Qiushawan Food Culture

First of all, Shawan saute spicy chicken

As early as the early 1980s, "Fried Chicken in Xinghua Village, Shawan" has been popular all over Xinjiang. It is a unique way of eating, which combines the eating styles of Han, Uygur and Kazak. According to textual research, Master Zhang, an expert on Sichuan cuisine, fled from Sichuan to Shawan to escape the war. He was full of praise after eating the "Chicken Baby Fried Chili" from his hometown in Xinjiang, so he settled down in Shawan, set up his own signboard and opened a restaurant specializing in fried chicken with Chili. Later, the chef in the restaurant slightly improved the original cooking method, accepted everything, and made a detailed comparative study on the size, shape, seasoning collocation, order of entering the pot, mastery of heat and color collocation of chicken pieces. After the pot, the saute spicy chicken has good color, smell and taste, which can be described as a hundred times. So "Shawan saute spicy chicken", a famous local food, spread among merchants in the east and west, spread all over Xinjiang and was deeply loved by people.

Second, Tianshan snow grasshopper chicken

"Grasshopper chicken", as its name implies, is a native chicken that catches locusts and grasshoppers for food. In the western Gobi pastoral area rich in aquatic plants in Shawan County, local farmers and herdsmen and some farmers choose pure Kazakh chickens for breeding. Chickens are naturally free-range as soon as they hatch. They eat weeds, leaves and seeds. There are many Chinese herbal medicines in local weeds. They prey on grasshoppers and flying insects, drink pure snow water and raise them after 6-8 months. In the process of its growth, it has to endure the temperature changes in pastoral areas, sandstorms, and avoid the pursuit of eagles. Therefore, "grasshopper chicken" is a kind of green food with flexible nature, strong systematicness, smooth meat and fine fiber, and does not contain various additives in the feeding process of broilers.

Third, treasure delicious wolfberry duck.

The mallard is an American mallard introduced by 1999 from Shawan County Breeding Farm of Xinjiang Agricultural University. The mallard is a rare bird with meat, medicine, hair and so on. Its meat is tender, delicious, low in fat, high in muscle yield, rich in trace elements such as copper, iron and zinc, and has no grassy smell. Because native chickens and wild ducks are scattered in the 10,000-mu Lycium barbarum garden, there are many fresh Lycium barbarum fruits from snacks, and the skin, bones and muscles are reddish, which is known as "Lycium barbarum chicken and Lycium barbarum duck". It is a rare delicacy on the dining table. Its medicinal and nourishing functions are unique and its development prospect is extremely optimistic. At present, the products of "Lycium barbarum chicken and Lycium barbarum duck" entering the market include fresh food, quick freezing, smoking, etc., which have been welcomed after being put into Karamay, Kuitun and Urumqi.

4. Hairy crabs in Qianquan Lake

Qianquanhu brand hairy crabs are selected from the ecological seedlings of the Yangtze River system in China, and are cultivated by using the underground spring water and natural ecological conditions of Qianquanhu in Shawan County. They are all natural green ecological aquatic products. Cooking method of hairy crabs in Qianquan Lake;

(1) Steamed crab

Steamed crabs are a safe and delicious way to eat. Before steaming crabs, wash them clean, especially the claws and abdominal appendages. Then tie the crab's feet with thread so that the crab can't climb. After boiling, steam with clear water for 20 minutes until the crab shell turns red. When you smell the crab, you can take it out, peel off the shell, and dip the meat and crab roe in condiments such as sugar, vinegar and Jiang Mo, which are delicious.

(2) Crabs are dragged on the water.

First, wash the crab and cut it into two pieces, dig out the inedible parts such as stomach, intestines and cheeks, and make it into paste with flour. When the oil pan is boiling, drag the crab pieces into the batter and put them in the oil pan, then add soy sauce and a little sugar. Stir-fry and cook.

(3) stir-fry the whole crab

250g of cooked crab meat, 50g of cooked fat meat, 50g of crude oil, 5g of sesame oil10g, 5g of refined salt, 5g of vinegar10g, 5g of white sugar, 0.005g of chopped green onion, 0.5g of Jiang Mo15g, 0.5g of water polo powder, a little of broth and monosodium glutamate. Cut the cooked fat into 1 cm square cubes and put them together with the peeled cooked crab meat. Sit with a spoon and pump oil. Add onion and Jiang Mo to the crab meat and fat meat, add salt, stir fry gently with a spoon, stir fry the crab meat evenly without breaking, then cook wine and vinegar, add white sugar, monosodium glutamate and a little broth, hang it thin, and take it out with sesame oil. Serve with Jiang Mo1g.

