[Shen Zhimei]

Oriental Yakesi’s traditional Xinjiang flavor

“Our Xinjiang is a good place

Good pastures in the north and south of the Tianshan Mountains

Gobi beaches turn into fertile fields

Snow melts to irrigate farms"

A song "Our Xinjiang is a good place" combines Xinjiang's unique natural environment and rich agricultural land Animal husbandry products and hospitable local customs are all presented. Xinjiang’s unique natural and cultural features have formed the local unique and bold food characteristics, becoming a gourmet “rich mine”. In recent years, Xinjiang-style restaurants in Shanghai have become very popular. Influenced by local culture, many restaurants have innovated and improved their dishes. I heard that Dongfang Yake Western Restaurant, which has been open for 18 years on Xikang Road, often has staff from the Xinjiang Song and Dance Troupe and the Xinjiang Office in Shanghai coming to dine. The dishes are cooked in traditional Xinjiang flavors. We made a special trip to visit it. At noon on weekdays, the store was crowded, and there were many Uyghur diners at the table.

Grilled Lamb Chops with Naan Nang

Naan has a golden skin and is made of flour as the main raw material. It is thin in the middle and slightly thicker at the edges. It is often engraved with the store's own patterns. , the largest diameter can reach more than 50 cm. As one of the main pastas loved by all ethnic groups in Xinjiang, making naan has become a life skill for Xinjiang people. The naan pit for baking naan is usually half a person's height, with a big belly and a small mouth, and a fire is lit at the bottom to bake the naan. In addition to using the Nang pit to bake Nang, the Uyghurs also use the Nang pit to grill meat, lamb chops, etc.

Speaking of Xinjiang barbecue, many people are most impressed by the kebabs. The mutton kebabs are grilled over charcoal fire, and the rack meat is made by wrapping the lamb chops in eggs, flour, cumin, pepper and secret seasonings. The prepared batter is hung on the iron rack and simmered in the naan pit for 40 minutes. The grilled meat is golden in color, crispy on the outside and tender on the inside. The meat is fragrant and fresh, with plenty of juice and no smell. It is so delicious when paired with a piece of onion to relieve the greasiness.

Most of the roasted lamb chops in Shanghai are electric grilled. The lamb chops are braised first and then grilled. The ancient method is to grill the lamb chops raw in a naan pit, place the raw lamb chops in a naan pit of about 150 degrees Celsius, braise for about 70 minutes, and sprinkle with chili powder, cumin powder, etc. when it is about to come out of the oven. Dongfang Yakexi uses cumin from Lake Aydin, which has a strong aroma and has a strong effect in removing fishy smell. The skin of the lamb chops is bright red in color, crispy on the outside and tender on the inside. The thin layer of mutton fat reveals a rich fat aroma and is extremely delicious. The shape of the naan pit can make the heat radiation more even, the grilled meat will be more juicy, the charcoal fire will be lighter, and it will be easier to taste the original taste of the mutton. The chef proudly said: "There are not many places in Shanghai that have a nang pit and barbecue!"

Mutton pilaf is soft and translucent

Mutton pilaf is a favorite for Xinjiang people during New Year's Day. , a very important staple food for entertaining relatives and friends at weddings and funerals. It is said that in the local area, the host will invite the guests to sit together, spread a clean tablecloth in the middle, put the rice on a plate in the middle, invite the guests to grab the food with their hands, and chat while eating.

To make mutton pilaf, stir-fry onions, mutton, carrots, etc. in oil until soft. Stir-fry the mutton to release the oil. Then add water and simmer for 3 to 5 minutes. Add rice, mix well, and cover. Simmer over low heat for 40 minutes. Oriental Yakexi's mutton pilaf is added with chickpeas, a specialty of Xinjiang. Chickpeas are rich in nutrients, low in fat, high in protein and rich in multiple vitamins and minerals. The mutton pilaf served on the table is crystal clear and shiny under the light. The mutton is delicious in the mouth, the rice grains are clear, oily and soft, the carrots are sweet, and the chickpeas have a delicate taste. The chef said that it would taste better if there were yellow radish from Xinjiang.

