The characteristics of Dapan Chicken are: spicy, fragrant, slightly numb flavor.

Main ingredients: chicken, red pepper, ginger, pepper, garlic.

We hope to adopt

Other specialties include:

Grabbing rice

Grabbing rice is one of the favorite foods of the ***er ethnic group, ***er ethnic group is known as "Parklao", ***er ethnic group in the New Year's festivals, weddings, and celebrations, entertaining family and friends is one of the main food, especially the wedding, funeral, and wedding day. One of the food especially in the days of weddings and funerals, must be done to entertain guests.

The main ingredients of the rice are rice, mutton, carrots, onions and oil, the bone fat mutton chopped into small pieces, fried in oil; add onions, carrots, cumin (fennel spices, the scientific name of the "resting fennel"); fried and finally put the oil, salt, dumped into the rice stewed.

Out of the grabbed rice shiny, flavorful, fragrant. The flavor is delicious; rich in nutrients.

The fragrant smell, enough to make you salivate.

*** Er traditionally eat rice, is in the guests wash their hands, sitting around the kang, in the middle of a clean cloth, the rice plate after the guests directly grabbed food with their hands, so the name of the "grab rice".

Roasted Buns

Roasted buns (called "Shamusa" and thin-skinned buns (called "Pitelmantu" in Viennese) are the favorite food of the ***er compatriots.

The restaurants and food stalls in the city and countryside Bazaars sell these two kinds of food, which are as popular as Beijing's roasted meat pancakes and Tianjin's dog-less buns.

Interestingly, when the thin-skinned buns steamed and uncovered or baked buns from the naan pit out of that time, the chef often raise their voices, pulling the voice shouted: Ibrahim - Alikslavi buns hey .......

It is said that this Ibrahim. Alix Slamu is a few hundred years ago, he did the famous chef, he did the baked buns, thin-skinned buns is really the reputation of the Western Region.

His name was then used as a sign to attract customers.

Naan

Naan is one of the main pasta dishes favored by the brothers in Xinjiang, and has a history of more than two thousand years.

There are many varieties of naan, about fifty.

The common ones are naan, naan, naan, naan, sesame naan, naan, hilman naan, and so on.

According to evidence, the word "naan" is derived from the Persian language, popular in the *** peninsula, Turkey, Central Asia countries.

*** Er people originally called the naan "Aibaike", until *** religion into Xinjiang, before changing the name "naan".

The general practice of naan is very similar to that of the Han Chinese baklava.

Add a little salt water and leavening to the flour (or semolina), mix it well, knead it, and let it rise a little, then bake it.

The addition of mutton oil is naan; with mutton diced, cumin, pepper, onions and other condiments mixed stuffing baked is meat naan; sesame and grape juice mixed and baked called sesame naan, and so on, all due to the composition of the flour and additives, the shape of the cake, baking methods and so on, the naan of the name of the corresponding and different.

Legend has it that when the Longevity Monk traveled through the desert and the Gobi, the food he brought with him was naan, which helped him finish his arduous journey.

Through this beautiful legend, people of all ethnic groups regarded naan as an essential food for daily life.

Naan contains little moisture, stored for a long time, easy to carry, suitable for the dry climate in Xinjiang; coupled with Naan fine production, materials, eat crispy delicious, nutritious, the people of the various ethnic groups love Naan is not surprising.

Roast lamb kebabs

Xinjiang *** Er folk traditional skewers of grilled meat, the same is not only the flavor of the street fast food, but also can be on the table of the guests of the delicious food.

Genuine skewers of roasted meat and roasted whole lamb as the color of the charred yellow oil, taste slightly spicy with a fresh aroma, not greasy and not nasty, tender and delicious meat.

The material is not as strict as the roast lamb, the difference between the two is the size of the roast and the specific method.

Skewers of barbecue meat, first of all, the net meat pick down cut into thin slices, each piece of lean and fat best.

Then they will be fat and thin with, one by one through the brazier.

In the past, the brazier used to make skewers of barbecued meat was made of thin strips of red willow cut into wooden braziers.

Nowadays, it is not easy to see this original wooden brazier.

After the meat is threaded, it is evenly discharged on the anthracite-fired trough-shaped tin barbecue stove, while fanning and baking, sprinkled with salt, cumin and chili pepper, up and down the grill for a few minutes to eat.

In recent years, in Moyu, Kuche and Urumqi Erdaoqiao market and other places appeared on the skewer of another form of barbecue meat, folk called it "Mittel Kawap", meaning "1 meter long skewer of barbecue meat".

This string of grilled meat does live up to its name, brazier foot 70-80 cm long, the meat block is also large, standing in the naan pit baking, a dozen strings can be baked, the flavor of tender and tasty, more addictive to eat, because this string of foot top that small 7-8 strings of grilled meat.

