Do you think there are only saute spicy chicken in Xinjiang? Their food is beyond your imagination!

Xinjiang, the gathering place of Uighurs, has not only Gobi desert and mountain basin, but also grass, cattle and sheep and countless western delicacies.

The food in Xinjiang is not inferior to other places at all, and even more appetizing. All the friends who have been to Xinjiang are almost reluctant to leave with their stomachs.

Before coming to Xinjiang, some people may think that it is barren and not as rich as the south, but it is not, because it is simply a chic place for foodies. The fruits and vegetables everywhere, the smell of meat all over the street and people's smiling faces can prove its charm.

Today, we will talk about its delicious food. After reading it, I can't help but yearn. I will admire your self-control ~

Roasting whole sheep is the handle of Xinjiang meat. Enthusiastic Uighurs will use this dish to entertain tourists from afar to show their welcome and respect to the guests.

Put the golden and shiny whole sheep in a wide plate, with green vegetables at the bottom, red pimples on the head and some green leaves in the mouth. It looks as if the lamb is still lying on the grass, which is quite festive and attractive.

It may be hard to cook such a heavy dish. It is necessary to spread the special sauce evenly on the prepared sheep, then put the whole sheep on with a stick and hang it in a special pit for roasting. After some care, it can be successfully made into a delicious roast sheep.

Different from the exquisite Beijing roast duck, the way of roasting whole sheep is very heroic. A whole lamb can be torn directly by hand, or it can be cut into pieces by the waiter, accompanied by several side dishes to relieve boredom, some green leaves wrapped in meat, and it is best to have a bottle of Wusu wine for friends to eat together. It is very enjoyable to think about it!

Xinjiang mutton skewers can be said to be a minor celebrity in the food industry. After all, in terms of size, it is enough to make the meat-eating party excited. Xinjiang people are also proud to call it barbecue, and they don't want to be confused with the small and exquisite mutton skewers. ...

Cut mutton and sheep oil into pieces, put them on with sticks at regular intervals, bake them on a rectangular charcoal stove until the mutton skewers are covered with oil, and then sprinkle some Chili noodles and cumin powder to serve.

The shiny appearance of oily oil, the fragrant smell of meat, and the fresh and delicious sense of meat, but it can't be stopped once tasted.

The original kebabs were made of red willow branches. This plant will give off a unique fragrance when barbecuing by the fire, making the barbecue more delicious. Although iron skewers are mostly used now, mutton skewers still occupy the C position in the barbecue industry.

Xinjiang hand-grabbed meat is a usage of mutton by Kazakhs. It's simple. First, cut the mutton with bones into pieces, cook it in clear water, take it out, sprinkle with chopped green onion and salt, and then pour some cooked soup. Grab the meat with your hands when eating, hence the name.

Although it is stewed mutton, it retains the most original meat flavor, which is tender and crisp, and the meat is not greasy. It can also be dipped in sauce and served with stew, which is a kind of food that herders like very much. After all, it is convenient and delicious.

Brain pit meat is also a kind of meat unique to Xinjiang. It is baked with the residual carbon in the baked brain pit. It seems to be similar to kebabs and roast whole sheep, but it has a different flavor.

Moreover, there are many parts for brain pit meat, such as mutton skewers, lamb chops and sheep necks. Different curing parts, different materials and different water have different tastes, but now people usually refer to brain pit kebabs.

In Xinjiang, I'm afraid there's no one who doesn't know about brain-wrapped meat, because it may appear in street stalls or high-end restaurants, so it can be said that the hall has also entered the kitchen.

However, it looks like a rough version of pizza. Braised mutton is stacked on the sliced barbecue grill, and the soup is soaked in the grill, which makes the grill soft, tender and delicious.

Pork can be said to be a pocket version of mutton stew in a cauldron. Cut mutton, carrots and other ingredients into small pieces, put them in a small porcelain jar, cook them on the stove, and finally sprinkle some salt. The taste is very fresh.

This kind of porcelain jar was very common before the 1980s, and it was found in almost every household. But if you want to see so many porcelain pots now, it is estimated that you can only come to Xinjiang.

Mutton offal, also called mutton offal, is a common soup snack in northwest China. It is a mixture of sheep's head, sheep's hoof, sheep's blood and various internal organs, so it is also called "haggis"

Mutton offal integrates sheep viscera in one pot, with rich taste and attractive aroma. It tastes good and sour in soup. When it is cold, it will be warm all over, and the price is generally not expensive. It is very popular with the people in Xinjiang.

Who doesn't know the saute spicy chicken in Xinjiang? The plate is very big, filled with ingredients, including chicken, potatoes, green and red peppers, onions, and some are wrapped in thongs. It tastes spicy and tender, and it's very enjoyable ~

Use rice, or the pimp in the plate, that is, the handmade noodles in Xinjiang, to touch the entrance of mala Tang in the plate. The taste can easily double the food intake. Just thinking about it, you can't help it ~

Kazakhs in Xinjiang will make a lot of smoked horse sausages and smoked horse meat in winter, which are their essential new year goods and delicious food in daily life.

After smoking, the pieces of horse sausage and horse meat become dry and hard, and the fat smell also precipitates, and then they explode when heated, and each bite is so fragrant that you can't stop.

