1. Large plate chicken

When talking about large plate dishes in Xinjiang, large plate chicken is an unavoidable name.

Large pieces of chicken with a strong spicy flavor, stewed until tender, served with tender golden potato pieces, brightly colored green and red peppers, and under the thick soup of rich red sauce. , the two-finger-wide belt noodles are the key to the whole dish. A large plate of chicken combines meat, vegetables and staple food into one, and one plate is enough for one table.

The tolerant chicken is the epitome of multi-ethnic integration in Xinjiang. In fact, Dapanji is not a traditional delicacy in Xinjiang, but a creative invention of Xinjiang immigrants in recent decades. The fragrant chicken is delicious and affordable. It has been very popular since its birth.

The people of Xinjiang are not the only ones conquered by Da Panji. After being brought to the mainland, the charm of the chicken has not diminished at all. You can see the chicken in most inland cities.

2. The best Nang in the world

The dining table of Xinjiang people is the home of Nang. In terms of size, the full-moon-shaped giant naan has an overwhelming advantage. Staple foods such as steamed buns, flower rolls, and steamed buns are simply vulnerable to it in terms of size.

“If you have naan at home, you won’t panic.” As a symbol of survival, Xinjiang people cannot live without naan in their daily lives. Vegetarian naan, meat naan, grilled naan, meat wrapped in naan, fried naan, watermelon soaked naan... the ways to eat naan are brought to the extreme.

Barbecue stalls at night are also indispensable for naan. Put the barbecued meat in the naan, and have a bottle of the killer Wusu, which is how many "son dolls" (which means Xinjiang men) have memories of summer.

Naan stuffed with meat is a delicacy of the Uyghur people in southern Xinjiang. The rich taste of the soup and the variety of ingredients are the highlights of the Nang Bao Pork.

Chop the mutton with bones into small pieces, stew it, add potatoes and carrot cubes, and simmer it into a layered and delicious soup. Before serving, cut the whole naan into small pieces and place it on the bottom of the plate, with the stewed meat, radishes, and potatoes poured over it. The remaining soup is the essence of the whole dish. It is poured on top of the dish and absorbed by the naan at the bottom of the plate. Compared with mutton, the taste of naan is better.

3. Hand-cooked rice

A plate of homemade hand-cooked rice is enough to comfort the people of Xinjiang after a year of hard work.

Pilaf rice is one of the essential foods for Uyghurs, Kazakhs, Uzbeks and other ethnic minorities to celebrate festivals and entertain guests. During the festival, enjoying hand-picked rice is a highly ritualistic act. Several people sat around the Kang, with a clean tablecloth spread in the middle, which was the stage for a large plate of rice. After all the guests are seated, the host will hold a basin in one hand and a pot in the other, and ask the guests to wash their hands in order. After all the procedures are completed, and everyone is paying attention, it is time to grab the meal.

In the large plate of pilaf, the soft mutton is the most eye-catching. Xinjiang's unique yellow radish, mixed with bright red tomatoes, coats the shiny rice with a layer of orange rouge. Plump raisins and red-purple onions control the "vital gate" of the final taste of pilaf.

I grabbed a handful from the colorful plate and stuffed it into my mouth. The rice mixed with mutton first stimulated the taste nerves on the tip of my tongue, and then, the sweet and sour taste of yellow radish and raisins hit my teeth. , which neutralizes the heavy taste of mutton in time, and the aftertaste of tomatoes and onions adds a richer taste layer to the pilaf. Salty, sour, sweet and spicy, the taste of Xinjiang people all year round is integrated into a plate of pilaf.

In addition, papaya, yogurt, thin-skinned buns and other foods can also provide another possibility for pilaf.

4. La Tiaozi

“If you don’t eat La Tiaozi for three days, your body will feel like it’s swinging.” Noodles, also called noodles, are the most important fast food method for Xinjiang people. In Xinjiang, when eating noodles, it doesn’t matter the bowl or the plate!

In Xinjiang recipes, fried pork noodles are regarded as the authentic Xinjiang noodles. The essence of making a note lies in the face. In Xinjiang at high latitudes, the aroma of wheat is even stronger. What injects soul into Latiaozi is oil. The over-oiled slivers will be bright and the taste will become stronger and more supple.

