Title: Away from the troubles of the world, run to the grassland, ride a horse and gallop, drink and talk, sing and dance
In the busy city life, everyone longs to get away from the troubles of the world and find a peaceful world. So, in the vast grassland, we rode horses and galloped, drank wine, sang and danced, and felt the breadth and beauty of nature. And as a chef, I also came to this grassland with my cooking skills to share the joy and art of food with everyone. Below, please join me as I explore this colorful journey.
Chapter 1: Exploring the Cuisine of the Prairie
In the early morning, the sun has just risen, and the golden sunlight shines on the vast grassland. My group and I arrived at a peaceful and beautiful prairie hut ready to start our culinary adventure. First, we tasted the local specialties – milk tea and cheese. The milk tea is rich and mellow, with the fresh smell of the grassland, which is intoxicating, and the cheese is soft and delicate, melts in the mouth, exuding a faint milky aroma that makes people have an endless aftertaste.
Next, we started to make our own traditional local delicacy, finger lamb. Fresh lamb is cut into cubes, marinated in a special seasoning and baked in the oven. When the lamb is golden brown and crispy, charred on the outside and tender on the inside, it is served with fresh vegetables and spices. Everyone sat around the campfire, tasted the food, listened to the legends told by the locals, and felt the charm of the grassland.
Chapter 2: Culinary Enhancement and Challenges
On the grassland, the improvement of culinary skills requires facing various challenges and tests. For example, when cooking in the wild, learn to control the heat and temperature to ensure that the ingredients are cooked just right. At one point, we decided to try roasting whole sheep, a traditional dish on the grasslands. However, due to the unstable winds and fires, the process of roasting the sheep was extremely difficult. After many attempts and adjustments, we finally succeeded in roasting a delicious whole sheep with golden crispiness and aroma, which won the admiration and applause of everyone.
In addition, sourcing ingredients is a challenge that cannot be ignored in the grasslands. Due to the geographical constraints, we are not able to buy all kinds of ingredients at any time as we can in the city. Therefore, we must learn to make use of local resources and adapt our recipes flexibly to ensure the diversity and freshness of our cuisine. Sometimes, in search of a particular spice or ingredient, we have to trek miles, across grasslands and rivers to find what we need, but it is this hard work that makes our cuisine more colorful.
Chapter 3: Communication and Cooperation with Local People
In the grassland, communication and cooperation with the locals is an important way for us to explore cuisine. They understand the environment and resources of the grasslands, and are familiar with local ingredients and cooking methods, so they are our mentors and friends. Once, we met a herdsman named Ali, who invited us to his home to taste their home-cooked food. At his home, we learned to make a traditional local delicacy – pilaf. Fresh lamb and vegetables are simmered in a pot and served with fragrant rice. In the process of communication, we not only learned the skills of cooking, but also had an in-depth understanding of the culture and lifestyle of the grassland, which was very fruitful.
Epilogue:
Away from the troubles of the world, running to the grassland to ride horses and gallop to drink and talk, sing and dance, is a way to enjoy life and feel nature. As a chef, I am fortunate to be able to combine my expertise with the beauty of the grasslands and discover the joys of gastronomy with everyone. In this vast grassland, we not only tasted a variety of delicious food, but also gained friendship and touch. May our gastronomic journey continue forever, singing and dancing, and leaving our own good memories on the grassland.