What are the specialties in Xinjiang?

If Xinjiang is a big dish, saute spicy chicken is an unavoidable name.

Stew spicy chicken until soft and rotten, with crispy golden potato pieces, with colorful green and red peppers and sticky soup with thick oil and red sauce. The two-finger wide belt surface is the key to the whole dish. A large plate of chicken, which integrates meat, vegetables and staple food, is a table.

Inclusive saute spicy chicken is the epitome of multi-ethnic blending in Xinjiang. In fact, saute spicy chicken is not a traditional food in Xinjiang, but a creative invention of Xinjiang immigrants in food in recent decades. Sauteed chicken, delicious and affordable, has been popular since its birth.

It's not just Xinjiang people who are conquered by saute spicy chicken. After being brought to the mainland, the charm value of saute spicy chicken has not diminished at all, and most mainland cities can see saute spicy chicken.

2. The best in the world

The dining table of Xinjiang people is Nan's home. As far as body shape is concerned, the full-moon naan has an overwhelming advantage, and the staple foods such as steamed bread, flower rolls and steamed buns are simply vulnerable compared with it.

"I don't panic if there are cockroaches at home." As a symbol of survival, Xinjiang people can't live without naan. The eating methods of vegetarian nang, rounang, roasted nang, wrapped nang, fried nang and watermelon nang have all been brought to the extreme.

Barbecue stalls at night are also indispensable. How many "son dolls" (meaning Xinjiang men) remember that summer, they put barbecue in their nests and served a deadly bottle of Wusu.

Baorou is a delicacy of Uighurs in southern Xinjiang. The richness of soup and the diversity of ingredients are the highlights of brain-wrapped meat.

Chop the mutton with bones into small pieces, stew it, add potatoes and carrots, and simmer it into a layered and delicious soup. Before serving, cut the whole naan into small pieces and spread it on the bottom of the plate, covered with stew, radish and potatoes. The remaining soup is the essence of the whole dish, poured on the dish and absorbed by all the dishes below. Compared with mutton, South tastes better.

3. Food that is easy to eat with your fingers

A plate of home-cooked rice is enough to comfort Xinjiang people for a year's hard work.

Pilaf is one of the essential foods for Uighurs, Kazakhs, Uzbeks and other ethnic minorities to celebrate festivals and entertain guests. During the festival, it is a very ritualized behavior to enjoy hand-grabbed rice. Several people sat around the kang, with a clean tablecloth in the middle, which was the stage for the market to grab rice. After all the guests are seated, the host will hold the basin in one hand and the pot in the other, and ask the guests to wash their hands in order. After all the procedures are finished, it is time for Pilaf to appear in front of everyone.

Among large-scale pilaf, rotten and soft mutton is the most eye-catching. Xinjiang's unique yellow radish, mixed with bright red tomatoes, is fried rice, coated with a layer of orange rouge. Full raisins and red-purple onions hold the "life gate" of the final taste of pilaf.

Grab a handful of rice mixed with mutton from a colorful plate, first stimulate the taste nerve of the tip of the tongue, then the sweet and sour taste of yellow radish and raisin impacts the teeth, neutralizing the heavy taste of mutton in time, and the tomatoes and onions after tasting add a richer taste level to the pilaf. Salty, sweet, sour and spicy, the taste of Xinjiang people for a year, all melted in a plate of pilaf.

In addition, papaya, yogurt, thin paper bags and other foods can also provide another possibility for pilaf.

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"If you don't eat a rag for three days, your body is like a swing." Mixed noodles, also known as noodles, is the most important fast food way for Xinjiang people. In Xinjiang, no matter whether it is a bowl or a plate, you never eat noodles!

In Xinjiang's recipes, oily noodles can be regarded as authentic noodles in Xinjiang. The essence of drawing stripes lies in the face. In Xinjiang at high latitudes, the fragrance of wheat is more intense. It was oil that injected the soul into the COP. Oil-soaked braces are bright and the taste is more and more elastic.

