Shaya County Wheat Flour

Shaya County Wheat Flour

　　Shaya County, located in the southwest of the Xinjiang Uygur Autonomous Region and southeast of the Aksu Prefecture, lies in a warm temperate desert fringe climate zone. It is greatly influenced by the desert and sandy lands of neighboring counties such as Baicheng and Kuqa to the north, and by the Taklamakan Desert to the south. The county enjoys abundant sunshine year-round, with ample heat, scarce precipitation, and a dry climate. There is a large diurnal temperature range, and the prevailing winds are from the north or northeast. The annual average sunshine duration is 3,031.2 hours, reaching up to 308.3 hours in July, averaging 9.9 hours per day. In 2013, 224,500 mu of wheat were planted, yielding an average of 461.3 kilograms per mu, with a total output of 109,700 tons.

　　 Product characteristics: The wheat flour has a fine texture, rich and mellow taste, and a strong wheat aroma. It is rich in protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, and vitamin A. In terms of protein content, wheat grains grown in continental arid climates are hard and translucent, with higher protein content, reaching 14–20%. The flour exhibits elasticity, toughness, extensibility, and stability, producing finished products that are chewy and smooth—ideal for making hand-pulled noodles, mixed noodles, stir-fried noodles, beef noodles, and dumplings.