The writer Wang Clan, who has lived in Xinjiang for twenty years, wrote about the past and present lives of 80 kinds of Xinjiang cuisine in his new book "Food for Heaven", which was launched today by the People's Literature Publishing House.
In this book full of color and flavor, the Xinjiang cuisine written by the author Wang Clan involves nearly ten categories of meat, vegetables, pasta, claw fruits, dried fruits, brewing, refreshments, condiments, etc.; the production forms include barbecue, stewing, braising, air drying, etc. "A friend said that this is the first literary book on Xinjiang cuisine." The royal family said.
When it comes to the food in the book, just listening to the name makes people salivate. There are well-known kebabs, noodles, pilaf, large plates of chicken, grilled buns, hand-grabbed meat, roasted whole lamb, thin-skinned buns, cantaloupes, raisins, etc., as well as lesser-known ethnic minority diets, such as pan mutton, vat meat, pepper and ma chicken, dongbai jigan, naan pit meat, salkol and so on. Not only that, the royal family also describes the food makers - herders, corps people, working women of various nationalities, and even researchers of ethnic history, the breadth and thickness of Xinjiang are presented, the wild texture of Xinjiang cuisine is highlighted, and the tenacity, simplicity and optimism of the people of all ethnic groups in Xinjiang in the process of tenacious conquest of nature are also exposed under the background of food.
"One of the characteristics of Xinjiang's cuisine is that everyone can make it, and the way it is eaten has remained unchanged for many years." Wang said that eating Xinjiang cuisine, in addition to experiencing regional and ethnic characteristics, can also feel its unique production style. For example, the noodles, whose frank, straightforward and bold momentum, come to the table at one end, plus the habit of adding noodles for free and drinking noodle soup after eating, which can make people taste the clear vein of food and be unconsciously attracted. He also found that after a person arrives in Xinjiang for a month, or as short as three or five days, he will take the initiative to adapt to the local diet, which he calls "imitation life."
The royal family grew up in the interior and grew up in Xinjiang. Living in Xinjiang for many years, he measured the height of heaven and earth with his footsteps, explored the breadth of the motherland with wheels, and used his taste buds to make emotional resonance with ethnic minorities. He said: "I have always been hinted upon, influenced and guided by food, which has made me first an imitator of food, and then developed stubborn taste habits. There are many wonders behind Xinjiang's cuisine, and when people taste food, they will be moved and inspired to learn about these stories or history. ”