Five, "old woman" Chili sauce

Shawan County, Xinjiang is "the hometown of pepper in China". The "Laopo Chili Sauce" produced by Sunshine Limin Food Factory in Anjihai Town is made from abundant local fresh peppers through manual selection, taking, cleaning, cutting and fermentation. The product is packed in a vacuum bottle, without any pigment or preservative, and can be kept fresh for 65,438+02 months at room temperature. At present, the annual output of 500 tons of "old woman Chili sauce" is exported to Xinjiang, with pure spicy taste and bright color.

Six, "Golden Shawan" fresh fruit

Every time I mention the fresh fruits in Jinsha Bay, such as strawberries and flat peaches rich in Shawan Forest Farm, people have to admire them. At present, the planned area of the grape base is 5000 mu, and the fruit bearing area is 2000 mu. Its variety is flat, sweet and storable, and its sugar content is more than 16 degrees. The flat peach base has a planned area of 3,000 mu, and the current fruit bearing area is 1 1,000 mu. Flat peach won the bronze prize of 99 Kunming World Garden Expo. The planned area of strawberry and plum base is 2000 mu. There are five varieties of strawberries, such as Shibei 1 and Shibei No.2 All-Star, and the yield per mu can reach 500 kg. Plum varieties include Beifang 1, Li Kui No.6, Suili No.3, American Brown Plum, etc. The yield per mu can reach 1200 kg.

Ethnic flavor food

First of all, pilaf

Shredding beef, sheep or chicken, shredding skin bean sprouts (onion), shredding yellow radish, mixing with clear oil and sheep oil, frying in a pot (tail oil of big-tailed sheep is better), then putting carefully washed rice into the pot, sometimes adding salt and water to red dates and raisins, and covering the pot to cook. Stir well with a shovel and serve.

Second, barbecue.

Slice the mutton, string it with iron tongs, and bake it in the oven. When cooked, sprinkle with salt, Chili noodles and cumin, and then bake it on low heat.

Third, Lamian Noodles.

Mix wheat flour with water, knead it into finger-thick noodles, cover it with cloth, pull it into noodles slightly thinner than chopsticks for half an hour, and then put it in a pot to cook. A big bowl of noodles, a small dish of cooking, mixed to eat. Thin leather bags and Yeren (like Kazakh Laren) are also famous.

Fourth, milk tea.

Kazakhs generally like to brew milk tea with brick tea. First, cut some brick tea with a small knife, wrap it in clean gauze, put it in a teapot and pour in water. Hang the teapot on an iron bracket and put cow dung or firewood under it. Add salt after boiling. Add pepper in winter. Boil for a while with warm fire, and when the tea is fragrant, remove the teapot from the iron bracket. The tea bowl is only 70% full. Add a piece of sugar, a spoonful of ghee and a spoonful of milk skin to serve to the guests and family. Milk tea is rich in nutrition, which not only quenches thirst and fatigue, but also has excellent physical fitness and nourishing functions. The so-called "milk tea can nourish people" is reasonable. Anyone who visits the grassland. Don't forget to drink a bowl of milk tea cooked by herdsmen and eat a charcoal-roasted naan.

Verb (abbreviation of verb) Tabazun

Taba is made of iron or aluminum, generally about 30 cm in diameter, and the upper and lower floors are the same. The plane is circular and has prominent edges. Put the rolled fermented wheat flour cake in the middle, about two centimeters thick. Fasten the lid and lay it flat on the cow dung fire or firewood. Only Mars, no flame, no smoke. Put the pimple on the top cover and bake it red on both sides for about half an hour. Noodles should not be too big, and no salt should be added. Knead the dough for a long time after baking. The more fragrant it is, the better it tastes at home.

Sixth, Talmi.

Talmi is small yellow rice, which is screened first, cooked in a pot and peeled. There are several ways to eat it: put it in a tea bowl and eat it while drinking. If it takes a long time, the peeled Talmi will become hard. One method is to add Talmi to raw milk and cook it until it becomes soft. One method is to add sugar, ghee and milk skin to the rice, mix them, cover them and leave them for several hours. It tastes soft, sweet and delicious.

