1. Shawan saute spicy chicken

As early as the early 198s, "Shawan Xinghua Village saute spicy chicken" has been popular all over Xinjiang. It is a distinctive and unique way of catering that integrates the catering styles of Han, Uygur and Kazak people. According to research, Master Zhang, an expert in Sichuan cuisine, fled to Shawan from Sichuan to escape the war. He was full of praise after eating the "Chicken Baby Fried chili pepper" from a fellow villager in Xinjiang, so he settled down in Shawan, set up his own signboard and opened a restaurant specializing in fried chicken in chili pepper. Later, the chefs in the restaurant slightly improved the original cooking method and accepted everything, and made a careful comparative study on the size, shape, seasoning collocation, the order of entering the pot, the mastery of the heat and the color collocation of the chicken pieces. After the pot, the large plate of chicken has good color, fragrance and taste, which can be described as a hundred times. So "Shawan saute spicy chicken", a famous local food, spread among merchants from east to west, spread all over Xinjiang and was deeply loved by people.

second, Tianshan snow grasshopper chicken

"grasshopper chicken" is a native chicken that catches locusts and grasshoppers. In the western Gobi pastoral area with abundant aquatic plants in Shawan county, local farmers and herdsmen and some farmers choose pure Kazakh chickens to breed. Chickens are naturally free-range as soon as they are hatched. They eat weeds, leaves and seeds. There are many Chinese herbal medicines in local weeds. They prey on grasshoppers and fly insects, drink pure snow water and raise them after 6-8 months. During its growth process, it has to endure the temperature change in pastoral areas, the wind and sand attack, and also avoid the pursuit of eagles. Therefore, "grasshopper chicken" is smart in nature, strong in system, smooth in meat, fine in fiber, and free from various additives in the process of broiler feeding, so it is a safe green food to eat.

3. Delicious Lycium Barbarum Duck

The mallard duck is an American mallard duck introduced from Xinjiang Agricultural University by Shawan County thoroughbred breeding farm in 1999. The mallard duck is a rare bird integrating meat, medicine and wool, with tender meat, delicious taste, low fat, high muscle rate, rich trace elements such as copper, iron and zinc, and no grassy smell. Because native chickens and mallard ducks are free-range in the 1,-mu Lycium barbarum garden, they eat more fresh Lycium barbarum fruit since childhood, and their skin, bones and muscles are light red, which is known as "Lycium barbarum chicken and Lycium barbarum duck". It is a rare delicacy on the table, and its medicinal function and nourishing function are unique, and its development prospect is extremely optimistic. At present, the products of "Lycium barbarum chicken and Lycium barbarum duck" entering the market are fresh, quick-frozen and smoked, and they are welcomed after being put into Karamay, Kuitun and Urumqi.

4. Hairy crabs in Qianquan Lake

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

(1) Steamed crabs

Steamed crabs are safe and delicious. Before steaming crabs, the crabs should be washed clean, especially the claw feet and abdominal appendages. Then tie the crab's feet with thread so that the crab can't crawl. Steam with water for 2 minutes after the water boils, until the crab shell turns red. After smelling 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 is delicious.

(2) Crab-dragging

First, wash the crab and cut it into two pieces, remove the inedible parts such as stomach, intestines and gills, and make it into a paste with flour. When the oil pan boils, drag the crab pieces into the flour paste and put them into the oil pan, add soy sauce and a little sugar, stir-fry them, and then boil them to eat.

(3) stir-fry the whole crab

25g of cooked crab meat, 5g of cooked fat meat, 5g of crude oil, 1g of sesame oil, 5g of refined salt, 1g of vinegar, 5g of sugar, .5g of chopped green onion, .15g of Jiang Mo, .5g of water ball powder, a little of broth and .25 of monosodium glutamate. Cut the cooked fat meat into 1 cm square dices and put them together with the peeled cooked crab meat. Sit with a spoon and pump the oil. Add onion and Jiang Mo into crab meat and fat meat, add salt, stir fry gently with a spoon, stir fry the crab meat evenly without breaking, then cook cooking wine and vinegar, add white sugar, monosodium glutamate and a little broth, hang it thin, and take it out with sesame oil. Put 1 gram of Jiang Mo on the dish.

