eating wild vegetables, collecting the aura of heaven and earth, and absorbing the essence of the sun and the moon are one of the essences of nature. Every taste is a close contact with nature. Those wild vegetables, pure, primitive and delicious, are the gifts of nature, the breath of our green life and the testimony of mutual love between man and nature. Roast whole sheep Pinggu roast whole sheep is a famous food comparable to Beijing roast duck and Guangzhou crispy suckling pig.

Roasted whole sheep is mainly made of Mianjie sheep or fat lamb under one year old. This kind of sheep, with tender meat and high nutritional value, is fragrant when chewed in the mouth. This is a valuable experience that Uighurs have summed up in their daily life of eating mutton for a long time. After slaughter, the head, hooves and internal organs are removed, and the sheep are put on from beginning to end with wooden sticks with big nails. Then use egg yolk, salt water, turmeric, cumin powder, pepper, white flour and so on. Make into paste juice and apply it to the whole body of sheep.

Then, put the sheep head down into the hot pit, cover the pit tightly, and turn the wooden stick from time to time to observe, and simmer for about 1 hours. Pinggu roast whole sheep is Huang Liang in color, crispy and tender, and delicious. Now hotels in Xinjiang tie a red colored silk on the head of roasted sheep and put some parsley and celery in the mouth of the sheep, making the whole sheep a pleasing work of art, and the trend of crisp fish heads is very strong, from the chopped pepper fish heads in Hunan cuisine to the fish head cakes in Beijing cuisine, which are all famous for their big size. However, rainbow trout's head is not big, its meat is not much, and it is not as rich in colloidal protein as its big head. Pinggu crisp fish head crisp.

This is because the fish head has been marinated in special sauce for 24 hours, and the fish bones are crisp and rotten. Steamed fish bones can be eaten without teeth. Sip them with your tongue. Pinggu crisp fish head is more delicious because it is marinated with sauce. That taste is not fresh, but strong. Fish head used to be chicken ribs, and a crisp fish head made rainbow trout head out of order. Sauced bone Sauced bone is a traditional dish in Northeast China.

According to different ingredients, there are spine in sauce, ribs in sauce, and bone in sauce. These raw materials have the same characteristics, that is, they can withstand long-term stewing and the meat will not be burnt to death. Among them, pig spine is the most popular, because it tastes soft and waxy after stewing, and it is more fun (laborious) to chew. Compared with some braised dishes and red braised dishes, the sauce bone in Northeast China is not much different in the use of seasonings. The main features come from the bold choice of main ingredients (live meat with bones) and the size of each bone is about three or two sauce thorns weighing about one kilogram. And large pieces of meat are often more delicious and fragrant after being cooked and stewed. Peaches are delicious and nutritious, and they are one of the favorite fresh fruits.

Besides fresh food, it can also be processed into preserved peaches, peach sauce, peach juice, dried peaches and canned peaches. Many parts of peach trees also have medicinal value. Its roots, leaves, flowers and kernels can all be used as medicine, which has the functions of relieving cough, promoting blood circulation and relaxing bowels. The oil content of peach kernel is 45%, which can be used to extract industrial oil. The hard shell of peach kernel can be used to make activated carbon, which is a versatile industrial raw material.