The so-called fried roast meat, is to use those seasonings mentioned above with the pan fried out of the mutton slices.

More interesting and rare to taste is the "belly roast".

What is "belly roast"? It is the meat that is roasted by washing the sheep's belly, picking off the meat and stuffing it into the belly, then pouring in some salt water and mixing the meat well, and then tying the mouth securely and burying it into the sand heated up by the campfire.

The barbecue is only the stomach, the stomach here really become a "rice pot".

People tasted this roasted meat are full of praise, saying that only when you eat this meat, you can enjoy the mutton unique, natural tenderness and flavor, that unique flavor is any other method of cooking meat can not be replaced, perhaps, this is the most primitive, one of the most long-standing food customs!

Mixed noodles

Mixed noodles, commonly known as pulling the noodles, a kind of wheat flour products made directly by hand without rolling, pressing the method + noodles to accompany the meal (taste great).

The production of pulling the noodles to grasp four keys, one is the right amount of salt and noodles, salt is less easy to break, more pull not open.

Secondly, the noodles should not be too hard or too soft.

Third, after the noodles and good to touch the surface of the oil, covered with a wet cloth or lid at least half an hour, 2-3 hours better.

Fourthly, the noodle dish must be stir-fried with green pepper or celery or spinach, etc., otherwise it will not be delicious.

Pulled pork is famous all over the world, loved by people from all over the world, but the level of pulled pork varies greatly, the best pulled pork should be made by yourself, it is very simple, only need to do it a few times, you will be able to get used to it, but the flour must be mail-ordered from Xinjiang (which is one of the reasons why the foreign pulled pork is not tasty), because of the long growing period of wheat in Xinjiang, the flour tendons and bones are good for doing pulled pork.

Powder Soup

Powder Soup is a favorite flavor food of the *** crowd.

Every Gurban and Mezze festivals, every family cooks vermicelli soup to honor the arrival of guests and friends.

*** Girls are trained to cook vermicelli in their mother's house before they get married, so there is hardly any *** woman who does not know how to make vermicelli.

The main ingredients: cabbage, green onions, spinach, red chili, vinegar, pepper, water-whipped fungus.

The starch is made into powder cubes and cut into small pieces when cool.

Also take lamb with seasonings, broth stew, put the powder block, fresh vegetables, seasonings, fungus burned.

If the festive season, you go to the *** masses of guests, hospitable hosts will certainly give you a bowl of sour and spicy flavor, fragrant powder soup, put a plate in the color of the golden oil bright oil, so that you will never forget.

Deep-fried noodle cake

Deep-fried noodle cake is one of the famous flavors of *** religious minorities.

During Gurbang Festival and Meat Ceremony, every family has a plate of yellow multi-layered cylindrical deep-fried noodle cakes on the table.

When the guests arrive, the guests and hosts exchange greetings.

After the guests took their seats, the smiling hosts first broke off a bunch of deep-fried noodle cakes and handed them to the guests, then poured fragrant milk tea or coca tea, and attentively gave the guests the square candies produced in Shihezi, Xinjiang, which the hosts liked to eat.

As the guests ate the deep-fried noodle cakes and drank the tea, the master said happily: "Zhehebuaiti, Zhehebuaiti." (Chinese "thank you").

The deep-fried noodle cake is yellow in color, crispy and sweet in taste.

Nowadays, during the Spring Festival, some Han Chinese families also invite their neighbors of ethnic minorities to make deep-fried noodle cakes to entertain their guests of brotherly ethnic groups, which shows that deep-fried noodle cakes have become a famous food loved by people of different ethnic groups*** together.

Roasted whole sheep is one of the most famous dishes in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig.

In the high-level banquet, if there is a roasted whole lamb dining car appeared in the middle of the guests, the whole banquet will be suddenly bright, seemingly extraordinarily luxurious and generous, for the banquet to add an exceptionally rich color.

Roasted whole sheep

Roasted whole sheep so famous, in addition to its selection of materials, is its unique system.

Xinjiang lamb is tender and non-tanky, and enjoys a good reputation in the international and domestic meat market.

Roasted whole sheep is the choice of capricorn sheep or fat lambs within the age of one year as the main raw material.

Sheep slaughtered, hooves and internal organs, with fine flour, brine, eggs, turmeric, pepper and cumin powder, etc. into a paste, evenly smeared all over the body of the sheep, and then nailed with nails on a wooden stick, from the head to the tail, placed in a special naan pit, cover the mouth of the pit tightly, and should be constantly turning to observe, about one hour or so is complete.

After the whole sheep roasted that is placed on the dining car, the cook in the head of the sheep pulling the tie red silk, tied into a flower knot, sheep mouth placed parsley or celery, dining car is equipped with a knife, service personnel cart around the table rotation, guests are invited to open the knife to eat meat.

