Akshu Snackpedia_Akshu Specialty Snacks Food Introduction
The Aksu region is located in the central part of the Xinjiang Uyghur Autonomous Region, on the southern slope of the Tian Shan Mountains, on the northern shore of the Tarim Basin, and is adjacent to the Bayin to the east and the Kizilsu Kirgiz Autonomous Prefecture to the west. Aksu was an important stop on the ancient Silk Road.
Special local cuisine Roasted meat Dumplings Roasted naan bread, Karakay naan bread, Karakay Soup Noodle soup Beef noodles, Mutton noodles Serym yogurt Dried apricots, Mulberry Cake Roasted pigeon, Oil tower, One-rod flag rice, etc.
Serym yogurt
Introduction
In supermarkets, various "old yogurt" is in high demand. The "old" refers to placing yogurt in a bowl-shaped plastic container, with a slightly viscous consistency, but I always feel that the taste is slightly lacking. The authentic old yogurt, can be found in the town of Serym in the Bayin! It is made with porcelain bowls, after opening the milk, pour into the porcelain bowl, add starter and ferment until delivered to the customer, all done in the porcelain bowl.This is the traditional method, with a rich and fragrant flavor, and a fresh and smooth taste, making you never forget it. Serym is a small town, not far from the county seat."Serym" comes from the Turkic language, meaning "blessing" and "peace".
Bayin has a long history of "Serym came first, then Bayin ". Bayin History records: "Before Bayin was called ' ' during the Tang Dynasty, it was called ' ' during the Tang Dynasty, and in the current records, it is called 'Bayin '. Its circumference is one third of a mile, and the two cities of Tang and Bayin are adjacent. In the current records, it is called 'Serym'."Serym was once a key town on the Silk Road, a trading port, smelting center, and military fortress for the Kingdom of Kucha, with a large scale. However, the history of Serym's demise is still unknown. What is the secret to delicious Serym yogurt? Only by entering a resident's home in Serym can you uncover the secret.
In fact, making this old yogurt requires milking, boiling, placing in a bowl, adding starter, and fermenting. The quality of the milk directly affects the taste of the yogurt. Locals prefer to use the milk of yellow cattle to make yogurt, the milk yield of yellow cattle is small, but the milk quality is very good, which is an important reason for the exceptional quality of Serym yogurt.
The town is located on the southern slope of Tian Shan, with a north-south slope, with mountainous terrain in the north and plains in the south, with an average altitude of 1201~1396 meters, vast grasslands, and abundant wild medicinal plants such as licorice. Yellow cattle eat medicinal plants and drink mountain spring water, which naturally makes the milk quality excellent. When boiling milk, the milk skin must not be broken, constantly stir the water, and lift the milk high and let it fall, to volatilize the excess water in the milk, making the milk concentration higher, so the yogurt made is more viscous. After the milk cools, pour it into a small bowl, add a spoonful of "Kunayeg (yogurt starter)" and mix well, then cover the bowl with a small wooden board and cover it tightly with a thin cotton cloth for about 8 hours, and delicious Serym yogurt is ready.
This yogurt is very rich in flavor, and if you stir and shake it, you can even pull out threads, which is amazing.
Every household in Serym sets aside a small bowl of yogurt for the next fermentation. Many families' yogurt starters have a history of several years, and the people of Serym love yogurt and are inseparable from it.
Serym yogurt is famous throughout the region, and its legends are also widely known. The most popular keyword is " " (donkey milk).
Legend has it that several hundred years ago, a bandit army raided Bayin, and the vanguard soldiers arrived in Serym, they found that the yogurt made by the local people was very delicious, so they forced the villagers to entertain them with yogurt every day. Since the milk yield of yellow cattle in the local area is very small, they could not satisfy the needs of the large army, so they started to hide, and the soldiers continued to look for yogurt. One day, a clever housewife came up with a plan. One day, a group of soldiers came to ask for yogurt again, and the housewife deliberately raised her voice and shouted at the people at home: "Today's yogurt can't be made, the donkey's milk has been eaten by the little donkey!"When they heard this, the soldiers were disgusted, and they no longer forced the villagers to make yogurt for them. Because the yellow cattle in Serym have a small milk yield, so in the county except for Bazha, even in Serym town, it is very difficult to buy Serym yogurt. The villagers usually make and drink yogurt themselves, and it is rarely sold, and it sells out as soon as it is brought to the market.
For several hundred years, Serym yogurt has been made by every housewife, and this old skill has been passed down from mother to daughter. Currently, the skills of Serym yogurt have been protected, and Bayin has applied for the first-level autonomous region-level non-material cultural heritage selection of "Uyghur Qteke (Yogurt)".
However, to let more people enjoy delicious Serym yogurt, it is still necessary to promote and introduce it into the market. One-rod flag riceIntroduction
One-rod flag rice
You can hear this widely circulated sentence in Shaaya County and surrounding cities: "
Shaaya One-rod flag, rice, Yaksi"
Everyone who has যুক্তরাষ্ট্রে One-rod flag rice isYak meatcooked with ricewill have a taste. Yak meat is a popular dish in the region."The preparation method is similar to preparing rice with meat. The main ingredients are Yak meat, rice, and seasonings. The preparation method is as follows:Wash the rice and soak it in water. Cut the Yak meat into small pieces.
Heat oil in a pot over medium heat.
Add chopped onion and ginger to the pot and stir until fragrant.
Add the Yak meat and stir-fry until it changes color.Add the rice and stir-fry for a few minutes. Add water and bring to a boil. Reduce the heat, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked. Remove from heat and let stand for 5-10 minutes.
Serve hot with your favorite condiments.
As the first winter approaches, Kazakh families begin to slaughter livestock for winter meat, preserving it through smoking and pickling.Smoking and drying. Smoked meat has a rich aroma and is long-lasting. Commercially available smoked meat is generally similar, with additional seasonings such as cumin, black pepper,Sichuan peppercorns, and onions, etc. It can be cooked or steamed for consumption. Smoked horse intestines are considered a premium smoked meat.
Method:
Ingredients:
Horse intestines;Horse ribs;Salt;Onions;Black pepper;Cumin, etc.
Method:
First, boil in boiling water over high heat for 10-15 minutes, removing all air bubbles. It is essential to pierce the intestines with a toothpick or similar object to release the air bubbles, otherwise the intestines are prone to bursting. After all air bubbles have disappeared, transfer to a pot of cold water and simmer over low heat for 2 hours or more, or use a pressure cooker for 30 minutes. After cooking, remove from the pot, cool, and slice. When eating, you can add seasonings to taste:
1. Slice onions and cover the meat.
2. Mix black pepper, chili powder, and salt, and rub on the meat.
3. Drizzle with garlic-infused oil.
4. Serve smoked horse intestines with potatoes. 5. Serve smoked horse intestines over rice.
6. Make soup with the cooked broth and noodles.
7. Serve smoked horse intestines with dumplings. The flavorful dish is an excellent choice for entertaining guests.
Delicious food is a great choice for entertaining guests.
