Introduction of Xinjiang Cuisine Daquan of Xinjiang Cuisine

1. Roast whole sheep: Roast whole sheep has a long history and is a famous dish in Xinjiang cuisine, with a flavor comparable to that of Beijing roast duck. Roast whole sheep is one of the most precious Xinjiang dishes, generally used to entertain distinguished guests, and it is an indispensable dish in senior banquets. Roasted whole sheep has bright color, crisp skin and tender meat, and is fragrant and delicious.

2. Grilling: It has a long history in Xinjiang. In ancient times, it was called "Hu cake" and "falling cake", which was a kind of baked round cake. The raw materials used are very rich. In addition to flour, sesame seeds, onions, eggs, clear oil, ghee, milk, sugar and salt are all indispensable raw materials, which are crispy and delicious and nutritious. In Xinjiang, this is the home cooking of Uighurs.

3. Xinjiang saute spicy chicken: it is a new variety of halal snacks that get together to eat. It got its name because it filled a big plate with chicken pieces. It has been popular in Xinjiang for nearly 10 years, but Xinjiang saute spicy chicken has basically formed a series of varieties. Every visitor to Xinjiang can taste Xinjiang saute spicy chicken. This product is available in red, white, green and sauce red, which is refreshing and pleasing to the eye. It tastes slightly sweet, spicy and delicious, and the meat is soft and refreshing. It is especially suitable for 2-5 people to have dinner, and it is a kind of flavor food for friends to get together.

4. Hula sheep's hoof: Cooking delicious sheep's hoof and sheep's head is a traditional custom of Xinjiang Uygur and other ethnic groups. Hula sheep's hoof is named after its spicy taste. As a flavor snack in Xinjiang, Hula sheep's hoof has stalls for sale in farmers' markets, night markets and streets in various towns in Xinjiang. Eating by hand is the best way to invite friends to get together, especially in summer and autumn.

5. Mutton kebab: It is the most famous ethnic snack in Xinjiang. The kebab is made by moxibustion in a special barbecue iron trough. The iron trough is divided into two layers, the middle partition is porous, and the fuel is anthracite. An iron drill for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the mutton into thin slices with a square of 3 cm, then put the iron solder in turn, and then put it on the barbecue trough. While roasting with coal fire, sprinkle salt, Chili powder, cumin powder and other seasonings on the mutton, and roast it for about 3-5 minutes on the other side, and you can eat it in a few minutes. Peisi Chen and Zhu Shimao's sketch "Mutton kebabs" made this Xinjiang-style snack famous all over the country.