Nonchalant diners, holding a knife from the roasted sheep body cut meat to eat, its warm and leisurely simple and romantic scene, non-existent people, it is difficult to imagine its grandeur.

Roasted sheep yellow color, crispy skin and tender meat, fresh and fragrant, is the *** Er people to entertain the guests of honor.

Oil Tazi

As the name suggests, oil Tazi is shaped like a tower and is a favorite food of the ****er people.

It is usually eaten as a breakfast with noodle soup.

Tazi color white oil, thin like paper, many layers, more oil but not greasy, soft and not stained, young and old.

The production of oil tazi is not very simple and requires certain skills.

Experienced cooks first warm water and good noodles, add some leavening kneaded into a soft noodle, hot place to hair for about an hour, and then add alkaline water to knead a good slightly wake up, depending on the needs of the production, pulled into a number of small groups, outside the smear oil to be used. When the production began, first take one of the piece, flat on the panel, rolled thin and pull open, using the dough good ductility and toughness, pull the thinner the better.

Then spread a layer of oil on the paper-thin surface.

Here are the instructions: when the day is hot, to add the right amount of sheep's stomach oil in the sheep's tail oil, because sheep's stomach oil coagulation, not so hot oil melting and out of the surface layer; when the day is cold, the sheep's tail oil with a little oil, oil is not easy to solidify.

This production of oil tazi oil full, and does not flow not leakage, to maintain the unique flavor of oil tazi rich and full-bodied.

Sprinkle a little salt and pepper inside, pull the side of the noodle roll, roll and roll into a thin strip, and then cut into a number of small segments, and then twisted into a tower, into the cage drawer with the fire steam for 25 minutes, you can open the cage to eat.

Rice intestines and noodle lungs

Xinjiang is rich in cattle and sheep, and is one of the major animal husbandry bases in China.

The *** religion of the people to eat beef and mutton.

Beef and mutton flavor snacks in a wide range of categories, not to mention that the sheep's entrails as raw materials, but also can be cooked out of the delicious and unusual.

Rice intestines and noodle lungs are representative of this.

To make rice intestines and noodle lungs, after slaughtering the sheep, the sheep's internal organs are taken out carefully, and the sheep's lungs are washed with water until they are white and colorless, and the sheep's intestines are washed and cleaned.

The sheep liver, heart and a small amount of intestinal oil cut into small particles, add the right amount of pepper, cumin powder, refined salt and washed rice and mix evenly for filling, filling the sheep intestine.

And then the white flour wash out gluten, to be clarified after the noodle water, decant a large amount of water, leaving a small amount of water stirred into the batter, and then take a small belly set in the lungs on the trachea, sewed with a line, and then the batter scooped out by spoonfuls and poured into the small belly, squeezed into the lung lobes.

And then a little salt, oil, cumin powder, chili powder seasoned water juice with the above approach to squeeze into the lung lobes.

Then go to the belly, and use a rope to tighten the trachea seal.

Then rice intestines, noodles lungs, washed tripe and rolled with a little chili powder tied with a rope gluten into the pot to cook.

Cooking must also be half-cooked rice in the intestines, with the brazier all over the intestinal wall, so that it is deflated water to prevent the intestinal wall from bursting.

When cooked, remove, cool slightly and slice, mix and serve.

Rice intestines and noodles lungs, intestines glutinous fresh, lungs soft and tender, tripe, gluten chewy, fragrant and delicious, unique flavor, worthy of Xinjiang national flavor of the best products.

Naren

Naren, that is, hand-held mutton noodles, is a Kazakh, Kyrgyz and other ethnic flavors.

This meal meat crispy and fragrant, meat and noodles in one, easy to eat. Delicious flavor.

Naren is a pastoral ethnic minority hospitality, to the honored guests, hospitable herdsmen will be slaughtered sheep to do "Naren" to entertain guests.

Thin-skinned buns

Thin-skinned buns, called "Pitimanta" by the ***er people, are made of good mutton as filling, and are the favorite food of the ***er people.

Thin-skinned buns are characterized by: white and oily, thin skin like paper, tender meat and oil, accompanied by Xinjiang onions (PiYaoZi) rich sweet flavor, very tasty and delicious.

When making, the first good material lamb cut into chopsticks head big meat dices, and then the onion chopped, add pepper, salt water (appropriate amount) mix evenly into the filling.

In the flour and cool water and hard surface, cut into dosage and rolled into thin slices with a mallet, throw away the flour, filling into a crown-shaped (less with folds), into the cage drawer with a high fire and steam for 20 minutes into

*** Er eating method, generally and naan or and grab a piece of rice to eat.

And naan a piece of food, the first thin naan into the cage drawer distillation a little, and then the bun placed on top of the thin naan; and rice together, the bun on the bowl of rice.

Regardless of which way to eat, eat in the thin skin buns sprinkled with a moderate amount of pepper, which can enhance the flavor, increase people's appetite.