Chapter 1140 Reservoir
The newly baked whole sheep was placed on the door panel and brought to the table. Then the boss gave everyone a Yingisha knife, and placed a plate of skin teeth and garlic in front of everyone. That's it. Open the banquet.
As for the drinks, it was the traditional Three Fortresses. The boss couldn't resist being thoughtful, so he ordered a bowl of white radish soup for him first.
White radish soup is made from sheep bones, and then added with the haggis of the current sheep. The haggis is not ready yet, but Zhou Zhi can't help but want to eat white radish.
Even Zhou Zhi couldn’t imagine that one day he would be greedy for white radish!
It is impossible to compete with the men in the northwest for eating meat. The best part of the roasted whole lamb is the front leg of the lamb, but there is a dispute over whether it is the left front leg or the right front leg.
The boss said it was the left front leg, but Zhou Zhi thinks the boss’s statement is wrong. The best way to say the left front leg is from the big meat, which is the ham of pork, but that’s because pigs sleep on their right side. When sleeping on your side with your shoulders on the ground, the left front leg is not pressured in the air, so it is more delicate than the right front leg.
But sheep basically squat with bent legs when resting, or simply sleep standing up. This is the instinct developed by evading hunters at any time on the grassland. There is no problem of which leg is pressed for a long time.
And the left leg is basically a supporting leg, while the right leg has to look for grass roots and the like, and often digs the ground, which makes it more flexible. Therefore, theoretically speaking, the right front leg of a sheep should be more delicate than the left front leg.
So everyone felt that what Zhou Zhi said was more reasonable, and they tasted both legs carefully, but some said that the left leg was better, and some said that the right leg was better, but they couldn't agree on one.
In the end, everyone came to the conclusion that there was not much difference, and even if there was a difference, it would not be something that rough Northwest men could taste.
Besides the front legs, the most delicious part is the ribs, first the short ribs, then the ribs, then the back locks and loins.
The thickest part is the hind legs.
The fattest parts are actually the lamb tail and lamb belly, but just like the two river delicacies, catfish and river dumplings, Zhou Zhi has already passed the stage of "fatness is the beauty" of food aesthetics. In his mind, the best The part of the meat is the shoulder meat close to the fan bone. It is tender and the flavor of spices is not as strong as other parts. The aroma of the mutton itself is very rich. Sprinkle some fine salt, a bite of garlic and a bite of mutton, and a bowl of radish soup. It is not too beautiful. .
But this enjoyment could not last long, because a big drinking party started.
The wine was not the Yilit that Zhou Zhi thought there would be, but two other types, one called Gucheng Laojiao and the other called Tianchi Tequ.
The two wines are said to be "qu", but the cellar aroma is not richer than that of Sichuan wine. It is more sweet but less mellow, just like the wind and sand in the desert and the personality of a man in the northwest, passionate and straightforward , for Zhou Zhi who is used to drinking Maotai and Laojiao, it is not a unique flavor experience.
However, Zhou Zhi has no intention of taking these two wines back as souvenirs. He estimates that there will not be many relatives in Shu who like them.
Zhou Zhi's drinking capacity is considered acceptable in Shuzhong, but when he got here, he found that he might be "not in good condition" today.
Liu Ping'an, Li Lianshan, Xia Mili, Adili, even Sun Gong and Xu's father no longer sided with Zhou Zhi, and took turns to persuade him to drink.
Zhou Zhi knew that he would not be able to escape today, so the best way to avoid drinking was to pretend to be drunk and lay down on the seat in advance.
After pouring Zhou Zhi over, everyone started fighting among themselves again. After drinking until they were happy, Xia Mili and Adili began to dance and sing. Even the boss and the waiters joined in with tambourines and tambourines. Everyone clapped and played the rhythm, and soon the atmosphere spread from the private rooms to the lobby.
Zhou Zhi secretly squinted at the excitement, feeling quite envious in his heart, but it was a pity that he could not participate, otherwise he would still be fed.
If you haven’t been to northern Xinjiang, you won’t know how good the ethnic minorities are at singing and dancing...
When the excitement came to an end, Zhou Zhi pretended to "wake up" and said: "You guys The wine in Northern Xinjiang is really strong..." "Come on and dance! There are so many guli!" Adili and Xia Mili had already taken off their coats, revealing the white shirts and ethnic waistcoats they wore underneath. The hat has a more ethnic feel.
"I...I'll take pictures for everyone..." Zhou Zhi couldn't resist such enthusiasm. However, although he was a member of the Shu University Dance Club, he was always doing logistics work, and his dancing level was really worrying.
Adili and Xia Milili didn't care about this and pushed Zhou Zhi to the center of the vacated lobby.
Two little girls, probably the boss’s daughters or nieces, came up to grab Zhou Zhi and wanted to dance with him.
Zhou Zhi took pictures of them while roasting the sheep today and left their addresses. He said he would mail them to them after the pictures were developed, which made the boss and his family very happy. Naturally, they won’t do it now. Let him go.
"Dancing social activities" of this nature were also held in hotels in later generations, but at that time, they were mostly performed to make tourists happy. Compared with today's self-entertainment from the heart, the atmosphere is actually a little different.
Then Zhou Zhi discovered that Ai Yijie, even Sun Gong, and Xu's father were all masters of this art. They could shrug their shoulders and move their necks very flexibly.
Fortunately, he had the magic tool to avoid embarrassment - a camera, so he just started doing his job, which not only showed no timidity but also full of participation, enough to blend into this joyful scene.
After eating, drinking and resting for a night, there will be no need to worry too much about the following things. Both Sun Gong and Liu Ping'an are very familiar with the rules of doing things.
The goods are numbered, photographed, packed into boxes, and will be sent to Urumqi via railway transportation, and then sent to Shudu together with the materials from the jade carving factory.
Zhou Zhi and his party went north along the Karakash River, entered the Tarim River Basin, and then followed the Tarim River Desert Highway across the entire desert to reach ALE City.
Then pass through Kuqa, Luntai, Bayingoleng, then pass through Tiemenguan through Dabancheng and return to Urumqi.
There is no need to be too anxious on this return trip. We also visited the famous Chara Reservoir along the way.
Chala Reservoir is located at the northern end of the Tengger Desert. Once here, it has completely crossed the desert along the Tarim River.
The Chara Reservoir itself is not a water storage reservoir for the Tarim River, but a tributary of the Tarim River, the Kongque River that comes from the Tianshan Mountains.
There is an important lake in the upper reaches of this reservoir - Bosten Lake. Whether to divert the water from this lake to supply the Chala Reservoir and further supply the lower reaches of the Ta River is now an important issue that the country is investigating and considering.
Thirty years ago, the task of supplying the lower reaches of the Tahe River did not lie with the Chala Reservoir, but with another large reservoir downstream of it, the Daxihaizi Reservoir.
The Daxihaizi Reservoir is also one of the major water conservancy projects built over the past five years. The purpose at that time was of course to regulate the flow of water in the lower reaches of the Tarim River and supply the entire downstream agricultural irrigation area.
However, this project was not successful. On the contrary, because water seepage and evaporation were serious after completion, the water was stored for a winter, and in the spring it was still dead storage capacity, and the regulating function was completely lost.
What is even more serious is that the water flow of the Tarim River has continued to decrease sharply, from 1.3 billion cubic meters per year during the construction of the reservoir to 300 million cubic meters now, and the area of the reservoir irrigation area has shrunk from 250,000 square kilometers. At 150,000 square kilometers, it is still decreasing.
(End of this chapter)