Production Area: Majiahu Watermelon is produced in eight administrative villages across two townships in Litong District, Wuzhong City, Ningxia Hui Autonomous Region. These include Majiahu Village, Lijiao Village, Hanjiao Village, Gaozha Village, and Zhouzha Village in Gaozha Town, as well as Maqiao Village, Youliangqiao Village, and Tianqiao Village in Jinji Town. The area is located in the southern part of Litong District, Wuzhong City. Litong District is situated in the central-northern part of Ningxia.
Xinjiang is often called the "Land of Fruits and Melons," and Changji is the "Land of Fruits and Melons" of northern Xinjiang. As early as the 16th year of Genghis Khan’s reign, on the ninth day of the ninth lunar month—the Double Ninth Festival (September 26, 1221 AD)—the Taoist monk Qiu Chuji, who had traveled from Qixia County in Shandong, led his disciples through Changbala City (now Changji City). "Its king (Weiwu’er)...
Xinjiang wild watermelon. The leaves of this plant are palmately lobed and then pinnately deeply divided, resembling the shape of a watermelon, hence called wild watermelon seedling. However, it is an erect herbaceous plant of the Malvaceae family, which is quite different from the climbing herbaceous plant of the Cucurbitaceae family that is the actual watermelon. Its fruit closely resembles the shape of a watermelon, thus it is referred to as wild watermelon. It has special therapeutic effects on rheumatoid arthritis, lumbar and leg pain, joint swelling, and numbness in the limbs.
Xinjiang has a folk saying: “Eat watermelon by the stove.” In the Uyghur language, watermelon is called “awuzi,” and it is mainly produced in the oases of the Junggar Basin, Tarim Basin, Turpan Basin, and Hami Basin in Xinjiang. Xinjiang is one of the earliest regions to cultivate watermelons, which is documented in many ancient texts. The Ming Dynasty physician Li Shizhen wrote in his Compendium of Materia Medica:
The watermelons produced in Xiayedi are commonly known as Xiayedi Watermelons. They are renowned nationwide for their large size, thin rinds, juicy flesh, and sweet taste. However, few people know that the origin of Xiayedi Watermelons is the 134th Regiment of the 8th Division of the Xinjiang Production and Construction Corps, which is also their main production area. The climate in Xiayedi’s 134th Regiment is arid with little rainfall, and the average annual temperature is 7 degrees Celsius.
Xinjiang is one of the earliest regions in China to cultivate watermelons. The total planting area across the region is 950,000 mu, with a total output of 2.6 million tons. Major production areas include Changji, Turpan, Shihezi, and Bortala. Xinjiang watermelons are large, mostly have a sandy texture, and taste extremely sweet and refreshing. Due to their long growth period and thick rinds, they store well, making it possible to enjoy them even during the harsh winter months—hence the saying “eating watermelons by the fireplace.”
France produces nearly four hundred varieties of cheese, diverse in style and flavor, making it the country with the most types of cheese in the world. French cheeses are made from cow’s milk, sheep’s milk, goat’s milk, or a mixture of these. Each region has its own authentic cheese products, with production methods that have a long and storied history. For example, Normandy, which ranks first among dairy-producing regions, is known for richly creamy CAMEMBERT and PONT L’EVEQUE cheeses.
French spicy pork chops are very delicious, characterized by tender meat with a spicy and appetizing flavor. The ingredients used are carefully selected, namely: 4 pork loin chops, salt, coarse ground pepper, 250 milliliters of thick milk, garlic, French mustard, and parsley leaves, among others. Making French spicy pork chops is actually not difficult. First, use the back of a knife to evenly pound both sides of the pork loin chops...
French cheese is world-renowned, and it is absolutely indispensable on the French dining table. In France, there are as many as 345 officially recognized types of cheese, each with its own unique character. No wonder some have said that in France, you can enjoy a different kind of cheese every day from January 1st to December 31st.
Pan-seared scallops with foie gras is a famous French dish, characterized by the perfect combination of ingredients and cooking technique, resulting in an elegant presentation, melt-in-your-mouth texture, and exceptionally delicious flavor. Ingredients include: 3 slices of French foie gras, 6 fresh scallops, 6 asparagus spears, 100 grams of onion, 30 grams of carrot, 20 grams of onion, sliced and sautéed with salt until heated through, then mashed into a paste.
French Onion Soup
Germans are truly a people who “eat meat in big chunks and drink beer in big gulps” — indulging in pork and beer. According to World Luxury Report, each German consumes 65 kilograms of pork per year, the highest in the world. Due to their preference for pork, most famous German dishes are made from pork. The most well-known items in German cuisine are red sausages, sausages, and ham. They produce at least 1,500 varieties of sausages, all made from pork. The most famous “Black Forest Ham” is sold worldwide, sliced as thin as paper and exuding an incredibly rich flavor. Germany’s national dish features various sausages and hams piled on top of sauerkraut; sometimes, a whole pig’s hind leg is used instead of sausages and ham. That fully cooked, tender whole leg of pork can be single-handedly devoured by a German without batting an eye.
The German Shepherd originated in Germany and is also known as the Wolf Dog. It is a world-famous breed of dog. Specifically, the German Shepherd has a broad forehead and a sloping skull. It has a long muzzle and a strong, powerful lower jaw. Its eyes are oval-shaped, not protruding, and its ears stand upright. The coat is coarse in texture. It has a robust and attractive appearance. It grows quickly and has strong breeding capabilities...
German chamomile is a perennial flowering plant widely found across Europe and is an extremely common household gardening plant. It is also known as wild chamomile or Mayweed (it smells similar to the Anthemis genus, scientific name Anthemis cotula, a pungent-smelling herbaceous plant of the aster family). In Central Europe, German chamomile is commonly cultivated by the pharmaceutical industry...
German pork knuckle is a world-renowned dish and one of the traditional foods of Germany, especially popular in Bavaria. It typically uses the thickly fatted hind shank of a pig, which is cured and then either boiled or roasted, often served with German sauerkraut. The highlight of roasted German pork knuckle lies in its crispy yet non-dry skin, which is very chewy.
German sauerkraut (German: Sauerkraut) is a traditional German food made by fermenting cabbage or turnips. It is rich in lactic acid, vitamins A, B, C, minerals, and fiber, and also contains carbohydrates and protein essential for the human body. During long sea voyages in the 18th century, sailors, due to limited conditions...
The German city of Meissen (also translated as Maisen) is renowned for its porcelain. "Meissen Porcelain" is exquisitely crafted, comes in a wide variety of styles, but is extraordinarily expensive, often hailed as the "white gold of porcelain." Germany has a capital of porcelain — Meissen. Just step into Albrechtsburg Castle to admire the porcelain likenesses of nobility, or visit the Meissen Porcelain Manufactory…
German wine is produced in 13 wine-growing regions, with 65,000 vineyards scattered across these areas, cultivating grape varieties distinctive to each region. Except for Saxony and Saale-Unstrut, which are located in the east, most of Germany’s wine regions are concentrated in the western and southwestern parts of the country. The grapes grown here...
In 1516, Duke Wilhelm IV of Bavaria issued the "Reinheitsgebot," or German Beer Purity Law, which stipulated that German beer could only be made from three ingredients: barley malt, hops, and water. As a result, for nearly five hundred years, German beer has become synonymous with pure, authentic beer. Today, Germany is the world’s second-largest beer producer,
German Beige is a color of marble. This type of marble is actually engineered marble, and it is named after the color it displays once produced. Typically, marble is named based on its color. The main types of marble include: dolomite, which contains over 40% magnesium magnesium carbonate (calcium magnesium carbonate); forsterite, which contains...