Xinjiang on the tip of the tongue: those special foods you must eat

This time, let's take a look at the delicious food in Xinjiang for everyone.

1, bake South Cake

Xinjiang capsule cakes have a long history in Xinjiang. Many people like the taste of Xinjiang bread, which was also called Hu cake or Luo cake in ancient times. It is one of the most popular pasta in Xinjiang, and the main raw material is flour. It has many varieties, such as oily nang, timid, sesame capsule, meat capsule, crispy nang and so on. South tastes good.

2. Meat

As a kind of flavor dish with noodles and meat in one, wrapped meat is a typical representative of traditional ethnic characteristics in Xinjiang. It can be eaten in a variety of ways, not only as a flavor food, but also as an important dish for local people to receive foreign guests, and it can also appear in roadside stalls to satisfy people's appetite and is deeply loved by customers. The taste of this dish in different places is not very consistent. It is generally believed that this delicious dish in Hotan is the best. Crispy and long aftertaste. Can be eaten with different meats, the attractive gravy is clearly visible, not too greasy.

3. saute spicy chicken

Xinjiang saute spicy chicken is a new kind of halal snack that is eaten together. It is named because it is served with large plates of chicken pieces. You can taste it easily in any restaurant. The big characters in the saute spicy chicken really match the characteristics of this dish. Saute spicy chicken is made of a whole chicken and a lot of potatoes and peppers. This whole chicken is basically the same as we remember, because no part of the chicken has been removed, but it has been simply processed. Of course, there are all kinds of spices unique to Xinjiang, and this plate of chicken has become more Xinjiang-style. So this dish is more suitable for a group of people to eat.

4. Xinjiang mixed noodles

Xinjiang mixed noodles are commonly known as noodles. It is a kind of pasta made directly by hand without rolling or pressing. It is a popular pasta with various vegetables and beef and mutton, including Xinjiang and northwest provinces. It enjoys a good reputation at home and abroad and is deeply loved by people all over the world.

5. Pepper chicken

The dishes of ethnic minorities in Xinjiang appropriately reflect the personality of ethnic minorities in Xinjiang, which are rough, enthusiastic and bold, and contain the understanding and wisdom of the founders on food. The main ingredient is chicken, which is made of dozens of precious Chinese medicines. It tastes hemp but not wood, spicy but not angry, crispy and tender, fragrant, with a long aftertaste and excellent noodles.

Step 6 bake steamed bread

Baked buns and tissue paper bags are one of the favorite foods of Uighurs. Baked buns are mainly baked in nangkeng. The steamed stuffed bun skin is rolled thin with a dead surface and folded into squares on all sides. Steamed buns are made of diced mutton, sheep tail oil pan, onion, cumin powder, salt and pepper. Add a little water and mix well. Stick the wrapped raw steamed bread in the pit and it will be cooked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant.

7.bama pavilion

Palmatine is a traditional Uygur food. Its main ingredient is fat mutton, which is roasted in the pit. Its color is Huang Liang, its image is beautiful, its skin is crisp, its meat is tender, it is salty and sweet, so it is very popular.

8. Red willow branch barbecue

Red willow kebabs can be regarded as the daily staple food of Xinjiang people. Xinjiang uses Hu Yangmu as carbon. When barbecuing, the barbecue will have a fresh smell of vegetation that is not found elsewhere. Because it takes a long time to bake, I choose red willow as a stick. The most common plants in Xinjiang are used to make bamboo sticks after peeling, and large chunks of mutton skewers are placed on them, secreting viscous red willow juice. Under the smoking of charcoal fire, the flavor of mutton will not only dissipate, but also blend into the unique fresh flavor of red willow branches. Roast mutton, right? Cut the fat and thin lamb chops into pieces, about four centimeters long, then cut the mutton into the same size and put it on the red willow branches, fat and thin. When baking, there will be oil coming out, full of aromatic smell, and then sprinkled with various spices and seasonings. You must not miss it.

9. Xinjiang roast whole lamb

Roasted whole sheep is a traditional meat product of ethnic minorities in Inner Mongolia and Xinjiang, which is comparable to Beijing roast duck. In the senior banquet, it can add extraordinary rich colors to the whole banquet, and it is a bright and delicious dish. To roast whole sheep, choose the main raw material of fat sheep cake within one year old. In the process of making roast whole sheep, its internal organs and limbs will be removed, and then a lot of flour, eggs and other things will be coated on the whole surface. This is a very complicated process. The most important thing is that you keep turning over and observing the whole barbecue method. Usually you can eat a delicious roast whole lamb in about an hour.

10, xinjiang hand pilaf

Pilaf is a favorite food for people of all ethnic groups in Xinjiang. Eat with clean hands, so it is called "pilaf" in Chinese. This dish is a mixture of many things, a bit like a hodgepodge. Pilaf is rich in nutrition and has the function of food supplement. Because it was originally caught by hand, it was named. The pilaf that just came out of the pot is shiny, delicious, fragrant and nutritious. That delicious smell makes your mouth water.

Xinjiang food market will introduce you here!

(The above pictures are all from the Internet)