Xining coarse wool yarn Qinghai Provincial Fiber Inspection Bureau 6401103…
Distinctive Quality Made from the wool of Tibetan sheep in Qinghai, these carpets are finely crafted, featuring durability, resilience, soft texture, and a bright sheen. They also become glossier with age. Cultural Background Qinghai has a long history of carpet production and is one of the earliest regions in China to produce carpets. According to "Textile...
Qinghai Traditional Yogurt has a long history in the ethnic diet of Qinghai. As early as 641 AD, during the folk tale of Princess Wencheng of the Tang Dynasty traveling through the Riyue Mountain and Daotang River near Qinghai Lake on her way to Tibet, there are records of yogurt. In the epic "Gesar," which can be called an encyclopedia of ancient Tibetan society, there are also many...
Tu Ethnic Group folk embroidery artworks are among the most distinctive souvenirs of Qinghai tourism. These embroidered items are closely tied to the daily lives of the Tu people. For example, clothing embroidery includes collar pieces, sleeves, embroidered pockets, abdominal covers, wide belts, sock heels, and embroidered shoes; household items feature embroidered pillows, money bags, tobacco pouches, needle cases, and sachets; religious items include...
Qinghai has an extremely rich resource of wild animal fur. High-grade fur materials include stone marten (also known as snow weasel) fur and fox fur. Medium-grade fur materials include marmot fur, sand fox fur, sea gull (also known as marino) fur, kangaroo rat (also known as blue-rooted marten) fur, wolf fur, steppe polecat fur, and muskrat fur. The fur mainly used for making fur products comes from sheep and…
Deer Horn Vegetable, also known as Tiantanhua, belongs to the Clavariaceae family. It grows in clusters on deadwood in shaded mountain areas from August to September. Highly seasonal and not easy to find, it grows up to 15 centimeters tall, with a beige color and white base. The main stem is thick and sturdy, branching irregularly at the top, resembling deer antlers. The smaller branches have blunt tips with 2–3 small teeth. The flesh is white, solid, and the spore-bearing body is yellow, …
It earned its name historically because it was centralized in Xining, Qinghai Province, for grading, packaging, and export. The original plant is mostly wild, distributed in the high-altitude cold regions below 4,300 meters in the eastern mountainous areas and the prefectures of Yushu, Guoluo, Huangnan, and Haibei. The commercial medicinal material is divided into two types: box rhubarb and wrapped rhubarb. Xining Rhubarb refers to the roots and rhizomes of the Polygonaceae plants Rheum palmatum and Rheum tanguticum, which are mainly produced in Qinghai Province...
A specialty noodle dish from Qinghai. It is a thick, both-sides-charred pancake. The fermented dough is kneaded evenly and shaped into a round cake slightly smaller than the bottom of the pan, about 3–4 cm thick. It is placed in a heated wok, and a few small holes are poked in the top with chopsticks to allow air to escape as the bread heats...
Hair moss, abundantly produced on the Qinghai Plateau, is one of the mountain delicacies. In feudal times, it was offered as a tribute to the royal family and had already been exported abroad during the Tang and Song dynasties. Nowadays, due to its phonetic similarity to the phrase “prosperity in a career” (fā cái), it is considered auspicious and also evokes a sense of nostalgia, making it especially popular in Hong Kong, Macau, and overseas markets, where it enjoys a high reputation. Mature hair moss is as black as lacquer…
A Qinghai-style dish. It is a porridge made by boiling husked wheat grains along with small pieces of beef, mutton, or pork, seasoned with spices. Locals typically eat wheat gruel on the eighth day of the twelfth lunar month, though in some areas, it is also consumed on the second day of the second lunar month. In rural areas, a clean, thickly iced riverbank is chosen to chisel...
Thangka embroidery involves pasting and layering pieces of colorful fabric (silk brocade) onto cloth backdrops to create large and small Buddha images, surrounded by floral patterns. It is a unique local ethnic handicraft distinctive to Kumbum Monastery. The subjects of thangka embroidery primarily depict various activities of the Buddha, with figures, landscapes, flowers, birds, and animals crafted according to Buddhist scripture stories, complemented by various...
Qinghai carpets are crafted from the world-renowned "Xining Wool," a premium decorative item that provides warmth, sound absorption, durability, and high practical value. Their vibrant colors and diverse patterns also make them exquisite handmade artworks. As early as over three thousand years ago, Qinghai saw the emergence of...
The Datong Hui and Tu Autonomous County Agricultural Machinery Promotion Association applied to register the collective trademark “Datong Potatoes”...
Highland Barley Cake is a food made by mixing and baking highland barley flour. It has a golden color and a sweet, delicious taste. It is a favorite food among the Tibetan people in Jiuzhaigou. Production process: First, the highland barley is ground into flour, then the highland barley flour is mixed with baking powder and water, left to rest for about three hours until the dough ferments. After that, rapeseed oil and fava bean powder are added, and it is baked in an oven. The fragrant Highland Barley Cake is ready. It has an excellent texture, is crispy when eaten, and if chewed slowly, its unique rich aroma can be savored.
In Tibetan farming and pastoral communities, whenever a sheep is slaughtered, its blood is not cooked and eaten alone but is instead stuffed into small intestines and boiled for consumption. Method: (1) Finely chop the best-quality mutton and set it aside. (2) Mix the sheep’s blood with an appropriate amount of salt, Sichuan peppercorn, a small amount of roasted barley flour, and the chopped mutton. Stuff the mixture into the intestines and tie them into small sections with string. (3)…
Roast potatoes, known as "kǎo yángyù" in Xining. This is likely a traditional way of eating that has been passed down through generations in Qinghai. Over time, this delicious dish hasn’t faded away among the flood of other delicacies but has instead gained new understanding and appreciation in recent years. Washed potatoes are cut into...
Qinghai Cordyceps Wine Co., Ltd. was established in 1951, specializing in the precious specialties of the Qinghai-Tibet Plateau — “wild Cordyceps sinensis,” Cordyceps wine, and wild valuable Chinese medicinal herbs. Riding the wave of China’s reform and opening-up, the company was restructured as a joint-stock limited company in 1992, subsequently establishing the Glory Hall National Marketing…
Plateau Salvia, also known as "Gansu Salvia," "Ganqing Salvia," "Purple Salvia," or "Red Gentian," is referred to in Tibetan as "Jizinaobao," "Zhiyanggeqing," "Aludalu," and other names. It is a perennial herbaceous plant of the Lamiaceae family, characterized by a fleshy, red root. The stem is square-shaped with shallow grooves on the surface, approximately…
Yin Liangfen is a Qinghai-style dish. It is made by boiling pea flour into a thick paste, which is then cooled until it solidifies into blocks. The blocks are sliced into strips and served tossed with seasonings such as vinegar, stir-fried chili oil, mashed garlic, mustard, and salt. It can also be stir-fried with chopped scallions in oil, then mixed with vinegar, chili, salt, and other condiments. The most famous version is sold by an elderly man surnamed Yin who sets up a stall on North Street in Xining...
Honeyed Pork Tenderloin is a famous dish from Xining, Qinghai. The tenderloin is minced and mixed with salt, minced ginger, and a little Sichuan pepper to form meatballs. The meatballs are coated with egg white, then gently fried over low heat. They are then topped with a prepared sauce made of MSG, sugar, and vinegar, and finished with a few drops of sesame oil before serving. This dish is both meaty and not greasy, making it very delicious. Protein Cordyceps Chicken: The chicken breast is minced into a paste…