(I am Sun Jiumao, who loves to travel and likes to record.) In October, I traveled to Xinjiang alone and shared interesting things I encountered along the way, hoping that my friends would like it. ）
1, haggis that has never been seen before
In the evening, take the bus to the Rainbow Bazaar, which is the night market for the locals.
In the air of the market, there is a strong smell of sheep's fat, and people speak Uyghur that they can't understand.
Adults lead children, and a family of three gathers around a plate and eat haggis with a toothpick.
Haggis
The haggis here is to use all the offal of the sheep, all of them. After the sheep lungs are washed white, they are filled with flour mixed with spices, and the lungs look like a big lump of fat fat; the sheep intestines are filled with glutinous rice and diced radish, sheep hearts, lamb liver, lamb tripe... It's all stewed in one pot.
If guests need to cut each piece down, a kilogram 30 yuan. Cut into large pieces of mahjong, sprinkle some spices and mix well, and you can eat directly.
The local people like to eat this kind of haggis, and the stalls in the rainbow market, a quarter of the stalls are selling this haggis, people sit at simple low tables, take toothpicks and insert haggis, and enjoy it one by one.
I met a young man from Dingxi, Gansu Province, who was admitted to the teacher here and has been working locally for three years. He also came over on an electric car to buy haggis, and bought a pound as soon as he bought it.
He said that he now lives alone in Kucha, eats a pound of haggis for dinner, and then buys a bottle of beer at the small shop.
A person's life is very simple.
He said that after living in Kucha for three years, he has become accustomed to eating beef and mutton every day, and the children here are innocent and simple.
When I returned to Dingxi in the second half of the year and got married, I came with my wife and may have been living in Kucha in the future.
Jar meat
I also bought five dollars to taste, boiled in water, all rely on the seasoning to enhance the taste, the seasoning taste is a bit heavy, the taste is moderate. Those who prefer heavy flavors may love the haggis here.
Second, the jar meat
Another feature is the vat meat, which is the white enamel jar that we used to like to use, which adds half a pound of lamb, or a pigeon, and simmers it slowly over low heat.
Simmered slowly, just enough to pour out a large bowl of soup, with a few coriander, so fresh that you don't want to stop.
The lamb is already simmered until it is crisp and soft, and it melts in the mouth.
Pilaf
3. Bake the buns
There are also baked buns, baked dumplings, wrapped one by one, and pasted in the oven like a baked bun, which is neatly stacked inside the oven, each baked for 20 minutes.
Take a bite and a fresh aroma burst out, full of lamb or beef.
From northern Xinjiang to southern Xinjiang, there are such baked buns everywhere, stacked on large plates covered with thick white cloth to prevent the heat from running away.
Three yuan each, if you have tasted the taste of baked buns, leave Xinjiang, you will definitely miss.
Turmeric chicken
Fourth, yellow food
Fried chicken, fried fish, fried meat, fried leek boxes, people also like fried food.
People love turmeric, and fried fish and fried chicken are also smeared with thick turmeric.
The yellow skin mixed with turmeric, the yellow face, in the light, has a shiny and seductive luster.
Fifth, the ubiquitous naan shop
The most worth saying is the naan, from the first day of arriving in Urumqi, the grilled bun shops on the street are refreshing, what Sudermann grilled bun shop, Matt grilled bun shop, Yikeshan grilled bun shop... They are all names that I can't understand.
Safflower roasted buns, peel buds (onion) grilled buns, walnut buns, sesame buns, rose sauce buns... There is also a kind of bread without adding a drop of water, just with milk and eggs and noodles, thin, freshly baked crisp, and can't stop catching it!
At the naan shop, each 700 grams of sorted dough is covered with a damp white cloth to wake up. A bread maker will wake up the dough, make a cake blank, and then grab the bread needle and snap it on the cake blank with a dot pattern.
He moved extremely fast, and the dough flew up and down, just like dancing, and a sheet of bread came out of the small window.
Grilled bread
The chef who baked the bun outside the window took the bun and swirled it in his hand like a handkerchief dance, and the bun became larger. Arrange it on the naan pillow and dip it with water, sesame seeds, peel buds, etc... Leaning over and sticking the bread into the oven, the big one was tall.
His movements were also extremely fast, and the two men cooperated, and one by one the naan was hooked out of the furnace pit with a hook, and the heat emitted the natural fragrance of grain.
The freshly baked hot buns taste good, with crispy edges and soft in the middle. The cold naan, although a little cold, will not be bad for a long time.
Since I went to Xinjiang, every day breakfast is bread, lunch is bread, and dinner is still bread. We are accustomed to pulling out a piece of bread whenever we are hungry.
I remembered that after leaving Xinjiang, I would no longer be able to find a naan shop on the street, and there would be no more Uighur guys to do bread like dance, and my heart was still strangely uncomfortable.
Naan shop
Six
I have been in Xinjiang for almost a month, and every day I burp is a smell of sheep. In another month, it is estimated that sweating also has a smell of sheep fat.
However, this is the taste of Xinjiang.
Some people on the road said that the smell was poisonous, and after leaving it, they were always dragged back to this magical land.