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What special dishes are there in Xinjiang?

1. Da Plate Chicken If we talk about Xinjiang’s Da Plate dishes, Da Plate Chicken is an unavoidable name.

Large chunks of spicy chicken, stewed until tender, served with tender golden potato chunks, brightly colored green and red peppers, two-finger-wide belt noodles in a thick oily red sauce soup

It’s the key to the whole dish.

A large plate of chicken combines meat, vegetables and staple food into one, and one plate is enough for one table.

The tolerant chicken is the epitome of multi-ethnic integration in Xinjiang.

In fact, Dapanji is not a traditional delicacy of Xinjiang, but a creative invention of Xinjiang immigrants in recent decades.

The fragrant chicken is delicious and affordable. It has been very popular since its birth.

Dapanji has conquered more than just Xinjiang people.

After being brought to the mainland, the charm of the chicken has not diminished at all. You can see the chicken in most inland cities.

2. The best Nang in the world. The dining table of Xinjiang people is the home of Nang.

In terms of size, the full-moon-shaped giant naan has an overwhelming advantage. Staple foods such as steamed buns, flower rolls, and steamed buns are simply vulnerable to it in terms of size.

“If you have Nang at home, you won’t panic.” As a symbol of survival, Xinjiang people cannot live without Nang in their daily lives.

Vegetarian naan, meat naan, grilled naan, meat wrapped in naan, fried naan, watermelon soaked naan... the ways to eat naan are brought to the extreme.

Barbecue stalls at night are indispensable for naan dishes.

Put the barbecued meat in the naan and serve it with a bottle of the killer Wusu. This is how many "son dolls" (which means Xinjiang men) have memories of summer.

Naan stuffed with meat is a delicacy of the Uyghur people in southern Xinjiang.

The rich taste of the soup and the variety of ingredients are the highlights of the Nang Bao Pork.

Chop the bone-in mutton into small pieces, stew it, add potatoes and carrot pieces, and simmer it into a layered and delicious soup.

Before serving, cut the whole naan into small pieces and place it on the bottom of the plate, with the stewed meat, radish, and potatoes poured over it.

The remaining soup is the essence of the whole dish. It is poured on top of the dish and absorbed by the naan at the bottom of the plate.

Compared with mutton, the taste of naan is better.

3. Hand-cooked rice A plate of home-cooked hand-cooked rice is enough to comfort the people of Xinjiang after a year of hard work.

Rice pilaf is one of the essential foods for Uyghurs, Kazakhs, Uzbeks and other ethnic minorities to celebrate festivals and entertain guests.

During the festival, enjoying hand-picked rice is a highly ritualistic act.

Several people sat around the Kang, with a clean tablecloth spread in the middle, which was the stage for a large plate of rice.

After all the guests are seated, the host will hold a basin in one hand and a pot in the other, and ask the guests to wash their hands in order.

After all the procedures are completed, and everyone is paying attention, it is time to grab the meal.

Among the large plates of pilaf, the soft mutton is the most eye-catching.

Xinjiang's unique yellow radish, mixed with bright red tomatoes, coats the shiny rice with a layer of orange rouge.

Plump raisins and red-purple onions control the "vital gate" of the final taste of pilaf.

I grabbed a handful from the colorful plate and stuffed it into my mouth. The rice mixed with the mutton first stimulated the taste nerves on the tip of my tongue. Then, the sweet and sour taste of the yellow radish and raisins hit my teeth, neutralizing the taste of the mutton in time.

The thick flavor and aftertaste of tomatoes and onions add a richer taste layer to the pilaf.

Salty, sour, sweet and spicy, the taste of Xinjiang people all year round is melted into a plate of pilaf.

In addition, papaya, yogurt subs, thin-skinned buns and other foods can also provide another possibility for pilaf.

4. La Tiaozi "If you don't eat La Tiaozi for three days, your body will feel like it's shaking."

Noodles, also called noodles, are the most important fast food method for Xinjiang people.

In Xinjiang, when eating noodles, it doesn’t matter the bowl or the plate!

In Xinjiang recipes, fried pork noodles are regarded as the authentic Xinjiang noodles.

The essence of making a note lies in the face.

In Xinjiang at high latitudes, the aroma of wheat is even stronger.

What injects soul into Latiaozi is oil.

The oily strips are bright and the taste becomes stronger and more supple.

Add side dishes such as oily pork, wild mushrooms, stir-fries or a mixed bag of vegetables, and tuck them onto the noodles to bring out the richness of the noodles.

Add a little vinegar and a few cloves of spicy raw garlic, which is quite "low" noodles.

The generous son, Wawa, can be swept away in a matter of seconds after he "opens the door".

"Boss, please add more noodles!" 5. Xinjiang rice noodles are "half hell on the hook, half heaven on the tip of the tongue." Xinjiang rice noodles soaked in red oil are almost all Xinjiang girls' definition of the taste of their hometown.

In most people’s minds, Xinjiang is not a “hot” place.

This is not surprising, after all, Xinjiang is not the origin of chili peppers, and the people have not been eating spicy food for a long time.

As early as forty years ago, peppers rarely appeared in Xinjiang cuisine.

Around 1980, a large number of Sichuan people who loved spicy food immigrated to Xinjiang, and they also introduced chili pepper into the recipes of Xinjiang cuisine.

Nowadays, pepper has become a feature of Xinjiang cuisine.

Typical Xinjiang dishes such as large plate chicken, mixed noodles, fried rice noodles, and cold skin are all indispensable with the shadow of chili pepper.

Individually speaking, the round and thick rice noodles from Xinjiang are much thicker than the rice noodles from other places.