Two noodle preparations that are specific to Xining and the northwest are worth seeking out. Liang pi (凉皮) — cold skin noodles — are thick sheets of wheat starch extracted and sliced, served cold with sesame paste, chilli oil, vinegar, bean sprouts, and cucumber. The result is refreshingly cold in summer, intensely flavoured, and very cheap (8 to 12 yuan). The best liang pi vendors are in the alley food markets near the railway station.
Niangao (酿糕, not to be confused with the sweet rice cake of the same Chinese name elsewhere) is a Xining-specific dish: flatbread stuffed with spiced lamb and vegetables, grilled until the outside is crispy. It is eaten as street food and available from vendors in the Muslim quarter throughout the day. Both dishes are at their best from June through September when cold food is welcome in the warm afternoons.