1, Xinjiang mansaf, called "Bolao" in Uygur language, is a kind of food that people of Xinjiang Uygur, Uzbek and other ethnic minorities like. Because their hands are clean when eating, it is called "mansaf" in Chinese. Pilaf is rich in nutrition and has the effect of food supplement. It is one of the necessary foods for Uighurs to celebrate holidays and entertain guests. Because it was originally caught by hand, it was named.
2, Xinjiang mixed noodles Xinjiang mixed noodles, commonly known as "pull strips", named for its unique production methods and mixed food. Xinjiang mixed noodles originated from "camel passengers" in Shanxi. "Camel passengers" are similar to our postman today. In the past, people didn't have such developed means of transportation and fast and convenient logistics, and they had to rely on the camel of the "desert boat" to transport goods to Xinjiang through the endless desert.
Therefore, in the past, these camel tourists who "transported and ran" traveled all the year round on the Silk Road. They have been away for a long time, and the food in their hometown has always been their concern. At that time, there were no restaurants with local snacks along the road, and camel tourists who ate dry food all the way always had to cook some hometown meals to comfort themselves.
Shanxi Lamian Noodles's skill was brought to Xinjiang by Shanxi camel passengers, and it was named "Xinjiang noodles" because it was made of vegetable noodles.
3. Na 'an in Xinjiang has a long history in Xinjiang, which 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. This kind of glutinous rice is 1-2 kg flour, and is called the king of glutinous rice. The smallest naan is as big as the mouth of an ordinary teacup and is called "Tokas".
Naan, about 1 cm thick, is the most exquisite small Naan. There is another kind of "Gejide" naan, which is about 10 cm in diameter and 5-6 cm in thickness, and has a hole in the middle, which is the thickest of all naan. There are many kinds of naan, and the raw materials used are also rich.
4. Baked buns in Xinjiang ("Samusa" in Uygur) and thin paper bags ("Gox" in Uygur)
Gada ") is one of the favorite foods of Uighurs. This kind of food is sold in restaurants and food stalls in urban and rural markets. Baked buns are mainly baked in nangkeng. The steamed stuffed bun skin is rolled thin with a dead surface and folded into squares on all sides. Steamed buns are made of diced mutton, sheep tail oil pan, onion, cumin powder, salt and pepper. Add a little water and mix well. Stick the wrapped raw steamed bread in the pit and it will be cooked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant.
5. Xinjiang thin leather bag is characterized by white and bright color, paper-thin skin, tender and oily meat, and strong sweet smell of Xinjiang onion (leather teeth), which is very refreshing and delicious. Uighurs usually eat with Nan or pilaf. To eat with naan, first put the thin naan in a steamer and distill a little, then put the steamed buns on the thin naan; Eat pilaf and put steamed bread on the rice bowl. No matter what kind of eating method, sprinkling some pepper on the thin bag when eating can improve the taste and increase people's appetite.
6. Xinjiang noodles, lungs, and rice sausages Among the special snacks of various ethnic groups in Xinjiang, noodles, lungs, and rice sausages are like a pair of twin brothers, always appearing in food stalls at the same time. This famous dish made of sheep's lungs and intestines is deeply loved by Uygur, Hui and other ethnic minorities, which enriches the connotation of ethnic snacks in Xinjiang.
Put noodles, lungs, rice sausage, gluten, etc. Put it in a large pot according to a certain shape. This is a picture rich in food, simple but nutritious.
When guests come, they will mix these things according to a certain proportion or according to their own preferences, cut them into pieces, and then match different seasonings according to their own tastes. This delicious food was definitely a good dish when it was used to entertain guests at that time. Unforgettable taste
7. Xinjiang meatball soup Youtazi meatball soup was once the last dish of Xinjiang family banquet, meaning to leave after eating. There are two kinds of meatball soup, one is boiled meatball soup and the other is fried meatball soup. The meatball soup should also be accompanied by a famous Xinjiang dish: Youtazi. It is said that the more layers of the oil tower, the better. Only by carrying the "top of the tower" can the whole tower be lifted. The authentic oil tower is hung down layer by layer. The oil tower here is made of butter, crisp and delicious. With it, a cheap and good meatball soup feast can be easily enjoyed.