Punch: From third-rate anchor to top chef

Chapter 1737

Under the sunlight, these salt sculptures sparkled with crystal light, as if they were carved from gemstones. Li Xiao surrounded the salt sculptures and took photos from different angles. He said: "These salt sculptures are so exquisite, every detail is portrayed very delicately, it is really a perfect combination of art and nature." Zhang Yuedong also showed great interest in the production process of salt sculptures. He asked the staff next to him about the production process of salt sculptures. The staff patiently explained:

"Salt sculptures use salt from salt lakes as raw materials. First, the skeleton is built according to the designed drawings, and then salt blocks are piled on the skeleton. Special tools are used for carving and polishing, and finally coloring and protection are performed. The whole process is very complicated and requires a lot of time and energy." After listening to this, Zhang Yuedong couldn't help but admire the hard work and superb skills of the salt sculpture artists. He said:

"It turns out that it is not easy to make a salt sculpture. These artists are really amazing." Lin Yifei stood in front of a salt sculpture, quietly admiring it and feeling the artistic charm contained in it. He said: "These salt sculptures not only have artistic value, but also carry the history and culture of the salt lake. They are another business card of Chaka Salt Lake."

In addition to appreciating the salt sculptures, they also watched the folk performances in the scenic area. The performance venue was surrounded by tourists, and everyone was looking forward to the performance. After a while, the performance officially began, and the actors dressed in colorful ethnic costumes brought everyone wonderful dance and song performances. Their dance moves were graceful and rhythmic, showing the enthusiasm and vitality of the local people;

The song was melodious and full of love and praise for the hometown. During the performance, the actors also invited tourists to the stage to interact with them. Li Xiao and Zhang Yuedong were also invited to the stage to learn dance moves from the actors. Although they were not very skilled in dancing, they were all filled with happy smiles. The audience was also infected by their enthusiasm and applauded.

Lin Yifei took photos for them from the audience to record this joyful moment. He smiled and said, "You two danced really well. You have great dancing talent." Li Xiao and Zhang Yuedong laughed after hearing this. Zhang Yuedong said, "This is my first time dancing on stage. It feels really fun. Although I am not a good dancer, having fun is the most important thing."

As the sun gradually sets, Chaka Salt Lake presents another charming scene. The afterglow of the setting sun sprinkles on the lake, dyeing the entire salt lake golden. The sparkling lake surface seems like a golden ocean, which is beautiful beyond words.

The clouds in the sky were also dyed orange-red, contrasting with the golden lake surface, forming a colorful picture. Li Xiao, Zhang Yuedong and Lin Yifei were attracted by the beautiful sunset. They stood quietly by the lake, admiring the dreamlike beauty, and were deeply moved. Li Xiao said with emotion: "I didn't expect the sunset of Chaka Salt Lake to be so beautiful. It is really a visual feast."

Zhang Yuedong also nodded in agreement: "Yes, this sunset makes Chaka Salt Lake even more charming. I feel that everything today is worth it." Lin Yifei said: "This sunset is like a gift from nature to us, which puts a perfect end to our trip to Chaka Salt Lake."

On this day at Chaka Salt Lake, Li Xiao, Zhang Yuedong and Lin Yifei fully enjoyed the beauty of nature and the local customs and practices. They were overwhelmed by the beauty of Chaka Salt Lake, shocked by the exquisite salt sculptures, and infected by the enthusiasm of the folk performances.

The experience of this day made them have a deeper love and attachment to the land of Qinghai, and made them look forward to the next journey, where more surprises would be waiting for them. When night fell, they left Chaka Salt Lake with full harvest and good memories and headed for the next destination.

After leaving Chaka Salt Lake, it was getting dark, and Li Xiao, Zhang Yuedong and Lin Yifei's stomachs were already growling. They decided to find a local restaurant to taste Qinghai's specialties and treat themselves.

Recommended by local residents, they came to a restaurant with unique characteristics. As soon as they entered the restaurant, a strong aroma hit their noses, which instantly increased their appetite. The restaurant was full of diners, and everyone was laughing and talking while enjoying the food. The atmosphere was very lively.

