Naan has a long history in Xinjiang and its skin is golden yellow. It was called "Hu Bing" and "Luobing" in ancient times. Naan is mainly made of flour, mostly fermented noodles, but with a little salt instead of alkali. Most naan are round, and the largest naan is called "Aimanke" naan, which is thin in the middle, slightly thicker at the edge, and has many patterns in the center, with a diameter of 40-50 cm.

Big-plate chicken

Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken, is a famous dish in Xinjiang, which originated in the late 1980s. The main ingredients are chicken pieces and potato pieces, which are cooked with noodles. Bright-colored, tender and spicy chicken and soft, waxy and sweet sweet potato are the best on the table.

Bamboo Rice

Bamboo tube rice, with Shan Lan rice (a kind of upland rice) and fragrant rice mixed with meat as raw materials, is put into a bamboo tube sawn with fresh pink bamboo or mangosteen, and appropriate amount of water is added, then the mouth of the bamboo tube is tightly blocked with banana leaves, and the green bamboo is burned with charcoal.

The amount of splashing

The above-mentioned beef is used as the main material, chopped and mashed into minced meat, mixed with tripe and paste (beef spleen), boiled and filtered beef bitter sausage water, mixed with various seasonings, and then mixed with rice flour for eating. Eating beef skimming can refresh you, and it can also clear away heat and detoxify.

cold noodles with sauce

Cold noodles are a special food handed down from generation to generation by the Korean people and are regarded as one of the top delicacies. Buckwheat is an important part of cold noodles. Cold noodles taste cool, smooth and tender, and become people's favorite food because of their sweet, sour, spicy and fragrant taste.

Extended data

Not only are there many kinds of bamboos in Yunnan border areas, but also the national bamboo culture is extremely rich. The utilization of bamboo is closely related to the production and living habits of all ethnic groups. Different nationalities use bamboo in different ways. For example, the bamboo rice cooked by Dai people with tender bamboo poles is not only delicious, but also has high nutritional value.

Bamboo rice is a kind of flavor food commonly used by Dai, Hani, Lahu, Bulang, Jinuo, Jingpo and many other nationalities. There are two kinds of ordinary bamboo rice and fragrant bamboo glutinous rice. Dai people like to eat fragrant bamboo rice, while other ethnic groups like to eat ordinary bamboo rice. To cook bamboo rice, first prepare fresh and fragrant bamboo rice, then put the soaked rice into the bamboo rice, add appropriate amount of water, gag with fresh leaves, and then barbecue on the fire.

Bamboo-tube rice is a food in A Dai, a green food and an ecological food with profound cultural heritage, and a precious national cultural heritage with broad development prospects. The method of cooking is either stewing or steaming, but a special method of cooking with bamboo tubes is still popular among ethnic minorities such as Dai and Jingpo in Yunnan border areas.

reference data

Baidu encyclopedia-bamboo rice