Qinghai, “Blue Sea”, seems a singularly inappropriate name for this vast, landlocked, largely arid and barren province in the middle of western China. The name comes from its most famous feature, the strikingly blue Lake Kokonor (“Blue Lake” in Mongolian), calqued into Qinghai in Chinese.
Much of Qinghai is off limits to tourists without a permit, but in 2018 we stopped in provincial capital Xining for couple of days to acclimatise and paid a visit to nearby Kumbum Monastery, the Dalai Lama’s alma mater, before continuing onwards to Tibet. Historically, near all of Qinghai was in fact a part of the Tibetan province of Amdo, but the city is now overwhelmingly Han Chinese and it’s the Hui (Han Chinese) Muslims with their white skullcaps and green halal restaurants that are a much more visible minority now.
Consequently there isn’t really a unique “Qinghai cuisine” to speak of, and Wikipedia happily lumps it under the broader umbrella of Chinese Islamic cuisine, meaning the same kebabs, lamb, naan, yogurt and hand-pulled noodles we saw earlier in neighbouring Xinjiang, Gansu and Ningxia. Probably the most interesting dish I personally ran into was niàngpí (酿皮), wobbly giant noodles a solid square centimeter in diameter, served with a chilli-vinegar sauce and some breadlike pieces of fu (wheat gluten). Alas, the only restaurant in Singapore that used to serve the stuff, Alijiang once again, has dropped it from the menu, probably because nobody here knew what the hell it is.
Nevertheless, to my general astonishment, there is one Qinghai restaurant in Singapore! Yi Zun (伊尊) is a Chinese-Muslim halal restaurant specialising in beef noodles, and while they style themselves as Xinjiang cuisine, it’s run by Madam Aisha, who hails from Qinghai. Located in trendy Joo Chiat, the location seems a bit odd until you realise it’s right next to the heart of Singapore’s Muslim community in Geylang Serai. They briefly dropped off the Internet last year and I was afraid they had joined a long list of COVID casualties, but they’re doing fine and if anything the shop looks like it’s very recently completed a spiffy renovation, with a rather fascinating wall mural covering everything from the onion domes of St. Basil’s Cathedral in Moscow to camels in the Gobi Desert and the Great Wall, a completely pointless server bot wandering around, and a large framed poster of Madam Aisha beaming down on none other than Madam Aisha in the flesh.
The star of the show here is the Lanzhou-style Signature Beef Noodles we already taste tested in the Gansu episode, and they’re a worthy competitor to previous champion Western Mahua. The noodles are made to order, come in a selection of widths according to your liking, are served in a single long strand the way Allah intended them to be, and have just the right amount of chewiness (or “QQ”, as they like to say in Singapore). Excellent, although Western Mahua still has the edge because I found their mala chilli sauce tastier than the chilli-only variety here.
On the side, we had Xinjiang Skewers, and much to my amazement the mutton skewers came served on sticks of red willow (红柳 hóngliǔ), the first time I’d seen this since Xi’an. Unfortunately, the meat itself was kind of chewy with chunks of cartilage, and while we’d ordered the “mild spicy”, what we actually got was closer to nuclear spicy. The non-spicy beef skewers were better overall but not particularly exciting, so Western Mahua’s sister restaurant Alijiang maintains the edge here as well.
And that, somewhat regrettably, is pretty much it as far as Qinghai dishes are concerned, the rest of the menu is a halal-ified collection of Sichuanese and Cantonese staples like chicken siu mai, mala xiang guo and — my personal favorite — what the menu proclaims to be the “Xinjiang classic” of Chongqing-style grilled barramundi fish, this for a province that literally holds the Guinness World Record for being the land farthest from the sea. But hey, Qinghai is the “Blue Sea” after all, so maybe I’ll let them have their barramundi and flop onto the next province like a fish out of water.