Shihezi reclamation area was originally an ancient nomadic area.
During the Qianlong period of the Qing Dynasty, a small number of soldiers were stationed in reclamation, and later people were called to cultivate seeds, gradually forming villages, and later fled to other places because of the war.
When it comes to Shawan, where Shihezi has to say, Shawan's saute spicy chicken is very famous both inside and outside Xinjiang, but Shawan's saute spicy chicken has to be mentioned.
Not to mention Anji Sea, the saute spicy chicken in Shawan is delicious, and it uses the peppers from Anji Sea.
Let's talk about the history of saute spicy chicken. In the 1980s, Li, a farmer from Shawan County, Xinjiang Uygur Autonomous Region, opened a shop by the roadside? Man Peng Ge? Restaurant, good at making spicy chicken. Once, an employee of a construction company came to eat spicy chicken pieces. Although I think it is delicious, I always feel that the amount is too small. When he saw Li coming out of the backyard with a whole chicken, he asked him to fry the whole chicken for them. However, the fried chicken pieces are not that big, so Li puts them in a plate full of noodles. After eating, the guests were all hooked, and the guests next door also ordered a large plate of chicken.
After talking about saute spicy chicken, there is another must-eat food when you come to Shihezi, that is, the jelly of Shihezi.
Shihezi's cold rice noodles are famous for their thin and transparent quality. It absorbs the hemp of Sichuan cuisine and the spicy of Hunan cuisine, and then blends into its own taste, which is both rich and refreshing.
Although the cold rice noodles are thin, they are full of toughness. Even if it is chewed in white, it is full of fragrance, rigorous and simple, and realistic.
Bright and clean tables and chairs are elegant, and the jade plate glows amber. The cold rice noodles are very thick, the soup tastes very strong, and the guests leave the store with a lingering fragrance. ? Young girls will put away their elegant and reserved posture in front of a plate of Shihezi cold rice noodles. A pair of chopsticks skillfully stir up a few pieces of dough, or a piece of gluten, dip it in soup, put it in your mouth quickly, and eat it contentedly.
The corner of my mouth was stained with pepper, and my skirt was accidentally stained with a little juice. What happened? We live in a secular world, and the love of food can offset all external vanity.
Xinjiang's cold rice noodles have integrated the tastes of local people and gradually formed a local brand. Shihezi cold rice noodles, built less than 60 years ago, have won a good reputation in Xinjiang.