Xinjiang is one of China's five ethnic minority autonomous regions, bordered by eight countries such as Russia, Kazakhstan and Mongolia, and is an important passageway through the ancient Silk Road in history. Xinjiang was called the Western Regions in ancient times, and many people may have only heard about the magical place of the Western Regions on TV, but they did not know that it is now Xinjiang. Xinjiang is a beautiful flowing picture, from the desert scenery of "the desert is lonely and the long river is full of sunsets", to the amorous poplar strange forest, to the highest altitude in Xinjiang, Sailim Lake... All of this strikes your soul, wafting through every heart and footstep from afar.
Xinjiang is not only picturesque, but also has too many delicacies to count, with 55 ethnic groups gathered here and a variety of natural cuisines. When it comes to Xinjiang cuisine, many people may first think of the large plate of chicken, which is brightly colored, smooth and spicy, spicy and fragrant, which makes people taste endlessly after eating. If you think that Xinjiang only has a large plate of chicken, it is a big mistake, in this 1.6 million kilometers of Xinjiang, there are food that amazes the world, it is your fault that you have not eaten, and it is my fault that you have not heard it. Today, the skinny monkey will share with you some of Xinjiang's delicacies, Xinjiang on the tip of the tongue, 8 classic foods that must not be missed in Xinjiang, the style is refreshing, and the skinny monkey appreciates the ancient western style together.
<h1 class="pgc-h-arrow-right" >1, Xinjiang big plate chicken</h1>
Xinjiang dapan chicken, also known as Shawan dapan chicken, is a specialty dish in Xinjiang. Authentic large plate chicken is made by using local free-range chicken and Urumqi Nanshan potatoes as the main ingredients, accompanied by green and red peppers and other accessories, first stir-fried and then stewed. After stewing, the chicken is soft and rotten, mixed with the aroma of green and red pepper, the taste is unique, the taste is novel, and a large plate of chicken can make you eat two more bowls of rice.
<h1 class= "pgc-h-arrow-right" >2, hand-grabbed lamb</h1>
Mutton is the basis of Xinjiang cuisine, Xinjiang's mutton dishes are representative of the whole country, as long as a mention of mutton, the first thing that everyone thinks of should be Xinjiang. People say that Xinjiang sheep eat Chinese herbs, drink mineral water, and walk the golden light road, but it is conceivable that Xinjiang's lamb is naturally delicious.
< h1 class= "pgc-h-arrow-right" >3, pull the strip</h1>
Pulling noodles is also called Xinjiang mixed noodles, and the noodles of pulled noodles do not need to be rolled or pressed, they are all pulled out by hand, and it is naturally more powerful to eat. Coupled with beef and mutton and a variety of vegetables together, the color is bright red, the soup is transparent, the entrance is tender and smooth, and the flavor is strong, which is an indispensable food for Xinjiang people to eat three meals a day.
<h1 class = "pgc-h-arrow-right" >4, bread bun meat</h1>
One of the staple foods of the Uighur people, naan looks a bit like a baked cake, and you can eat and buy it wherever you go in Xinjiang. Bun meat is pot roast meat, is a traditional specialty of Xinjiang, not only very popular in Xinjiang, but also as a famous dish for Chinese and foreign guests to taste.
<h1 class="pgc-h-arrow-right" >5, Naren</h1>
Naren is a special name for the Xinjiang region, which is actually hand grabbed meat or hand grabbed lamb noodles. The original Na Ren is actually a horse intestine cooked and sliced, served with a bowl of lasagna, and poured with broth. But now with the improvement of people's requirements for food, Na Ren's eating methods are also diverse, with horse meat Na Ren, lamb Na Ren and so on.
<h1 class= "pgc-h-arrow-right" >6, kang roast meat</h1>
The roast meat is lamb roasted in a roasted stove, which is crisp on the outside and tender on the inside, and the aroma is fragrant. The method is somewhat similar to the kebabs we eat, which is made by cutting the lamb into large pieces, marinating and hanging paste with eggs, flour, pepper and other spices, and then roasting it in the kang. Although it looks ordinary, the special grilling utensils and the delicious lamb unique to Xinjiang are naturally much better than the lamb skewers we eat.
<h1 class= "pgc-h-arrow-right" >7, ququ soup</h1>
Ququ soup is a bit like the dumplings or wontons we usually eat, which are made of eggs and flour kneaded into a dough, then rolled into a dough crust, wrapped in lamb cubes and other ingredients to make a filling, and cooked with lamb broth. It looks like boiled dumplings, but these fillings and soups are indeed much taller than dumplings, and the taste is naturally needless to say, it must be very delicious.
<h1 class="pgc-h-arrow-right" >8, Xinjiang naan</h1>
It is one of the favorite staple foods of all ethnic groups in Xinjiang, with a history of more than 2,000 years. Naan is a kind of bread made with wheat or cornmeal and then baked in a kang. There are many types of naan, including oil buns, nest buns, sesame buns, piya buns, etc., each of which has its own unique taste, and the more you chew, the more fragrant it is.
Have you eaten these 8 classic foods in Xinjiang? Large plates of chicken, pulled strips, each of which is a classic, and all of them have eaten are quasi-Natives of Xinjiang. I am a skinny monkey, if you like my sharing, don't forget to like, collect, and forward, if you have any better suggestions, welcome to leave a message in the comment area, welcome to pay attention: Skinny Monkey Kitchen, every day will share a variety of food and methods for everyone.