fifth, "old mother-in-law" Chili sauce

Shawan county in Xinjiang is "the hometown of Chili peppers in China". The "Old Mother-in-law Chili Sauce" produced in Sunshine Limin Food Factory in Anjihai Town is made of fresh peppers which are abundant locally, through manual selection, handle removal, cleaning, cutting and fermentation. The product is packaged in vacuum bottles, without any pigments and preservatives, and can be kept fresh for 12 months at room temperature. At present, the "Old Mother-in-law Chili Sauce" with an annual output of 5 tons is sold at home and abroad with pure spicy taste and bright red color.

Sixth, "Golden Shawan" Fresh Fruits

Every time people mention the fresh fruits of Golden Shawan, such as strawberries and flat peaches, which are abundant in Shawan Forest Farm, people can't help but praise them. At present, the planned area of the grape base is 5, mu, and now the fruit bearing area is 2, mu. Its variety is flat, sweet, storable and contains more than 16 degrees of sugar. The flat peach base has a planned area of 3, mu, and now it has a fruit bearing area of 1, mu. The flat peach was awarded the bronze prize in the 99 Kunming World Garden Expo. The planned area of Strawberry Plum Base is 2, mu, and there are five varieties of strawberries, such as Shibei No.1 and Shibei No.2 All-Star, with a yield of 5 kg per mu. Plum varieties include Beifang No.1, Kuili No.6, Suili No.3, and American Brown Plum, and the yield per mu can reach 12 kg.

ethnic food

1. pilaf

Shred beef, sheep or chicken, peeled sprouts (onions) and yellow radish, mixed with clear oil and sheep oil, fried in a pan (the tail oil of big-tailed sheep is better), and then carefully cleaned rice, sometimes with red dates and raisins, added with salt and water, covered and cooked. Stir well with a shovel and serve.

Second, barbecue

Slice the mutton, string it on iron tongs, rack it in the oven, cook it, sprinkle with salt, chili pepper noodles and cumin, and then bake it slightly.

Third, pull the strips to mix the noodles

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

Fourth, milk tea

Kazakhs generally like to use brick tea to brew milk tea. First, cut some brick tea with a small knife, wrap it in clean gauze, put it into the teapot and pour clean water. Hang the teapot on an iron bracket with cow dung or wood firewood under it. Add salt after boiling. Add pepper in winter. Boil it with warm fire for a while, and then remove the teapot from the iron bracket when the tea smells fragrant. The tea bowl is only 7% full, add a piece of white sugar, a spoonful of ghee and a spoonful of milk skin, and serve it to guests and family. Milk tea is rich in nutrition, which not only relieves thirst and fatigue, but also has excellent body-building and nourishing functions. The so-called "milk tea can nourish people" makes sense. Anyone who visits the grassland. Don't forget to drink a bowl of milk tea cooked by herdsmen and eat a piece of naan roasted with charcoal.

V. Tabazun

Taba is made of iron or aluminum, generally about 3 cm in diameter, and the upper and lower floors are the same. The plane is round and has prominent edges. Put the rolled fermented wheat flour cake in the middle, about two centimeters thick. Buckle the lid and put it flat on a cow dung fire or a wood fire. There is only Mars, no flame and no smoke. Put a knot in one's heart on the top cover and bake it on both sides in red for about half an hour. Noodles should not be too big, and salt should not be added. Knead the dough for a long time after baking. The more you knead it, the more delicious it will be at home.

VI. Talmi

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

seven, grab the meat

after slaughtering the sheep, cut the meat into large pieces according to different bone shapes, add water to the pot, boil it with high heat, remove the foam and add salt. Don't add any other seasoning. Then simmer. When the meat smells fragrant, it is cooked thoroughly and removed from the pot. Put the radish strips in the pot. Add the potato pieces later. When cooked, take it out, and finally cook Na Ren (roll the dough and cut it into palm-sized noodles). When cooked, take it out and put it on a large plate, put carrots and potatoes on it, and put meat on top. At this time, put the shredded skin buds (onions) into a large bowl, pour in the hot broth from which the oil slick has been removed, scald it until it is half cooked, and pour the soup down from the meat. At this time, the meat is made by hand and served on the table for guests and family.

