Is there anything delicious in Yining City?

I like the experience of going to a city with delicious food. Yining City, Yili City has a long history and beautiful scenery. The food in Yining City, Yili also has many characteristics different from other places. If we want to say the top ten famous foods in Yining City, Yili, the first one is Mianfeizi, which is a traditional food in Yili. Noodles are hot and sour and delicious, which is a traditional local snack.

There are many things, such as Xibo pie, roasted peppers, tons of fish and so on. You can eat it in Chabuchar Xibe Autonomous County, Xinjiang.

Most Xibo people in Xinjiang are used to eating three meals by solar eclipse. The staple food is mainly rice and noodles. I used to eat more sorghum rice. Pasta is mainly based on bread, steamed noodles, leek zygote and jiaozi are also eaten. Influenced by Uighurs, they also eat pilaf and bake naan, and drink noodle tea, milk and milk tea.

If Naan is a symbol of Xinjiang's diet, Xibo cake is also a must for Xinjiang's diet. Xibe pie baked with cream and eggs is crispy and soft. With delicious side dishes, it will definitely increase your appetite.

When it comes to side dishes, Xibo people have a unique skill, which is Hatuhun Soji, also known as cauliflower. It is made of leek red and green pepper, celery, carrots and cabbage. Because the salt is mixed in time and put into the crock, the red, green, white and yellow colors of all kinds of vegetables are quite bright. Such a colorful cauliflower will arouse people's strong appetite.

Generally speaking, a meal of Xibo cake should be accompanied by 6-7 side dishes.

The source of meat mainly depends on family feeding, mainly cattle, sheep and pork. Xibe people often hunt in their leisure time in winter. Wild boar, wild duck, hare and antelope are all common game on the table in winter.

I am used to cooking all kinds of pickles. Every year at the end of autumn, every household should use leeks, green peppers, celery, cabbage, carrots and so on. To cut into filaments to pickle pickles, it is called "Hart's mixed vegetables" locally, and sometimes it can be eaten all year round. Xibe people also like to make noodle sauce to flavor in summer.

Xibe people like to eat leek zygotes, pumpkin buns and other foods, as well as: Xibe people often eat bread; Stewed fish, etc.

Avoid eating: dog meat

There are many kinds of Xibo pasta in Xinjiang, including flour cake (called Farahafen), dead flour cake (thousand-layer cake), Guo kui, steamed bread, noodles, Lamian Noodles and so on.

Farahafen (bread) is a daily staple food that cannot be separated from every day. The method is: soften the dough, roll it thin after it is fermented thoroughly, and occupy the bottom of the pot. After three turns to nine turns, the size varies with the size of the iron pot. Generally, the diameter is about 30-40 cm and the thickness is about 1 cm. Generally, the bread is baked in a raw iron pan. Mastering the temperature is the key. Grasp the heat well, and the baked bread will be soft and delicious.

Guo kui is one of the unique foods of Xibe nationality, which has two kinds of noodles and dead noodles. No matter whether it is dead noodles or hair noodles, there is a lot of milk, clear oil, pig or sheep oil and cream mixed in it. Eggs or something. Some also added sugar, so that the characteristics of the branded pot helmet are crisp, soft and crisp, and it is not easy to harden after a long time. Suitable for travel, the size is similar to that of Faraha collar, and the thickness is 2-3 cm, which is mainly cooked with low fire.

Khumbu's forehead is about the size of Faraha's forehead. Knead the dough harder, roll it to 2-3 cm, stick it in a pot and cook it on low heat. After cooking, the thickness is about 2-5 cm.

Soloho kneaded the dough into a palm size (4-8 cm thick), then stuck it on the wall of the furnace cavity and baked it by the residual heat of hot ash in the furnace cavity. In this way, the amount of Song will not burn and will not give up. It is good food for migrant workers.

100 layer of dead bread (or dry layer of dead bread) is mixed with clear water, rolled thin, coated with lard or clear oil, rolled up and cut into pieces, rolled thin and cooked in a pot. Making this kind of cake requires superb skills and a good grasp of the heat, otherwise it will be hard and not delicious.

The fruit part is the first-class food in China New Year. Its practice: add pumpkin puree, sugar or honey, clear oil, eggs, etc. Fry in clear oil to make dough. Finished, roll the dough thin, cut it into strips and knead it into something thinner than the little finger, about 5-6 cm long, and fry it in the oil pan. Its characteristics: soft and crisp, no matter how long it is stored, it will not dry and hard, and it will always remain crisp.

In Xinjiang, it is easy to taste Xibe cuisine, such as Xibe pie, but not in that city. If you want to eat, you must look for it deliberately. Of course, Ili is different, at least Urumqi is different.