Xining旅行予算ガイド

A Xining brand that grew from a single bowl of niangpi in the 1970s into the byword for "Qinghai famous snacks" and a landmark of Mojia Street.

A well-known old Muslim restaurant in Xining, famed for its signature hand-eaten mutton and a representative house for Qinghai's classic guest-of-honour dish.

Xining's best-loved everyday snack: golden chewy wheat sheets dressed in chilli oil, mustard, garlic and vinegar, sour-spicy and inexpensive.

A traditional Qinghai sweet of fermented highland barley, mellow and faintly heady, said to taste "like first love" and fondly called "little sweet醺醅" by locals.

Qinghai's honoured-guest dish: highland grass-fed mutton boiled plain and torn by hand, dipped to taste, the pure taste of the highland lamb and the simplicity of northwest halal cooking.

The signature Xining snack: hand-cut noodles in a fragrant broth with sheep intestine, savoury and sour-spicy, warming on a cold highland morning.

Traditional Xining yogurt fermented from highland yak or cattle milk, thick as cream and tangy-sweet—a treat to be eaten with a spoon, not drunk.

The foremost of Kumbum Monastery's "three artistic wonders," sculpture in coloured butter of buddhas, flowers and figures; a first-batch national ICH item from 2006.

One of Kumbum Monastery's "three artistic wonders," thangka of silk and satin cut, stuffed and layered into relief; a second-batch national ICH item from 2008.

The soaring mountain song shared by the peoples of the northwest, kept alive at Qinghai's age-old flower-song fairs; first-batch national ICH in 2006 and UNESCO list in 2009.

The age-old craft of brewing highland barley liquor centred on Huzhu County, with its core "four-clear" method; added to the national ICH list in 2021.