Urumqi sells 100,000 copies of "three cool" per day, have you eaten these 7 kinds of cold skins in Xinjiang?

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Xinjiang Morning News (chief reporter Yu Jiangyan) Since the beginning of the summer, the "three cools" represented by cool skin, cold noodles, and rolled dough skin have been sold hotly. On June 19, the Xinjiang Morning News reporter learned from the Urumqi Catering Service Industry Association that various "three cool" including cool skin, cold noodles, cold powder, rice skin, leaky fish, rolling dough skin, beef tendon noodles, etc., have reached 100,000 copies per day.

"Three Cool" is a lady's favorite. At lunchtime on the 19th, at the Shihezi Liangpi shop on Qingnian Road, the Xinjiang Morning Post reporter saw that 80% of the consumers who came to eat were women. "I miss it a week or two later, sometimes walking to this cold leather shop to eat, sometimes ordering online." A customer who was eating cold skin said.

In fact, Consumers in Wushi often eat cold skin in the summer, but also taste cold skin in winter, and many cool skin shops in Wushi heat the soup, so that customers will not feel too uncomfortable after eating cold skin.

"I especially love to eat cold skins, and I'm afraid I'll have to eat hundreds of cold skins a year." I especially like the taste of Ili cold skin and Rice Spring Wool Worker Cool Skin, and even drink the soup when eating. Tian Tian, who works as a shopping guide in a clothing store in Xiao ximen, said.

This "magical" dietary preference of Xinjiang women is difficult for many men to understand, they feel that the cold skin can not fill the stomach at all, or eat mixed noodles, pilaf solid. Of course, if it is a "set menu" such as yellow noodles, barbecue, and beer, men do not refuse, and they eat cool and crooked.

Xinjiang Morning Post reporter learned from the Urumqi Catering Service Industry Association that in the "three cool" in Urumqi, the best sales in summer are still cool skin, yellow noodles, and rolled dough skins. There are various kinds of liangpi lin forests throughout Xinjiang, among which the more famous in Wushi are Shihezi Liangpi, Karamay Liangpi and Ili Liangpi.

According to the statistics of the Urumqi Catering Service Industry Association, there are currently more than 30 cool skin brands in Xinjiang that have been made into chain stores.

There are 7 kinds of liangpi in Xinjiang that are most representative

According to Zhang Yuansong, a master of Chinese cooking, the director of Xinjiang District of the Famous Chef Professional Committee of the Chinese Cuisine Association, and the president of the Urumqi Catering Service Industry Association, the production of cool skin in Xinjiang is basically the same, and the representative cold skin in various places is mainly different in taste.

So, what are the representative cool skins in Xinjiang? What are the characteristics of these cool skin textures?

According to reports, Xinjiang's regional representative cool skins include Hami Liangpi, Changji Liangpi, Shihezi Liangpi, Karamay Liangpi, Yili Liangpi, Miquan Wool worker Liangpi, and Kashgar Liangpi.

Cai Xiongtao has been opening a cool leather shop in Bagang for more than ten years, and now he has invented a cool leather machine that can make representative cold skins from all over the world, and not long ago, he also exhibited the machine he invented at the "Food And Dinner Party". Because the thickness of the cool skin is different in different places in Xinjiang, before inventing this machine, he had specially traveled to the eastern and northern Xinjiang of Xinjiang to study the thickness of the local cool skin.

"Hami liangpi, Miquan wool worker cool skin, Changji liangpi thickness are similar, the average thickness of two or three millimeters, the thickest is Ili cool skin, reaching 4-6 mm thick, the thinnest is Shihezi cool skin, 0.8 mm to 1 mm thick, really thin as paper." Cai Xiongtao said.

In the production of cool skin, Xinjiang uses flour, of course, but also mixed with an appropriate proportion of starch. "The mixture of starch is mainly to make the cool skin taste more stiff and slippery, and there are some yellowish cool skins, which also have Gabon ash, and Gabon ash also makes the cool skin smoother." Zhang Yuansong said.

In the side dishes and seasonings, in addition to the spicy, cucumber shredded, garlic these three common, there are also leeks, celery, tomatoes, bean sprouts, peanuts, sesame paste, chickpeas and other condiments, some of the cool skin taste is sour and spicy, some are spicy, and even similar to the Sichuan strange cold noodles spicy sweet taste.

"Although there are many tastes of cold skin in Xinjiang, in my opinion, there are only two major categories, one is the cool skin of the soup for the marinade, and the other is the cool skin of the non-marinade." Bai Jingtang, secretary general of the Urumqi Catering Service Industry Association, explained.

It is reported that the representative cool skin of the soup in Xinjiang is the liang skin of the wool worker in Midong District, the changji cool skin represented by Changji City, Qitai County and Jimusar County, and the liang skin of Yili.

Liangpi was first introduced to Xinjiang from Shaanxi during the Republic of China

At this year's "Food and Dinner Party", Xinjiang's "three liangs" (cold skin, cold noodles, and cold powder) have been selected as one of the top ten cuisines.

Although "Three Liangs" is one of the top ten delicacies in Xinjiang, the earliest origin of the cool skin of one of the "Three Liangs" is not in Xinjiang. "The birthplace of liangpi is in Shaanxi." Zhang Yuansong said.

According to historical records, as early as the Qin Dynasty, Shaanxi made rice peels, and Qin Shi Huang ate them with praise. Around the time of the Republic of China, Liangpi first spread to Hami, "Among the food in Xinjiang, including Liangpi, many of them were transmitted from Shaanxi, and by the Qing Dynasty and the late Qing Dynasty, during the Republic of China, Shaanxi cuisine was the most concentrated in Xinjiang. Zhang Yuansong explained.

