Aksai Kazakh Cuisine What is Aksai Kazakh Cuisine?

1, Elaeagnus angustifolia: Elaeagnus angustifolia is also known as fragrant willow, cinnamon, thyme and silver willow. Hexi people call Elaeagnus angustifolia a "hundred treasure tree", which is really worthy of the name. Elaeagnus angustifolia fruit is rich in nutrition.

2. Aksai koumiss: Aksai koumiss is a specialty of Aksai County, Jiuquan City, Gansu Province. Koumiss wine is made from koumiss through processing and fermentation. On the surface, although it is no different from milk and goat's milk, it is rich and mellow.

3. Kangyangchang: Kangyangchang is a snack with western characteristics. Fresh sheep blood is mixed with a little flour, then poured into sheep intestines, boiled in boiling water for a while, then taken out and cooled, cut into oblique slices with a thickness of one centimeter, put in oil and baked on the kang. It's better to eat now, while it's hot.

4, shredded chicken _ _: shredded chicken _ _ soup is mainly chicken, and then put Chili oil, the noodles are made of buckwheat noodles, which is characterized by strong spicy taste and overflowing aroma.

5. Peach Blossom Noodle: Peach Blossom Noodle Soup is white broth without seasoning residue. Add egg white when kneading, stir, roll thin and cut into thin pieces, and knead into noodles. Rolling and cutting are very particular.