Seven, hand-grabbed meat

After the sheep is slaughtered, according to the shape of the bones, cut the meat into large pieces, add water to the pot, boil it with high fire, skim off the foam and add salt. Without any other seasoning. Then simmer. When the meat smells delicious, cook it thoroughly and take it out of the pot. Put the radish strips into the pot. Add the potato pieces later. After cooking, take it out and finally cook Na Ren (roll the dough into palm-sized noodles). When cooked, take it out and put it on a big plate with carrots and potatoes on it and meat on it. At this time, put the cut skin buds (onions) into a large bowl, pour in the hot soup that has been degreased, scald it until it is half cooked, and pour out the soup from the meat. At this time, the meat is handmade and served to guests and family.

Eight, cover a bowl of tea

Put a little green tea in a bowl, then add rock sugar, longan and red dates, pour in hot water of 70-80 degrees, cover it for three to five minutes and drink.

Nine, oil fragrance

You Xiang is an oil cake, but it is not the same as an oil cake. One part of wheat flour is scalded with boiling water, air-dried, and one part of raw wheat flour is added for uniform fermentation. Don't send too much, then add eggs, cooked clear oil, soda and bean powder. Add some sugar to the sweet one and salt to the salty one. When the noodles are soft, add some raw noodles. Knead it into dough bumps, roll it into small round cakes, cut two or three long holes in the middle with the tip of a knife, and fry it in an oil pan. The fried oil fragrance has a smooth surface, no foaming, golden and delicious.

Ten, oil fruit

Wheat flour is fermented (only slightly fermented), mixed with alkali, cooked in clear oil, evenly mixed and rolled into pancakes. Then, mix a portion of raw wheat flour and diluted honey into batter, spread it on the rolled pancake, fold the pancake, cut it into strips one finger wide and half a finger long, screw the two ends together and fry it in an oil pan. After frying, the face is yellow and the heart is red. Sprinkle a little cold water on it, soak it in a porcelain jar for two hours, then put it on a plate and serve. It tastes soft, sweet and delicious.

XI. Noodle soup

On holidays, weddings, funerals and weddings, this soup is a must. Girls must learn to do it before they get married. Make bean jelly blocks first. Then cut the ribs of the sheep into small pieces half a finger long, stir-fry them in a pot, and add salt, ginger powder, pepper powder, soy sauce and vinegar when they are almost cooked. After cooking, add the broth before cooking. When the meat is almost boneless and fragrant, add the cut green leafy vegetables, the cut bean jelly, the cut red pepper and the fungus, and roll slightly. When cooking, pour sesame oil on the bottom of the bowl, put shredded epithelial buds (onion) and shredded coriander, and add powder soup on it. Good color, smell and unique flavor.

Twelve, pulp leather

Knead with salt water and wheat flour for a long time, then rinse with cold water to separate starch from gluten. Then precipitate the washing water, remove the clear water, and mix into paste. Wipe the bottom of the shabu-shabu with clear oil, pour in a proper amount of pasty starch, shake it evenly into a thin layer of cake, and cook it in a boiling pot, that is, make a skin. Put the gluten in a cage and steam it, and it becomes a gluten cake. When eating, cut the pulp skin into slender strips, put them on a plate, put a few pieces of gluten cut into small pieces on it, and add seasonings such as salt noodles, vinegar and pepper on it. The color is pleasing to the eye, orange is transparent, soft and tough, and the flavor is special. It is the most ideal cool food in summer and autumn.

Thirteen, yellow-faced woman

Add salt and edible yellow water to wheat flour, knead for a long time, and then knead into noodles with the thickness of little finger. Apply clear oil to the panel, and also apply clear oil to the noodles (to prevent adhesion), and cover them with a clean wet cloth for a period of time. Finally, with both hands, grab five or six noodles at a time and pull them into very fine silver noodles (which is the fundamental difference from thick strips), and cook them in a pot. After taking it out, rinse it with cold boiled water, put it on the panel to dry the surface moisture, and then coat a layer of cooked clear oil on the noodles to become golden and shiny yellow noodles. When eating, put the yellow noodles on the plate, sprinkle with salt noodles, pour with vinegar and mix the peppers. People are full of expectations for their birthdays.

Fourteen, prickly heat

Mix the white flour with clear oil, pepper water, egg white and appropriate amount of salt water, and knead until the dough is foamed and cracked. Then pull it into small pieces, rub it into thin strips (such as the thickness of chopsticks), and plate it into small hollow handles. Then use two thin wooden sticks to lift the handles at both ends from the inside, and put them into the oil pan one by one to fry until golden brown. When it becomes hot and soft, bend the two ends together and put them on a plate. After frying, the more foam, the better. The prickly heat is golden in color, crisp and delicious. The key lies in the right amount of oil and pepper, water and salt. You can master the heat well when you get home.