Rice is the most common staple food in life, even in the pasta-based Shandong, Shanxi, Henan, Hebei and other surrounding areas, it is also a very common food.
It does not have too prominent characteristics in itself, and the specifications mostly depend on the embellishment of side dishes, such as sushi, egg fried rice, pot rice, stone pot bibimbap, etc., there are many cooking methods, and throughout the country, the most arrogant way to eat is "Xinjiang hand pilaf".
This Uyghur food is made with a generous approach and ingredients: onions and shredded yellow radish are fried in oil, then steamed with lamb pieces, rice and various spices.
At the same time, Xinjiang pilaf is also Kazakh, Kirgiz, Tajik and other ethnic groups in Xinjiang to eat, in the local festival, entertaining guests often used, can be described as full of color and fragrance, many foreign tourists come to Xinjiang, is also the opponent of pilaf love.
But then again, the ingredients used for such a luxurious cuisine are also very common, so why is it rare to see it in the mainland?
The same is the mutton products of the "Xinjiang lamb skewers", has become famous in the country, and "Xinjiang pilaf" this kind of meat, vegetables, staple food "Chinese fast food", color and flavor needless to say, nutrition is also very balanced, why has not become a hit?
<h1 class="pgc-h-arrow-right" data-track="7" >No.1: Not suitable for mainland tastes</h1>
First of all, we must start from the taste, although Xinjiang hand pilaf is mainly rice, but because of the presence of lamb pieces and vegetable oil, almost every rice grain is wrapped in oil after it is cooked.
Even if it is vegetarian pilaf, the edible oil used is much more than in the mainland, and the hand pilaf is generally mostly "minced meat pilaf", which invisibly increases the oil content.
In a strict sense, it is definitely a high-calorie, high-fat food, and nowadays, the concept of low-calorie diet prevails, and the "greasy" lamb pilaf is really not very appropriate.
<h1 class="pgc-h-arrow-right" data-track="11" >No.2: High diet prices</h1>
Due to the wide area, low population density, small labor force and other reasons, and Xinjiang's prices, logistics, labor costs are generally higher than in the interior, and dietary prices are naturally higher.
A meat pilaf forty or fifty yuan, although the portion is very large, and even many restaurants can continue to eat indefinitely, but its price point has indeed been out of the scope of daily dining, it can also be said that from the beginning of its positioning is wrong.
For mainlanders who are accustomed to "entertaining guests at banquets", this "mixed dish and rice" eating method is still less formal.
<h1 class="pgc-h-arrow-right" data-track="15" >No.3: Each approach has its own characteristics</h1>
In the pilaf, the four main ingredients of lamb, rice, onion, and yellow radish (which are specialties of Xinjiang and carrots in other places) are removed, as well as dried apricots, horse meat, beef, chickpeas, raisins and other materials.
As mentioned earlier, Xinjiang pilaf is not only exclusive to the Uighurs, but also the food of various ethnic groups in Xinjiang, and their understanding of pilaf is different, from the selection of materials to the cooking method, each region has its own characteristics, and the taste made is naturally different.
Anyone can call it authentic, but at the same time, they dare not say that they are the most authentic.
——Light fat said——
As a loyal lover of rice, there is no disparagement of the meaning of "Xinjiang hand pilaf", aiming to let all foodies have an in-depth understanding of it, not to mention that one side of the water and soil to raise one person, the special cuisine of each place should be respected.
To put it bluntly, "Lanzhou ramen" is also a snack from the local area, and the reason why it can spread throughout most provinces and cities is because its method is convenient, the price is moderate, the method is unified, and it can easily cater to the taste of the public.
The "Xinjiang hand pilaf" does not have this innate advantage, in comparison, it is much more niche, after all, its own characteristics are placed here, and it can only appear as a local cuisine, which is also a reasonable thing.
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