Ten classic dishes in Xinjiang

Saute spicy chicken, Tianshan Saussurea Saussurea steak, boiled smoked horse meat, onion fried mutton, Gobi grilled fish, hand-grabbed meat, pepper chicken, Xinjiang roasted whole sheep, mutton stew cake, and Zanbao meat.

Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken, is a famous dish in Xinjiang, which originated in the 1980s. The main ingredients are chicken and potato pieces, Sichuan vermicelli, and cooked with noodles. Bright-colored, tender and spicy chicken and soft, waxy and sweet sweet potato are the best on the table.

Grasping meat by hand is a usage of mutton by Kazakhs, so it is named after eating it by hand. The method is very simple, that is, chop the mutton with bones into pieces, cook it in clear water, remove it, sprinkle with chopped green onion and salt, and then pour some cooked soup. This kind of meat tastes pure and tender, and it is not greasy. Can be eaten as soup. It is not only a favorite food for local people, but also a delicacy for guests from afar. Especially the mutton cooked with mutton, known as "mutton", is delicious.

It would be a pity if you travel to Xinjiang and haven't eaten Gobi grilled fish once. The grilled fish there tastes different from the grilled fish we eat outside. The most authentic grilled fish comes from Bachu, Xinjiang. In Uyghur Dolans, Bachu and Xinjiang, they like to eat fish, and their cooking methods are quite unique. The famous Populus euphratica culture in southern Xinjiang gave birth to Dao Lang catering culture, which is the most beautiful business card in Xinjiang catering industry.

At sunset, Uyghur Dolans lit a bonfire on the bank of the Yarkant River and cooked delicious grilled fish. In the roasting process, fresh willow branches will secrete willow juice, which makes the fish more delicious, which is not available in other places. Zhang Qian, an envoy of the Han Dynasty to the Western Regions, passed by here. He once grilled fish with local people and found it particularly delicious, so he brought the technology back to the Central Plains. Unfortunately, there are no red willow branches of Populus euphratica in the Central Plains, and the unique grilled fish flavor in Bachu, Xinjiang can't be baked.