After Shaanxi created the rice skin, it also created the cool skin, the rice skin was made of rice, and the cool skin was made of noodles. What came to Xinjiang was the cold skin made of noodles.

During the Republic of China period, Hami's "red burden" cool skin was very famous. At that time, Hamimad's charity sale of cold skins was carried and sold with a burden, and at both ends of the burden were two low cabinets with doors. The cabinets are filled with chopsticks, spices, cold skins, teapots, etc. Because the cabinet was painted with red paint, people at that time called Ma Deyi's cool leather stall "red burden cool skin".

Liangpi spread to Hami earlier, but it was Ili that promoted Xinjiang Liangpi to become a local gastronomic climate on a large scale. "Ili has a large population, the production of cool skins has a very large mass base, and the commercial stalls in pieces are also the rise of Ili." Zhang Yuansong said.

Later, the inclusive Shihezi cool skin production rose, and the Shihezi cool skin blended into the Sichuan Xiang flavor, and the taste was sour, spicy and refreshing.

At the end of the nineteenth century and the beginning of the twentieth century, another batch of Shaanxi's three liangs: rolling dough skin, beef tendon noodles, Gaodan noodles, etc. were introduced to Xinjiang, and a boom in opening Shaanxi rolling noodle shops rose throughout Xinjiang.

Walking into the Shaanxi rolling dough shop, you usually hear the boss ask the customer, whether it is spicy or slightly spicy, the customer answers while explaining: rolling dough skin, beef tendon face half; or rolling dough skin, beef tendon noodles, Gaodan noodles, cool skin each come a little, the end of the customer does not forget to tell "more gluten".

After 2010, Shaanxi rice peel and Qinghai barley cool skin have been transmitted to Xinjiang, which has also made Xinjiang a gathering place for "three liang" varieties, where people are eclectic, absorb various flavors, and improve and innovate in local integration.

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Characteristics of cool skins in various parts of Xinjiang

After interviewing the experts of the Urumqi Catering Service Industry Association and the Xinjiang Cooking Industry Association, the Xinjiang Morning Post reporter preliminarily summarized the characteristics of cool skin in various parts of Xinjiang.

Midong wool worker cool skin

Midong District wool worker cool skin thick skin, cool skin color slightly yellow, soup is played with marinade, marinade hook egg juice, and then add leeks, peppers, cucumber shreds, carrot shreds as side dishes, eat thick and tendony, smooth and delicious.

Changji cool skin

Changji's cool skin is also known for its "thickness", which is equivalent to twice the thickness of Shihezi's cool skin. Most places in Xinjiang have cold skins with coriander and cucumber shreds, but Changji cool skins are very "personalized", and the side dish is a unique celery.

Shihezi cool skin

Shi hezi's cool skin is as thin as paper, bright as jade, and full of tenacity. Add sesame seeds, peanuts, oil, sauce, vinegar, garlic paste, and then pour spicy seeds with the best oil, the color is bright and fragrant.

Shihezi is an immigrant city, people from all over the world, the "hemp" in Sichuan cuisine, the "spicy" in Hunan cuisine, into the shihezi cold skin, and then into the self-created taste, the taste is both rich and refreshing.

Shihezi cool skin seasoning, there is a special fragrance, the use of cinnamon, peppercorns, grass fruits, fragrant leaves and other more than ten kinds of spices boiled out of the soup, it is this magical spice makes the Shihezi cool skin taste more refreshing, some customers eat the cold skin and even drink the soup together.

Karamay cool skin

Karamay's cool skin is tomato sauce, poured on the cool skin with carrots and mung bean sprouts, not only the aroma is pleasant, the color is also beautiful, even if you don't eat spicy diners in the bowl is still a piece of red, let people appetite. The acid of the tomato sauce replaces the acid of the vinegar, which has a neutralizing effect, and there is a unique freshness of tomatoes, which is the unique feature of Karamay cool bark.

Ili cool skin

Ili is most famous for the sixty-six balls of cool skin, of which the sixty-six balls of cool skin is the most famous "low table cool skin", this cool skin shop basically did not sell after one o'clock in the afternoon, the cool skin is handmade, the spirit of craftsmanship is passed down from generation to generation.

Ili liangpi is the thickest cool skin in Xinjiang, Ili liangpi taste is sour and spicy, including Altay side is Ili taste cool skin.

Ili liangpi not only spread to Altay, but also spread to the area of Wusu and Kuitun, including Shihezi, who dared to compete with Shihezi liangpi.

Hami cool skin

Although Hami Liangpi has an early historical origin, but the tradition is preserved less, now a variety of flavors, what Sichuan strange taste of cool skin, mustard cool skin, wild mountain pepper cold skin, sesame sauce cold skin can be eaten here.

And the side dishes in the cool skin are also various, some people put purple cabbage, some people put sour radish, and some people put wild mushrooms. Those who like to taste and experience novelty can go to Hami to find it.

But in the memory of the locals, the most authentic Hami cold skin in the early days was spicy and spicy, and the soup was particularly large.

Kashgar cool skin

On almost every street in Kashgar, there are cold leather shops. Liangpizi was first made in the cotton spinning factory in Kashgar City, and later developed rapidly.

In addition to maintaining the traditional practice, Kashgar cool skin also uses rotten skin, Xinjiang specialty chickpeas, and the cool skin is sticky, soft and soft, mixed with rotten skin to eat together, and the taste is very good.