Ahu feels that Xinjiang cuisine is the earliest fusion cuisine. People from all over the country who supported the construction of Xinjiang brought their own delicacies to Xinjiang, and then integrated them with the original food of Xinjiang to create a unique flavor. Some things can really only be eaten in Xinjiang.

So you must try the following delicacies!

1. Spicy Chicken Xinjiang’s Spicy Chicken is actually Sichuan cuisine, but I think the ingredients in Xinjiang are different from those in Sichuan, so the taste is not exactly the same.

When you go to Xinjiang, you must try Xinjiang spicy chicken. However, the portions of Xinjiang spicy chicken are very large. One portion is enough for two or three people, and it is paired with a portion of trouser belt noodles. It is a perfect meal~ Xinjiang spicy chicken is famous for its

Known for its spiciness and unique spice combination, it is a rich and spicy dish.

The dried chilies used in it give this dish a unique spiciness, spicy and numbing.

At the same time, the spicy chicken also incorporates a large number of garlic cloves and minced ginger, giving it a rich garlic and ginger flavor.

The spicy chicken has a rich taste, the chicken is tender and juicy, and the seasoning with chili peppers and spices makes people want to stop eating.

Xinjiang Spicy Chicken generally uses chicken leg meat as the main ingredient, because the chicken leg meat is tender and juicy and can be fully integrated with chili peppers and spices.

Dried chili peppers are the core ingredient of Xinjiang spicy chicken. They are usually red or reddish in color and have a wrinkled appearance.

Dried chili peppers have a strong spicy flavor and also bring a certain aroma and taste.

2. Pilaf Ahu loves pilaf so much. Pilaf outside Xinjiang lacks a bit of soul. I don’t know if it’s because of the yellow radish or rice. Anyway, pilaf must be the most delicious in Xinjiang, and every family has it.

Eat ~ Xinjiang people must eat pilaf at noon and leave the leftovers at night. The best place to eat is when you walk to Hotan Street. If you like meat, just order the lamb legs or lamb chops.

The raw materials of pilaf are fresh mutton, carrots, onions, clear oil, mutton fat and rice.

The method is to chop the mutton into small pieces and deep-fry it, then put onions and carrots into the pot and fry, add some salt and water as appropriate, wait for twenty minutes, then wash the soaked rice and put it into the pot.

Do not stir, the rice will be cooked after forty minutes.

The cooked pilaf is shiny, fragrant and delicious.

Cut the yellow radish unique to Xinjiang into strips, and the fat of the mutton can help the carotene dissolve better in the intestines, and under the action of enzymes, transform it into vitamin A that the body can absorb.

Tomatoes dye the rice a bright orange color, and it is simmered over low heat until the soup dries up. The sweet and sour taste of the grapes balances out the weight of the mutton, which not only removes oil and relieves greasiness, but also brings a rich taste to the rice.

3. Grilled Lamb Intestines If you like to eat offal, then Xinjiang is your paradise; if you don’t like to eat offal, you might as well give Xinjiang a chance and see how delicious the offal can be!

Many people don’t like eating offal because the smell of offal is too strong, but the barbecue made by Xinjiang people can make people completely forget about the ingredients, especially the grilled lamb intestines!

Xinjiang grilled lamb sausage is a delicacy with strong regional characteristics and is deeply loved by people in Xinjiang and other places.

It uses fresh lamb intestines as the main ingredient and is grilled.

One of the characteristics of Xinjiang grilled mutton intestines is the selection of high-quality mutton intestines as raw materials.

After these sheep intestines are cleaned and processed, the internal organs and impurities are removed, while the integrity of the casings is retained, and they are tough and tender.

Secondly, Xinjiang grilled lamb intestines are grilled over charcoal fire.

Charcoal grilling can roast the inside and outside of the lamb intestine to a moderate degree of doneness, making it golden and crispy on the outside and tender and juicy on the inside.

The temperature and heat of the charcoal fire are properly controlled to ensure that the lamb intestines are cooked well without being over-cooked or over-dried.

In addition to using charcoal grilling, Xinjiang grilled lamb intestines are also very particular about seasoning.

Usually, only the most basic seasonings are applied to the surface of the lamb intestines, such as chili powder, cumin powder, salt, etc.

These seasonings give the lamb intestines a rich, spicy flavor.

Xinjiang grilled lamb intestines are eaten directly or sandwiched in grilled naan (a kind of traditional Xinjiang baked bread).

This perfectly combines the freshness of the lamb intestines with the texture of the grilled naan, bringing a rich layering and taste.