Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.

Responsive image

Qinghai cuisine

Qinghai cuisine

青海菜

Transcriptions
Standard Mandarin
Hanyu Pinyin	Qīnghǎi cài

Chinese cuisine
Part of a series on

Regional cuisines Four Great Traditions Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui Fujian Hunan Zhejiang Ten Great Traditions (+all above) Beijing Shanghai Twelve Great Traditions (+all above) Henan Shaanxi Fourteen Great Traditions (+all above) Hubei Liaoning Sixteen Great Traditions (+all above) Tianjin Yunnan New Eight Great Traditions Gansu Hangzhou Jilin Liaoning Ningbo Shaanxi Shanghai Shanxi Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Teochew Guangxi Guizhou Hainan Haipai Hakka Hong Kong Jiangxi Macanese Manchu Northeastern Putian (Henghwa) Qinghai Taiwan Tibetan Xinjiang
Overseas cuisine Australia Britain Burma Cambodia Canada Caribbean Philippines India Indonesia Japan Latin America Perú Puerto Rico Korea Malaysia New Zealand Pakistan Singapore United States
Religious cuisines Buddhist Islamic Taoist
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
See also Customs and etiquette List of Chinese desserts List of Chinese dishes List of Chinese restaurants List of restaurants in China
Asia portal China portal Taiwan portal Hong Kong portal Singapore portal Malaysia portal
v t e

Qinghai cuisine is the regional cooking style of the Han Chinese with distinct influence from the Hui, Monguor people, and Tibetans in the Qinghai province in Northwest China.

Previous Page Next Page

青海菜 Chinese

Responsive image

Responsive image