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Bleached milk tea

A mainland friend came to Yining and shouted that he wanted to drink milk tea with bleached milk skin. I accompanied him to the Sanyuan Muslim Restaurant on Park Street, where I ate a big bowl of milk tea with thick nipples floating on my stomach. The happiness on this friend’s face turned into a poem.

Milk tea, milk tea with floating milk skin, is a delicacy belonging to our Xinjiang, and a delicacy belonging to our Yili. Drinking milk tea with bleached nipples, we can find fellow villagers, friends, and sons and dolls.

One side’s water and soil support one person, and one side’s diet stimulates one person. Eating habits and eating hobbies can best show the characteristics of a place’s “indigenous” and the creativity of a place’s “indigenous”. I have been to southern Xinjiang and Hotan many times, and I am amazed at the rich imagination and creativity of the Uyghur compatriots here. Hotan’s mutton is the best in Xinjiang. Local friends introduced that the sheep here all grow up on lye grass. One side of the water plant raises the other side of the sheep, and the essence is concentrated, so it tastes very delicious. Hotan people like to keep pigeons, of course, not to train them to deliver letters, but to nourish their bodies. That roasted pigeon is really fragrant. It is called “Boy Boy No. 1”. What kind of effect it has, you can go for it. There is also “Nan Bao No. 2”, which is a baked bun baked in a naan pit, which is also a great innovation in the diet of the people of Hotan. There are many differences from the baked buns in Yili. The baked buns here have a thick layer of browning, and you have to peel them off carefully. This has a certain technical content. burn you. Hotan’s baked buns are much larger than Yili’s, and the “content” inside is naturally richer. It’s indescribably delicious, and a lady with a small appetite is enough to kill it, showing the look of “returning from Huangshan without looking at the mountain”.

In fact, “male treasure” is also “female treasure”, and aphrodisiac is always associated with nourishing yin. In the movie “Red Sorghum”, the famous wine “Bailihong” brewed by “my grandfathers” is both drinkable by men and women, and eaten by both men and women. “Drinking our wine, nourishing yin and strengthening yang without coughing.” There are still many “male treasures” and “female treasures” developed by Hetian people, forming a large series. Baked eggs and duck eggs in naan pits, and grilled fish is a whole fish skewered on an iron rod. There used to be roasted sparrows, but now the awareness of environmental protection has increased, and they are no longer seen. Roast mutton is also more particular than Yili people. The fuel is dead red willow or charcoal. It’s not like we directly use anthracite or even “iron coal”. I seem to have glimpsed some secrets of the longevity of Hetian people. They are kind to life everywhere, be careful pamper. There are also well-known and expensive Hetian pomegranate wine. You can also drink pomegranate juice, freshly squeezed, fresh, drink one cup a day, and live healthy to ninety-nine.

The trees in Hotan live as long as the people in Hotan. The walnut tree king is the eldest, it is said to be thousands of years old; the fig tree king is also more than 400 years old according to research; the youngest grape tree king among the three tree kings was born in the Guangxu period of the Qing Dynasty, and there are more than 130 years old. . I am a greedy cat, I am not very interested in the long history, I covet their fruits. According to my limited experience and experience, things that do not bear fruit are not very viable, whether they are plants, animals, or higher animals – people. Flowers bloom and fall, melons ripen and buds fall, all are natural things, and no creature can violate the laws of nature. I was thinking, these tree kings must have feasted on the breeze and bright moon of Hotan, and feasted on the “food” of Hotan. With this unique enjoyment between heaven and earth, how can they not be lush and leafy and prolong life?

Continue to talk about eating, talking about the milk tea with bleached milk skin.

Milk tea is a great innovation of our Xinjiang people, and a great contribution to the food culture of all China and all mankind. All food lies in hybridization, in compounding, in diversity. Milk is squeezed from Xinjiang cows that eat our Xinjiang grass, and tea comes from the mainland. The most seamless combination with Xinjiang milk is the brick tea from our hometown in Hunan, that is, Fu tea. The roughness is rough, but the tea taste is strong and the taste is very good, which is in line with the bold personality of our Xinjiang people. If the milk is matched with Longjing or even “Dahongpao” and “Jinjunmei”, then it has no chance of milk tea in the sense of Xinjiang. Horse milk is to be drunk alone, but it must be fermented and mixed with air to become yogurt. Ma’s milk is appetizing, this is the law, and there are many effects that have not yet formed a conclusion. Over the years, I have been drinking mare’s milk, and the direct effect is that I haven’t spent a penny on my medical insurance card. Of course, it is obviously unfair to attribute everything to mare’s milk, which is the result of the common diet of milk tea, mare’s milk and all Xinjiang delicacies.