The three of them found an empty seat and sat down. The waiter enthusiastically handed over the menu. Zhang Yuedong took the menu and his eyes were immediately attracted by the various delicacies on it. He said excitedly:
"Wow, there are so many delicious dishes here, and every one of them is so tempting. What should we order?" Li Xiao and Lin Yifei also came over and looked at the menu and discussed. In the end, they ordered several local specialties such as kang pot lamb, Qinghai earthen hot pot, and clear soup lamb tripe.

Soon, the first delicacy - kang-cooked mutton - was served. In the steaming aluminum pot, mutton, potatoes, onions and wide vermicelli were intertwined, exuding an alluring aroma. The mutton was from adult sheep, and the meat was tender and without any smell. The potatoes were cut into thick slices and fried in a pan, so they were crispy on the outside and tender on the inside. A bite of them was full of fragrance.

The spicy onion and the delicious mutton blend together to add a unique flavor to this dish. The wide vermicelli absorbs the mutton broth, and tastes smooth and chewy, leaving a lasting aftertaste. Zhang Yuedong couldn't wait to pick up a piece of mutton, put it in his mouth, and praised it highly: "This kang pot mutton is so delicious, the mutton is tender and juicy, and the potatoes and vermicelli are also very tasty. It's really satisfying!" Li Xiao also smiled and said:
"Yes, it tastes really good. I've never eaten such delicious mutton before. The kang pot absorbs the excess moisture in the food, making the ingredients more flavorful. It is worthy of being a specialty of Qinghai." Lin Yifei nodded while eating, mumbling: "Delicious, delicious. This trip is really worth it to be able to taste such authentic kang pot mutton."

Next, the Qinghai hot pot was served. This is a delicacy with Qinghai characteristics. It uses a traditional copper hot pot and charcoal as fuel, which makes the hot pot evenly heated and tastes more natural.

Made from mutton broth with a little pickled cabbage, the soup is clear and has a natural and mellow taste. The pot is filled with a variety of ingredients, including braised pork belly, fried hairtail, fried meatballs, fried potatoes, homemade pickled cabbage, black fungus, gouache, kelp shreds, etc., with a rich combination of meat and vegetables. Li Xiao looked at the earthen hot pot in front of him and said curiously:
"This local hotpot looks different from the hotpot we usually eat. It feels like the ingredients have been processed." Zhang Yuedong explained: "Yes, the Qinghai local hotpot is used to process the ingredients until they are cooked first, so that the pot can be kept clear and it can be eaten immediately when served, which is very convenient." As he said, he picked up a fried meatball and put it in his mouth, "Well, this meatball is crispy on the outside and tender on the inside, and it tastes great." Lin Yifei also tasted the mutton broth, a satisfied expression on his face: "This soup is really delicious, the delicious mutton and the refreshing sauerkraut are perfectly combined, without any greasy feeling. After a sip, my whole body is warm." The three of them ate and chatted, enjoying the happiness brought by the steaming food.

Finally, the lamb tripe soup was served. This dish is a Qinghai Muslim dish made with lamb tripe. Put the washed lamb tripe pieces into water and boil them. Add onions, garlic, ginger and other seasonings. After boiling, remove them and cut them into strips or small pieces. Put them into the soup, add onions, garlic, minced ginger, salt, pepper, MSG and boil them to make them tasty. Skim off the foam, serve in a large soup bowl, add sesame oil, sprinkle with coriander or garlic sprouts and serve. The lamb tripe tastes crispy and delicious, and the soup is fresh and mellow. You will want to drink another bowl after drinking one.

Li Xiao took a sip of the soup and said with emotion: "This mutton tripe soup is really delicious, and the taste of the mutton tripe is also very good and chewy." Zhang Yuedong also nodded in agreement: "Yes, although this dish looks simple, the taste is not simple. Every bite can feel the unique charm of Qinghai's food culture." Lin Yifei smiled and said: "In Qinghai, food is not just for filling the stomach, but also a kind of cultural inheritance and expression. Every dish contains the wisdom of the locals and their love for life."

In addition to these delicacies, they also tasted Qinghai's specialty noodles - Ga noodles. Ga noodles are the most common and unique home-cooked noodles in Qinghai. This kind of noodles is not rolled out with a rolling pin, but pulled out by hand.
The noodles are small and exquisite, smooth in the mouth, and delicious with delicious soup and various side dishes. Zhang Yuedong ate the Ga noodles and said with a smile: "This Ga noodles is really interesting. It feels like eating small ingots, and it tastes so good." Li Xiao also joked: "Maybe we can all get rich by eating these Ga noodles." Everyone laughed when they heard it.

