Xinjiang is not only good cotton, but also a variety of cuisines, spring has arrived, let's take a look at xinjiang's special cuisine.
Xinjiang cuisine. It has both halal characteristics and the culinary characteristics of northwest Chinese cuisine. There are mainly vegetables, melons and fruits, fish, meat, eggs, etc., vegetables are the same as other cuisines in seasoning, the difference is mainly in the use of meat, eggs, has a unique habit and exquisite. Xinjiang cuisine is mainly halal cuisine, mostly eat beef and mutton, mostly use the production method of frying, roasting, shabu, roasting, sauce, grilling, steaming, famous dishes are roasted whole lamb, grilled lamb skewers, stewed lamb, Xinjiang large plate chicken, hand pilaf, hand grabbed lamb, large plate chicken, hand grabbed lamb, etc., the taste is sour and spicy.
Today we will taste something particularly delicious but not so famous!
Go to Xinjiang must not miss the food, you can share to friends from other provinces, ready to go to Xinjiang travel friends remember to collect! Don't miss the local cuisine, this article is longer and more pictures. It is recommended to collect it before watching!
Pull the strip
Xinjiang to Qinghai, from Gansu to Ningxia, from Shaanxi to Inner Mongolia (excluding the east), although the noodles in the Great Northwest are colorful and colorful, but when it comes to which kind of noodles occupy an overwhelming position, I believe many people will answer in unison: pull the strip
Pulling strips, what does it taste like? It is no exaggeration to say that pulling strips is the ultimate form of noodles in Xinjiang and even in the northwest.
Just by listening to the name, the pulling strip shows the ultimate meaning of pasta: neither a rolling pin nor a dough press, a bowl of noodles, a little oil and salt, just a pair of skillful hands, you can live together. It is more diverse than the popular varieties of "vegetable cover noodles" in Xinjiang. Because it is made with vegetables and noodles, it is named "Xinjiang Mixed Noodles".
Bake the buns
Grilled buns are of course very popular with the Yili people, and at the stalls in the corner of the film company that have been processing baked buns for more than twenty years, the spectacular scene of queuing up to buy them has continued for more than 20 years, and its continuous team has even been a scene in Yining. Queue up to buy, limited sales, the boss may not understand "hunger marketing", but successfully grasped the appetite of the Yili people, can buy twenty or thirty "one grasp" here, that kind of luck will make many people feel sorry for themselves.
The Uyghur name for baked buns is "Shamusa", which is said to be the name of a famous chef in the western region more than three hundred years ago, and the baked buns he made were very famous, and the descendants spread it.
Breaded meat
Bread bun meat, known in Uyghur as "Tawakawafu", is a well-known Xinjiang snack. Uyghurs cannot go a long way. In rural areas, market towns, and almost every home has a pit for roasting bread, and women will fight everything. Lamb is one of its main meats, and the simple and rugged lamb cooking method is a legacy of the history and culture of the northwest. Xinjiang's mutton is particularly fat, not as fatty as inland lamb, so no matter what you do, it is very tasty. The bun meat is a perfect combination of meat and vegetables, bread and lamb.
Steamed buns
Steamed buns, a fried food to eat. For a long time, I thought it was the steamed bun of the Northwesterns, the bread of the Sarahs. Along with the blurry and clear picture of the steamed bun, in the book I learned that the steamed bun is not only the steamed bun of the Great Northwest, but also the steamed bun of the sons and daughters of China, as early as the Spring and Autumn Period and the Warring States Period, the "cold gear" eaten during the cold food festival was the bun. During the Song Dynasty, the famous literary hero Su Dongpo did not write a poem before he wrote a poem: "Knead your hands into jade numbers, and fry them in green oil to make tender yellow depths." Night spring sleep is not heavy, press the beauty wrapped around the arm gold." The color of the sub is yellow and bright, the layered display, light and beautiful, dry and crispy, soaked in milk or soy milk after the entrance melts.
Ququ soup
Xinjiang cuisine, Ququ, is a traditional snack that the Uyghur masses like to eat, which is similar to the wontons of the Han masses, but the wrapping method is different from the wrapping method of wontons. In terms of production and materials, it has its own unique way, the Han people call this pasta (wontons), the locals call it (Ququ). The skin is thin and tender, the soup is clear and delicious, smooth and delicious, and the flavor is unique, which is a good helper for the solution of wine. Stuffed with lamb, the soup is also mutton soup, with tomatoes, fungus, spinach, coriander, golden needles and so on
Qiong Qiong rice
Qiongqiong rice is actually a dialect name in Xinjiang. Meals together, cooked in one pot. Using wild vegetables as the main ingredient, "wild game Qiong Qiong Qiong Qiong Rice" is made with coarse food to make up for the defect of low quality of staple food, and it is a typical production of supplementing staple food in a variety of forms. Most of the elderly people in Xinjiang have special feelings for "Qiongqiong Rice". It is also an excellent medicinal food, the taste is fragrant and delicious, the fragrance is idyllic, and it is a snack full of rural interest. The production process of "Qiong Qiong Rice" is simple. Rub potatoes or carrots into strips, or mix flour with other vegetables, wild vegetables, or steam cornmeal and pour onion oil.
Bacon
Walking around the land of Xinjiang, whether you walk into a Kazakh family or a Kazakh food theme restaurant, you will find that horse meat is the most beloved food of the Kazakh people, and there is no one. Because horse meat is included in the first place of winter meat, the Kazakhs attach great importance to the processing of horse meat. In order to prolong the storage time of horse meat, they chose to smoke and use smoke to force out the moisture in the horse meat. In the deep processing of Tsushima meat, the Kazakhs concluded that smoking horse meat with pine branches rich in rosin in the depths of the Tianshan Mountains and wild fruit trees wrapped in fruity aromas from the plains of the river valley will give off a special aroma.
Did you have a big appetite and want to fly to Tianjin right away to feast on it? There is no Tianjin specialty food that has not been mentioned, welcome to leave a message in the comment area, let's make a map of China's food together.
The next issue of the update where the cuisine, want to know more about the cuisine on the focus on me ~ thanks for sharing the collection!