The taste of Xinjiang that taste buds will never forget (2)

At around eight o'clock in the afternoon, we arrived at the Grand Bazaar of Dushanzi Pearl Market, "Big Bazaar, the largest Uyghur-speaking farmer's market." Shelves were set up in the central area of ??the market, and tents made of plastic woven bags were spread to provide shade from the sun and rain.

The structure is similar to the pavilion of a Soviet-style garden, covering an area of ??more than 10,000 square meters. The grand and open-minded momentum belies the crudeness. There are seven or eight hundred long tables arranged like a Miao family's long table banquet. One row is more than ten meters long.

Surrounded by various food stalls, there are special naan pits, oven grills, small vegetable stalls, cold skin stalls, large pots for cooking mutton, and the brightly colored pilaf in the oversized iron pot. People salivate.

The large barrels of fresh beer are arranged in a majestic and orderly manner, and there is also the orange soda that costs 2 cents a cup as a child. The tip of the tongue is conditioned to be filled with the secretions produced by the sweet and sour stimulation. On one side of the building, there are various restaurants such as a dumpling house and a chicken shop.

Fortunately, we had a reservation, so we were able to have a row of long tables in this super restaurant that was bustling with people and full of fireworks. Thirty people in our group were crowded around the long tables, and we were still drinking. The mood in my stomach is already high.

Soon, the delicious grilled mutton skewers arrived on the table with the smell of cumin, making people salivate. Cold cucumbers, brine peanuts, brine edamame sections, green peppers and shredded potatoes, red pira (onions in Xinjiang are called Piyazi, green and red peppers, tomatoes in Xinjiang are called tomatoes, sliced ??and mixed without seasoning, it is a good companion for eating barbecue, crispy Sweet and refreshing, especially greasy.)

The Uyghur home-made ice cream has a rich milky aroma, the fresh ice-cold draft beer brings a slight cooling effect, and the amber-yellow and clear Kavas exudes the alluring aroma of hops and honey fermentation plants.

The hand-made naan has a unique and chewy texture. The freshly baked naan bread exudes the fragrance of wheat and has a caramel-colored appearance. The skin is crispy, the interior is soft, and the aroma of sesame and onion adds to the taste of the naan.

Xinjiang’s unique winter wheat flour is mixed with milk, egg and ghee to form a dough, which is good for proofing. Under the hands of an experienced chef, it becomes a large round cake with a thin middle and thick edges. Poke holes with an iron brush, sprinkle a few handfuls of onions and sesame seeds, and bake it in the naan pit, until it becomes golden in color and exudes wheat. The rich aroma of fragrant milk, banana and caramel is a delicacy that you can't let go of - naan.

The naan pancakes were finished quickly. Jing only took a small piece at first. She wanted to eat more after finishing it. If she asked for more, the delicious naan pancakes were gone. They prepared so much dough every day and closed the stall when they were sold out. rest. Rather than maximizing profits, they believe in working at sunrise and resting at sunset.

When Jing was eating, he started talking to me about Jiangnan dialect. An old man at the table next to him heard the local accent and said, "Are you from Longcheng? I am also from Longcheng. I work in Shanghai and help build local hospitals. Doctor Zhu Wenyu". It happened that our old squad leader came over to toast, humming a ditty. A doctor at Dr. Zhu's table sang "Red River Valley". After he sang, the old squad leader took over "My Motherland and Me", and people at the other table sang "Lift Your Hijab". Songs were played one after another...it was such a grand open-air party.

In the rising west wind, my tears began to flow. Under the waxing moon, the stars changed their appearance. I often feel lonely deep in my heart during busy moments, and the noise cannot drive away loneliness.

"Every passerby in our lives is unique. They will leave some marks of their own and take away some of our breath. Some will take away a lot, and some will leave nothing. Next. This just goes to show that two souls don’t meet by chance.”

After getting up at the hotel buffet, everyone gathered to take a group photo, and we took six cars and drove happily to Duku Highway—— The most beautiful road in Xinjiang, China, started our appointment with Tangbula Baili Gallery.

Tangbula is Kazakh, which means seal. There is a large rock on the ridge on the east side of the valley that looks like a jade seal, hence its name. Tracing back to the source of the Kashgar River from Nilek County, the natural landscape on both sides of the bank is a combination of forests, grasslands, rapids, and rocks. It is about 50 kilometers long, so it is called "Baili Gallery". It is said that Tangbula Canyon has 113 valleys and 113 beautiful places. The folk poet Akenke sang impromptu about the wonders of each valley.

I experienced the four seasons of summer, autumn, winter and spring along the way, with cloudy, sunny, snowy and rainy days, and the sky suddenly bright and dark. The car travels through the Tianshan Mountains.

The icebergs in the distance are shimmering with cold light, and a thin layer of ice water seeps out under the sun, like a misty white gauze curtain, gently stretching from the top of the iceberg to the foot of the mountain, and the melted snow water collects into small streams. , like the wings of mountains, distributed in the mountains, valleys, pine forests and grasslands.

The tall and handsome Ili horses, the lazy cattle and sheep, graze leisurely, and are not surprised when they see people and cars. The white yurt is dotted with stars and smoke curling up from the kitchen. The long scroll of the richly colored Baili oil painting is slowly opened, and the body and mind are in heaven.

When I arrived at the Hongmenglou Resort at about 3:30, my stomach started to sing. The rice was already on the table. The crystal clear and distinct rice grains were mixed with fresh yellow radish, which is unique to Xinjiang Piyazi. It's fragrant and sweet, coupled with the unique Ili Valley "sleeping on a five-flower blanket, drinking snow mountain water, eating salt-alkali grass" mutton, the color is attractive, the fragrance is overflowing, plus a few delicious appetizers, eh ! This is the real taste of Xinjiang. It's cold in the mountains, so stomach-warming mare's milk wine is also a must.

