How can you eat less after walking so many places? Xiao Ya has a goal today, to take you to find the most authentic Xinjiang cuisine. I want to eat from south to north. Are you ready?
Mutton kebabs are household names. Large pieces of beef and mutton with cumin pepper are delicious at once and make people drool. Moreover, the sauce and butter are bright in color, tender and crisp in meat, spicy and mellow in taste, and have a unique flavor. Roast mutton and red willow branches are also a perfect match. Authentic sheep, thick meat, the taste of a bite is absolutely unforgettable.
Xinjiang saute spicy chicken, delicious roasted chicken pieces and soft potato chips that absorb fragrant soup, and chicken pieces that are torn by hand are probably so tender. Chicken gives off an attractive fragrance and tastes tender and smooth. You can't miss it. Smooth spicy chicken with soft sweet potato, spicy with fragrance, coarse with fine, economical and practical. It's better for friends and family.
Spicy chicken, spicy chicken, the fragrance is intoxicating, the eating is confusing, the aroma is overflowing, and it is full of faint garlic. The spicy taste is slightly sweet, and the tongue coating is slightly numb after aftertaste. After eating it, it will be full of praise.
Baked buns are the best choice for Xinjiang cuisine, no matter from its history, culture or unique flavor. Steaming golden roast buns are taken out of the pit and brought to you. Take a bite, the skin is crisp and tender, accompanied by the aroma of cumin and the stimulation of pepper, which is the most primitive fragrance in Xinjiang.
The dough of baked buns is made of dead noodles and does not need to be fermented. The dough should be rolled thin. Thick dough tastes too hard and tastes bad. Roll the steamed stuffed bun skin thin with dead noodles and fold the four sides into a square. Secondly, the steamed stuffed bun is made of diced mutton, oil ding, onion, cumin powder, salt and pepper. Add a little water and mix well. Then stick the wrapped raw buns in the homemade naan pit. The temperature of the nang pit needs to be mastered, and it can be cooked in ten minutes. The skin color of baked buns is Huang Liang.
Roast whole sheep, called "Tuner Kawafu" in Uighur, is one of the most distinctive traditional flavors in Xinjiang. The sheep looks golden and shiny, the outer meat is brown and crisp, the inner meat is soft and tender, and the mutton is fragrant and delicious. The traditional way to roast whole sheep in Xinjiang is to slaughter the sheep, peel, remove the head, hoof and viscera, string the sheep from neck to tail with iron bars, mix them with egg yolk, salt water, turmeric, cumin powder, pepper powder and flour, and rub them on the sheep. Then put the sheep head down in a hot naan pit, cover the pit tightly and stew for about 1.5 hours. Generally speaking, restaurants will tie a red silk on the head of the roasted sheep and put some parsley and celery in the sheep's mouth to make the whole sheep a pleasing work of art.
Shelf meat, the secret of shelf meat delicious is the curing and barbecue of meat. The pits of the iron frame and the garden platform are specially made, and there is no smoky fire of the general barbecue. Under constant temperature and even heating, the grilled meat is golden in color, fresh and delicious, and the meat is full of fragrance, which makes people drool.
To tell the truth, smiles send us light is drooling while writing. In addition to all kinds of naan, all kinds of meat, you can't invite people to eat in Xinjiang. Good meat is the greatest respect for our guests. At all kinds of dinner tables, you will see mutton, beef, horse meat and chicken all kinds of meat, which are served in large pots by kilograms, which is simple and rude. Eating meat in Xinjiang is unrestrained and enjoyable.
If you are not a senior foodie, or your stomach is too small, don't come, because you are really afraid that you can't walk. In the streets of Xinjiang, it is worthwhile to put all these countless delicacies into your stomach.