Riding the wind of rebirth

The newly baked whole lamb was placed on the door panel and brought to the table. Then the boss gave everyone a Yingjisha knife. He placed a plate of skin teeth and garlic in front of everyone, and the banquet started like this.

As for the drink, it was the traditional Three Fortresses. The boss couldn't resist Zhou Zhi, 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 this 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 when pigs sleep, they lie on their sides with their right shoulders on the ground. , the left front leg is not pressured in the air, so it is more delicate than the right front leg.

However, when sheep rest, they basically squat with their legs bent, or simply sleep standing up. This is an instinct developed by evading hunters on the grassland at any time, and there is no problem of which leg is pressed for a long time.

Moreover, 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, and 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.

In addition to the front legs, the most delicious parts have to be the ribs, first the short ribs, then the ribs, and 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 of catfish dumplings, Zhou Zhi has already passed the stage of "fatness is the beauty" of food aesthetics. In his mind, the best part is the fan bone. The shoulder meat is tender, and the spice flavor is not as strong as other parts. The aroma of the mutton itself is very rich. Sprinkle some fine salt, a bite of garlic, a bite of mutton, and a bowl of radish soup, it is simply 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 fragrance is not richer than that of Sichuan wine. It is more sweet but less mellow. It is like the wind and sand of the desert and the character of a man from the northwest. He is enthusiastic and straightforward. For those who are used to drinking Maotai Compared with the thoughtfulness of Laojiao, it is not a flavorful experience.

However, Zhou Zhi had no intention of bringing these two wines back as souvenirs. He estimated that there would not be many relatives in Shu who liked them.

Zhou Zhi's drinking capacity is considered acceptable in Shuzhong, but when he arrived here, he found that he might be "not in good condition" today.

Liu Ping'an, Li Lianshan, Xia Mili, Adili, and even Sun Gong and Xu's father no longer sided with Zhou Zhi, taking 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 down, everyone started fighting among themselves again. After they were happy with the drink, Xia Mili and Adili started to dance and sing. Even the boss and the waiters joined in with tambourines and tambourines. Everyone clapped and played the rhythm. This atmosphere has quickly spread from the private rooms to the lobby.

Zhou Zhi secretly squinted his eyes and watched 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: "Your 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 clothes. He took off his coat, revealing the white shirt and ethnic vest worn underneath, and paired with a small flower hat, it looked more ethnic.

"I...I'll take photos 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 Mili 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 a photo of them while roasting the lamb today and left an address. He said he would mail it to them after the photo was developed. This made the boss and his family very happy, and naturally they would not let him go now.

"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 made him full of participation, enough to blend into this joyful scene.

After eating, drinking, and resting for a night, they no longer need to worry too much about the rest of the work. Both Sun Gong and Liu Ping'an are very familiar with the rules of doing things.

The goods are numbered, photographed, and packed into boxes, and will be sent to Urumqi via rail 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 and Dabancheng again, and return to Urumqi.

There is no need to be in a hurry 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 reservoir for the Tarim River, but a tributary of the Tarim River, the Kongque River, which comes from the Tianshan Mountains.

There is an important lake, Bosten Lake, upstream of this reservoir. Whether or not 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.

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 storage capacity was still dead in the spring, 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 13 billion cubic meters per year during the construction of the reservoir to 25 million cubic meters now. The area of ​​the reservoir irrigation area has shrunk from 15 square kilometers to [-] square kilometers. It is still there. continues to decrease.