Speaking of rice intestines and noodle lungs, Xinjiang people are certainly not strangers! Rice intestines and noodle lungs are unique specialties in Xinjiang and are the tongue-tip memories that Xinjiang people will never forget.
According to legend, rice intestines and noodle lungs were first a flavor snack born in Ili folk. In the 1960s and 1970s, people's lives were difficult, it was already very good to eat enough, and eating meat was even more extravagant, in order to make as much food as possible with the only haggis, the Ili people exerted folk wisdom to the extreme. People wash the sheep lungs with clean water to turn white, wash the face out of the gluten, after the face water is clarified, leave a small amount of water to stir into a battery, add clear oil and salt, use the lamb belly to put on the lung trachea, use the thread seam as a funnel, scoop out the battery and pour it in, squeeze it into the lung lobe, tighten the trachea seal with a rope, and the lungs filled with white batter expand like balloons.
Wash the small intestines of the sheep, mix the chopped lamb liver, sheep hearts and pepper, cumin powder, and fine salt into the rice, pour them into the intestines of the sheep to make rice intestines, and cook them with the haggis in a large pot. In that year, in order to fill the stomach, the thrifty housewives not only made special and delicious food to survive the difficulties of life, but also inadvertently evolved into local snacks, which was also a contribution that was not expected at the beginning.
Once upon a time, on the major bazaars or night markets in Ili, there was always a simple food stall steaming, and ingredients such as noodle lungs, rice intestines, gluten, lamb hearts, and lamb tripe were placed in a large basin according to the sharp stack. Especially in winter, it's a very warm picture, with diners rushing in, like a child coming home waiting for a bowl of hot soup rice from their mother. According to the preferences of diners, the stall owner cuts these ingredients into slices and chunks according to a certain proportion, and then according to personal taste, adds minced garlic, spicy seeds in oil, coriander and green onions, drizzle with balsamic vinegar, pour hot bone broth or haggis soup, and bring them to diners for people to enjoy.
Those unforgettable smells will be hidden in the city, hidden in the streets and alleys, full of fireworks. After the changes of the times and people's yearning for a better life, the former stall owner has become a shop owner, and the traditional clear soup noodle lungs have also been improved by various shopkeepers to derive various versions of noodle lungs to meet the taste buds of different diners. For example: fried noodle lungs, pepper noodle lungs, baked noodle lungs, fried noodle lungs, eat hot pot shabu noodles lungs and so on. In short, in Ili, as long as you want to eat noodles and lungs, there is always a way to eat to meet your needs.
I think that the traditional clear soup noodle lungs are the most memorable, a mouthful of noodle lungs a mouthful of original soup, especially in this season when the weather is gradually getting colder, come to a bowl of steaming clear soup noodle lungs, the original taste makes people eat into the mouth to warm into the heart.
Have you ever eaten Ili's famous snack noodles lungs and rice intestines? Which do you think is the best to eat? What version of noodles do you like to eat the most?
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