Xining is an ancient plateau city with a history of more than 2,100 years. It was called Xipingting in ancient times. It is the throat of Tang and Turkish Ancient Road, the main road of Silk South Road, the gateway to the Central Plains of Qinghai-Tibet Plateau , and one of the birthplaces of Hehuang culture. It has been a brilliant " Plateau Pearl " since ancient times. If you visit Xining, in addition to enjoying the beautiful scenery of the ancient city on the plateau, don’t forget to taste the food of the ancient city. So today, I will share with you a few dishes from Xining area to serve guests to drink. The fragrance is in your mouth and the beauty is in your heart. Let’s take a look together!
1, Spicy and Sour Loin
Sweet and Sour Loin Although it is a famous Sichuan dish, when you come to Xining, you have to taste the corresponding Spicy and Sour Loin. The difference between Xining's sour and spicy tenderloin is that the sour and spicy tenderloin is to fry the tenderloin first and then pour the juice on it when served. The stinging sound makes people's appetite wide, especially the addition of chili and fungus, which is an excellent delicacy for rice.
2, white camel bone-reducing yak meat
First weigh the weight of a large piece of yak meat 1 with bone . When eating, use a knife to shave off the meat on the bones with one knife. When checking out, you will subtract the weight of the remaining bones. You only need to pay the beef part, which is quite affordable. The yak meat is stewed crispy and has a strong aroma, and it tastes better when dipped in chili sauce.
3, sour radish sheep hoof
Sour radish sheep hoof is a dish, the main ingredients are sheep hoof and sour radish. The sour radish sheep hooves are very distinctive to the southerners and taste good. They taste a bit similar to the sour radish old duck soup, which is very nutritious. The wind was cold and the bowl of sour radish and sheep hoof soup with a fragrant piece of mutton was slowly put into the mouth. After the hot and deliciousness was soaked in the mouthpiece, what was left was the complete surrender of the stomach and heart. For friends who like to drink mutton soup but think that the mutton tastes strong, this sour radish stewed sheep hooves is a good choice.
4. Dry stir-fried lamb intestine
I guess many people like this method of stir-frying. I think that if you eat lamb intestines, you have to dry-fry it. After all, it tastes fragrant when stir-frying like this. Unlike some places where sheep intestines have bad taste, this mutton doesn’t look much, but the taste is enough. The method of stir-frying lamb sausage is not difficult. First, wash the ingredients and cut the green pepper into shreds. Then boil the green pepper shreds without oil. When the skin is burnt, put them in the pot and set them aside. Slice the garlic, diced the onion, stir-fry with olive oil, pour the sheep intestines and cooked green pepper shreds into the pot and stir-fry. Then add black pepper sauce. If there is any stickiness in the pan, you can order some water and continue stir-frying. Add sesame oil to add fragrance and moisturizing. Just take the pot and put it on the plate.
The above dishes from Xining area can satisfy your appetite and make people eat 2 more bowls of rice. Do you like it? What do you think about this? Welcome to leave a message below to discuss!