It is said that there is donkey meat in the sky and underground, but the smoked horse sausage and smoked horse meat in Xinjiang are no worse than it. Otherwise, Xinjiang wanderers who are far away from home will not have to fill up these new year's goods every time before leaving home ~

Xinjiang mutton pilaf is stewed and fried with fresh mutton, carrots, onions, rice and other materials. It looks dull, but it is delicious, which is the staple food that Uighurs love to eat.

It may roll in the cauldron on the street, occupy a place in the food aroma of the whole street, or appear on the menu of the restaurant in a dignified and beautiful way, but when eating, you have to "do it yourself" to get that feeling ~

In the streets of Xinjiang, it is inevitable that there will be such a pile of baked buns with brown skin and rich aroma, each of which is square and bulging, which is quite attractive to look at.

This is also a kind of delicious food baked in brain pits. Roll the steamed stuffed bun skin into thin slices with dead noodles, add the meat stuffing mixed with mutton, onion, cumin and other materials, then fold the dough into squares and paste it in the brain pit.

It only takes ten minutes to bake steamed bread. Every one is crispy and delicious, and in fact, it is thin and thick, not fat or greasy. If you eat one, you want to eat the next one!

Naan has a long history. Sometimes in costume dramas, you will see a kind of dry food called "Hu Bing", which refers to the baked naan in Xinjiang. This is very common in Xinjiang, and you can see several bakeries when you stroll around the street.

And there are many sizes and patterns, from the mouth of the bowl to the washbasin. In addition to naan, there will be patterns, and some naan will also have lace. There are many places, but the best selling naan is probably the barbecue stall.

Because Xinjiang people have a way of grilling naan, that is, when grilling mutton kebabs, they put naan on the kebabs and heat them together, and then eat them with kebabs, which has the feeling of "naan sandwiched with meat" and is well managed and full.

A very vivid name is actually handmade Lamian Noodles in Xinjiang. The white, thick and tough noodles are covered with all kinds of vegetables and fried beef and mutton, which becomes Xinjiang mixed noodles with good color, flavor and flavor.

This is a popular pasta that Xinjiang people, especially Uighurs like. Their lasagna has a special taste, but people with a bad mouth should think carefully, because this gluten is so good that eating too much will hurt their cheeks.

Na Ren is a pasturing area pasta of Kazak nationality. It is to knead flour into dough and roll it into thin strips, and then cook it with horse meat or mutton to make food similar to noodle soup. Especially delicious, elastic, and very popular among nomadic people.

Dingding fried noodles, as the name implies, all foods, including noodles and meat dishes, will be boiled into diced rice, which looks like an enlarged version of fried rice and is one of the favorite staple foods of Uighurs.

But the noodles here are actually cut with strips, and there are many kinds of side dishes. Except tomatoes, everything else is very casual, and it is a very homely pasta.

On the streets of Xinjiang, there is a kind of food that can make people feel confused. It looks like some big dough and intestines. With the help of chopsticks, it is piled on an iron basin to form a small pile like a wall. It looks spectacular, so there is no doubt that this is rice sausage and noodles in Xinjiang.

Rice sausage is made of rice, sheep liver, sheep heart, sheep intestine oil particles and various seasonings. Noodles and lungs are made by washing sheep lungs and filling them with batter and seasoning water until the sheep lungs swell.

Then put it in a pot with lamb tripe and spicy gluten, then take some slices and mix them, and mix the ingredients such as coriander and Chili sauce evenly, and you can eat it. It can be said that this is a different kind of delicious food made from sheep viscera, and it took a lot of effort.

The noodles and lungs made in this way are tender, the rice sausage is delicious, and the lamb belly and gluten are delicious. Every visitor who has eaten them will involuntarily admire the wisdom that Xinjiang people spend on sheep.

The yogurt in Xinjiang is very different from the yogurt we usually buy. The yogurt here is so sour that ordinary people can't get used to it, but because the texture of yogurt is very thick and slippery, people who are used to it will like it very much.

Some people will add raisins, peanuts, sesame seeds and other small ingredients to yogurt when eating. Visitors who don't like sour taste can also choose to add honey and mix it evenly before eating, which will become very delicious ~

Salty milk tea is a feature of Xinjiang, which is different from common sweet milk tea. Their milk is boiled with brick tea, and the milk is salted. It tastes very fragrant and salty, with a strong milk flavor, which is very special ~

The local people like to tear up the baked naan and soak it in milk tea, and then eat it when it is soft. This way of eating makes Nan and milk tea double delicious, and it is also recognized as the best tea drinking match in Xinjiang.

Xinjiang's melons and fruits are famous all over the country. Because of the large temperature difference between day and night, the melons and fruits here can store sugar well, so they taste particularly sweet.

For example, all kinds of grapes, big and crisp cantaloupes and watermelons, and sweet apricots are not to be missed. When going to Xinjiang, you should put down your stomach and have a good time!

In addition to these common foods mentioned above, there are many delicious foods worth trying in Xinjiang, such as raisins of various colors, legendary Xinjiang cut cakes, and many things that you can't guess just by looking at the names, such as oil towers and spicy skin.

It can be said that this is another paradise for eating goods. There is no delicacy of western food, no tenderness of flowing water in the south of the Yangtze River, only enthusiastic and heroic Xinjiang people, and full of fireworks ~

After reading these, do you have an impulse to go to Xinjiang at once? Taste this exotic food, enjoy the beautiful Uighur girls and experience the great customs of Xinjiang ~

end

Text/Jingwan

Graphics/network