VIII. Cover a bowl of tea

Put a little green tea leaves into a bowl, then add rock sugar, longan and red dates, pour in 7-8 degrees hot water, cover it for three or five minutes, and you can drink it.

IX. Oil fragrance

Oil fragrance is oil cake, but it is different from oil cake. One part of wheat flour is scalded with boiling water, air-warmed, one part of uncooked wheat flour is added, and evenly fermented. Don't send it too much, then add eggs, cooked clear oil, soda and bean powder. Add some sugar to the sweet ones and a little salt to the salty ones. Add some raw noodles when the noodles are soft. After kneading, knead it into a pimple, roll it into a small round cake, cut two or three long slits 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.

1. Oiled fruit

Wheat flour is fermented (only slightly cooked), mixed with alkali, cooked and cleaned, evenly mixed and rolled into pancakes. Then, a portion of raw wheat flour and diluted honey are mixed into batter, spread on the rolled pancake, fold the pancake, cut it into strips one finger wide and half a finger long, twist it at both ends, 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, put it in a porcelain jar for two hours, then put it on a plate and serve it. It tastes soft, sweet and delicious.

eleven, noodle soup

On holidays, in case of wedding and funeral, this dish soup must be made. Girls must learn how to make them before they get married. Make bean jelly blocks first. Then cut the rib bone of the sheep into small pieces half a finger long, stir-fry in the pan, and add salt, ginger powder, pepper powder, soy sauce and vinegar when it is almost cooked. When cooked, add broth before cooking. When the meat is about to be deboned and fragrant, add chopped green leafy vegetables, cut bean jelly blocks, chopped red peppers and water-borne fungus, and roll slightly. When cooking, pour sesame oil on the bottom of the bowl, put shredded epithelial sprouts (onion), shredded coriander, and add powder soup on the top. It tastes good in color, smell and taste, and has a special flavor.

12. The pulp

is kneaded with salt water and wheat flour for a long time, and then rinsed with cold water to separate starch from gluten. Then precipitate the washing water, remove the clear water and mix it into paste. Apply clear oil to the bottom of the shabu-shabu, pour in appropriate amount of pasty starch, shake it evenly into a thin layer of cake, and put it in a boiling pot to cook it, that is, make a pulp skin. Spread the gluten in a cage and steam it, and it will become a gluten cake. When eating, the pulp skin is cut into slender strips, put on a plate, put a few pieces of gluten cut into small pieces on it, and add seasonings such as salt noodles, vinegar and chili 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.

XIII. Yellow Noodles

Wheat flour is kneaded with salt and food yellow water for a long time, and then kneaded into little finger-thick noodles. 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, use your hands together, grab five or six noodles at a time and pull them into very thin silver noodles (which is the fundamental difference from thick strips), and cook them in the pot. Rinse it with cold boiled water after taking it out, put it on the panel to dry the surface moisture, and then apply a layer of cooked clear oil on the noodles, which will become golden and shiny yellow noodles. When eating, put the yellow noodles on a plate, sprinkle with salt noodles, pour vinegar and adjust the chili pepper. It makes people look forward to their birthday.

14. Scorpion

Mix the flour with clear oil, pepper water, egg white and a proper amount of salt water, and knead until the dough bubbles and crackles. Then pull it into small pieces, rub it into thin strips (such as the thickness of chopsticks), and dish it into a small hollow handle. Then use two thin wooden sticks to hold up the dough handle at both ends from the inside, put it into the oil pan one by one and fry it until it is golden. When it is hot and soft, bend the two ends together and put it on the plate. After frying, the more bubbles the better. The prickly heat is golden in color, crispy and delicious. The key lies in the proper amount of oil and pepper water and salt. When you get home, you can master the heat well.