The most common are all kinds of special foods, such as raisins, dates and naan. Of course, sometimes I will bring some Tianshan snow lotus and white flowers, which will make people yearn for the beautiful scenery of Tianchi in an instant! However, at the beginning, I always had a good impression of Xinjiang, and I still watched a childhood sketch, Peisi Chen's roasted Xinjiang mutton kebabs. I think the best mutton kebabs in Xinjiang are also mutton kebabs. Later, I learned through chatting with my classmates that Xinjiang also has its own food and its own dietary characteristics!
The classmate said: xinjiang cuisine is mainly pure cuisine, and it also combines the delicious food characteristics of the northwest. Secondly, Xinjiang is also the only place on the ancient Silk Road. People from the south to the north also brought local delicacies to Xinjiang. Therefore, although xinjiang cuisine is dominated by pure dishes, it is also all-inclusive.
Lao Yu has been to Xinjiang twice. The first time was in college. At that time, it took three days and three nights to travel from Xi 'an to Xinjiang. Later, I graduated from work and went there again in recent years. Now I'm going by plane, and the rest will arrive soon!
After living in Xinjiang for a while, coupled with the hospitality of my classmates, sometimes I go to a restaurant to order food, and even my boss mistakenly thinks I'm from Xinjiang! Today, I will share six Xinjiang cuisines with you, which can be called "the soul of new dishes". If a friend who goes to Xinjiang orders according to my menu, the boss will mistakenly think that you are from Xinjiang!
I ate Xinjiang saute spicy chicken at my classmate's house for the first time, and it was full of fried chicken, especially when I was almost finished. My classmate cooked some noodles, which felt like Lamian Noodles. I put the cooked noodles in a large plate of chicken and mixed them with the rest of the soup. I didn't expect it to taste so beautiful!
Later, I went to the hotel to eat saute spicy chicken. The staple food was "noodles with noodles", a kind of noodles with a width similar to that of Lamian Noodles (wide means two fingers wide), which was also stirred in saute spicy chicken. According to the local people, eating saute spicy chicken without noodles is a soulless way to eat!
I didn't expect to see meat with sand in restaurants in Xinjiang, because I first tasted this delicious food in Sichuan, but the meat with sand in Xinjiang is still different from that in Sichuan! Xinjiang's miscellaneous meat is mainly beef and mutton, wrapped in bean skin or egg skin, fried and delicious! Secondly, Jiasha meat in Xinjiang is mainly beef and mutton, but it doesn't taste fishy at all; Especially the crust of bread, I prefer egg crust, which feels better!
Nowadays, grilled fish in many places are served with soup, but when you arrive in Xinjiang, you must try Gobi grilled fish. This kind of grilled fish is made by cleaning the fish, pickling it, putting it on willow branches, inserting it around the fire, slowly roasting it, and then sprinkling pepper, cumin powder and salt when the fish oil bubbles. It's delicious to have a bite after baking!
Many friends know how to eat mutton skewers when they come to Xinjiang. In fact, it is not that they are not delicious, but that there are too many special foods in Xinjiang! If you want to order, I suggest you try cooking smoked horse meat.
That is, the foals that have been fattened for two to three years are first selected, slaughtered and cut into pieces, hung on the beams, and then smoked with Tianshan cedar. Cook for more than an hour when eating, let it cool, and then cut it into thin slices. It's delicious and has a faint pine fragrance!
Brain is definitely one of the must-eat foods in Xinjiang, but when it comes to brain-related dishes, I always recommend you to try brain meat! The Uighur transliteration of brain hair meat is "Tawakawafu", which means pot-roasted meat. Is to fry the lamb chops until they are cooked, because all the other ingredients are stewed until soft and rotten, and then spread them on the bag. It can be said that this is a dish with meat, vegetables and noodles!
For the last course, I suggest you try the roast whole sheep in Xinjiang. According to the restaurant owner, the most authentic way to roast whole sheep is to choose Jieyang from Altay, which makes the whole sheep taste delicious! Generally, the baked outer layer is golden and shiny, the mutton outside is brown and crisp, and the inside is soft and tender before baking!