Hometown Folk Composition (Changwu)

General situation of changwu >> physical geography

Changwu County is located in the hilly and gully region of the northwest Loess Plateau, with Ningqing in the north, Ziwuling in the opposite direction, Qifeng in the south, and the residual veins of Longyuan and Guanshan, which is the transitional zone between Weibei and Longdong Plateau. It is 847- 1274 meters above sea level, and its physical geography is divided into north and south parts. The territory of Jinghe River runs around the north, the South River runs through the south, and the Heihe River runs through the middle. The Heihe River winds eastward, joins the Jinghe River and returns to the Yellow River. The county seat is slightly higher in the southwest and lower in the northeast, and inclines from southwest to northeast. The annual runoff of rivers in the territory is 65.438+57.5 million cubic meters, and the hydropower reserve is 3,855 kilowatts. It belongs to the semi-humid continental monsoon climate zone in the warm temperate zone of northwest China, with four distinct seasons: cold, warm, dry and wet. The annual average sunshine is 2226.5 hours, the temperature is 9. 1℃, the accumulated temperature is 2994℃, the frost-free period is 17 1 day, and the precipitation is 587.8 mm.. In recent years, the county party committee and the county government have intensified their efforts in weather modification, built and installed satellite ground receiving stations and ground automatic meteorological observation stations, and opened regional networks of provinces, cities and counties, providing good services for industrial and agricultural production in the county.

The development of history

Changwu, the land of Xirong in ancient times, was founded in the twenty-seventh year of Emperor Wu of the Han Dynasty (the first 220 years) and was under the jurisdiction of Beidi County. In the second year of Xingping in the Eastern Han Dynasty (195), it was changed to Xinping County; In the first year of Qin Yuan in the Southern and Northern Dynasties (552), it was renamed Lu Yi County in Dingzhou, belonging to Zhaoping County in Jingchuan. After Sui, Tang, Five Dynasties, Ten Kingdoms and Song Xianping for four years (100 1), Luyi County was renamed as Changwu County, which belonged to Baoding County of Jingzhou and Changhua Army. From the Yuan Dynasty to the 11th year of Yuan Dynasty (1274), Changwu County was abandoned and its jurisdiction was merged into Jingchuan County, Jingzhou, Qingyuan Road; In the 11th year of Wanli in Ming Dynasty (1583), Changwu County was rebuilt, belonging to Xi 'an Prefecture, Shaanxi Province. At this point, the territory scale of Changwu County tends to be stereotyped for the following reasons. Since the founding of the People's Republic of China, Changwu County has successively belonged to Binxian County, Baoji County and Xianyang County, and has been under the jurisdiction of Xianyang since 1983.

mineral resources

Changwu county is rich in coal and oil resources. The proven Chang Bin coalfield is the second largest coalfield in Shaanxi Province, with a total mining area of 1275 square kilometers and geological reserves of 100 billion tons, of which about 60% is in Changwu. The average thickness of minable coal seam is10.64m, and the highest coal seam is 43.87m.. Excellent coal quality, simple structure, ultra-low phosphorus, medium and high calorific value. Changwu county is rich in oil reserves, excellent in oil quality and high in exploitation value. According to the investigation, there are abundant high-quality natural gas in China, which has high development and utilization value.

Long noodles are mostly used to entertain guests. Pay attention to the clever woman who rolls the noodles. "Roll them into paper, cut them into lines, and turn them into lotus flowers in the pot;" Put it in a bowl and pick it up. "Especially the Daoxiao Noodles by Jujia and Lujiayuan is the most beautiful. When cooking, the soup is fried under the front pot and in the back pot. Meat is meat, sour soup is vegetarian, different seasonings and different tastes. The noodles of farmers' parents are thin, thin, long, hard, slippery, fried, sour, spicy and fragrant. Long and thin noodles are poured with soup, while wide noodles are dry. In the old society, noodles were not eaten in soup, but poured back into the pot, commonly known as "the surface of the mouth". After liberation, women's hand-rolled dough was gradually replaced by machine-pressed dough. Vegetables with soup are more abundant, and the old habit of eating noodles without soup can be changed. Ordinary farmers entertain guests, except wine and meat, the staple food is noodles or steamed bread. All kinds of pasta are delicious and fragrant, which makes people never tire of eating.