I have the experience of traveling to a city to taste delicious food. Yili City, Yining City has a long history and beautiful scenery. The food in Yili City, Yining City also has many characteristics that are different from other places.

When it comes to the top ten famous foods in Yining City, Yili City, the first one is Mianfeizi. Mianfeizi is a traditional delicacy of Ili. Mianfeizi is sour and spicy, with a fresh and rich taste. It is a local tradition.

special snack.

There are many such as: Xibo pancakes, spicy spicy food, fish tons, etc., which can be eaten in Qapqal Xibo Autonomous County, Xinjiang. Most of the Xibe people in Xinjiang are accustomed to eating three meals a day. The staple food is rice and noodles. In the past, they ate sorghum.

Most of the rice.

The main types of pasta are fermented dough pancakes, but they also eat steamed buns, noodles with leeks, and dumplings.

Influenced by the Uighurs, they also eat pilaf and baked naan, and drink noodle tea, milk and milk tea.

If naan is the symbol of Xinjiang cuisine, then Xibo pancake can also be regarded as a specialty of Xinjiang cuisine.

The Xibo pancake baked with butter and eggs is crispy, soft and crispy.

Paired with delicious side dishes, it will definitely whet your appetite.

Speaking of side dishes, the Xibe people have a unique specialty, and that is Hatuhunsuoji, also known as cauliflower.

It is made with red chives, green peppers, celery, carrots and cabbage.

Because they are mixed with salt in time and put into earthen jars, the red, green, white, yellow and other colors of various vegetables are clearly distinct.

Such a plate of colorful and colorful cauliflower will arouse people's strong appetite.

Generally speaking, a meal of Xibo flatbread should be accompanied by 6---7 side dishes.

The source of meat mainly relies on family raising, mostly cattle, sheep, and pork.

The Xibo people often hunt during their winter leisure time. Wild boars, wild ducks, hares, yellow sheep, etc. are all common game on the winter table.

Get used to making various pickles.

At the end of every autumn, every family cuts leeks, green peppers, celery, cabbage, carrots, etc. into thin strips to make pickles, which are locally called "Hat Mixuji" and can sometimes be eaten throughout the year.

The Xibe people also like to make noodle sauce for seasoning in summer.

The Xibo people like to eat leek zygotes, pumpkin buns and other foods, as well as: fermented flour cakes, a staple food often eaten by the Xibo people; stewed fish, etc.

Food taboos: dog meat. The Xibo people in Xinjiang eat a rich variety of pasta, including fermented flour cakes (called Falaha forehead cakes), dead flour cakes (thousand-layer cakes), pot helmets, steamed buns, noodles, ramen, etc.

Fa Laha forehead (loaf bread).

It is a daily staple food that cannot be separated from each other every day. The method is: make the dough soft, and after the dough is fully fermented, roll out the dough thinly and place it on the bottom of the pot. Turn it three times and nine times and it will be cooked. The size depends on the size of the iron pot.

different.

Generally, the diameter is about 30 to 40 centimeters and the thickness is about 1 centimeter. A cast iron pot is usually used to bake the dough cakes. Controlling the heat is the key. Only by controlling the heat can the baked dough cakes be soft and delicious.

Guokui is one of the unique foods of the Xibe people. It comes in two varieties: instant noodles and dead noodles. Whether it is dead noodles or leavened noodles, a lot of milk, clear oil, pig or mutton fat, and butter are added to it.

Eggs etc.

Some also add sugar, so that the Guokui baked in this way is characterized by being crispy, soft and brittle, and will not harden easily over time.

Suitable as travel food, it is about the same size as pharaoh and 2-3 cm thick. It is mainly roasted over low heat.

The size of the kelp is about the same as the size of the kelp. Make the dough a little harder, roll it out to 2-3 cm and stick it in the pot. Cook it over a low flame until the thickness reaches about 2-5 cm.

Soluohuo forehead: Knead the dough into the size of a palm (thickness is 4 to 8 cm) and stick it to the wall of the stove.

It is cooked using the residual heat from the hot ashes in the stove.

Song's forehead made in this way will not burn or give up. It is a good food for migrant workers.

Hundred-layered flour cake (or called dry-layered flour cake) Mix white flour with water, roll it out thinly, apply a layer of lard or clear oil on it, roll it up and cut it into pieces, then roll it out thinly and bake it in a pot.

, making this cake requires superb skills and good control of the heat, otherwise it will be dry and hard and unpalatable.

Fruit quota is the best food for Chinese New Year and festivals.

How to make it: Add pumpkin puree fried in clear oil, sugar or honey, clear oil, eggs, etc. into the dough. After it is risen, roll out the dough thinly and cut it into strips. Knead it into thin strips, about 5 inches long.

—6 cm, fried in oil pan.

Its characteristics: soft and crispy. No matter how long it is stored, it will not dry out and remain crispy.

In Xinjiang, it is not easy to taste Xibe delicacies in every city, such as Xibo pancakes. If you want to eat them, you must deliberately look for them. Of course, it will be different if you are in Ili, at least in Urumqi.