Side dishes such as oily meat, wild mushrooms, stir-fry or hodgepodge. , buckle on the brace and hook the cooked noodles directly. Add a little vinegar, just a few petals of spicy raw garlic, which is quite "down". Generous son dolls can be swept away in an instant after "opening". "Boss, add more noodles!"

5. Xinjiang rice noodles

"Half hook hell, half tongue heaven." Xinjiang rice noodles soaked in red oil are almost the definition of the taste of hometown for all Xinjiang girls.

In the impression of most people, Xinjiang is not a "hot" place. This is not surprising, after all, Xinjiang is not the origin of pepper, and the time to eat spicy food is not long.

As early as forty years ago, peppers rarely appeared in Xinjiang cuisine. Around 1980, Sichuanese who are keen on spicy food immigrated to Xinjiang in large numbers, and at the same time brought pepper into the menu of Xinjiang cuisine. Nowadays, pepper has become a major feature of Xinjiang cuisine. Typical Xinjiang cuisine, such as saute spicy chicken, mixed noodles, fried rice noodles and cold rice noodles, all have the shadow of pepper.

For a single head, the round and thick Xinjiang rice noodles are much thicker than those in other places. Flexible Xinjiang rice noodles can be cooked and fried, and the red soup base is its charm. Yanqi's original spicy skin, dried red horn pepper, trunk pepper and morning pepper are responsible for the sweetness, color, fragrance and spiciness of spicy taste, waiting for an opportunity to give your taste buds an unforgettable blow.

Thick rice noodles are soaked in fragrant sauce, and the original whiteness of rice noodles can't be seen at all. The thick sauce overtook the pungent taste, and the spicy taste increased the umami flavor of mutton. Stimulated by fragrant, spicy and sour, the big drops of sweat rolled down are proof of surrender to Xinjiang rice noodles.

After eating the rice noodles, the taste of pepper rose slowly, and a rapid tornado blew in the mouth. The dance that stays in the mouth is not good, it is very energetic! You need an iced Asian soda or Kawasaki soda to calm down.

6. Sea, land and air barbecue

"Mutton kebabs, mutton kebabs!" Uncle Mohammed waved a fan in the street, and the smoke wrapped the whole barbecue stall, which was deeply rooted in people's hearts. For a long time, mutton skewers have become synonymous with barbecue in Xinjiang.

However, if there is such prejudice, it is too small to look down on Xinjiang barbecue! In Xinjiang, nothing can't be baked. Roast whole sheep, roast naan, roast steamed stuffed bun, roast pumpkin, and even barbecue industry giant-sea, land and air barbecue.

In Xinjiang, where the market is hot, barbecue naturally needs a whole table to be enjoyable. As the most "fierce" barbecue in Xinjiang, the meat variety is rich, and the domineering barbecue by sea, land and air is simply the ultimate barbecue in the barbecue industry, and it is called the "aircraft carrier" in the barbecue industry in Xinjiang.

Fish swimming in the water, sheep running on the ground and chickens flying in the sky are the main meat for barbecues by land, sea and air. The bottom of the dish is potato and sweet potato, which just absorbs the excess oil of three kinds of high-protein meat. Leather teeth (that is, onions) are the most indispensable partners for barbecue in Xinjiang. Holding meat in one hand and onion in the other is the most professional and authentic posture for Xinjiang people to eat barbecue by sea, land and air.

When a copy of land, sea and air is carried by several people together, your senses will definitely be strongly stimulated. 80- 150 cm long, 40-60 cm wide plate, full of barbecue, very visual impact. The residual residual temperature makes the meat on the side of the plate roll up and make a sound of nourishing oil. The freshness of fish, the richness of mutton and the mellowness of chicken, mixed with the acridity of raw onions, interweave into a unique fragrance, which is simply a feast of hearing and smell.