Due to the unique geographical environment, Xinjiang cuisine has strong local characteristics. June 5438+ 10 is autumn in Xinjiang, and the weather is suitable, which is a good time to taste delicious food. In Xinjiang, there are picturesque deserts, beautiful scenery and mouth-watering food.
The first course is cumin mutton pot. Mutton is the most distinctive ingredient in Xinjiang, and cumin is one of the most commonly used condiments in Xinjiang cuisine. When corn, soybeans, white kidney beans and other materials are stewed together, mutton can be stewed soft and tasty, full of the aroma of red oil and cumin, and top-grade slices can be added to make it more delicious.
The second course is roast whole lamb. Roast whole sheep is the representative of Xinjiang folk culture, and it is also a big dish that Xinjiang people must invite at banquets. Its raw material is fresh whole sheep, and the ashes are placed at the bottom. The whole lamb kebab is hung on the grill and roasted with charcoal until golden brown. The meat is delicious, the taste is delicate, and the color, smell and taste are good.
The last course is hand-grabbed rice. This is a special fried rice in Xinjiang, which is yellowish in color, fragrant in smell and similar in taste to boiled meat powder. Mainly cooked with rice, then put mutton or hot dishes such as beef and carrots into small pieces, add a little salt and spices, grab them evenly by hand, and then add onions and raisins to make them oily but not greasy.
When you arrive in Xinjiang, you can taste colorful snacks, local specialties, find different flavors and feel different customs. Xinjiang in June 5438+10 is pleasant, and the food will bring you full of surprises.