The first is attractive colors. Almost all their food has beautiful colors, just like their gorgeous national costumes, which can stimulate people's appetite even if they are not hungry. They are good at matching yellow, red, green, white and other colors, so that the food presents a natural and rich aesthetic feeling, not to mention eating it, and it looks very eye-catching! In short, every meal is colorful, and you can't forget the yellow-red hand-grabbed rice, and the rice grains are crystal clear; I can't forget the colorful noodles and side dishes; I can't forget the tempting yellow potatoes of saute spicy chicken, which are more delicious than chicken pieces, and I can't forget the crispy roast whole sheep. I can't forget the "nine bowls and three rows". I can only call it a beautiful banquet dish. ...
Secondly, the fragrance is attractive. What I remember deeply is the mutton string, which really has the taste of several streets. In Xinjiang, every time we freely solve the problem of eating, we only eat mutton skewers until we are full, and we can't see anything else. It's strange that the mutton in Xinjiang is really fragrant and doesn't stink at all. I still want to eat after eating. I remember cooking mutton once a year. After a few days, the pots and pans still have an unpleasant smell, which is really detrimental to the beauty of mutton. Since then, I have rarely bought it and made it myself, otherwise it is a waste of ingredients and disrespect for ingredients. Different from the mainland, the mutton skewers in Xinjiang are expensive and exquisite, and they are the first condiment, which has already overshadowed the mutton flavor. When it comes to taste and color, it goes without saying big dishes such as roast whole sheep and saute spicy chicken. Even snacks such as hand-grabbed rice and mixed noodles seem to have an innate sense of taste and color, but they can make the best use of everything without deliberately doing it!
Third, xinjiang cuisine is also like the character of Xinjiang people, and has a kind of heroism! They don't pay attention to delicious food, and potatoes, meat and vegetables are also big, that is, the utensils are very atmospheric, not to mention roast whole sheep, and there are large pieces of meat and blood torn off from roast whole sheep! Here, it is really called a big "piece" to eat. I think the word "eat" needs to be changed! It's the mutton skewers on the roadside. From skewers to big mutton, you feel a little bold and domineering! Hand-grabbed rice must be accompanied by some mutton, some lamb chops or one or two sheep calves, which reminds me of our famous Mianyang rice noodles. There are only three or four pieces of beef or fat intestines in the bowl, and I can't bear to eat them every time. As for noodles, it is a bowl of noodles with a bowl of colorful vegetarian dishes and soup-fried dishes. Mixed together, the weight is a bit heavy. It's just baked cakes, which are super big. It seems that they just want to win by big, and there seems to be no stingy gene in their personality!
……
I can't write any more. My mouth is watering.
The food in Xinjiang is very attractive, but I think I just can't explain it clearly. Attached below is a little information found on the Internet as a supplement.
Noodles, commonly known as noodles, are produced in Xinjiang. A hand-made wheat flour product without rolling, mixed with various vegetables and beef and mutton, is a kind of pasta that people of all ethnic groups in Xinjiang like to eat, especially the noodles made by Uighurs and Hui people. It enjoys a good reputation at home and abroad and is deeply loved by people all over the world.
Hand-grabbed rice is a favorite food of people of all ethnic groups in Xinjiang, which is called "Polo" in Uygur language. The method is to fry onion, shredded radish (radish is a special product in Xinjiang, and the yield of radish in other areas is low, so it can only be replaced by carrot) and mutton pieces, and then add clean rice and water to stew and steam.
"Nine bowls and three rows", all the dishes at the banquet are served in nine bowls of the same size, and the nine bowls of vegetables should be placed in a square with three peas on each side, so they are all three rows of north and south or east and west, hence the name "nine bowls and three rows".
"Nine bowls and three rows" also has rich cultural connotations. In people's minds, nine is an auspicious number. When nine bowls and three rows are served on a flat table, it actually covers people's simplest wish: peace in the world.
Sauteed chicken is usually fried first and then stewed. After cooking, the fragrant burnt chicken pieces are mixed with bright green peppers and red peppers, and the potato starch mixed in the soup absorbs greasy. Pick up the wide and thin noodles with chopsticks, stir them in the soup a few times, and immediately be surrounded by thick soup. The entrance is spicy and delicious, and all kinds of flavors come to my face.
Roasting whole sheep is the most honorable way to eat mutton. In ancient times, roasted whole sheep used to be enjoyed only by dignitaries, but not by ordinary herders. The most obvious feature of roasted whole sheep in Xinjiang is its golden and shiny appearance and brown and crisp skin, which is the peak of roasted whole sheep in China. It's soft and delicious, and the meat is chewed in your mouth for a while. The moment of swallowing is the most beautiful moment in life. Before roasting, mutton needs to be soaked in spices for 20 minutes to taste, and then paste the spices all over the body and put a golden coat on the sheep. After stewing in the hot pit for an hour and a half, the roast whole sheep dressed in "golden armor" was officially released.
……