Eating wild vegetables, absorbing the spiritual energy of heaven and earth, and absorbing the essence of the sun and moon are one of the essences of nature.

Every taste is a close contact with nature.

Those wild vegetables are pure, original and delicious. They are gifts from nature, the breath of our green life, and a testimony of the mutual love between man and nature.

Pinggu roasted whole lamb is a famous delicacy comparable to Beijing roast duck and Guangzhou crispy suckling pig.

Roast whole sheep mainly uses sheep or fat lambs under one year old as raw materials.

This kind of sheep has tender meat, high nutritional value, and is full of flavor when chewed in your mouth.

This is a valuable experience gained by the Uyghurs from their long-term daily life of eating mutton.

After slaughtering, the head, hooves and internal organs are removed, and the sheep is dressed from head to tail with wooden sticks nailed with large nails.

Then use egg yolks, salt water, turmeric, cumin powder, pepper powder, white flour, etc.

Make a paste of juice and apply it all over the sheep.

Then, put the sheep head down into the hot naan pit, cover the pit tightly, turn the wooden stick from time to time to observe, and simmer over low heat for about 1 hour.

Pinggu roasted whole lamb has a bright yellow color, crispy skin and tender meat, and is delicious.

Nowadays, hotels in Xinjiang tie a piece of red colored silk on the head of the roasted sheep, and put some coriander and celery in the mouth of the sheep, making the whole sheep a pleasing work of art. The trend of crispy fish heads is very strong, from Hunan cuisine

From the fish head with chopped pepper to the fish head soaked cake in Beijing cuisine, they are all famous for their large size.

However, the head of rainbow trout is not big, there is not much meat, and there is not as much gelatin protein as the big head.

Pinggu Crispy Fish Head Crispy.

This is because the fish head has been marinated in a special sauce for 24 hours, and the fish bones have become crispy.

Steamed fish bones can be eaten without teeth.

Sip them with your tongue.

Pinggu crispy fish head has a richer taste because it has been marinated in sauce.

The taste is not fresh, but strong.

The fish head has always been tasteless in the past, but a crisp and tender fish head makes the rainbow trout head turn things around.

Sauce bones are a traditional Northeastern dish.

Depending on the ingredients, there are sauced spines, sauced pork ribs, and sauced bones.

These raw materials have a unique characteristic, that is, they can withstand long-term stewing and the meat will not be mushy.

Among them, pork backbone is the most popular because it tastes soft and waxy after being stewed, making it more fun (and laborious) to chew.

Compared with some braised vegetables and red braised vegetables in Northeastern China, there is not much difference in the use of seasonings.

The main features come from the bold selection of the main ingredient (live meat with bones) and the size of each bone, which is about three or two, and the sauce thorns weigh about one kilogram.

Large pieces of meat tend to be more delicious and fragrant after being cooked and stewed.

Peaches are delicious and nutritious, and are one of people's favorite fresh fruits.

In addition to being eaten fresh, it can also be processed into peach preserves, peach jam, peach juice, dried peaches, canned peaches, etc.

Many parts of the peach tree also have medicinal value.

Its roots, leaves, flowers, and kernels can be used as medicine and have the functions of relieving cough, promoting blood circulation, and laxative.

The oil content of peach kernel is 45% and can be used to extract industrial oil.

The hard shell of peach kernels can be used to make activated carbon, which is a multi-purpose industrial raw material.