Chapter 15 Qinghai Cuisine Roast Yak Meat

Xining, the capital of Qinghai, is in the south of Huangshui, called Huangzhong in ancient times, and it is the provincial road leading to Lanzhou, Gansu.To the west of Qinghai, the Qaidam Basin is a wonderful prairie for reclamation and animal husbandry, with verdant vegetation and lush green fields.The Mongolian and Tibetan compatriots in Qinghai all believe in Lamaism. Their skin is almost brown, and there are no obvious differences or signs in their clothing. Therefore, foreign guests often mistake the Mongolians in Qinghai for Tibetans.In fact, there are more Mongolians than Tibetans in Qinghai. The nomads in the territory belong to the Erut Mongolian branch. The livestock they herd include yaks and yaks in addition to cattle and sheep.

This kind of cattle has a taller body than ordinary cattle, and it can bear heavy loads and endure hard work. The hair on the body of the cattle is particularly long, and the hair under the belly can reach the ground. Some people use it as a dust whisk.There is a shop specializing in rhinoceros tail whisks in the Qianmenwai Grinding Factory in Beiping. The so-called rhinoceros tails are actually made of yak hair (there used to be one in Beiping Wanshouyuan, and it became a herbarium specimen in a few years) .The horns of yaks are longer and smoother than ordinary ox horns, and they are easy to catch with knives.There is a rectangular small seal seal "Kuangxuanzhijian" in Beiping. No matter how you look at it from the aspects of blade, brushwork, turning, and punctuation, you can't see it is a horn seal.However, it is better to use yaks that are four to five years old. At this time, the horns of the yaks have fine texture and are easy to play with knives. If they are too old, they are hard, heavy and tough.The hair of yak is not only long, but also soft, tough and warm. After dyeing, in addition to being used as gun decorations, dust brooms, and cap tassels, it can also be woven into thick wool, which is smooth and smooth.It can resist heavy rain, can resist extreme cold, and is durable. If you dress carefully, you can last a lifetime.The author once made a single robe, which was dark green in color. Although the size is fat and short, it is no longer suitable for wearing, but every June when I take out the clothes to dry, the wind is still bright and clean, just like new ones.

In recent years, it seems that eating steak has become very popular in Taiwan. There are steak restaurants in every street and alley.In terms of the degree of rawness and roasting, there are several differences: some people like to eat steaks that are charred on the outside and tender on the inside, with some blood on the meat; some people want to eat tender but not bloody; It was bloody, but I didn’t dare to use a knife to cut it, so I sent it to my mouth, so I told the waiter to fry it thoroughly, and finally a plate of black charred steak was served, which could not be chewed or cut. Please think how this steak can be cooked. Tasty?

According to the evaluation results of steak experts here, when eating steak in Taiwan, Kobe beef should be ranked as the first choice.In fact, the grilled yak meat in Qinghai is mellow and rich. If it is cooked well, Kobe steak may not be the best in the world!Because eating yak meat in Qinghai, you don’t need to select the tendons and muscles, and you don’t need to process it and knead it with soda powder to soften it. You just need to cut off a piece of meat the size of your palm, spread it with special local cooking sauce, and bake it repeatedly on the charcoal fire. , the meat is so fragrant, a big bowl of wine, a big piece of meat, eat to your heart's content.The kind of heroic husband and wife full of pride, born in Yuhu with a pearl curtain, with a white and stiff napkin stuffed on the chest, skirts and sandals like clouds, silver rings with wine, calm and moderate, slowly chewing the scene of black pepper steak The atmosphere is very different.

There is only one Han Chinese surnamed Shan living together in Haixin Mountain. Except for those who have moved abroad, there are about a hundred men and women living on the island. They are all experts in catching sturgeon and raising yaks.The host of the whole family, they call it the head of the house.This single headed man has a dignified appearance, and his conversation is clear and distant, which is very different from the world.Judging by his quick and capable demeanor, it is obvious that he is a master of martial arts.He said that before the closure of the Buka River, there were often teenagers who liked to play in the water, playing and swimming in the river. In the eyes of Tibetan compatriots, this is blasphemy against the god of the sea. Once the sea god was enraged, he spread the disaster to the whole territory, and moved the sea to him, so what's the point?Legend has it that Emperor Sejongsu (Jiajing) offended the gods of the Buka River for some reason, and the size of the sea shrank to 700 miles around in one summer.The Mongolian and Tibetan compatriots all believe in ghosts and gods. Since then, a sacrificial ceremony has been held every year in Kaihe in spring, and every three years, together with the Mongolian, Tibetan, Hui and Han ethnic groups, an expanded ceremony of offering sacrifices to the sea has been held. Devotees from as far away as Huangzhong and Lanzhou have come to participate in the grand ceremony. .It's a pity that the author didn't go at the right time, and I couldn't catch up with their festivals of Kun Guan Li Mi, Silk Whip Eaves Umbrella, and Lin Lang Ying Yuan.Although the head of the Shan family has a future appointment, but the current situation is turbulent, and I don't know when it will be when we see the vowels in the prosperous age again.