When it comes to Xinjiang's cuisine, many people first think of lamb skewers, large plate chicken, large plate chicken, Xinjiang big bun, etc. In fact, Xinjiang is one of China's five ethnic minority autonomous regions, and it is also the largest provincial-level administrative region in China's land area, covering an area of 1.66 million square kilometers, accounting for one-sixth of China's total land area. Let's start our food journey in Xinjiang together.
When it comes to Xinjiang, the first thing that comes to mind is the Xinjiang lamb kebab
1. Lamb kebabs
After eating Xinjiang's kebabs, I suddenly felt that the lamb kebabs in other places were weak and explosive! Lamb kebabs are grilled on a special rotisserie trough. When cooking, while roasting with coal, sprinkle with salt, paprika, cumin powder and other condiments, about 3-5 minutes to bake the other side, after a few minutes can be eaten. The meat is delicious and pure, oversized skewers, the price is also cheap, eat until you are full!
2. Xinjiang large plate chicken
Xinjiang Dapan chicken is divided into Shawan Dapan Chicken and Chai Wo Bao Dapan Chicken, Shawan Dapan Chicken with thick juice, after eating the belt noodles dipped in. Chai Wo Bao Large Plate Chicken is made by frying chicken nuggets thoroughly in oil and sautéing them with dried chaotian peppers, which is more chewy. Xinjiang large plate chicken is a halal snack, named after the use of large plates to hold chicken nuggets.
3. Hand pilaf
The Uyghur language is called "Polau". It is a kind of rice loved by the people of Xinjiang Uyghur, Uzbekistan and other ethnic groups, and it is eaten with more clean hands, so the main ingredients of pilaf called "pilaf" in Chinese are rice, mutton, carrots, onions and clear oil. The rice made by mixing them is shiny and shiny, full of aroma and delicious taste. In addition, pilaf is also made of dried fruits such as raisins, dried apricots, and dried peaches, which are called sweet pilaf or vegetarian pilaf.
4. Bake the buns
Grilled buns ("samusa") are a favorite food of the Uighurs. Grilled buns are mainly baked in the pit. The skin of the bun is rolled thin with dead noodles and folded on all four sides into a square. Filled with diced lamb, onion, cumin powder, and other ingredients, it is baked in a pit.
5. Naan
Naan has become one of the favorite foods of people of all ethnic groups. This is a kind of baked pasta, similar to a baked cake, either crisp or soft, and has a delicious taste. Most of them are made of wheat noodles, but also corn flour, supplemented by sesame seeds, onions, eggs, clear oil, ghee, milk, salt, sugar and other condiments. There are also meat buns, sesame buns, oil buns and so on.
6. Pull the strip
Pulling noodles is a common name for Xinjiang noodles. When making it without rolling or pressing, it is directly made by hand, and a variety of vegetables and beef and mutton are added, which is a popular noodle dish that people of all ethnic groups in Xinjiang like, especially the pulled strips of Uyghurs and Hui ethnic groups have a different flavor. It is well-known at home and abroad, and is deeply loved by the people of all countries.
7. Yogurt lumps
Sour milk lumps are divided into two categories of dry and wet, traditional milk lumps are salty and sour, dry milk lumps are generally this taste, wet milk lumps have two flavors, in addition to salty acid, the new sweet and sour taste.
8. Oil tower
The color of the tower is white and shiny, the surface is thin like paper, there are many layers, the oil is more than greasy, the fragrance is soft and not sticky, and it is suitable for all ages. For example, the Uyghurs in Ili, Xinjiang, in addition to making oil towers with white noodles and oil, have also extended the contents of the oil towers to make an oil tower called "Seviz" (that is, the Huangji bu oil tower).
9. Xinjiang Kyrgyz roast whole sheep
Roasted whole lamb is a traditional local flavor meat product for ethnic minorities in Xinjiang. Before the liberation of Xinjiang, roasted whole lamb was a delicacy used by dignitaries, landlords, bayi and other upper-class people to entertain distinguished guests during the New Year's Festival, birthday celebrations, and happy events.
10. Xinjiang milk tea
Milk tea is an indispensable drink in the daily life of ethnic minorities in Xinjiang. Kazakhs, Mongolians, Uyghurs, Uzbeks, Tatars, Kyrgyz and other ethnic groups are very fond of drinking milk tea. They used to say, "Without tea, you're sick." He also said, "It is better to have no food for a day than a day without tea." The raw materials of milk tea are tea and cow's milk or goat milk. The general practice of milk tea is: first mash the brick tea, put it into a copper pot or water pot to boil, after the tea is boiled, add fresh milk, and continue to use a spoon to raise the tea when boiling, until the tea milk is fully blended, remove the tea leaves, add salt and it is. Xinjiang milk tea is mostly salty.
Xinjiang is rich in land, after seeing so many delicacies, you are not hungry, there are too many delicacies waiting for you to explore.
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