Turpan is an important town on the ancient Silk Road, as early as the Neolithic Age, six or seven thousand years ago, there were human activities, it can be said that the city here Chinese civilization is the only way to develop outward, today, onion, and everyone into Turpan together!
Great views of Turpan
When you come to Turpan, you can't miss the food!
Pull the strip
Xinjiang people are good at mixing noodles and stir-fried noodles, and these two kinds of noodles are inseparable from pulling noodles. The stir-fried vegetables with strips have been fried with oil meat, egg fried tomatoes, spicy fried lamb, celery stir-fried lamb and so on. The pulled strips are served single, and then mixed with vegetables, which is for the noodles; the pulled strips are cut into small pieces and mixed with the vegetables to stir-fry, which is for the stir-fried noodles.
Pilaf
Pilaf Uyghur called "Po Lao", is a kind of rice loved by the Uyghur people, more clean hands, so the Chinese called "pilaf". The main ingredients are rice, lamb, carrots, onions, etc., and the rice made by mixing them is shiny and shiny, full of aroma, rotten meat and rice, and delicious taste. Uyghurs often make pilaf in their homes, especially on wedding and funeral days, and always make a cauldron of pilaf to entertain relatives, friends and relatives.
Roast whole lamb
Also known as sac pit meat, is a traditional Uyghur technique, the barbecue method is both ancient and simple, the various seasonings are spread evenly throughout the sheep. Before applying, the sheep is pierced with numerous small holes to allow the seasoning to penetrate. Traditionally, the sheep's head is placed in a special oven with its head down. This kind of oven, locally known as the pit or roasted bun, is made of mud, has a large mouth, has a ventilation hole under the pit, and the fuel is anthracite coal or coke. After the sheep enter the pit, the pit should be covered, sealed with a wet sack, and roasted for an hour to an hour and a half. The roast lamb is golden brown, crispy on the outside and crispy on the inside, not greasy, and the lamb is tender and fragrant.
Grab the lamb by hand
Hand-grabbed lamb is the same as pilaf: it is eaten with the same hand. If pilaf can still be used with chopsticks or a small spoon, you must grasp the meat by hand, otherwise you will not be able to eat it. First chop the lamb rib meat into large pieces, cook it in a semi-cooked pot to remove the foam and fish it out. Place the meat pieces on a plate, sprinkle the onion slices with a pinch of salt, and steam them in a basket. Bring the soup to a boil, add chopped onion, chili pepper, pepper and salt, season and pour over the meat.
Lamb kebabs
The traditional Uyghur skewered meat is also a street-style fast food and a delicacy that can be served to guests. Authentic skewered meat is also as bright as roasted whole lamb, with a slightly spicy taste and fresh flavor, not greasy or greasy, and the meat is tender and delicious. The use of materials is not as strict as roasting whole lamb, and the difference between the two lies in the size of the roasting scale and the specific method.
Palmidine
Palmudine is a traditional flavor food of the Uyghur people. It is yellow and bright in color, beautiful in image, crispy in skin, tender in meat, salty and sweet, quite popular with people. Palmudine is baked in a pit with flour, fatty lamb, refined mutton oil, onions, eggs, salt, cumin powder, pepper and other raw ingredients.
Muserais
Museraisi is a common favorite drink of the Uighur masses in southern Xinjiang. The production method is also very unique. This drink is entirely made from fresh grapes, but it is not wine. Musales is a light coffee color, slightly sour and sweet taste, aromatic smell, is a nutrient-rich superior tonic, with the function of relieving muscles and invigorating blood.
Ququ
Ququ'er is a traditional snack loved by the Uyghur people, similar to Han wontons. The fatty lamb is cut into small cubes, then mixed with minced onion, salt, pepper, cumin and a little water to form the filling. Roll out the dough into thin slices, cut into square slices and wrap the meat filling in the dough. Then put the ququ into the broth, which contains some crushed mint leaves or chopped coriander. The skin is thin and tender, emitting a unique aroma, and the flavor is unique and very refreshing.
Powder soup
Powder soup is a flavor snack of the Hui people in Xinjiang. On Eid al-Adha and Meat Festival, almost every Hui family cooks noodle soup to await the arrival of distinguished guests, relatives and friends. The powder soup is delicious, slightly sour and slightly spicy, suitable for the taste of northerners. When the Hui villagers entertain guests to eat powder soup, they also bring out a plate of fragrant oil. This kind of noodle product made in oil, served with flour soup, is very beautiful. In addition, some coriander spices are added to the inside, so the taste is more unique and delicious.
Cool skin
When eating, cut the cold skin into thin strips, cut the dough into thin slices, put it on the plate, and then pour chili oil, vinegar, garlic foam, soy sauce, mustard foam, sesame paste and other condiments, colorful, its color is pleasant, the taste is tempting. In the middle of summer, people eat cold skins to cool off and refresh, and its flavor is not ordinary.
Grilled bread
Xinjiang men go far away, the women of the family will be the night before and the barley noodles, with the family's cauldron to burn a basin of large bread, dry and real, no water, not easy to deteriorate, the road is best to be hungry. There are many varieties of roasted buns, the addition of mutton oil is the oil bun; with lamb diced, cumin powder, pepper, onion and other condiments mixed with filling and roasted for meat buns; sesame seeds and grape juice mixed and roasted called sesame buns, roasted buns are finely made, the materials are exquisite, it is delicious and nutritious to eat, it is not as monotonous as everyone thinks, go to Xinjiang to taste the grilled buns may have unexpected surprises.
Now Turpan, may no longer be as prosperous as in the past, but today's Turpan has a different kind of beauty, where melons and fruits are fragrant, food is lined up, waiting for the arrival of tourists at home and abroad, and waiting for your arrival!