青藏十大美食排名？英文双语对照

1.甜醅子

甜醅子青海地区的特色小吃之一，是用青藏高原耐寒早熟的粮食——青稞，加工而成的一种风味小吃。在包括西宁等青海各地和农业区各地，都能品尝到独特的民间小吃“甜醅子”。甜醅就地取材，制作步骤简单，富有营养，又有开胃作用。青海人不但情有独钟，还可作为访亲拜友的礼品。是青海高原上一种有独特风味的小吃。

2.羊肠面

羊肠面是西宁地区常见的一种风味小吃。羊肠分为肉肠和面肠之分，肉肠之中是羊的内脏等经过调味制作而成的。同时，有些地方还有用煎锅煎出来的大肚片，以及上好的羊腿肉，可谓是色香味美。羊肠面汤色淡黄，肠段洁净，肥肠粉白，面条金黄葱末浮上，肠段细脆馅软，面条悠长爽口，夏天可以吃凉面，冬日也可吃热面，属于经济实惠的小吃。3.狗浇尿

这个名字，不了解的肯定想不到是吃的。狗浇尿， 又称狗浇尿油饼。青海地区较流行的一种面食。 用菜籽油煎的薄饼。有只加一点酵子的"半死面"和不加酵子的"死面"两种。在白面饼上擦好香豆粉(用香豆叶磨成)、花椒粉、食盐等调料，烙时用尖咀油壶盘旋式浇油其上，状如狗撒尿。青海地区较流行的一种面食。 用菜籽油煎的薄饼。

4.尕面片

尕面片是青海人面食中最普遍而又很独特的家常饭。这种面片不是用擀面杖擀出来的，而是纯手工揪出来的。相当于华北地区的揪面片。青海各族人民在长期生活实践中所创造的食品，由旅途进入家庭厨房，经历了漫长的岁月。现在从城镇到农村，尕面片已成了最普及又富有盛名，品种繁多，滋味各殊的独特面食了。

5.炮仗面

青海风味面食。拉面出锅后不带汤，用刀切成短条，倒入用粉丝、肉末、辣椒和少量菜做好的混菜锅内混炒而成。出锅前的制作等同于拉面的制作，出锅后的混炒法又相近于炒面片的混炒，但口味与两者各不相同。先长后短，先煮后炒、面菜混一。

6.麦索儿

麦索儿是青海民俗小吃。将颗粒饱满、尚青未干的小麦或青稞，取穗拌盐水，入锅焖熟，搓皮簸净，或在案板上研搓为细条，或者用小石磨、水磨磨为长条状。可拌蒜末、拨熟油食用，别有风味。还可做稀饭配料。不弄碎整粒而吃，又称焜麦子或焜青稞。

7.酿皮

酿皮是在麦面中掺和一定数量的蓬灰和敷料，用温水调成硬面团，再几经揉搓，等面团精细光滑后，再放入凉水中连续搓洗，洗出淀粉，面团成为蜂窝状物时，放进蒸笼蒸熟，蒸出来的是面筋。再将沉淀了淀粉糊舀在蒸盘中蒸熟，这便叫"蒸酿皮"。蒸熟了酿皮，从盘中剥离，切成长条，配上面筋，浇上醋、辣油、芥茉、韭菜、蒜泥等佐料，吃起来辛辣、凉爽、口感柔韧细腻，回味悠长。 别觉得酿皮子不起眼，绵软润滑、酸辣可口、爽口开胃，是兰州特色风味小吃中最受欢迎的品种之一，男女老少都爱吃。

8.青海馍馍

青海人不叫馒头，而称馍馍。"馍馍"又只是一个总称。青海农业区和半农业区各族人民常吃的馍馍千姿百态，品种繁多，如花卷、油包、油饼、曲连、油香、炉馍馍、馒头(祭祖用的大馍馍)、焜锅馍馍等等。它们是逢年过节，串亲访友经常携带的传统礼品，也是每饭难离的主食。

9.手抓羊肉，在青海算是最有名气的小吃了，主要原由是他高原独特的水土环境，使生长在青海的牛羊有着与别处不同的特点。它肉质细腻肥嫩，并带有一种特有的香味，加上质朴的烹调和鲜美的口味，近似原始的饮食方式，给人一种返璞归真的饮食感受。

10.青海土火锅，去过青海的人，一定会为你推荐著名的青海土火锅，它的味道，简而言之就是超级无敌好吃！内容相当丰富，青藏高原气候寒冷，盛产牛羊，青海土火锅的"锅底"一般由羊肉清汤加少许酸菜制成，如果喜食辣，那再好不过，青海土火锅口味偏重香辣，但汤色清亮，滋味天然醇厚；尝一口，羊肉的鲜美与酸菜的爽口完美结合，肥腻感全无。

1. is sweet Pei child

Sweet Pei child the characteristic of Qinghai area is fastfood one of, it is the food that uses precocity of Qinghai-Tibet Platean cold-resistant -- highland barley, a kind of gust that machine and becomes is fastfood. In include the Qinghai each district such as Xining and agricultural district each district, can sample distinctive folk is fastfood " sweet Pei child " . Sweet Pei use local materials, the measure that make is simple, be full of nutrition, have appetizing effect again. Qinghai person not only have a special liking, still can serve as seek the gift that does obeisance to friend in person. It is Qinghai highland those who get on a kind to have distinctive local color is fastfood.

