Xinjiang is located in the northwest corner of China, accounting for one sixth of the national territory. Since ancient times, it has been a land of abundant products and merchants, and its prosperity, like its vast territory, has been brilliant.

Tianshan Mountains span the north-central part of Xinjiang, dividing Xinjiang into north and south parts, and separating different climates and natural geographical environments. The opening of the northern and southern Tianshan Mountains to the west has created another unique land in Xinjiang-Ili Valley, which further increases the complexity of Xinjiang's physical geography. This natural complexity is the fundamental reason that determines the richness and diversity of Xinjiang's products.

Tianshan Mountain

Today's Xinjiang is a complex cultural body dominated by Uighurs and Han people and inhabited by many ethnic groups. All ethnic groups communicate, collide and blend with each other with their own unique food culture, which makes today's Xinjiang present a relatively diverse food system. It is difficult to define Xinjiang cuisine with a classification or a cuisine. They are both chaotic and harmonious.

This time, I spent 12 days in six cities in Xinjiang, looking for the most daily food in Xinjiang, hoping to provide as complete information about Xinjiang food as possible for people who are going or planning to go to Xinjiang and those who want to know about China food. If you have any mistakes or questions in your travel notes, please leave a message to point them out. Thanks in advance.

Although Xinjiang's diet has various flavors and styles, it can be roughly divided into three groups: southern Xinjiang flavor, northern Xinjiang flavor and rural flavor. However, because Xinjiang is a region with many immigrant cities, and this kind of population migration and flow is still going on with strong momentum in recent years, today's diet in Xinjiang has shown an obvious trend of great integration. In this way, any large-scale city in Xinjiang can easily find delicious food in most parts of Xinjiang. Therefore, the flavor division of southern Xinjiang, pastoral areas and northern Xinjiang is no longer firm and clear.

in the following specific diet introduction, I will divide it into four modules: Xinjiang, southern Xinjiang, pastoral areas and northern Xinjiang. In the Xinjiang module, Xinjiang cuisine will be presented, which has spread too widely and completely diluted the origin and popularity. As for the modules of southern Xinjiang, pastoral areas and northern Xinjiang, as mentioned in the previous paragraph, this is just an easy-to-understand division, which does not mean that you can't get a certain flavor of food in other areas. However, compared with Xinjiang-based diet.

Xinjiang-style diet

Irritable

There are thousands of naan in Xinjiang, as well as thousands of tourist attractions and corresponding eating methods. This most common staple food in Xinjiang has long been famous in China. The naan that has just been burned out of the naan pit attacks people, and the skin is crisp and tough. Over time, Naan became cold and hard, and became an excellent food companion for long-distance travel, surpassing instant noodles and rice porridge. When I came to Xinjiang, buying naan almost became a behavior similar to punching in. If you don't do it, it's like you've never been there.

Soy sauce noodles

There are tens of millions of noodles in Xinjiang, but the status of oil noodles is unshakable. Yourou noodles are not a traditional food in Xinjiang. If we want to trace the source, it is mostly because of the Shanxi people who moved here. Nowadays, oily noodles have spread all over Xinjiang, and few people argue about which is the best and which is the most authentic. It has become one of the chief representatives of Xinjiang cuisine, representing the whole of Xinjiang.

Now the fried pork is served with cooked pork strips, and the cooked pork is poured on the Lamian Noodles. This ritual action further tightens the nerves of diners who are ready to act. Mutton slices, green peppers, red peppers and tomatoes are interwoven among the slender meat slices. Chopsticks are used to pick up a handful and suck them into your mouth. First, the salty and slightly spicy soup, then the smooth taste of noodles, mixed with the crispness and toughness of peppers and meat slices. Every taste and taste is so harmonious, just right, worthy of the reputation of the first mixed noodles in Xinjiang.

Nanjiang style

Baked steamed bread

Baked steamed bread is baked in a pit. There are two common types. One is palm-sized and firm, which is only popular in Hotan area, and the other is irregular polygon, square size is six or seven centimeters, which is widely distributed in this area. The crust is crisp and the filling is full of oil, so it makes people feel full after eating only a few mouthfuls. As for Hotan's palm-sized baked buns, eating one is a dinner.

roasted chicken eggs

if there is any food that makes Hotan night market shine special, the number one seed must be roasted chicken eggs. Eggs, goose eggs, pigeon eggs, and even scary ostrich eggs all change from liquid to solid in the hot sand. When eating, peel off the eggshell and sprinkle with Chili powder or cumin powder according to your personal preference. Don't think that this roast chicken egg tastes the same as boiled eggs. The unique aroma of charcoal fire entered the white and yellow in some magical way, which made this real baked egg.

roast pork and pigeon with red willow.

No amount of praise can describe the delicacy of mutton kebabs. Maybe except vegetarians, everyone can't control the tip of the tongue to talk about a vigorous love with this burning taste. On this thick and round willow tree, there are three or two strings of meat that are not half a catty. When you pass by, you can't help but stop and stick out your tongue to look surprised. Second, let the saliva flow down the river.

pastoral flavor

milk pimples