinghai mooncake is out of the ordinary. It takes the carefully grinded bitter bean powder with nice color and taste ( It is also called fragrant bean in some place.) , red rice, curcuma as “food color.” After the superior powder has fermented, we should knead and roll out the dough. Then, we need to apply the dough with a layer of clear oil and spread a kind of “food color.” Next, we shall spread it out evenly, roll it, knead it into a round dough, spread it out with rolling pin again, applly clear oil again, and add another kind of “food color.” In this way, we knead the “food color” into the dough layer by layer for four or five times. Sometimes, we also add sugar powder, such as brown sugar. After it is steamed well, when you cut the mooncake, you can see eight or ten layers of mooncake. The mooncake is colorful and delicious.

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