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制作方法

這種面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)不(bu)是(shi)用(yong)搟面(mian)(mian)(mian)(mian)(mian)(mian)杖(zhang)搟出(chu)來(lai)的(de)(de)(de)，而是(shi)用(yong)手(shou)揪(jiu)出(chu)來(lai)的(de)(de)(de)。尕(ga)面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)，又叫面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)子。將揉好的(de)(de)(de)軟(ruan)面(mian)(mian)(mian)(mian)(mian)(mian)先(xian)切成粗條，叫“面(mian)(mian)(mian)(mian)(mian)(mian)基(ji)基(ji)”。然后(hou)用(yong)潮毛巾蓋上片(pian)(pian)(pian)刻（此時稱“回(hui)(hui)面(mian)(mian)(mian)(mian)(mian)(mian)”）。“回(hui)(hui)”好后(hou)，拿入(ru)手(shou)中，用(yong)手(shou)指(zhi)捏扁、揪(jiu)斷，每個大約(yue)手(shou)指(zhi)寬，投入(ru)沸(fei)水中，煮(zhu)熟可(ke)食。由于(yu)面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)小(xiao)，故(gu)叫“尕(ga)面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)”。 現(xian)在從城鎮到農(nong)村(cun)，尕(ga)面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)已(yi)成了(le)最普(pu)及又享有(you)盛(sheng)名，品種繁多，滋(zi)味獨(du)特的(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)食了(le)。按尕(ga)面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)的(de)(de)(de)形狀(zhuang)，配料和(he)烹(peng)飪方法不(bu)同(tong)，有(you)做(zuo)工細致纖小(xiao)玲(ling)瓏的(de)(de)(de)“指(zhi)甲面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)”、“雀兒舌頭”；有(you)和(he)蘑(mo)(mo)菇混煮(zhu)的(de)(de)(de)“蘑(mo)(mo)菇面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)”；有(you)不(bu)帶湯(tang)而用(yong)炸(zha)醬(jiang)拌吃;燴面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)”。回(hui)(hui)族(zu)人(ren)民清真面(mian)(mian)(mian)(mian)(mian)(mian)食中還有(you)和(he)牛(niu)羊肉、粉絲、辣椒混炒的(de)(de)(de)“炒面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)”。農(nong)村(cun)里還有(you)常吃的(de)(de)(de)“菜瓜(gua)面(mian)(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)”等(deng)。

歷史習俗

據世居(ju)青海(hai)(hai)的(de)(de)老人們說，面(mian)(mian)片乃是(shi)長(chang)(chang)途旅(lv)行(xing)途中的(de)(de)快餐(can)(can)。青海(hai)(hai)地廣人稀，草原(yuan)(yuan)遼闊，交通不便，過去漢、回、藏各族之(zhi)間相互來往(wang)(wang)，奔走于農牧區(qu)之(zhi)間，路程遙遠，中途又少旅(lv)店供(gong)食宿，跋涉(she)一(yi)天(tian)之(zhi)后(hou)，日落天(tian)黑，往(wang)(wang)往(wang)(wang)借水草一(yi)隅扎(zha)起帳房，立起三石支(zhi)一(yi)口(kou)鍋(guo)(guo)，不用案板、切刀、搟面(mian)(mian)杖(zhang)等炊(chui)具(ju)，只要(yao)有個碗，冷水拌面(mian)(mian)，捏(nie)成扁(bian)長(chang)(chang)條(tiao)形，壓平、拉長(chang)(chang)后(hou)，再捏(nie)扁(bian)揪(jiu)斷成小面(mian)(mian)片入鍋(guo)(guo)，一(yi)頓晚餐(can)(can)就到(dao)口(kou)了。這種長(chang)(chang)途跋涉(she)中的(de)(de)快餐(can)(can)，有操作簡單、省時省事的(de)(de)特點，充饑及(ji)時，干脆利(li)落，兼有旅(lv)行(xing)野(ye)炊(chui)之(zhi)樂。如在(zai)草原(yuan)(yuan)上能找到(dao)羊肉下鍋(guo)(guo)，先煮羊肉，后(hou)揪(jiu)面(mian)(mian)片，這就是(shi)有名的(de)(de)“三石一(yi)鍋(guo)(guo)羊肉尕(ga)面(mian)(mian)片”。食畢，銅(tong)鍋(guo)(guo)搭(da)馬背，木碗揣(chuai)懷(huai)中，揚鞭驅馬再趕前程。

民族習俗

青海各(ge)族人民在(zai)長期生活實(shi)踐(jian)中所創造(zao)的(de)(de)食(shi)品，由旅途進入家(jia)庭廚房，經歷了漫長的(de)(de)歲月。現在(zai)從城鎮到農(nong)村(cun)，尕燙 片(pian)(pian)已成了最普及又享有(you)盛(sheng)名，品種繁多，滋味各(ge)殊的(de)(de)獨特面(mian)(mian)(mian)食(shi)了。按尕面(mian)(mian)(mian)片(pian)(pian)形狀、配料(liao)和烹任(ren)方(fang)法不同，有(you)做工細致纖(xian)小玲城的(de)(de)"指甲(jia)面(mian)(mian)(mian)片(pian)(pian)"、"雀(que)兒舌頭"；有(you)和蘑菇(gu)(gu)混(hun)煮的(de)(de)"蘑菇(gu)(gu)面(mian)(mian)(mian)片(pian)(pian)"；有(you)不帶湯而用炸醬拌吃的(de)(de)"燴面(mian)(mian)(mian)片(pian)(pian)"。回族人民清真面(mian)(mian)(mian)食(shi)中還有(you)和牛羊肉、粉絲、辣椒混(hun)炒的(de)(de)"炒面(mian)(mian)(mian)片(pian)(pian)"。農(nong)村(cun)里還有(you)常吃的(de)(de)"菜瓜面(mian)(mian)(mian)片(pian)(pian)"等。