Face of 2. sheep bowel

Ovine bowel face is Xining area a kind of common gust is fastfood. Yang Chang separates the branch of bowel of knead dough of the bowel that it is the flesh, the sheep is in fleshy bowel is splanchnic wait to be made through flavorring and become. In the meantime, the big abdomen that some places return decoct of useful frying pan to come out piece, and superior ovine thigh meat, it may be said is good in color. Color of ovine bowel water in which noodles have been boiled is light yellow, alvine Duan Jie is clean, pink of pig's large intestines is white, noodle is golden on onion powder float, bowel paragraph fine fragile stuffing is soft, noodle is long tastily, summer can take cool side, wintry day also can take hot side, those who belong to economic material benefit is fastfood. 3. The dog irrigates make water

This name, the affirmation that does not understand wants to be less than eat. The dog irrigates make water, say the dog irrigates uric deep-fried dough cake again. A kind of cooked wheaten food with Qinghai more fashionable district. With the thin pancake of rapeseed oil decoct. Have add a bit ferment only child " of half unleavened dough mixes " not to add ferment child " of " unleavened dough two kinds. Spicy beans pink has been brushed on flour cake (with wear of spicy beans leaf) , the condiment such as pink of Chinese prickly ash, salt, type circles to irrigate oil with pointed chew sauce boat when bake in a pan on its, shape is like dog piddle. A kind of cooked wheaten food with Qinghai more fashionable district. With the thin pancake of rapeseed oil decoct.

4. Ga face piece

Ga face piece it is Qinghai person cooked wheaten food in the most general and meal of very distinctive the daily life of a family. This kind of face piece do not come out with rolling pole roll, however pure manual uncover comes. The hold tight face that is equivalent to China north area piece. The food that people of Qinghai every nationality creates in long-term life practice, enter domestic kitchen by journey, experienced long years. Reach a village from town now, ga face piece already became gain ground to be full of great reputation again most, breed is various, flavor the distinctive cooked wheaten food of each different.

5. firecracker face

Qinghai gust cooked wheaten food. Boiling water is not carried after pulling a face to give boiler, cut with the knife short, mix inside the boiler mixing dish that falls to had been done with a few dish with vermicelli made from bean starch, ground meat, chili fry and become. Before giving boiler make be equal at playing a side make, after giving boiler mix fry a law to be bordering on chow mien again piece mix fry, but taste and both each are not identical. After growing first short, after be being boiled first, fry, face dish is mixed one.

6. Mai Suo

Mai Suo it is Qinghai folk-custom fastfood. the wheat that full, Shang Qing did not do grain or highland barley, take spic to mix brine, the stew that enter boiler is ripe, rub skin winnow with a fan is clean, or rub grinds to be on on record board fine, perhaps grind with small stone mill, water mill for strip shape. Can mix garlic powder, dial ripe oily edible, have a distinctive flavour. Still can become congee burden. Do not crumb rectify bead and eat, call wheat or highland barley again.

7. makes a skin

Making a skin is a certain quantity of bitter fleabane ash and dressing are mingled in wheat area, with Wen Shui tone becomes stiff dough group, again after many knead, wait after dough is careful and smooth, in putting cold water again, successive rub is washed, wash a starch, when dough makes beehive shape thing, put into steam box evaporate ripe, what evaporate comes out is gluten. Will precipitate again starch papers dip to be in evaporate Pan Zhongzheng is ripe, this calls " evaporate to brew leather " . Evaporate became ripe make a skin, from dish in come off, cut strip, deserve to go up gluten, irrigate on the spice such as Mo of vinegar, hot oil, mustard, leek, mashed garlic, taste acrimony, cool, mouthfeel is withy and exquisite, the aftertaste is long. Do not feel wine leather is ordinary, soft is lubricant, acerbity hot goluptious, tastily appetizing, it is Lanzhou characteristic gust fastfood in one of the most welcome breed, men and women loves to eat.

8. Qinghai steamed bun

Qinghai person does not make a steamed bread, and weigh steamed bun. "" of steamed bun steamed bun is a floorboard only. Qinghai agriculture area and the steamed bun steamed bread that people of half agricultural area every nationality often has 1000 appearance 100 condition, breed is various, like steamed twisted roll, oily bag, deep-fried dough cake, Qu Lian, oil steamed bun of steamed bun of sweet, furnace, steamed bread (the steamed bun of big steamed bun that ancestor of hold a memorial ceremony for uses) , steamed bun of boiler steamed bun is waited a moment. They are on holidays, string together the traditional gift that seeks friend to often be carried in person, also be the staple food that every meal leaves hard.

9. hand catchs hotpot, what be the famousest gas in Qinghai is fastfood, main former by it is his downy and distinctive natural environment environment, make the flocks and herds that grows in Qinghai has move and the characteristic that differ somewhere else. Its flesh is qualitative exquisite fertilizer is tender, contain a kind of peculiar scent, add plain cook and delicious taste, approximate and primitive food means, to the person one kind returns uncut jade to put in true food 's charge to experience.

Chaffy dish of 10. Qinghai earth, have been to the person of Qinghai, regular meeting recommends famous Qinghai earth chaffy dish for you, its flavour, the in short is super and inapproachable delicious! Content is quite rich, qinghai-Tibet Platean climate is chilly, teem with flocks and herds, the " end the " boiler of Qinghai earth chaffy dish adds a few pickled Chinese cabbage to be made by hotpot clear soup commonly, if be fond of,feed hot, that is again good nevertheless, lay particular stress on of taste of Qinghai earth chaffy dish is sweet hot, but soup color is clear, flavor is natural and full-bodied; Taste, of hotpot delicious with pickled Chinese cabbage tastily perfect union, fat be bored with feels devoid.