While tasting the food, they also talked with the diners and the boss around them. From them, they learned more about the stories and cooking methods of Qinghai cuisine. The boss told them that the reason why Qinghai cuisine is unique is that the ingredients here are all natural and integrate the food culture of many ethnic groups.

For example, kang-cooked mutton and hand-pulled mutton are traditional delicacies of the Mongolian and Tibetan peoples, while Qinghai hotpot and mutton tripe in clear soup are delicacies loved by both the Hui and Han peoples. Li Xiao said with emotion:
"This trip to Qinghai not only allowed me to enjoy the beautiful scenery, but also to taste so many delicious foods. It was really worth it." Zhang Yuedong also nodded in agreement: "Yes, these delicacies have given me a deeper understanding of Qinghai. I must recommend these delicacies to my fans when I return." Lin Yifei smiled and said: "This food tour made me feel the atmosphere of Qinghai's human life. It was really warm."

After the meal, Li Xiao, Zhang Yuedong and Lin Yifei were full and had satisfied smiles on their faces. They left the restaurant with fond memories of Qinghai cuisine and continued their journey to Qinghai. What interesting things and delicious food will they encounter in the next journey? Let's look forward to it together.

After a hearty meal, Li Xiao, Zhang Yuedong and Lin Yifei strolled along the street, looking at the specialty shops along the street while digesting their food. At this time, the afterglow of the setting sun sprinkled on the street, giving everything a warm orange color, adding a bit of warmth to the trip.

"Look, that store seems to have a lot of good stuff!" Zhang Yuedong pointed to a specialty store with ethnic style decoration and said. The three of them walked into the store, and the dazzling array of specialty products instantly attracted their attention.

The first thing that caught my eye was the neatly arranged rows of barley wine. Li Xiao picked up a bottle, carefully examined the label, and said:

"This barley wine is a specialty of Qinghai. It is brewed with highland barley, with unique craftsmanship, and must taste good. I heard that it has a long history. Princess Wencheng brought the brewing technology here when she entered Tibet. After thousands of years of development, the current barley wine was created."

Zhang Yuedong also came over, smelled the aroma of the wine, and praised it highly: "This aroma is so tempting, I have to buy a few bottles and bring them back for my family and friends to try, so that they can also feel the taste of Qinghai. Moreover, this wine does not make me feel dizzy or thirsty after drinking it, and it is very suitable for daily drinking." As he said, he selected several bottles of highland barley wine of different years and varieties, including ordinary Huzhu highland barley wine and high-end highland barley raw wine, ready to take them back and taste them slowly.

In the corner of the store, there are some exquisite Tibetan carpets. These Tibetan carpets are brightly colored and beautifully patterned, and every stitch and thread contains the wisdom and hard work of the Tibetan people. Lin Yifei walked up and gently stroked the Tibetan carpet, feeling its soft texture and unique texture, and said:
"Tibetan carpets are one of the three most famous carpets in the world, along with Persian carpets and oriental art carpets. They have extremely high artistic and collection value. You can see how elaborate the patterns are. For example, the eight Buddhist patterns symbolize good luck, peace and happiness. Each pattern carries the culture and beliefs of the Tibetan people."

Li Xiao was also attracted by the beauty of Tibetan carpets. He chose a smaller but delicately patterned Tibetan carpet and planned to hang it in the living room of his home as a souvenir of his trip. He smiled and said, "Hanging this Tibetan carpet at home, every time I see it, I can remember the good times we had in Qinghai."

In addition to highland barley wine and Tibetan carpets, the store also has a variety of special snacks and handicrafts. Zhang Yuedong saw bags of beautifully packaged yak jerky and couldn't wait to open a bag, taste a piece, and said:

"This yak jerky is so delicious. The meat is firm, the taste is fresh, and it has a light hint of spice. Yaks are a species unique to the Qinghai-Tibet Plateau. Growing in such a unique environment, the meat must be very nutritious. I have to buy a few more bags and eat them when I go back to watch TV series." As he said this, he bought several bags of yak jerky and gave one bag each to Li Xiao and Lin Yifei.

Lin Yifei has a special liking for exquisite Tibetan handicrafts. He selected some small and exquisite prayer wheels, exquisite thangka bookmarks and key chains with Tibetan patterns.