Xinjiang mutton kebabs are familiar to everyone, and signs of Xinjiang mutton kebabs can often be seen in food stalls on urban streets. The history of mutton kebabs in Xinjiang can be traced back to more than 65,438+0,800 years ago, and it is the most famous and oldest ethnic snack in Xinjiang. Authentic Xinjiang mutton kebabs are delicious, fresh and tender in meat, authentic in spices and exquisite in craftsmanship. These three factors are indispensable. When skewering meat, it should be fat and thin. When roasting, the delicious gravy in fat meat can penetrate into lean meat. So when you come to Xinjiang, don't miss this opportunity to taste authentic kebabs.
Roast whole sheep, you will think of Inner Mongolia grassland, but as we all know, roast whole sheep is also a famous dish in Xinjiang, and you will regret if you don't eat it. Xinjiang roast whole sheep is mainly made of Jie sheep or fat lambs under one year old. After the sheep is slaughtered, its hooves and viscera are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, which is evenly spread all over the sheep and then baked in a special pit. You don't need to buy a whole roast whole lamb to eat it. You can buy as much as you want at the stall selling roast whole sheep in Xinjiang.
Hand-grabbed rice is a special food of Uighurs, Uzbeks and other ethnic groups, and most of them are eaten by hand, so it is called "hand-grabbed rice". Hand-grabbed rice is basically made of rice, mutton, carrots, onions and clear oil. It is bright in color, fragrant and delicious. But today, eating by hand is rare, and spoons and chopsticks are mostly used instead. Although the way of eating has changed, it still tastes delicious.