Among the national cuisines, Xinjiang's naan is a unique food. In the north and south of the Tianshan Mountains, wherever you go, you can eat a different kind of naan. The reason why Xinjiang bread is so delicious is because of the temperature of the pit! How much is the production technique and how much is mixed with noodles! Xiaobian has not counted, only know: eat, just right! Today I will give you a relatively complete list of naans, welcome to leave a message to add Oh ~
Let's take a look at the 18 kinds of naans that are the best in Xinjiang!
1. "Tokashi" bread
The "Tokashi" bun is the smallest bun, delicate and delicate, the diameter is as large as the mouth of the general teacup, about 2 cm thick, and even smaller, like a small snack, the color is burnt yellow, the aroma is fragrant, the taste is sweet, and the nutrition is rich. Mainly flour, milk, eggs, cream or clear oil, sugar as raw materials. It has the characteristics of crisp, soft and loose, and will not deteriorate after a long time.
2. "Gejid" bread
The "Gejid" bun is also called "nest bun", so named because there is a small nest in the middle. The diameter of the naan is about 10 cm and the thickness is about 5-6 cm, which is the thickest of the varieties of naan. The "Gejid" bun is exquisite, with sesame seeds or "Siadan" on the surface, and the dough of a bun has to be kneaded hundreds of times, so it is delicious and powerful. The Uyghur people in southern Xinjiang like this kind of bread, and between summer farming, farmers eat watermelon and melon with watermelon and melon in the field, which is both economical and convenient!
3. Hetian's "Gosigelde" bread
"Fruit Sigelde" means a nest bun with meat filling, this kind of bun is in the shape of a bun, with a diameter of 12-13 cm, a height of 7-8 cm, baked in the pit, the taste is sweet and delicious, oily but not greasy, known as the unique cuisine of Hotan.
4. "Emmy" bread
The "Aimak" bun is a large pancake with a thin middle and slightly thick edges. There are many patterns in the middle of the poke, and there are also chopped onions or sesame seeds on it, and the diameter is 40-50 cm. This kind of bread uses 1 kg of flour each and is called the largest thinner bun. Kucha's "Aimak" bread is more famous and authentic.
5. "Or" bread
"Or" is steamed bun in a cage, and "Or" means steam. Roll out the good noodles thinly, do not put alkali in the noodles, roll out the dough skin translucently, smear milk skin or vegetable oil in the middle of the cake, sprinkle with coriander and salt, roll up or make a steamed bun shape, long strip, steamed in a cage, cut into a section after cooking, put on a plate and grasp it in your hands to eat, soft and fragrant, delicious taste, suitable for the elderly and children.
6 "Ayi" bread
"Ayi" means family, mainly referring to the bread made by housewives. Women will make naan irregularly according to the number of family population, the shape of the bun is not prescribed, the size of the bun varies, generally the middle is thicker, the edge is thinner, most of them are round, the surface is burnt yellow, and the taste is authentic.
7. "Zakir" bread
"Zakir" is the meaning of multigrain bread, generally made of corn and sorghum noodles. Toxon County in the Turpan region is the place where white sorghum is produced, and the sorghum noodles here are very delicious and famous, and many tourists have to take a few sorghum noodles with them when passing through Toxon.
8. "Mayi" bread
"Mayi" means oil bun. This kind of steamed bread is delicious, with oil and milk aroma, rich in nutrients, will not deteriorate for a long time, and is a kind of bread that Uyghurs often bring when they go out.
9. "Guoxi" naan "Guoxi" is the meaning of meat bun. The bread is filled with lamb and onion and grilled in a pit, or fried. The practices in the north and south of Xinjiang are different, and the flavors are not exactly the same.
11. "Katerama" bread
The "Katrama" bun is layer by layer, both crisp and fragrant, similar to the Han Chinese mille-feuille cake, so it is also called a mille-feuille cake. When eating it, it is cut into pieces with a knife, which is fluffy and delicious and very tasty.
12. "Hillman" bread
The "Hillman" bun is a high-grade naan with a variety of shapes, and it is also a kind of naan with more varieties and better quality. The shape of the bun can be made into a variety of shapes such as leaf shape and oval shape, and its taste oil, crisp, fragrant and sweet are very delicious. In terms of shape, there are also exquisite, fine workmanship, and some are like works of art.
15. "Pete" bread
"Pete" bread means dead-faced bread. This is a kind of fast food dumplings, do not use noodles, but use noodles and water, to be softer, a little after the roast, noodles can be put in oil or meat filling, the taste is better.
17. "Chapita" bun
"Chapita" is the thinnest of the many Uyghur breads, "Chapita" uses hair noodles, does not put alkali, but puts a little salt, and bakes the rolled bun embryos in the pit. "Chapita" is found in Keping County, Aksu Region, and is an indispensable staple food in the daily life of the locals.
18. Rose sauce bun, spicy skin bun, walnut bun
A kind of bread called rose sauce is now all over the streets of Urumqi City, and it is also popular all over the "food and dinner party". Rose sauce bun, about 1 cm thick, 15 cm in diameter, weighs about 100 g, has a golden color, and has several small round holes on the bread. Placed in front of the nose, you can smell the faint rose aroma. "Click", the crispy bread is broken in two, accompanied by a little slag falling from the edge, and the pale red rose sauce sandwich is presented in front of the eyes. Probably in 2016, the rapid rise of Hetian rose sauce buns quickly occupied the stomachs of ordinary people in Urumqi City, and the fire was once in short supply in the naan shops.
Attached: Various ways to eat Xinjiang bread
In Xinjiang, naan is a must-have food on the table. For the way to eat the bread, it can be said that it is all kinds, roasting, frying, stewing, and brewing milk tea are timeless classics. Friends also use it to stir-fry rice noodles, mix salads, bake pizza, make Western food, and of course, the best way to eat in summer - soaked watermelon.
Saw so many kinds of naans
Have you ever eaten it all?
If you haven't eaten it, try it!
Xinjiang bread is delicious and nutritious, and it is a must-have food for home travel
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