Although I have never been to Xinjiang, in my impression, the people in Xinjiang are particularly hospitable and the food in Xinjiang is particularly diverse.
I live in Chongqing now, and Xinjiang chicken is sold at several windows in the school canteen. The price is not very expensive. I bought it once and thought it tasted pretty good. Now this dish has become a regular on my dining table.
I have never tasted authentic Xinjiang large plate chicken, but the unauthentic improved version of large plate chicken is already so delicious. The local Xinjiang large plate chicken should taste even better.
The main ingredients of the large plate chicken are potatoes and chicken. The potatoes are stewed very well, and it is glutinous in the mouth and has a good texture.
The outside of the chicken is wrapped in a thin layer of mashed potatoes. It is full of color, flavor and flavor, and makes people very appetizing just looking at it.
Another dish I believe everyone should have heard of is the famous roasted whole lamb. As the name suggests, roasted whole lamb is roasting a whole lamb on the fire. This process is still very long. I think roasting a whole lamb is like roasting a whole lamb.
Large lamb kebabs.
When it first started roasting, the meat was white and the blood streaks in the meat could be clearly seen.
Gradually, the mutton began to turn yellow, the fat seeped out and bubbled, and the whole air was filled with a unique aroma from the mutton.
After the lamb is roasted, use a knife to cut off a large piece, as large as you want, and dip it in the sauce. It tastes good enough.
Xinjiang also has many familiar delicacies, such as Xinjiang milk tea, baked buns, naan and pilaf. These are traditional delicacies with Xinjiang characteristics. The food culture of a place reflects the character of a nation. When roasting whole sheep, you can
It reminds me of the heroic attitude of Xinjiang people sitting in a circle and eating meat.
I hope that when I have the opportunity, I can go to Xinjiang in person and eat local food.