In Urumqi, I miss the pilaf at No. 17, Wuyi Road. Of course, pilaf also belongs to Xinjiang. In the world, the best rice is said to be produced in Thailand, but in China, today’s China, the best rice comes from Xinjiang. Let’s not talk about rice in the south. Two-crop rice and three-crop rice have a short growth period and are like fast-growing poplars. How can they be good materials. I have been to the Northeast twice, and I have tasted the rice from Jiamusi, Harbin, and Changchun. The taste is really good, but it is slightly inferior to the rice from Aksu, and the “Yixiang” and “Yihe Shuang” are watered by the snow water from the Western Tianshan Mountains in Yili. Six” is the two pearls of Xinjiang rice. No. 17 uses the best rice in Xinjiang, the best carrots, the best skin teeth, the best raisins, and the best mutton. What can be produced if such a combination does not produce high-quality products? Friends who have a strong desire for mutton can also add meat for an extra 5 yuan. Of course, this meat is even bone meat. Gourmets’ teeth know that meat close to the bone is the most fragrant. This is the reason why the price of pork ribs remains high.

After eating all over 1.66 million square kilometers, let’s go back to Ili.

In fact, Yili is the true food capital of Xinjiang. Uyghur food has everything, Hui, Kazakh, Han food have everything, all ethnic groups have everything. Toksun’s noodles in southern Xinjiang are a must. Among them, Lao Ma’s No. 4 restaurant has been rated as five-star by the Chinese Food and Beverage Association, which is a great honor. But we have Lucaogou Laomajia series restaurants in the west of Ili, and Dunma Zha Lazi Restaurant in the east. The taste of luxurious noodles is fragrant in the Ili River. Bayandai’s thin-skinned buns are good even for gourmets like Wang Meng and Bi Shumin, who have tasted five continents and four oceans. It is no wonder that this is the literary holy land where Uncle Wang has been working for many years, and it is the place where Sister Bi fell to the ground. There is also Yili Chowder Soup. If you pay a little attention, you will find that along the 700 kilometers of Wuyi Highway, there are many restaurants with Yili Chowder Soup signs. Yili’s sour soup is so sour that it may dislodge his teeth. I once accompanied a friend from out of town to taste the sour soup in my hometown’s famous Lucaogou. When he took the first bite, his eyebrows, eyes, and nose were crowded together, “Boss, Why is your sour soup so sour?” “Can sour soup be called sour soup if it’s not sour?” I stunned for the smiling reply of this milf-smiling and charming Hui nationality proprietress, which really showed us Lucaogou people. cultural taste.

Humor is the attribute of every Yili people. I would like to introduce to you a restaurant owner named Tarihati. He used to be a reporter in the Hawen editorial department of the Yili Daily. One day, he suddenly resigned and went to the sea. Ethnic restaurant, specializing in horse meat food, horse meat Naren, smoked horse sausage, horse hoof tendon, etc., the business is unprecedentedly hot. Tarihati told me that we Kazakhs used to be nomads and had no tradition of opening restaurants. Now the whole nation has basically settled down. We must break this tradition and let everyone know about our Kazakh cuisine. He also “showed off” to a group of my mainland friends that in the field of Kazakh restaurants, his restaurant is the largest in Yining City. He went to Urumqi to do market research, and the result was the largest in Xinjiang. It is the largest in China. He also visited Almaty, the former capital of Kazakhstan, and Astana, the current capital, and found that no Kazakh restaurant can exceed his business scale, so he came to the conclusion that “King Tarihatina” is the world’s largest restaurant. The largest Kazakh restaurant. I don’t know if this handsome middle-aged Kazakh guy who sells a bunch of one-liners is “joking” or is advertising in a special way, I just know that in the limited experience of my tongue , the horse meat food here is most suitable for intimate contact. I hope that friends who come to Yining City, the capital of Ili Kazakh Autonomous Prefecture, can visit the “Tarihatina Ren King” located next to the Xueling Hotel on Xinhua West Road. This place will definitely make you firm from a very important aspect. Remember a great nation full of wisdom and love of life.

Speaking of ethnic minority meals for a long time, Chinese meals are also unambiguous. There are many Sichuan restaurants in Yining City, and delicious dishes from other cuisines such as Hunan cuisine restaurants and Northeast restaurants are dotted. There are also Western food, which have also been opened frequently in Yining over the years. When it comes to chicken, we can’t help but praise the great invention of our Xinjiang people – Dapan Chicken. There are two series of Dapan Chicken in Xinjiang, the Northern Xinjiang series represented by Shawan Potato Dapan Chicken and the Southern Xinjiang series represented by Chaiwopu Spicy Pizi Dapan Chicken. These two series are organically integrated in Yili and live in harmony. Whether this big plate chicken belongs to ethnic minorities or Chinese food is actually difficult to say. Just like the green yellow croaker in the Ili River, it belongs to all Yili people, all Xinjiang people, all Chinese people, and all human beings.

On this land where we live together, holding a sea bowl and drinking milk tea with thick milk skin floating in it, I feel that I am like this tea, which has been mixed with the mellow milk-like Kokdala grassland. The Uyghur brothers Sulac, the Kazakh brothers Dongbrati on the Turks River, the Hui brothers Ma Kangjian who lived poetically in the Shijimingmen Community of Yining City, and the Xibe people who wrote poems and sang “Niu Lu” in Qapqal County The brothers Aso melded together hotly, exuding the unique aroma of Western food.

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