I'm very ignorant. I haven't heard the name of Zhongwei before I came to Zhongwei. Although I know that Ningxia Zhongning Lycium barbarum is very famous, I didn't expect Zhongning to be a county of Zhongwei, and what I didn't expect was that I hit it off at first sight.
first of all, the accommodation surprised us.
On the first day of arrival, I stayed at Zhongwei Hotel, which was divided into the south building and the north building. There was a big parking lot in the middle. Every time I came back from the outside, the parking lot master would take the initiative to say hello, and the feeling of being at home came naturally.
When we came back from North Long Beach, we stayed at the Grand Baiqian Hotel nearby. When we opened the guest room door, we all gave a "wow" sound, which was really a surprise to my wife. The guest room was 4 square meters, and the entrance was a spacious corridor. The room didn't feel like a humble abode in a normal hotel at all. It was a bit like a home, and it was really very comfortable.
The buildings near Zhongwei Hotel are mostly red, and the exterior walls are decorated with red iron branches. At first glance, it is very pleasant. I visited Zhongwei City. There are not many such buildings in other cities, and occasionally they are mixed with them. It seems that the red decoration is the characteristics of Zhongwei's original buildings. With the increasing penetration of modern architectural design elements, these buildings with Zhongwei characteristics are slowly diluted.
In front of the Zhongwei Hotel is the famous high temple. Every morning and evening, more than a dozen groups of people are focused here, and each finds a wide place to kick the shuttlecock. Men, women and children have all kinds of fancy styles, which dazzles me and makes me try to kick it, but I am really not skilled.
In spring, the high temple is full of flowers. Different from the low flowers and plants in the south, the high temple is full of flowering trees, full of flowers, natural atmosphere, and several begonia petals fall all over the floor. You can imagine how amazing it is when the begonia is full of branches.
The most surprising thing in the high temple was seeing peony. It is worthy of being the king of flowers, and it is no exaggeration to use any word to describe the beauty of peony. Flowers are bigger than fists. When a breeze blows, the fragrance will come to the nose, with a face value and a refreshing fragrance. Even if it blooms in a garden full of flowers, it is hard not to notice it. No wonder so many ancient people left a poem of praise for peony.
The 39th Luoyang Peony Fair was also held during this period, and the late-blooming varieties are in full bloom around April 21st. If you have a chance next year, go and see the peony in Luoyang. The two peony flowers in the high temple can't make people look away from her. What kind of momentum is the peony in Luoyang City? Thinking about it makes people want to see it immediately.
The first meal after arriving in Zhongwei was settled in online celebrity's "Beisong Bingzhu Mutton Shop". As expected, there was a queue. The service brother was very enthusiastic and called us to sit outside for a while. The waiting time always feels very long, the temperature of 25 degrees is also very sunny, sitting outdoors feels a little hot, and I have the idea of leaving. Fortunately, some guests left, but they didn't leave, not only eating tender and smooth mutton, but also gaining insight.
After sitting down, there was a cloisonne pot like a steamer on the table. A handsome guy brought food. First, he put ice cubes in the pot, then he put mutton, garlic, medlar, ginger, tomato and white radish in turn, and sprinkled Ningxia red wine. Finally, he opened a bottle of Nongfu Spring and explained to us that putting mutton on the ice cubes could ensure that the cooked mutton was tender and smooth, and Nongfu Spring was weak in alkalinity.
After the food was cooked, the handsome boy brought an hourglass and told us that the meal could be served in 15 minutes. Then he brought two large bowls filled with seasonings, and introduced them while scooping the seasonings. These seasonings were called Lakeshen Seasoning, which was the name of a master of frying. The sauce prepared by him was the intangible cultural heritage of Mongolia. Before Lakeshen died, he presented the secret recipe to the country. In memory of this master, this recipe was made by this recipe. We tasted it, and the taste was really special. It was mellow and rich, and it was a good meal just dipped in it.
The cloisonne pot in front of us, when the water boils, the water in the pot rushes to the side of the pot like the tide. The handsome guy said that it was called the tidal pot, and the handsome guy further explained that Ningxia only has a desert, so people all yearn for the sea, use the tidal pot, and while enjoying the food, they also feel the poetry and the distance. It is said that this pot costs 25 yuan a set, and you need to make a reservation. After carrying it, it is really heavy, and the mutton cooked in this pot is really delicious. The mutton is tender and tender, and there is no fishy smell. You can swallow it directly without chewing it in one bite. It is really not difficult for your teeth. It is just stewed with water. Only good enough mutton can you cook it so simply.
In the second season of China on the Tip of the Tongue, Ningxia mutton was described as follows: "The Yellow River rushed out of Helan Mountain and shaped the Ningxia Plain. Almost all gourmets believe that the mutton here is the best in texture, not greasy or greasy, rich and delicious. " So, when you come to Ningxia, eat the best mutton in various ways. Try it without dipping in the sauce, and you will get the fragrance of mutton, the taste is long enough, and there is a slight sweetness in your mouth. At this moment, you ask me how to solve my worries, and it's really only-eat mutton!
It is said that Ningxia Tan sheep is well-known for its delicious meat and excellent taste. I thought this frozen mutton was also Ningxia Tan sheep, and the handsome guy said it was Sunik lamb in Inner Mongolia. No matter where the sheep are, at least they don't treat our stomachs and tongues badly, so it's not enough to cook them in one pot. I want to add some mutton. The handsome guy said that mutton must be cooked in strict order and seasonings, and it is impossible to add them halfway. If you want to eat, you need to open another pot. It's the first time to eat such strict food cooking. However, for a meat traveler, eating mutton in Ningxia is really a sacred and crazy thing.