Main

Ancient Tea Road spicy smoked lamb chops

Main

Apricot blossom fumigated sheep intestine

Side, Snack, Appetizer

Blood sausage

Made with sheep's blood and roasted barley

Main

Braised lamb

Lamb braised with vegetables, bamboo, chili peppers

Main

Butter zanba

Fried cakes made with highland barley flour, serve with butter tea

Main

Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

Main

Cordyceps phlox beef bone marrow

Side, Snack, Appetizer

Dri butter

Yak butter (also known as "dri butter" or "su oil" standard tibetan: འབྲི་མར།, chinese: 酥油) is butter made from the milk of the domestic yak (bos grunniens). many herder communities in china, india, mongolia, nepal, gilgit-baltistan pakistan and tibet produce and consume dairy products made from yak's milk, including butter. whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese. it is a staple food product and trade item for herder communities in south central asia and the tibetan plateau.

Side, Snack, Appetizer

Fazi

Raft-shaped food (fazi is a sheepskin raft), offal, spices and herbs are cooked inside a sheep stomach, similar to haggis

Main

Feng'er liji

Round lamb tenderloin

Main

Flag flower noodles

Diamond-shaped noodles in a broth with mutton and vegetables

Main

Fried noodles with mutton

Side, Snack, Appetizer

Gamianpian noodles

Wheat noodles, serve with mutton, soup, stir fries

Main

Ganban Huang carp

Carp from qinghai lake, can be steamed, stewed, smoked, deep-fried

Main

Great fortune royal beef

Main

Hand-grabbed mutton

Grilled or roasted mutton, lamb, beef, horse, camel, roe deer, eaten using the fingers

Side, Snack, Appetizer

Hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Main

Hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Main

Hui shi jiaozi

Dumplings filled with meat, vegetables, potatoes, spices

Main

Jinyu facai

Facai fungus is stuffed with minced pork or chicken, shaped like a golden fish and steamed

Side, Snack, Appetizer

Liangfen

Liangfen (simplified chinese: 凉粉; traditional chinese: 涼粉; pinyin: liángfěn; lit. 'cold powder'), also spelled liang fen, is a chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. it is most popular in northern china, including beijing, gansu, and shaanxi, but may also be found in sichuan and qinghai. in tibet and nepal it is called laping and is a common street vendor food. in kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.liangfen is generally white or off-white in color, translucent, and thick. it is usually made from mung bean starch, but may also be made from pea or potato starch. in western china, the jelly-like seeds of plantago major were formerly also used. the starch is boiled with water and the resulting sheets are then cut into thick strips.liangfen is generally served cold. the liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. in lanzhou it is often served stir fried. in sichuan, a spicy dish called chuanbei liangfen is particularly popular (see photo above).similar foods include the korean muk made with buckwheat, mung bean, or chestnut starch and japanese tokoroten.jidou liangfen, a similar dish from the yunnan province of southwest china, is made from chick peas rather than mung beans. it is similar to burmese tofu salad. in northeast china, it is called lapi (拉皮) and is served mixed with julienned vegetables.

Main

Liangpi

Liangpi (simplified chinese: 凉皮; traditional chinese: 涼皮; pinyin: liángpí; lit. 'cold skin') is a noodle-like chinese dish made from wheat or rice flour. it is a specialty dish originating from the cuisine of shaanxi province, but has now spread to many other places in china, in particular the northern and central regions. in northwestern areas of china, it is often called liangpi zi (凉皮子). although liangpi is served cold, they are served in every season, including winter.

Side, Snack, Appetizer

Ma Ruyi steamed buns

Main

Mashi

Rolled shell pasta, commonly used in soups, stir fried

Main

Mutton and dough noodle stir fry

Main

Mutton stewed in a flourishing pumpkin

Side, Snack, Appetizer

Naipi

Thin, moon-shaped evaporated milk cheese

Side, Snack, Appetizer

Pancakes

Main

Pinecone fish

Sweet and sour deep-fried fish that has been cut so the meat forms a pinecone-like shape during cooking

Side, Snack, Appetizer

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Main

Qiankun yak palm

Dessert, Sweet

Qinghai moon cake

Main

Qinghai sour and spicy tenderloin

Main

Qinghai three-stewed

Stewed lamb tendon, pork, beef, meatballs and potatoes

Side, Snack, Appetizer

Rubbed short noodles

Main

Ruyi facai

Side, Snack, Appetizer

Sangza

Sangza (uighur: ساڭزا, саңза; simplified chinese: 馓子; traditional chinese: 饊子; pinyin: sǎn zi; zhuyin fuhao: ㄙㄢˇ ·ㄗ, ipa: [sàn.tsi], xiao'erjing: صًا ذِ) is a popular snack in north of china, consisting of deep-fried noodles in a twisted pyramid shape. the snack is made by pulling wheat flour dough into thin ropes, which are deep-fried. bunches of the ropes are then shaped into rings, which are stacked into a pyramid. sangza is also eaten in other areas of china where the hui minority live.

Main

Shashlik

Shashlik, or shashlick (russian: шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. it is known traditionally by various other names in the caucasus, eastern europe and central asia, and from the 19th century became popular as shashlik across much of the russian empire and nowadays in the russian federation and former soviet republics.

Dessert, Sweet

Shijin renshenguo

Dessert made of ginseng fruit, lotus seeds, glutinous rice, prune, haw helly, raisins, cherries and walnuts with a sweet broth

Main

Snow chicken with Chinese caterpillar fungus

Main

Steamed tendon

Steamed tendon from sheep feet

Main

The local feast of Hehuang ancient courier station

Drink

Tianpei highland barley Qinghai

Main

Traditional Qinghai eight dishes

A banquet of eight hot dishes and eight cold dishes that are stewed, roasted, stir fried, steamed and boiled

Side, Snack, Appetizer

Wan Sheng-ma's pastries

Main

Welcome banquet on the ancient tea road

Main

Western town steak

Side, Snack, Appetizer

White sausage

White pudding, oatmeal pudding or (in scotland) mealy pudding is a meat dish popular in ireland, scotland, northumberland, nova scotia, and newfoundland. white pudding is broadly similar to black pudding, but does not include blood. modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. recipes in previous centuries included a wider range of ingredients.

Breakfast

Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Breakfast

Zasui tang

Oily soup with lamb and oxen offal, serve with bread