Add side dishes such as oily pork, wild mushrooms, stir-fries or stews, and tuck them onto the strips to directly bring out the richness of the noodles. Add a little vinegar and a few cloves of spicy raw garlic, which is quite "low" noodles.

The generous son, Wawa, can be swept away in a matter of seconds after "opening the door". "Boss, please add more noodles!"

5. Xinjiang rice noodles

"Half hell on the hook, half heaven on the tip of the tongue." Xinjiang rice noodles soaked in red oil are the taste of almost all Xinjiang girls Zi’s definition of the taste of hometown.

In most people’s minds, Xinjiang is not a “hot” place. This is not surprising, after all, Xinjiang is not the origin of chili peppers, and the people have not been eating spicy food for a long time.

As early as forty years ago, peppers rarely appeared in Xinjiang cuisine. Around 1980, Sichuan people, who are addicted to spicy food, immigrated to Xinjiang in large numbers, and also introduced chili pepper into the recipes of Xinjiang cuisine. Nowadays, pepper has become a feature of Xinjiang cuisine. Typical Xinjiang dishes such as large plate chicken, mixed noodles, fried rice noodles, and cold skin are all indispensable with the shadow of chili pepper.

In terms of individual heads, the round and thick Xinjiang rice noodles are much thicker than those from other places. The soft Xinjiang rice noodles can be boiled or fried, and the bright red soup base is its charm. Yanqi native spicy skin, dried red yam horn spicy pepper, dried spicy pepper, and Chaotian pepper are each responsible for the sweetness, color, aroma, and spiciness of the spicy flavor, waiting for an opportunity to give your taste buds an unforgettable hit.

The chewy rice noodles are intricately soaked in the fragrant sauce, and the original whiteness of the rice noodles is not visible at all. The rich soy sauce overwhelms the pungent spiciness, and the spiciness brings with it the umami flavor of the mutton. Stimulated by the fragrant, spicy and sour taste, the big drops of sweat rolling down are proof of surrender to Xinjiang rice noodles.

After the rice noodles were eaten, the taste of chili slowly rose, creating a rapid tornado in the mouth. The dance left on the lips is so exciting! It takes a glass of ice-cold Asian soda or Kavas to calm down.

6. BBQ by sea, land and air

“Mutton skewers, mutton skewers!” Uncle Maimaiti waved his fan on the street, and the scene of thick smoke wrapping the entire barbecue stall was in-depth. People's hearts. For a long time, mutton skewers became synonymous with Xinjiang barbecue.

However, if you have such a stereotype, you would be underestimating Xinjiang barbecue! In Xinjiang, there is nothing that cannot be baked. Roast whole lamb, roasted naan, roasted buns, roasted pumpkin, and even the giant in the barbecue world - sea, land and air barbecue.

In Xinjiang, where large plates are popular, barbecue naturally requires a whole table to be enjoyable. As the most "fierce" barbecue in Xinjiang, with rich varieties of meat and domineering vessels, Sea, Land and Air Barbecue is simply the ultimate barbecue in the barbecue industry, and is known as the "aircraft carrier" of Xinjiang's barbecue industry.

Fish swimming in the water, sheep running on the ground, and chicken flying in the sky are the main meats for barbecues on land, sea and air. The bottom of the plate is topped with potatoes and sweet potatoes, which absorb the excess fat from the three high-protein meats just right. Piyazi (i.e. onions) is the most indispensable partner of Xinjiang barbecue. Holding meat in one hand and onions in the other is the most professional and authentic posture for Xinjiang people to eat sea, land and air barbecue.

When a portion of sea, land and air is carried in front of you by several people, your senses will definitely be strongly stimulated. The plate is 80-150 cm long and 40-60 cm wide. It is full of barbecue and has a great visual impact. The remaining heat caused the meat on the edge of the plate to curl up and make a sizzling sound. The freshness of the fish, the richness of the mutton, the mellowness of the chicken, mixed with the spiciness of the raw onions, interweave into a special and fragrant aroma, which is simply a feast for the senses of hearing and smell.