The taste of tulipan begins with an extreme “fight”。
Fire, from the sky. The basin of the heartland of eurasia is roasted in sunlight for more than 3,200 hours every year, making it a truly “fire continent”. And ice, from the sky. The ancient glaciers of mount tengda are gathering quietly to prepare for a journey to the fire. When glaciers melt out of the cold, they do not go straight to the flames, but go underground, through an ancient human intelligence — the canyon well — and become hidden dark rivers, running beneath the flames. It's this "ice and fire" encounter that intersects with the prelude of the talube。
The millennium of ice and fire
The tarupan basin is deeply embedded in the heart of the eurasian continent. This hot spot, surrounded by snow peaks, is both a natural wonder and a geocentric hub connecting east and west, keeping the silk road in its throats from ancient times. The ice-melting water of mount bogda is like heavenly slurry, feeding thirsty oasis, and the gold sand sea is integrated with the city, south of the kumutag desert. The mountains are surrounded, the heat boils, and the water is so difficult that the wonders of the heavens and the earth are found alongside the fire zone and the oasis。
The map of the estate, which was excavated in the tomb of astana, and the winery and wine-garde fragments discovered in the city of gao chang, have brought together a thousand years of sleeping objects that have brought to light the flow of chinese and even eastern wine civilization, alleging that it is a place where deep and long eating traditions intersect with civilization。
Sweet vines and vines
White grapes without a nucleotide are the best works in this land. Take one off, the tip of the finger can feel the rest of the sun. In the light, the fruit presented a translucent yellow green, as if it were a jade coated with plaster. There is no need to push, the teeth touch lightly, and the pellets of thin fruit crack. In the middle of the day, fresh water came out of the water, high sugar levels brought an explosive sweetness, but a delicate amount of acid struck the right balance, sweetness and indignity。
This very sweet gift is the most generous gift in the harsh environment of the “fire zone” of trump. More than 3,200 hours of hot sun are observed each year, giving full energy to the fruit; more than 15 degrees celsius of day and night temperature, while accumulating sugar, locks up new acidity and achieves a wonderful balance of sweetness; and the dry hammers in that deep gravel sandy border force the roots to deep-seated, insinuating the minerals and winding down the ground, so as to produce a much thicker fragrance of fruit。
The torrupans know how to seal this sweet. The essence of the raisin production lies in the "sun" and "sucking": "sun", which can be exposed directly through the incendiary sun, allowing the grapes to rapidly dehydrate, condensed sugar and achieve the deep red and yellow raisins that are common in the market; and "sliding" in the empty drying room, which leads to the natural drying of the mountains. Grapes are evenly dehydrated in slow times, keeping the bright green in order to avoid the sun and condensing into non-nucleic white raisins known as “emera stones”. Nine of every ten raisins in the national market come from here。
It's the only windy land that makes trump a gold-producing area for wine and wine. The classic chrissarite, which is thick and fragrance, is known as the king of breweries. The technique of "establis" allows mature grapes to condensate on branches, containing more than 30 per cent sugar and fermenting for 30 days with an antique pottery can, culminating in amber-coloured "western" plaster。
The taste of grapes has been incorporated into three meals a day. And a finely sour grape wraps up lamb and rice, and in the steam, the fragrance and the fragrance of flesh permeaterate each other, so that they may be refreshed and refreshed. A freshly-cooked fragrance with wheat and charlatan, with fresh grapes of a water spirit, and salty and sweet in their mouths, is the simplest taste philosophy。
Gobi's black sheep
Tocson's black lamb, the "gobi black pearl" of wind and fire. In ink coats, which feed on camel thorns and salt and weeds, and quantify the bitterness of the desert into pure glycol between flesh and blood. And when it's fragrance, it's another mutation。
Three centimetres of lamb is worn on a fresh red willow branch, and four pieces of thin meat are mixed with a crystaly tail oil. The temperature rises and the tail oil melts and penetrates the thin meat. And it bakes golden yellow souffles, and it becomes amber-coloured honey from within, and it soaks milk and herbs back to gin, and it doesn't get tired of it. Charcoal fires rise to 200 degrees celsius, the surface of the lamb is ablaze, forming a brittle shell, and the melad reaction releases a strong fragrance. The red willow branch distributes the fragrance of plants in high temperatures, aptly removing the odor and integrating it with the fat of lamb into a unique desert flavor。
The other one, the one that's pouring on the face, is a good combination. The lamb cuts small pieces, slips fast in hot oil, joins xinjiang with tomatoes, melts into fresh red sauce, and re-mixes onions, peppers, and pours into slow-cooked broth. And the fragrance of the head and the sliding noodles is a bowl of fragrance, sour and sweet gobi feast。
From the fruit of the vineyards to the black pearls of gobi beach, the taste of toruzan is a song of life written by the sun and the sand. Taste a grape as if it were a gushing spring of oasis, and a piece of lamb as if it were a bell of a thousand years of silk. On 6 december, the main channel cctv-1 consolidated channel, 18:20, entered the oasis under the fire, along with sea of favorite, to taste the unique sweets of torutan。
