Mengyuan cuisine includes door source green, door source milk skin, steamed beef hills, buns, dumplings, etc. 1. Menyuan Qingyu: Menyuan Qingyu is a specialty of Hui Autonomous County, Haibei Gate, Qinghai, and has a long history of cultivation and vast area. The two provinces and regions and Gansu and Sichuan only rely on the remote areas of the Qinghai -Tibet Plateau. 2, Menyuan milk skin: Milk skin is a unique Hui family dairy product in Menyuan area. It is a substance that is condensed from suspended fat after a period of time after the milk is boiled. The essence of milk. 3, steamed beef hoof tendon: steamed beef hoof is one of the local specialties in the feast of the Hui Hui people. It is listed as a local dish in the halal restaurant. This dish is tender and not greasy. The texture is like sea cucumber. It has the native taste of the plateau. It is difficult to eat it in the Mainland. 4, Baozi: Buns are a staple food with a strong sense of fullness, and it is still an indispensable food in people's lives. It is wrapped in noodles and stuffing Good buns are thin and soft, soft and delicious. 5, dumplings: Dumplings originated from the ancient Chinese horns, formerly known as "Jiao Er", and the traditional pasta of the Han nationality has a history of more than 1,800 years. Zhang Zhongjing, a native of Nanyang Nanyang (now Nanyang, Nanyang, Henan) in the Eastern Han Dynasty, was originally used for medicinal use.
Mengyuan cuisine includes door source green, door source milk skin, steamed beef hills, buns, dumplings, etc.
1. Menyuan Qingyu: Menyuan Qingyu is a specialty of Hui Autonomous County, Haibei Gate, Qinghai, and has a long history of cultivation and vast area. The two provinces and regions and Gansu and Sichuan only rely on the remote areas of the Qinghai -Tibet Plateau.
2, Menyuan milk skin: Milk skin is a unique Hui family dairy product in Menyuan area. It is a substance that is condensed from suspended fat after a period of time after the milk is boiled. The essence of milk.
3, steamed beef hoof tendon: steamed beef hoof is one of the local specialties in the feast of the Hui Hui people. It is listed as a local dish in the halal restaurant. This dish is tender and not greasy. The texture is like sea cucumber. It has the native taste of the plateau. It is difficult to eat it in the Mainland.
4, Baozi: Buns are a staple food with a strong sense of fullness, and it is still an indispensable food in people's lives. It is wrapped in noodles and stuffing Good buns are thin and soft, soft and delicious.
5, dumplings: Dumplings originated from the ancient Chinese horns, formerly known as "Jiao Er", and the traditional pasta of the Han nationality has a history of more than 1,800 years. Zhang Zhongjing, a native of Nanyang Nanyang (now Nanyang, Nanyang, Henan) in the Eastern Han Dynasty, was originally used for medicinal use.