Naan

Naan has a long history in Xinjiang, and its skin is golden yellow, which was called "Hu Bing" and "luobing" in ancient times. Naan takes flour as the main raw material, mostly fermented noodles, but puts a little salt instead of alkali. Most naan are round, and the largest naan is called "Aimanke" naan, which is thin in the middle, slightly thicker at the edge, and has many patterns in the center, with a diameter of 4-5 cm.

saute spicy chicken

Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken, is a famous dish in Xinjiang, which originated in the late 198s. The main ingredients are chicken pieces and potato pieces, cooked with belt noodles. Bright-colored, smooth and spicy chicken and soft glutinous and sweet potatoes, which are spicy with fragrance and coarse with fine, are the best products on the table.

Bamboo-tube rice

Bamboo-tube rice, with Shanlan rice (a kind of upland rice) and fragrant rice as raw materials, is put into a bamboo tube sawn by fresh pink bamboo or mangosteen, and appropriate amount of water is added, then the bamboo tube mouth is tightly blocked with banana leaves, and the green bamboo is burnt in charcoal fire.

skimming

Take beef as the main material, chop it up and mash it into paste, add beef tripe and paste (beef spleen), add boiled and filtered beef intestine water, mix a variety of seasonings, and then add rice noodles to stir and eat it. Eating beef and skimming is refreshing, and it can also clear away heat and detoxify.

cold noodles

cold noodles are a special food handed down from generation to generation by Koreans, and are regarded as one of the first-class delicacies. Buckwheat is an important component of cold noodles. Cold noodles taste cool, smooth and tender, and become people's favorite food because of their sweet, sour, spicy, spicy and fragrant flavors.

Extended information

There are not only many kinds of bamboo in Yunnan border areas, but also rich ethnic bamboo culture. The utilization of bamboo is closely related to the production and living habits of various ethnic groups. Different ethnic groups have different ways to use bamboo. For example, the bamboo rice cooked by the Dai people with young bamboo stalks is not only delicious, but also has high nutritional value.

Bamboo-tube rice is a kind of flavor meal often cooked by Dai, Hani, Lahu, Bulang, Jino and Jingpo nationalities, and there are two kinds of ordinary bamboo-tube rice and fragrant bamboo glutinous rice. Dai people like to eat fragrant bamboo glutinous rice, while other ethnic groups like to eat ordinary bamboo rice. To cook bamboo tube rice, first prepare fresh fragrant bamboo tube, then put the soaked rice into the bamboo tube, add appropriate amount of water, plug the mouth with fresh leaves, and then barbecue on the fire.

Bamboo-tube rice is a Dai food, a green food and ecological food with profound cultural heritage, and a precious national cultural heritage with broad development prospects. The method of cooking rice is either stewing or steaming, but a special method of cooking rice with bamboo tubes is still popular among ethnic minorities such as Dai and Jingpo in Yunnan border areas.

Resources

Baidu Encyclopedia-Bamboo Rice