Second, Xinjiang mixed noodles Xinjiang mixed noodles, commonly known as "pull strips", is named after its unique production method and mixed food. Xinjiang mixed noodles originated from "camel passengers" in Shanxi. "Camel passengers" are similar to our postman today. In the past, people didn't have such developed means of transportation and fast and convenient logistics, and they had to rely on the camel of the "desert boat" to transport goods to Xinjiang through the endless desert.
Therefore, in the past, these camel tourists who "transported and ran" traveled all the year round on the Silk Road. They have been away for a long time, and the food in their hometown has always been their concern. At that time, there were no restaurants with local snacks along the road, and camel tourists who ate dry food all the way always had to cook some hometown meals to comfort themselves. Shanxi Lamian Noodles's skill was brought to Xinjiang by Shanxi camel passengers, and it was named "Xinjiang noodles" because it was made of vegetable noodles.
3. Na 'an in Xinjiang has a long history in Xinjiang, which was called "Hu Bing" and "Luobing" in ancient times. Naan is mainly made of flour, mostly fermented noodles, but with a little salt instead of alkali. Most naan are round, and the largest naan is called "Aimanke" naan, which is thin in the middle, slightly thicker at the edge, and has many patterns in the center, with a diameter of 40-50 cm. This kind of glutinous rice is 1-2 kg flour, and is called the king of glutinous rice. The smallest naan is as big as the mouth of a normal teacup, called "Tokas" naan, and its thickness is about 1 cm. It is the finest naan, and there is another naan with a diameter of about 10 cm, a thickness of about 5-6 cm and a hole in the middle. There are many kinds of naan, and the raw materials used are also rich.
4. Baked buns (called Samusa in Uygur) and tissue paper bags (called Gox garda in Uygur) in Xinjiang are one of the favorite foods of Uighurs. This kind of food is sold in restaurants and food stalls in urban and rural markets. Baked buns are mainly baked in nangkeng. The steamed stuffed bun skin is rolled thin with a dead face and folded into a square on all sides. Steamed buns are made of diced mutton, sheep tail oil pan, onion, cumin powder, salt and pepper. Add a little water and mix well. Stick the wrapped raw steamed bread in the pit and it will be cooked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant.
5. Xinjiang thin leather bag is characterized by white and shiny color, paper-thin skin, tender and rich meat, accompanied by rich fragrance and sweetness of Xinjiang onion (leather teeth), which is very refreshing and delicious. Uighurs usually eat with Nan or pilaf. To eat with naan, first put the thin naan in a steamer and distill a little, then put the steamed buns on the thin naan; Eat pilaf and put steamed bread on the rice bowl. No matter what kind of eating method, sprinkling some pepper on the thin bag when eating can improve the taste and increase people's appetite.
Six, Xinjiang noodles, lungs, rice sausage in China, Xinjiang ethnic characteristics of snacks, noodles, lungs, rice sausage, like a pair of twin brothers, have always appeared together in roadside snacks. This kind of coat is made of sheep lungs and intestines.
Among the special snacks of various ethnic groups in Xinjiang, Mianfeizi and Michianzi are like a pair of twin brothers, always appearing in food stalls at the same time. This famous dish made of sheep's lungs and intestines is deeply loved by Uygur, Hui and other ethnic minorities, which enriches the connotation of ethnic snacks in Xinjiang. Put noodles, lungs, rice sausage, gluten, etc. Put it in a large pot according to a certain shape. This is a picture rich in food, simple but nutritious.