Travel Notes of Ningxia (Ⅲ) —— Impression of Zhongwei

I am ignorant. I have never heard of the name Zhongwei before I came to Zhongwei. Although I know that Ningxia Zhongning Lycium barbarum is very famous, I didn't expect Zhongning to be a county in Zhongwei, and I didn't expect to feel at home.

First of all, accommodation surprises us.

On the first day of arrival, I stayed in Zhongwei Hotel, which was divided into the south building and the north building. There is a big parking lot in the middle. Every time I come back from the outside, the parking lot master will take the initiative to say hello. The feeling of "coming back" makes me feel at home.

When we came back from North Long Beach, we stayed at the nearby Dabaiqian Hotel. When we opened the guest room door, we all gave a "wow", which was really a surprise for our wife. The guest room is 40 square meters and the entrance is a spacious corridor. The room doesn't feel like a humble abode in a normal hotel at all. It's a bit like home and really comfortable.

Most of the buildings near Zhongwei Hotel are mainly red, and the exterior walls are decorated with red iron branches. At first glance, it's very pleasant. I walked around zhongwei. There are not many such buildings in other urban areas, and they are occasionally mixed. It seems that the red decoration is the characteristic of the original building of Zhongwei. With the increasing penetration of modern architectural design elements, these buildings with the characteristics of central defender are gradually diluted.

In front of Zhongwei Hotel is the famous high temple. Every morning and evening, more than a dozen groups gather here to find a wide place to play football. Men, women and children have all kinds of fancy things, which dazzle me and make me want to kick it, but it's really hard to kick.

In spring, the high temple is full of flowers. Different from the low flowers and plants in the south, the high temple is full of flowering trees, full of flowers, natural atmosphere, and several begonia petals fall to the ground. You can imagine how amazing begonia is when it is full of branches.

The most surprising thing in the high temple was to see peony. It is worthy of being the king of flowers, and it is no exaggeration to use any word to describe the beauty of peony. Flowers are bigger than fists. When the breeze blows, the fragrance will come to the nose, with a face value and a refreshing fragrance. Even if it blooms in a garden full of flowers, it's hard not to notice it. No wonder so many ancient people left poems praising peony.

The 39th Luoyang Peony Fair was held during this period, and the flowering period of late-maturing varieties was around April 2 1. If there is an opportunity next year, go and see the peony in Luoyang. The two peony flowers in the high temple can't make people take their eyes off her. What kind of imposing manner is the peony in Luoyang city? Thinking about it makes people want to see it right away.

After arriving in Zhongwei, the first meal was settled in the "Northern Song Dynasty Zhu Bing Mutton Shop" of network celebrities. As expected, there was a queue for dinner. The service brother was very enthusiastic and asked us to sit outside for a while. The waiting time always feels very long, the temperature of 25 degrees is also very clear, sitting outdoors feels a little hot and has the idea of leaving. Fortunately, some guests left, but they didn't. Not only did they eat tender and smooth mutton, but they also learned a lot.

After sitting down, there is a cloisonne pot like a steamer on the table. A handsome boy brought food. He first put the ice cubes in the pot, then put the sheep meat, garlic, medlar, ginger, tomatoes and white radish in turn, and sprinkled Ningxia red wine. Finally, he opened a bottle of Nongfu Spring and explained to us that putting the mutton on the ice can ensure that the cooked mutton is tender and smooth, and Nongfu Spring is weakly alkaline, which not only blends the mutton.

After the dish was cooked, the handsome boy brought an hourglass and told us that it would be served in fifteen minutes. Then he brought two big bowls full of spices and introduced them while scooping them. These seasonings are called Hushen Seasoning, which is the name of a frying master. The sauce he made is the intangible cultural heritage of Mongolia. Before Lakshman died, he gave the secret recipe to the country. In memory of this master, the sauce prepared by this recipe was. We tasted it and it tasted really special. It tastes mellow and rich, so long as it is dipped in it, it is a good meal.

The cloisonne pot in front of us, when the water is boiled, the water in the pot rushes to the side of the pot like the tide. Handsome guy said it was called Chaoguo. Handsome guy further explained: There is only desert in Ningxia, and people all yearn for the sea. With the tide pot, while enjoying the delicious food, they also felt poetic and distant. It is said that this pot costs 2500 yuan a set, and an appointment is needed. It's really heavy after carrying it. The mutton cooked in this pot is really delicious. The mutton is tender and has no fishy smell. You don't need to chew it in one bite, you can swallow it directly. It's really not difficult for your teeth. It's just stewed with water. Only good enough mutton can make it so simple.

In the second season of China on the Tip of the Tongue, Ningxia mutton was described as follows: "The Yellow River rushed out of Helan Mountain and shaped the Ningxia Plain. Almost all gourmets think that the mutton here is the best in texture, not greasy, rich and delicious. " So, when you come to Ningxia, eat the best mutton in various ways. If you don't dip it in the sauce, it will smell of mutton, taste long enough, and have a slight sweetness in your mouth. At this time, you asked me how to solve my worries, and there was really only-eating mutton!

It is said that Ningxia Tan sheep is famous for its delicious meat and taste. I thought this frozen mutton was also Ningxia Tan sheep, and the handsome guy said it was Sunik mutton from Inner Mongolia. No matter where the sheep are, at least they haven't wronged our stomachs and tongues. One pot of cooking is not enough. I want to add some mutton. The handsome guy said that mutton must be cooked in strict accordance with the order and seasoning, and it is impossible to add it halfway. If you want to eat, you need to open another pot. It's the first time to eat such strict food cooking. However, for a meat traveler, eating mutton in Ningxia is really a sacred and crazy thing.