Chama Guqing Stewed Lamb

It is said that the sheep in Xinjiang "go on the golden road, drink mineral water, eat Chinese herbal medicine, and even the dung they pull is also Liuwei Dihuang Wan." Although it is a ridicule, it is enough to show that Xinjiang sheep grow in a natural environment. Xinjiang lamb is famous all over the world for its "warm and delicious taste". Cooking it with a simple method of stewing can maintain its essence to the greatest extent. Put the meat in cold water, the water has just overflowed the meat. As soon as the pot is opened, the big blood is moistened and the fire is reduced. Real simmering, real stewing. Scoop the slick oil from the broth in the pot one by one, and then pour it on the meat exposed out of the soup one by one. The soup in the pot always remains in a state of non-opening. Speaking of Chamagu, not only many inland people don't know it, but many Xinjiang people don't know it either. From the outside, it looks very much like a white radish. The big one is about the same size as a white radish. If you look closely, it looks ugly. There are many scars on it, and it is not smooth at all. If you are a very picky person when shopping for food, Chamagu can hardly be in your eyes.

Xinjiang people have eaten Chamagu for two thousand years. The amount of Chamagu in the hearts of local ethnic minorities is the same as that of Han people who regard ginseng. The difference is that Chamagu can be eaten every day without getting angry, so Uyghurs will Chamagu is called the sacred fruit of longevity. The named Keping County in Aksu, Xinjiang is the "Hometown of Longevity" because the locals like to eat chamagu and make chamagu into a variety of ways.

Now Xinjiang makes Chamagu into beverages, essential oils, sesame oil, etc. It is said that Chamagu also has anti-cancer effects. It can be seen that the nutritional value and medicinal value of Chamagu are really too high.