Winter is coming, the cold wind is rustling and the snow is fluttering. In this season, we should eat that kind of hot rice, fresh soup, tender meat and special eating methods. Let me give you an inventory of the most suitable Xinjiang cuisine in winter. Let's have a look.
1 soup rice
Soup rice is a traditional food that Xinjiang people love to eat, and there are two pieces. Tomatoes are sour, mutton is fragrant and delicious. It is a very good home-cooked dish.
2 tu hotpot
Earth chafing dish is a traditional chafing dish made of copper specially by Balikun, which contains sand, meatballs, vermicelli, tofu and green leaves. Then put the beef and sheep bone soup into a casserole and heat it with coal or firewood. The soup can be eaten after it is boiled. Earth hot pot soup is delicious, with sand and meatballs but not rotten, cheap and good, and is favored by customers.
3 barbecued pork
Pork, a special food in southern Xinjiang, is a pocket version of stewed mutton in a large pot. In the early 1960 s, their commune mobilized members to build water conservancy projects, and everyone had a simple meal on the construction site. The superior leaders sent people to buy a lot of sheep and carrots to express their condolences to everyone on the construction site. But I was dumbfounded when I got to the construction site. There are only a few cooking pots. How can I get so many eager people to finish all these mutton, and quickly? A Uyghur cadre had a brainwave when he looked at almost one pot. These pots are usually used to boil water or cook porridge on the construction site. He asked the chef to cut the mutton into equal parts according to the number of people. Everyone has a piece of mutton and half a carrot, and then give everyone some salt. Let everyone pick up some dry wood in the wild and make a fire to eat when they are in cook the meat, so that everyone will be happy! Since then, this way of eating has been widely circulated.
4 Kashi pigeon soup
Pigeon soup is a major feature of Kashgar. You must try. The pigeon itself is? Is there ginseng in the meat? Plus chickpea (the most nutritious bean), it is a nutritious and delicious special food. The price is not expensive, a pigeon noodle soup is around 22 yuan. Great value food! Soak Nan in the soup, that smell!
5 meatball soup
The soup of meatball soup is very particular. It takes a long time to boil the beef bones together to make such a delicious broth. As soon as meatball soup comes up, take a sip of soup first, so that the whole body is hot and the mouth is fresh; Making meatballs is also a unique skill Take fresh beef as ingredients, fry and make soup. Crispy outside and tender inside, fragrant at the entrance. Have another piece of frozen tofu. Tofu is full of soup, which really has a long aftertaste. In addition, the soup is also rich in essence, such as Pleurotus ferulae, beef slices, vermicelli, fresh vegetables and so on. Some are fragrant and glutinous, some are smooth, and some are served with a famous Xinjiang food: Youtazi.
6 Wutai Braised Soup
Wutai chop suey soup originated from Xinjiang 3 12 National Road, passing through a place called Sailimu Lake. Five? This is the only place to enter Yining City. Like Shawan saute spicy chicken, Toksun mixed noodles and Changji meatball soup in Xinjiang, the stew soup here is a must-see place for guests coming from afar to eat. For more than 20 years, its reputation has traveled all over the world, and even many tourists in the mainland know its taste.
7 Na Ren
Na Ren is a delicacy in pastoral areas of Xinjiang, which has obvious pastoral characteristics. The practice is: after slaughtering the sheep, remove its five internal organs, cut the mutton into large pieces, generally according to the legs, tendons, chest and other parts, put it into a cold water pot and start heating. After boiling, skim the blood foam.
8 soup noodles
Powder soup is a kind of home-cooked dish of Hui people, and it is also a snack for entertaining guests. Especially on holidays, marriage and circumcision, every household should cook noodle soup. The noodle soup of Hui nationality, just like the Han nationality's wrapping jiaozi in the New Year, has become a necessary food for festivals. It is said that before a Hui girl gets married, she must learn to make noodle soup from her mother or sister-in-law, otherwise the new wife will make a joke when she goes to her husband's house for the first time. Powder soup has been passed down from generation to generation in Hui nationality, and its cooking skills are becoming more and more exquisite, with good color, flavor and unique flavor.
9 lungs
There are many kinds of beef and mutton snacks in Xinjiang, and it goes without saying that even using sheep's internal organs as raw materials, they can make delicious food with abnormal fragrance. Mi Fei and Mi Fei are among them. To make rice sausage and noodles with lungs, usually after slaughtering the sheep, carefully remove the sheep's internal organs completely, rinse the sheep's lungs with clear water until they are white and colorless, and turn the sheep intestines over for later use.
Cut sheep liver, heart and a small amount of intestinal oil into small pieces, add appropriate amount of pepper, cumin powder, refined salt and washed rice, mix well to make stuffing, and fill it into sheep intestines. Then wash out the gluten from the white flour. After the flour water is clarified, decant a large amount of clear water, leaving a small amount of clear water, and stir it into batter. Then put a small belly on the lung trachea and sew it with thread. Then scoop out the batter one by one, pour it into your stomach and squeeze it into your lungs. Then the water juice mixed with a little refined salt, clear oil, cumin powder and Chili powder is squeezed into the lungs by the above method. Then go to the abdomen and seal the trachea with a rope. Then put the rice sausage, noodles and lungs, washed lamb tripe and gluten wrapped in a little Chili powder into a pot to cook. Cook, take out, cool and slice. Mix and eat.
10 Ququer
Ququer is a traditional snack with national characteristics. Cut the fat mutton into small diced meat, add chopped green onion, salt, pepper, cumin powder and a little water and stir into stuffing. Roll the dough into thin slices, cut into squares and wrap the meat in the dough. Then put the Ququ into the broth, and put some crushed mint leaves or coriander powder in the soup. The skin is thin and tender, emitting a unique aroma and unique flavor, which is very refreshing.
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