Qinghai, a pristine plateau nestled amidst the Kunlun Mountains, boasts vast snow-capped mountains and grasslands. Its unique high altitude and diverse ethnic cultures have fostered a unique culinary culture. The cuisine here is not only a delight for the taste buds, but also a vivid reflection of the history and culture of this land. Every bite allows you to savor the vast beauty and cultural charm of the plateau. Let's embark on a culinary journey through Qinghai and discover these mouth-watering delicacies.
Yak Bone Soup: A Warm Awakening on the Plateau
In the early morning hours, the streets of Xining are filled with the warm aroma of fireworks, often awakened by a bowl of steaming yak bone soup. In the cauldron, yak bones and spices are gently simmered for hours, the essence of the bone marrow infused into the broth. Milky white steam, carrying the broth's delicious aroma, rises into the air. Diners sit in small street vendors, holding large bowls, gently blowing away the cool air, eagerly taking a sip. The rich, savory aroma instantly blooms on the tongue, the mellow flavor gliding down the throat, awakening every cell in the body and invigorating the day. This simple bowl of soup holds a thousand-year-old tradition, its warmth passed down from ancient nomadic peoples to the present day. Qinghai, one of China's five major pastoral areas, boasts vast grasslands that provide an ideal breeding environment for these plateau-dwelling yaks. Qinghai is known as the "Yak Capital of the World." Yak bone soup uses the backbone of yaks. Raised at high altitude, the meat is tender and has long fibers. The savory flavor of the rich fat is palpable, yet not at all greasy. The firm texture of the lean meat then gradually deepens, its fibers brimming with juice, neither dry nor tough—perfectly balanced.
Qinghai Lao Ba Pan: A Feast of Cuisine and Culture
In Xining, Lao Ba Pan is a common dish at important festivals, weddings, funerals, and other occasions. It is an essential part of Qinghai social life, a platform for emotional connection and cultural heritage. Lao Ba Pan (Old Eight Plates) means "Eight Plates," referring to the number of plates in a dish. It includes eight cold dishes and eight hot dishes. Vegetable-based dishes are called Cai Ba Pan, meat-based dishes are called Rou Ba Pan, and seafood dishes are called Hai Ba Pan. The selection of dishes varies depending on ethnicity. Lao Ba Pan is particularly particular about the order in which dishes are served, starting with the spicy and sour pork tenderloin. When discussing spicy and sour pork tenderloin, Huangyuan's spicy and sour pork tenderloin is a must-try. Its crispy exterior, deep-fried three times to create a golden, crispy crust, creates a crunchy texture. The tender and juicy tenderloin within, enveloped by the crispy exterior, maintains its tenderness, creating a striking contrast and rich, layered texture. Its history dates back to the Qing Dynasty, when Huangyuan was a key hub for the tea-horse trade. The clash of diverse cultures and culinary traditions led to the gradual development of the spicy and sour pork tenderloin recipe, which has been practiced since the late Qing Dynasty.
Another distinctive fusion dish featured in the Qinghai Lao Ba Plate is the "Suhe Wan," made primarily from glutinous rice, mutton fat, and white sugar. With its round shape and golden color, the Suhe Wan creates a visually appealing aesthetic, reflecting the Qinghai people's aesthetic appreciation for cuisine. The ingredients in the Suhe Wan include both glutinous rice and white sugar, common in Han Chinese cuisine, and mutton fat, a unique characteristic of ethnic minorities. This combination of ingredients reflects the intertwining cultures of the multi-ethnic groups in Qinghai. The craftsmanship of Suhe Wan carries the culinary traditions of the region, a culmination of skills passed down through generations. From the selection of ingredients and the preparation of the fillings to the precise control of the heat during frying and steaming, traditional methods are still followed.
Dog-Watered Urine: A Delicious Pancake with a Strange Name
In Qinghai, there's a delightful dish with a name so amusing that even outsiders exclaim, "I dare not eat it"—Dog-Watered Urine. Dog-Watered Urine is a noodle dish made primarily from white flour and highland barley flour. Despite its somewhat strange name, it tastes incredibly delicious. Xining residents love to use it to wrap various stir-fries, such as spicy and sour potato shreds, pickled cabbage vermicelli noodles, and tiger-skin chili peppers. Many also enjoy wrapping it in sugar. Why is a thin pancake called "dog urine"? One theory stems from its unique preparation method. To make it, a small amount of green oil (local rapeseed oil from Qinghai, affectionately called "clear oil" by the locals) is poured around the sides of the pan while it's being baked. This action, repeatedly pouring the oil, resembles a puppy peeing, leading some to jokingly call it "dog urine."
Sweet mash: Qinghai's own version of "milk tea"
Do you think sweet mash is just an ordinary bowl of fermented glutinous rice? A popular Qinghai proverb goes, "Sweet mash is sweet, making the elderly and children salivate. One or two bowls whet the appetite, and three or four bowls can replace a full meal..." In Qinghai, sweet mash is often found on people's tables as both a drink and a snack. Sweet mash is called the "companion of milk tea" for the people of Qinghai because its history dates back to the Tang and Song dynasties, when people consumed it or used it to entertain guests. Sweet mash is refreshing and sweet, soft and delicious, and naturally refreshing, exuding the mellow aroma of wine, like chewing dried fruit or savoring fragrant tea, leaving a lasting aftertaste. Today, in Qinghai, traditional sweet mash is being enjoyed in new ways with milk tea, yogurt, and candied haws, making it a popular dish among young people.
Qinghai Paozhao: A Chewy Specialty Noodle
While we commonly refer to "paozhao" as "firecrackers," Qinghai's "paozhao" is an indispensable noodle dish for the people of Qinghai. It's made by pulling the noodles into small pieces like firecrackers and then stir-frying them. The result is a dry and crisp texture that preserves the original flavor of the noodles, and this combination gives the noodles an extra chewy texture. Qinghai Paozhao (Qinghai Paozhao) is a common dish on Qinghai dinner tables, embodying the Qinghai people's attachment to home. A bowl of it, when hunger strikes, evokes the essence of home, a bowl of noodles etched in memories.
Qinghai boasts a rich and diverse culinary culture, each dish possessing its own unique charm and story. Whether it's the heartwarming richness of yak bone soup or the cultural heritage of Lao Ba Pan (Old Eight Plates), the peculiar name and delicious taste of "dog urine," the refreshing sweetness of sweet mash, or the succulent chewiness of Qinghai Paozhao, they are all unforgettable. These delicacies, like cultural symbols, connect Qinghai's history, folk customs, and daily life, beckoning visitors to savor and explore. If you have the opportunity to visit Qinghai, don't miss these mouth-watering delicacies and indulge your taste buds in a culinary feast on this plateau.
