There are really too many varieties of food in Xinjiang, because Xinjiang is a big family, and people from all over the country are gathered in Xinjiang, so the food has also been tempered and refined, and many different delicacies have been derived. But many of the delicious foods that the old Xinjiang people have inherited are not known to everyone, and only those who have lived in Xinjiang for decades are clear, and the tourists do not know that most of these delicacies are family and cannot be eaten in the market. Have you eaten these 9 kinds of delicacies in Xinjiang? Those who have not eaten are definitely not authentic Xinjiang people!
Watermelon grilled meat
This watermelon barbecue is mainly in the southern Xinjiang of Xinjiang, the northern Xinjiang is basically invisible, the southern Xinjiang is also mainly in Hotan and Kashgar, there are fewer other places, but the taste is still relatively popular, nothing special, is the form of more than one, there is a little watermelon aroma, to Xinjiang tourism must go to taste.
Cannonball
There are no authentic Xinjiang people who do not know about cannonballs, and soup and rice can be unknown, but every family has eaten cannons. Xinjiang people are fond of food, in Xinjiang, want to tie the man's stomach, if you will not make a few noodles that absolutely not, Xinjiang people can eat noodles every day is not bothered. In Xinjiang, there are soup rice, soup slices, flags, cheek noodles, etc., but if you want to say who is the bearer in the soup rice, it is not a cannon fight, a bowl can not solve the problem, not a two bowl and three bowls can not solve the hunger, but most of this noodles appear in the family recipe, very little on the street.
In fact, the method of cannon fighting is also relatively simple, cutting cabbage, shiitake mushrooms, potatoes, tomatoes and lamb into cubes, frying in the oil pot, just like sautéing, and then filling in broth and boiling. Then pull the awakened noodles into strips and cook them, cut into about 3 cm segments, put them down into the pot, and add the seasoning.
Yu Qian Qiong Qiong
What is it? Outsiders sound very confused, but in fact, it is the fruit of the elm trees in Xinjiang, and the name is Yu Qian. As long as people born in Xinjiang before the 1980s have eaten meals made by Yu Qian. In the past, I ate it because of lack of food, and I used it as a side food for hunger, but now that I live well, I have everything to eat, and this elm money has become the healthiest food, anyway, my mother will make some every year.
It is also relatively simple to do, take the elm money off, wash it, and then sprinkle some flour or grain flour, stir well, and steam it on the pot. About 10 minutes of steaming is good, put out, pour some garlic oil, sprinkle some salt, pepper, you can eat, this is Xinjiang's Yuqian Qiongqiong rice.
Palmidine
Palmuddin is also one of the cuisines of the Uighurs in Xinjiang, and it is somewhat similar to baked buns, but also different. First of all, the appearance is different, the grilled bun is shaped like a purse, and the palmudine is like the shape of a saddle bridge. The filling of the grilled buns is lamb and skin teeth, and then black and white pepper and cumin powder are added. The preparation of palmutin is also to first cut the sheep's tail oil and lean lamb into cubes, chop the skin teeth and stir in the meat, add white pepper, cumin powder and a small amount of water to mix well.
The skin of Palmudine is made by adding eggs and yeast to the flour, allowing it to ferment, adding water and an appropriate amount of salt, rolling it into a small round dough, and wrapping the mixed filling into it to make a saddle bridge type. Place on the inner wall of the pit, bake for about 20 minutes, golden brown, remove and smear a little mutton oil and serve.
Hanimu
Hanimu is a transliteration of Uyghur, meaning lady, this is also one of the traditional Uyghur cuisine, almost inaudible in northern Xinjiang, there are still many in southern Xinjiang, but there are few sold in the market, and its taste is also loved by most people. Hanimu's approach is relatively simple, somewhat similar to the Han Chinese burrito. With light salt water and noodles, to be soft and soft. Shredded green peppers and potatoes, diced tomatoes and lamb, salt and pepper and stirred together to make a filling.
Then roll out the reconciled noodles into thin slices, spread the mixed filling evenly on the dough sheets, slowly roll up from one side to the other side to form a cylinder, and then put them in the pot for about 20 minutes to take out, cut into segments, and you can eat.
Koldak
Koldak is very simple and delicious to make, doesn't require too much technique, anyone can make it very easily, and it's really delicious, I've made it many times. It is a delicacy made with lamb, carrots and potatoes. Cut the lamb into small pieces, radish and potatoes are also cut into small pieces, but also with some skin teeth, lamb after oiling, add boiling water to stew, cook for about 20 minutes into carrots, then stew for 10 minutes into potatoes, continue to simmer for about 20 minutes, pay attention to observe the potatoes, to cook it rotten, even to cook a little paste, you can, add salt and pepper, here pepper is very critical, to put a little more, the soup must be more, so it tastes particularly good, especially in the winter, come to a bowl of Hurdak, the whole body is hot.
Roasted pumpkin
Roasted pumpkin in southern Xinjiang is also everywhere, is a kind of food that has been circulating in Kashgar for a long time, you can see it in the night market all year round, the taste is very good, and it is also a favorite food of the public. The roasted pumpkin is roasted in the pit, only 3-4 minutes can be roasted, take it out, golden, tender on the outside, the taste is very good, almost no one has eaten it and said it is not delicious. The Uyghurs in southern Xinjiang have the habit of eating pumpkins, and basically every household will grow their own pumpkins, because their pumpkins are rich in nutrients, so there are many long-lived people in southern Xinjiang.
Naren
Naren is a specialty of the Kazakh nation, but it is not very popular in Xinjiang, there are not many stores, I often eat in the south gate of Urumqi, and the cooking is more authentic. It consists of horse meat, bark, carrots and noodles, but also with smoked horse intestines and lamb. I once ate lamb Na Ren, not delicious, was changed by the Uighurs, authentic or horse meat delicious.
Balsack
Baoersak is a bit like the oil fruit of the Han people, which belongs to the fried food, is the cuisine of the Kazakh people, and is also a kind of food they often eat, and it is also a bit like the oil cake of the Han people. Generally when you go to a Kazakh friend's house, there will be a balsak and milk tea, just like the Soybean Milk Fritters of the Han People. The production process of Balsak is still a bit complicated, first and the noodles are added to the flour with baking powder, honey, ghee, but they must all be boiled with warm water, and then kneaded, and then the noodles are kneaded, and then the noodles are awakened, about 20 minutes, so that the noodles are slightly softer. After waking up, roll it into slices, cut it into diamonds or rectangles, fry them in a frying pan, fry them until they are brown and ready to come out. The Kazakh nation is very hospitable, as long as it is a guest who enters the door, they will take out the balsak to entertain you, of course, there is no milk tea and ghee, the balsak can be dipped in ghee to eat together, really lips and teeth left fragrant, very delicious.