For so many years, whenever map bombs hit Xinjiang, they always mentioned "prairie", and Xinjiang people were too lazy to explain.

Every time I say I am from Xinjiang, the dialogue is surprisingly similar: Q: Can you ride a horse?

Do you live in yurts (yurts) at home?

Is your place full of endless prairie land?

A: Yes, as long as you come to Xinjiang, all you see on the road are racing horses. When it comes to Xinjiang, there are so many good things to say, such as the splendid culture, the super shocking scenery, and the mutton in Xinjiang.

The whole body of the sheep is made of high-quality ingredients. From the inside to the outside, from head to tail, every part of the sheep can be turned into a delicious meal through the wise hands of the people of all ethnic groups in Xinjiang and their ingenious cooking skills.

It's really difficult to say which one is the strongest.

Each nation has its own unique interpretation of mutton cooking. What makes it unique?

Let’s take a look!

Uyghurs The wise Uyghurs can make a variety of special delicacies from a sheep using different techniques. They are very particular about the preparation of mutton from utensils to cooking methods.

1. Roasted whole lamb. Roasted whole lamb is a famous delicacy in Xinjiang. The main raw material is Jie sheep (castrated sheep) or fat lambs under two years old. After slaughtering, remove the hooves and internal organs, and use refined white flour, salt water, and eggs.

, turmeric, cumin, etc. are mixed into a paste, spread evenly on the whole body of the sheep, put it in a special naan pit from beginning to end with a wooden stick nailed with iron nails, and bake it for about 1 hour until it is cooked. The lamb will be charred on the outside and tender on the inside.

2. How to cook the roasted lamb. Cut the lamb into thin slices and put them on with an iron drill. Roast on the charcoal fire. Sprinkle with chili powder, cumin powder and refined salt. It will be cooked in a few minutes. Its color will be burnt and buttery, the taste is slightly spicy, and it will not be greasy or greasy.

Tan, tender and delicious.

Although grilled mutton is also available in some areas outside Xinjiang, the most authentic ones are those from Xinjiang~ 3 Miterkawafu There are mutton skewers wherever you go in Xinjiang, and the Uighur people in Kuqa have a kind of mutton skewers called "Mitrekawa".

The kebabs of "Tarkava" are about 1 meter long and are the longest kebabs. Lambs from that year are selected. The fresh lambs are cut into small pieces, threaded with iron brazes and placed on the burning Haloxylon ammodendron firewood.

Grilled, one skewer of grilled meat is enough to weigh 1 kilogram of meat. Generally, one skewer is enough for one person. It tastes quite enjoyable!

!

4 Nang pit meat Nang pit barbecue is made by cutting the bone-in meat into large pieces, then sprinkling it with chili powder, refined salt and cumin, and roasting it in the naan pit. It will be cooked in about ten minutes, and the barbecue will be brown.

The oil is shiny and fragrant.

Nang pit barbecue originated during the Yarkand Khan Kingdom and has a history of more than 500 years.

5 Roast Lamb Offal In addition to the meat, sheep intestines, liver, heart, and kidneys are all very nutritious offal.

Lamb offal is cut into cubes and grilled to taste as delicious as kebabs.

Therefore, the offal of sheep is also very popular in Xinjiang.

6 Grilled lamb chops Grilled lamb chops are made from lamb chops. The method is to chop the lamb chops into small pieces, thread them with an iron drill, bake them on the oven, sprinkle with chili powder, refined salt and cumin, and cook several times.

Cooked in minutes.

The meat of the lamb chops is close to the bone and contains a small amount of fat, making it particularly delicious.

7. Net-oiled mutton skewers. Net-oiled mutton skewers are called "Mayi Polok" in Uyghur. They are a unique type of mutton skewers.

"Net oil" refers to the net-shaped oil in the sheep's belly. Cut the net oil into slices, wrap it with minced meat and onions, sprinkle with pepper and salt, make it into an oval shape, put it on an iron drill and sprinkle with zest.

However, bake the chili noodles for about five or six minutes and they will be cooked.

8 Chayinai Shoerba "Chayinai Shoerba" is a kind of broth from southern Xinjiang, which is often referred to as "tank meat".

The method is to use a large teapot with a height of 15 cm and a diameter of 10 cm to fill it with water, add bone-in mutton pieces, tomatoes, chamagu, yellow radish, onions, cumin, coriander, soybeans, salt and other seasonings.

Cooked slowly on a tin stove.

This kind of "Chayinai Shorba" with meat, soup and vegetables is delicious and nutritious.