In the afternoon, we walked together, chatted, and took photos. A group of young people over fifty years old happily bathed in the afterglow of the sunset. There are white yurts on the five-color meadows, and small hills in the pine forest. Cute marmots can be seen everywhere. Cattle and sheep are at ease, and horses are neighing with joy. The breeze is gentle, the creek is gurgling, the water flow is slow or fast, and someone is playing the sound of mountains and flowing water, the sound of nature. The paradise is exceptionally peaceful and quiet, and I can't help but close my eyes and be intoxicated.

Returning to the yurt, I kneaded Aksu’s unique horse tooth melon seeds from classmate Wang. There was a hint of sweetness in the fragrance of sunflower seed oil, and the freshly dried dried apricots brought from Nilek were particularly sweet, just like that Lost youth.

Dinner is a Kazakh specialty whole lamb feast. The main dish is Naren. "Naren" is also called finger meat. The whole sheep is cut into large pieces and stewed in a large pot. After the meat is cooked, It is placed on a plate and topped with mutton soup with onions. Under the remaining mutton soup, it is a delicacy that combines noodles and meat. It is also a luxurious feast for Kazakhs to entertain guests.

"Kuldak" is a stir-fry dish. Heat fresh sheep tail oil, add fresh mutton and diced onions, add some salt and stir-fry over high heat. It will be cooked in about 10 minutes, especially tender and smooth. . If you put a little potato in "Kurdak", the taste will be more rich.

"Otkawaf" is an ancient barbecue of the Kazakh people. Slaughter the lamb and peel it. Cut the meat from the neck, breast, front legs and other parts into small pieces. Wash it and put it in the lamb's belly. Add a little salt water without adding other seasonings. Tie the lamb's belly tightly and bury it in the sand. It takes about 4 or 5 hours to cook under the hot sun, using heat radiation to roast the meat. Quite a shepherd's wisdom.

"Haktahanyet" is Kazakh barbecue. This kind of barbecue is very strict in the selection of meat. It uses lamb breast meat. The meat in this part is tender and has a high fat content. When grilling, only sprinkle some salt and no other condiments. Wait until it is slightly burnt before eating. The taste is fresh and delicious, oily but not greasy, and mouth-watering. Kazakhs often use mutton breast meat to entertain their sons-in-law.

After all the dishes were served, we politely declined their enthusiastic service and singing and dancing performances, and everyone couldn't wait to start our own time together. Drink happily, sing loudly, and reminisce about the past. Everyone will get drunk even if the wine is not intoxicating.

The buffet in the morning was a bit chaotic. I had two eggs, a scallion pancake and a bowl of millet porridge.

Walked through Tangbula again, the rising sun was shining brightly, and under the changing halo of clouds, Baili Gallery seemed to be plated with gold, with holy light, adding to its splendor and splendor. Become mysterious.

Have a great meal in the company canteen at noon. Lamb meatballs with pearls, cold water fish wrapped in egg batter and fried, charred on the outside and tender on the inside, the tender fish meat melts in your mouth. The roasted lamb ribs are charred on the outside and tender on the inside. The perfect combination of cumin and lamb is a feast for the taste. The large plate of chicken tastes pure, the chicken is tender and smooth, but the belt noodles are not satisfactory, a bit cold and hard, and can't absorb enough soup.

The most famous Xinjiang large-plate chicken is the Shawan large-plate chicken. It is stir-fried with rock sugar and light soy sauce for color, and then stewed with onions, ginger, garlic, dried spicy skin, potatoes, and other accessories. . Before serving, add green and yellow peppers and stir-fry. When you serve it, it will be bright red, yellow, green and white in color. The tender chicken has a burnt aroma, and the potatoes are soft and sweet, spicy and fragrant, and fragrant and sweet.

When the chicken is half eaten, stir in the cooked belt noodles and add local garlic. The diners will peel the garlic cloves and eat them with the noodles filled with soup, which gives it a unique flavor.

People from the Xinjiang Corps from all over the country love to eat food with strong flavors, and they have a strong momentum to compete with Sichuan, Chongqing, Hunan, Yunnan and Guizhou for supremacy.

Our classmates in Yining City planned to take us to eat the famous grilled thin-skin buns, but they had no choice but to move to a nearby Hunan restaurant. The spicy one we ate in Huayuan Town Is chicken a Hunan cuisine? Very delicious.

Haha, that’s not Hunan cuisine, it’s an authentic Xinjiang specialty—Chili Ma Chicken, a “double carnival” of numbness and spiciness. It must be shredded by hand to be fragrant, and the local broiler must be cooked in advance. It’s done just right, and with a light break, the meat can be torn into long, delicate strips, full of texture and texture. Pour the pepper oil and minced garlic spicy sauce prepared as a base of chicken soup. Cover the chicken and let it rest for a while. Each piece will be soaked up with the sesame oil, chili oil and chicken juice. It is spicy, sour and slightly sweet, and even the bones are soaked in the flavor. You need to stir it vigorously. Willing to throw it away after a while.

In the hot summer, I have no taste in my mouth. In the evening, I call a few friends and ask for two drafts of fresh beer. I set up a small square table under the shade of a tree and a large pot of pepper chicken, and eat sizzlingly. , chatting about everyday things, until the sun sets and the cool breeze blows, the summer heat disappears before we say goodbye and go home.

That night I stayed at the home of my classmate Dai Hexin. The enthusiastic host prepared fresh fruits such as watermelon, cantaloupe, peaches, apples, grapes, apricots, as well as raisins, dried apricots, and almonds. Almonds, chickpeas, walnuts and various dried fruits and nuts.