Delicious food from all over Xinjiang. It mainly includes roast mutton kebab, pilaf, Naren, Latino, barbecue, roasted bun, Guo... And so on. Next, let's take a look at all of them!
1. Xinjiang noodles
Xinjiang noodles (commonly known as La tiaozi) are hand-made by the master, adding a variety of vegetables, fungi and beef and mutton. It is a popular pasta of Xinjiang people, especially the Uygur and Hui people. The La tiaozi has a unique flavor and is deeply loved by people all over the world.
2. Roast Whole Lamb
Roast whole sheep is a traditional local flavor meat product of Xinjiang ethnic minorities, especially the Uygur people. It is a hard dish with the most national characteristics. It is a traditional delicacy formed in nomadic life for thousands of years. It is a traditional famous dish for Xinjiang ethnic minorities to entertain foreign guests and distinguished guests. It is also a meat product that people in the central plains like to eat. Roasted whole sheep is the most healthy, environmentally friendly and green food in the meat products diet at present. Roasted whole sheep is golden and shiny on the outside, scorched and crisp on the outside, soft and tender on the inside, and fragrant on the nose. It is quite palatable and unique.
3. Xinjiang Dapan chicken
Originated in the early 1990s, it is mainly made of chicken and potato blocks as raw materials and cooked with belt noodles. The dishes of Xinjiang Dapan chicken are beautiful, with spicy and tender chicken and soft bread like potatoes, spicy and fragrant, coarse and thin. Moreover, it is economical and a must for family and friends to get together.
4. Stir fried noodles
Dingding fried noodles are characteristic of Xinjiang, with balanced nutrition. Dingding fried noodles is actually cut into small pieces with a knife instead of a sliver. There is no big difference between the stir frying method and other fried noodles. You can see him in any Muslim restaurant in Xinjiang. The most important thing is delicious!
5. Roasted bun
Roasted buns are mainly made from Nang pits. The skin of steamed stuffed bun is made of dead noodles, and the four sides are folded into a square. The stuffing of steamed stuffed bun is made of diced mutton (it's best to eat the mixture of fat and thin), diced sheep tail oil, onion, cumin powder (cumin, a kind of spice produced in Xinjiang, has a special spicy flavor, which is a good seasoning for making mutton dishes), refined salt and pepper, and a small amount of water. Paste the steamed buns in Nang pit and bake them in ten minutes. The skin color is yellow and bright. The skin is crisp and tender. It tastes fresh and fragrant. All in all, it tastes better than it looks
6. Nang baorou
When it comes to Nang baorou in Xinjiang, I'm afraid no one doesn't know about it, because it's not only a local traditional dish, but also a dish to order Hebi. Nang is the staple food of Uygur people, just like steamed bread in Chinese food. In Xinjiang, wherever you go, you can see and eat Nang. Nang baorou is the main pasta of Uygur people. This dish is bright red in color, tender and slightly spicy in meat.
7. Yogurt
Bazaar on the side of the road, a huge sea bowl with a piece of glass, 50 cents a bowl, mellow incomparable. The surface of the bowl has a thick layer of milk skin, which is much thicker than commercial yogurt. Looking at very attractive yogurt may not be acceptable, too sour. I'm still used to it. It's based on soybean milk. In this way, a bowl of yogurt is still shared by two people. The Uygur people don't add sugar when they drink yogurt. In a sense, it's very reasonable to drink yogurt instead of fresh milk.
8. Xinjiang roast mutton kebab
Xinjiang roast mutton kebab can be said to be a popular snack throughout the country, favored by the masses, of which the red willow barbecue has higher nutritional value, better color and flavor. Roast mutton kebab, called kawafu in Uygur, is a traditional Uygur snack. The method is as follows: cut mutton and mutton oil into thin slices, wear them on a thin iron bar, roast them on a long kebab oven, then sprinkle some spicy noodles, refined salt and cumin powder, and cook them in a few minutes. Its color is scorched yellow, oily, slightly spicy, not greasy, fresh and delicious.
9. Mutton with rice
The main raw materials of pilaf are fresh mutton, carrot, onion, chickpea, raisin and rice. The method is to chop the mutton into small pieces and fry it in the clear oil, then stir fry the onion and carrot in the pot, add some salt and water as appropriate, wait for 20 minutes, then put the washed and soaked rice into the pot, do not stir it, at the same time, steam the chickpeas and raisins, after 40 minutes, the rice is cooked. Cooked pilaf is bright. It tastes delicious. Uighur people regard pilaf as a good meal.
10. Thin skinned bun
Thin skinned bun, translated as' pitimanta 'in Uyghur, is made of good mutton. The color is white and glossy, the skin is as thin as paper, the meat is tender and rich in oil, accompanied by the strong fragrance and sweet taste of Xinjiang onion (pitaya), which is very refreshing and delicious. Uyghur eating method, generally with Nang or with pilaf to eat.