The large plate of chicken skin noodles is eye-catching

Xinjiang large plate of chicken is a dish famous throughout the country. Add chicken pieces to the fried sugar color, stir-fry until the skin of the chicken is slightly burnt, and then add Saute Xinjiang dried chili peppers, Sichuan peppercorns, potatoes and various spices until fragrant, then add water and simmer over low heat for 30 minutes. A large plate full of chicken takes up half of the table. It is red and bright, the chicken is spicy and smooth in the mouth, the potatoes are soft and sweet, and there is a faint smell of spices in the table. It is deeply loved by girls. At this time, the usually cheerful male diners changed their usual boldness and ate a little more reservedly. The reason is waiting for the handmade belt surface at the back.

Xinjiang is located in a high latitude area with strong sunshine. Therefore, the wheat grown in Xinjiang has a rich aroma and a chewy texture. The noodles become more fragrant and sweet as they are chewed. The belt noodles are about 3 centimeters wide and snow-white in color. When dipped in the chicken soup, you will feel the spiciness of the chicken at first, and then the rich aroma of wheat. The aftertaste is unadorned and slightly sweet. The small noodles have the potential to overwhelm the guests. .

The meat naan buns are elegantly presented

In many Xinjiang restaurants in Shanghai, meat naan is sold. Compared with the subtle way of hiding mutton in the dough, the traditional name of Xinjiang is The presentation of the vegetable naan stuffed meat is more direct and bold. Select the meat from the mutton chops and mutton legs, soak all the blood in cold water, add the mutton in the pot and stir-fry until the sugar color is done, then add chili, cumin and various spices, add water and simmer over low heat. Before serving, cut the naan into multiple pieces, put it on a large plate, and place the lamb in the center of the naan. There should be enough juice to cover the naan. From a distance, the naan meat is bright red in color, like a bright red "meat mountain". The chef said that the naan tastes better when it has absorbed the soup. The lamb is salty and slightly spicy in the mouth. After the naan absorbs the soup, the outer layer is soft and the inner layer is dry and fragrant. The rich gravy and the simple aroma of the naan blend into one, leaving only the heartbeat. On the tip of the tongue...

At the end of the visit, there were still many diners in the store. Dishes such as mutton skewers, oily pork, napaliyong, etc. were still being delivered to the table. The manager spoke with a Xinjiang accent. In Mandarin: "Come in the evening, there will be a performance here in the evening, drink some milk tea, pomegranate juice, and Wusu, it's very Yaxian!" Chen Jun

[God of Kitchen]

Peng Baotian Executive Chef of Dongfang Yake Western Restaurant

Peng Baotian has been cooking for 22 years. He has the unique simplicity and honesty of a northern man. He doesn’t talk much. During the interview, he mostly just asks and answers. But the answer process is very detailed, and I can’t wait to tell you all the good things about Xinjiang cuisine. His life and work experience in Gansu, Xinjiang and other places gave him considerable experience in cooking local Xinjiang dishes, especially traditional dishes.

Peng Baotian has been the head chef at Oriental Yakexi for nearly 10 years. He frankly said that as the head chef of a restaurant with a history of nearly 20 years and a good reputation among Shanghai diners, how to maintain the dishes Consistent quality has become very important. He said that the preparation of Xinjiang cuisine is actually very simple. The key is to have good raw materials. The beef and mutton in the store are slaughtered in the local area in the early morning every day, and are airlifted to Shanghai to ensure that it can be served on the table on the same day. With a simple seasoning of salt, it is a delicious dish. Delicious dishes. In the future, he said that while retaining classic dishes, it will also be important to do innovative research and development. New dishes in the store will be launched soon, and diners are welcome to try them.

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Dongfang Yakesi No. 379 Xikang Road (near Wuding Road) 62673755