The 尕[gǎ] noodle in Qinghai is the most characteristic homemade pasta in the Northwest. This patch is not picked up with a rolling pin, but is picked up by hand. Because it is mixed with different soups and sauces to form different flavors, some are made into noodle soup, some are made into fried noodles, and each method has its own characteristics.

Qinghai old yoghurt is used as the main raw material of Qinghai Plateau milk. It is put into local fresh rapeseed oil, sugar and yeast to make pure natural green food through the traditional process. Qinghai folks have a saying that Qinghai cattle drink snow spring water and eat Cordyceps sinensis, so the quality of the cattle is excellent, and the milk produced is also superior. The yogurt made with this milk is no good.

Stuffed skin is a traditional snack with strong flavor in Qinghai. Street vendors selling shredded skin in Xining and agricultural towns are everywhere. The stuffed skin is blended with a certain amount of ash and dressing in the wheat noodles, and is made into a hard dough with warm water. After a few times, the dough is finely smoothed, then it is continuously washed in cold water, the starch is washed out, and the dough becomes honeycomb. When the food is placed, steamed into the steamer, and then the starch paste is precipitated and steamed in a steaming pan. The wine is steamed, peeled off from the pan, cut into strips, topped with gluten, vinegar, spicy oil, mustard. , leeks, garlic and other condiments, spicy, cool, soft and delicate taste, long aftertaste. Although the stuffed skin is a snack, it can be used as a staple food to hungry and hungry. It can also be used as a dish to serve as a cold dish. Both hot and cold, edible in all seasons.

The milk skin is also called dry cheese. It is similar to the western food called "Ji Ji". It is one of the famous special products made by farmers in the interlaced area of ​​Qinghai farming and animal husbandry. It is the most delicious nutritious food in milk products. Its production history has been nearly a hundred years. The method of making the milk skin is to cook the fresh milk into the pot, control the firepower, cook it slightly, stir it constantly, let the water evaporate slowly, concentrate the milk juice, and condense it into a round yellow milk cake at the bottom of the pot. The shade is dry and ready.