The entrance smells like mint, but it is a little warmer than the gentleness of mint, and the feeling of numbness spreads on the tip of the tongue-the taste of Artemisia annua is really unique. For Artemisia annua, a willow-leaf-shaped potherb that spreads all over Shan Ye in northern Xinjiang, Xinjiang people love it so much that they can't stop.

In CCTV 7' s "Delicious Pepper, Artemisia and Fish in Rural China" program, the hostess was full of praise when eating pepper, Artemisia and fish, and the hostess of the farmhouse laughed and said that more than ten tables of Xinjiang cuisine could be cooked in one day during the tourist season, and pepper, Artemisia and fish were a must.

A wild plant called Artemisia annua grows in Yili, which is very popular among Xibe people. Artemisia annua, a perennial herb in Compositae, is born in grasslands, forest margins and subalpine meadows in northwest and northeast China.

Artemisia annua has high nutritional value, and is known as "treasure" of grassland and "forest vegetable". However, Xibo people call it "Buerhasek" (translated into Chinese, it means willow herb or fish herb), which is also known as "fish herb" and is often used to stew fish. People along the Ili River pick the tender stems of Artemisia annua in spring to eat. In the past, there was no refrigerator, and people would dry Artemisia annua for winter consumption.

Because of the peculiar smell of Artemisia annua, Xibe people who are good at cooking food stew it with Ili River fish, and it becomes the "Buerhasek Stewed Fish", a famous food both at home and abroad.

It is said that the ancestors of Xibe people used fish as their staple food during their fishing and hunting life in Heishui, Baishan, Northeast China, and they ate it in various ways, such as stewed, roasted, pickled and sun-dried. Later, add some pepper Artemisia and leek to make soup when stewing; Later, some raw batter was added to the soup and boiled into a paste soup. Over time, it evolved into today's "stewed fish with pepper and Artemisia".

Xibe people have a special feeling for Artemisia annua. Asu, a Xibo poet in Yili, has a poem about Artemisia annua

Chanting about a Stem of Artemisia annua

When the mysterious Artemisia annua leisurely appeared/approached me,

at this moment

I found that a touch of green shivered on its grass leaves

Tears of sunlight ran in its fibers

Between words and memories, there was a < There must be a stalk of Artemisia annua swimming

It's on the destined road

It doesn't say ...

"The stewed fish with Artemisia annua has a long history. During the fishing and hunting life in Northeast China, the ancestors of Xibo people used fish as their staple food and ate it in various ways. The stewed fish with Artemisia annua in Chabuchar County is more authentic.

Artemisia annua is delicious, but after all, it is a wild grass on the mountain, sometimes. " There is a jingle in Xinjiang, "Horn in May, Artemisia in June, and firewood in July and August." The edible part of wild Artemisia annua is tender tip.

The most authentic way to fish with pepper and Artemisia is to cook the fish just salvaged from Yili River with river water on the spot, and then add pepper and Artemisia along the river. A little batter should be added to the fish soup, and chives should be sprinkled on it, so it will be delicious when it comes out of the pot ...

Besides scalding the cold salad, Xinjiang people's favorite way to eat pepper and Artemisia can also stir-fry mutton and shredded potatoes. Pay attention to the way to eat is to wrap jiaozi with pepper and Artemisia, supplemented by leeks, mutton or eggs ... < P > To entertain tourists coming to Xinjiang, a cold pepper and Artemisia is served on the table, which immediately divides a table of diners into two camps: stand or fall. Some people think that it is like Chinese medicine, and those who taste very strange will naturally pour it; And some people love that unique taste, and those who eat it especially refresh their stomachs naturally stand it.

when cooking soup rice for dinner, grab a handful of Artemisia annua when taking out the pot, which can be used as coriander to enhance the taste. It is said that after drinking, Balikun men like to have a bowl of pepper and Artemisia soup rice, which can relieve the hangover and relieve the stomach. Even children soak instant noodles and like to add a few slices of Artemisia annua to taste it.

Artemisia annua is also a traditional Chinese medicine, which is pungent and bitter, warm and slightly cold, and can relieve summer heat, smooth qi, dispel wind and remove dampness, promote blood circulation and relieve pain, and detoxify and diuresis. Externally used to treat eczema, aphtha and toxic swelling. Therefore, there are people in Xinjiang who make tea with pepper Artemisia, which has the effect of clearing away heat and detoxifying.

Artemisia annua is not Pedicularis, but Pedicularis is a poisonous herb, which should not be confused.

The season of picking wild vegetables in Xinjiang is coming,

Shangpin Tiancheng will collect a taste from spring for everyone,

All kinds of wild vegetable ingredients will be launched soon, so stay tuned!