Question 1: What are the special delicacies of Xinjiang that can be taken away? Beautiful Xinjiang is a multi-ethnic inhabited area with long-term residents of Han, Hui, Manchu, Mongolian, Xibe, Tajik, Russian, ***, Kazakh, Kirgiz,

There are 13 ethnic groups including Uzbeks, with a population of approximately 19.6311 million.

In this area with many ethnic groups, various cultures are harmonious, resulting in a rich and unique food culture. These food cultures all reflect the characteristics of Xinjiang's agricultural and pastoral areas and multi-ethnic groups.

Xinjiang is located in the center of Eurasia, in the northwest of the motherland, with an area of ??more than 1.6 million square kilometers, accounting for one-sixth of the country's total area. Deserts and Gobis account for more than 40% of Xinjiang's total area.

The climate here is dry, with little rainfall and large temperature differences, and is a typical continental climate.

The oasis area accounts for more than 4% of the total area of ??Xinjiang.

In this natural geographical environment, there are few varieties and quantities of vegetables, so Xinjiang has formed a food culture based on beef and mutton.

The Xinjiang delicacies that everyone is familiar with include kebabs, pilaf, rice noodles, pulled strips, barbecue, grilled buns, naan, naan meat, roasted whole lamb, haggis, oil tarts, spicy red skin, diced fried noodles, and minced meat.

Noodles, oily meat noodles, large plate of chicken, Yili horse intestines (meat sausage stuffed with horse meat), smoked horse meat, yogurt dumplings (cheese, generally mainlanders are not used to eating it, there are sour, salty, sweet and sour)

, milk tea, etc.

Nang Nang is one of the main pastas loved by various ethnic groups in Xinjiang and has a history of more than 2,000 years.

There are many varieties of naan, about fifty.

Common ones include meat Nang, oil Nang, Wowo Nang, sesame Nang, sliced ??Nang, Hillman Nang, etc.

According to research, the word "Nang" originated from Persian and is popular in the Japanese Peninsula, Turkey, and various countries in Central Asia.

The Taoist people originally called Nang "Aimaike". It was not until the Taoist religion was introduced to Xinjiang that it was renamed "Nang".

The general method of making naan is very similar to the Han people’s barbecued sesame cakes.

Add a little salt water and yeast dough to the flour (or refined flour), mix well, knead thoroughly, let it rise slightly, and then bake.

Those that add mutton oil are called oil naan; those that are stuffed and baked with diced mutton, cumin powder, pepper, onions and other seasonings are called meat naan; those that are mixed with sesame and grape juice and baked are called sesame naan, etc.

, because the dough and additive ingredients, dough shape, baking method, etc. are different, so the names of naan are also different accordingly.

Legend has it that when Tang Monk traveled through the Gobi desert to seek Buddhist scriptures, the food he brought with him was naan, which helped him complete the arduous journey.

Through this beautiful legend, people of all ethnic groups regard naan as an essential food in daily life.

Nang contains less water, can be stored for a long time, is easy to carry, and is suitable for the dry climate of Xinjiang. In addition, baked Nang is carefully made and the ingredients are exquisite. It tastes crispy, delicious and nutritious. It is not surprising that people of all ethnic groups love baked Nang.

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Fruit and delicacies Xinjiang is relatively rich in products and is known as the land of fruits.

Its main specialties include red dates, raisins, walnuts, almonds, wolfberries, Elaeagnus angustifolia, sour plums, pomegranates, dried apricots, figs, etc.

Xinjiang red dates come in many varieties.

Hami jujube comes from Wubao Township. Its flesh is thick, fresh jujube is sweet, and dried jujube is durable.

What can compete with it may be Ruoqiang's red dates, which are produced under the Kunlun Mountains and have thin skin and small core.

Huozhou Turpan not only produces raisins, but also red dates, which are particularly sweet because of the long sunshine time.

Hotan dates cannot be missed, their size is amazing.

The jujubes from Kashgar look inconspicuous, but when you taste them, they make your mouth water.

These red fruits are the most classic tourism products in Xinjiang.

Of course, Xinjiang’s dried fruits such as batam, walnuts, and figs are also popular among tourists because of their reputation.

Recommended varieties Xinjiang specialties include Xinjiang dried fruits. Under the unique geographical environment and climatic conditions, the pollution-free products are produced and are loved by tourists. Friends who have been to Xinjiang must take away some Xinjiang local products.

Specialties of Xinjiang 1. Raisins: available in gold, green, and rose colors.

It has pure color and unique flavor, and is rich in natural fructose, protein, vitamins, cellulose and various trace elements such as iron, potassium, calcium, phosphorus and other nutrients needed by the human body.

When purchasing, you need to identify whether there are additives and pigments. The method to identify whether there is coloring is very simple. Put it in water and gently rub it with your hands. If the water in the cup changes color obviously, it means that it is pigmented. Do not buy such raisins.

do not eat.

Xinjiang specialty 2. Apricot kernels: Apricot kernels are beautiful in color, soft in texture, sweet and sour in taste, and retain the natural color and nutritional content of fresh apricots in color, aroma and taste.

Don’t eat apricot kernels that are only sweet but not sour, because apricot kernels are products that are often fermented and processed, so it is normal for them to have a sour taste. Otherwise, they are just sweet, so you need to pay attention to their quality. Xinjiang specialty 3. Dried apricots: Yes

Sour dried apricots, white sweet dried apricots (sun-dried), black sweet dried apricots (......>> Question 2: What are the special snacks of Xinjiang? Xinjiang is a good place. Especially snacks, from all ethnic groups and places

The gathering of famous food under one roof is really a treat for Xinjiang people.