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Qingzhiyun Qinghai Fashion Experience Restaurant

特色菜 · ⭐ 4.8

No. 97 Xingchuang 4th Road

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Shredded Yak Beef

  Shredded yak beef made from highland yak meat, marinated in secret sauce and slowly cooked to tender perfection, then hand-torn for a rich, savory bite.
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  Signature Qinghai Lamb Bubble Bread Noodles

  A signature dish featuring tender Qinghai lamb, hand-torn bread, and rich broth simmered with aromatic spices.
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  Stewed Fish Head in Clay Pot

  A savory dish featuring a fresh fish head stewed slowly in a clay pot with tofu and aromatics, resulting in a rich, creamy broth.
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  Secret-Recipe Roasted Selenium-Rich Potatoes

  Selenium-rich potatoes marinated in a secret blend and slow-roasted to perfection, offering a crispy exterior and tender interior with a savory flavor.
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  Homemade Tibetan Buckwheat Tofu

  Made from buckwheat flour, this tofu is steamed to a smooth texture and offers a healthy, plant-based protein option.
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  Stir-fried Fresh Abalone with Straw Mushrooms

  A dish made by stir-frying fresh abalone with straw mushrooms, resulting in a tender and flavorful seafood and mushroom combination.
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  Water Chestnut Rice Cake with Shepherd's Purse

  A traditional Chinese dessert made from fresh shepherd's purse and glutinous rice flour, steamed into a soft, fragrant cake with a subtle herbal flavor.
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  Tengjiao Sea Bass

  Fresh sea bass steamed with Sichuan pepper, resulting in tender fish and a fragrant numbing flavor.
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  Golden Cordyceps Flower Pigeon Egg Cup

  A refined soup dish featuring pigeon eggs and golden cordyceps flowers, steamed to perfection for a delicate, nourishing flavor.
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  Qinghai Hand-grabbed Lamb Ribs

  Qinghai hand-grabbed lamb ribs feature tender, flavorful lamb ribs marinated with salt and cumin, then grilled to perfection—ideal for communal dining.
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  Qinghai Hand-Grabbed Lamb (Signature Must-Try)

  Qinghai Hand-Grabbed Lamb uses high-quality local mutton, typically from lamb ribs or legs. The meat is simply cleaned, then placed in a large pot with only water, salt, ginger slices, and a small amount of Sichuan peppercorns, simmered over low heat for several hours. Once cooked, it is removed, cut into large chunks, and served on a plate. It is eaten directly with the hands, optionally accompanied by simple dipping sauces like salt and pepper, garlic paste, or chili powder. The meat is tender and retains its original flavor, highlighting the natural deliciousness of the lamb.

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