Qinghai Three-Braise Platter 青海三烧
Qinghai Three-Braise Platter is featured among the local specialties of Qinghai.
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Qinghai Three-Braise Platter (青海三烧) is a Qinghai (青海) banquet dish built around sheep tendon, with meatballs, pieces of cooked meat and potato. It is traditionally served at local weddings and other celebrations.
How it is made
The tendon is soaked and washed, then braised in mutton or chicken broth. Ginger powder, pepper, salt, monosodium glutamate and lengths of spring onion season the broth. The other ingredients are added after the tendon has taken on the seasoning.
Cooked lean pork, beef or mutton is cut into pieces about the size of the meatballs. These pieces join fried meatballs and potato chunks in the tendon pot, and a little thickening sauce finishes the dish.
How it is eaten
Meat-filled or vegetable-filled steamed buns are customarily brought out at the same time as the braise. Qinghai Provincial Government’s food guide describes its flavour as light.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.