Xinjiang Uygur Autonomous Region, abbreviated as Xin; therefore, diners in many places are accustomed to refer to Xinjiang cuisine as "Xin cuisine" for short! Many of Lao Yu’s college classmates are from Xinjiang, including Urumqi and Bole City. I remember that every year at the end of the winter vacation, my classmates would bring some Xinjiang specialties!
The most common ones are various special delicacies such as raisins, dates, and naan. Of course, sometimes we also bring some Tianshan Snow Lotus, a white flower that makes people instantly yearn for the beauty of Tianchi! However, Lao Yu’s first impression of Xinjiang was from watching a childhood sketch, such as Chen Peisi’s grilled Xinjiang mutton skewers. I think the most delicious delicacy in Xinjiang is mutton skewers. Later, after chatting with classmates, I found out that Xinjiang also has its own The cuisines also have their own dietary characteristics!
The classmate said: Xinjiang cuisine is mainly halal cuisine, and it also incorporates the strong and fragrant food characteristics of the northwest. Secondly, Xinjiang is also a place that the ancient Silk Road must pass through. People traveling from south to north also brought delicacies from various places to Xinjiang. Therefore, although Xinjiang cuisine is mainly halal, it is also all-inclusive.
Lao Yu has been to Xinjiang twice. The first time was when he was in college. At that time, it was still a green leather car, and the trip from Xi'an to Xinjiang took three days and three nights. Later, after I graduated and started working, I went there again in the past few years. Now I have to take a plane to go again, and I will be there after a short break!
After living in Xinjiang for a period of time, and with the hospitality of my classmates, sometimes when I go to a restaurant to order food, even the boss mistakenly thinks that I am from Xinjiang! Today I will share with you 6 Xinjiang dishes, which can be called the "soul of new dishes". If you have friends who go to Xinjiang and order from my menu, I'm sure the boss will mistake you for being from Xinjiang!
The first time I ate Xinjiang chicken was at a classmate’s house. The plate was full of fried chicken, especially when I was about to finish it. My classmate cooked a few more strips of fried chicken. It feels like ramen. Put the cooked ramen strips into the large plate of chicken and mix it with the remaining soup. Unexpectedly, it tastes so delicious!
Later, when I went to a hotel to eat chicken, the staple food was "belt noodles", a kind of noodles similar to ramen dakuan (dakuan means two fingers wide), and the same Stir in the large plate chicken. According to locals, eating large plate chicken without noodles is a soulless way to eat!
I didn’t expect to see Shapork in restaurants in Xinjiang, because the first time Lao Yu ate this delicacy was in Sichuan, but Xinjiang’s Shapork is still different from Sichuan’s Shapork of! Xinjiang's Sha Pork is mainly beef and mutton, wrapped in bean skin or egg skin, and fried to make it delicious! Secondly, the Xinjiang Sand Pork is made of beef and mutton as the main ingredient, but the taste is not fishy at all; especially the skin wrapped around it, I prefer egg skin, which makes it taste more delicious!
Nowadays, grilled fish in many places comes with soup, but when you go to Xinjiang, you must try Gobi grilled fish. This kind of grilled fish is made by cleaning the fish, marinating it, threading it on red willow branches, then inserting it around the fire, and roasting it slowly until the fish oil is sizzling and bubbling, then sprinkle with chili peppers powder, cumin powder and salt. After it’s baked, it’s really delicious when you take a bite!
Many friends know how to eat kebabs when they come to Xinjiang. In fact, it’s not that it’s not delicious, but that there are so many special delicacies in Xinjiang! If you want to order dishes, I suggest you try boiled smoked horse meat.
First, select foals that are two to three years old, slaughter and cut them into pieces, hang them on the beams, and then smoke them with Tianshan cedar. When you eat them, you have to boil them for more than an hour. Let it cool before cutting into thin slices. It tastes amazing and has a faint pine aroma!
Nang is definitely one of the must-eat delicacies in Xinjiang, but when it comes to dishes related to Nang, Lao Yu recommends that everyone try Nang Bao Pork! The Uyghur transliteration of naan-wrapped meat is "Tawakawafu", which means pot-roasted meat. It involves frying the lamb chops until cooked, then stewing the other ingredients until soft, and then spreading them on the bag. It can be said that this is a dish with meat, vegetables and noodles!
For the last dish, I recommend you try Xinjiang’s roasted whole lamb. According to the owner of the restaurant, the most authentic way to roast whole lamb is to use Jie sheep from Altay. This kind of roasted whole lamb tastes delicious! Generally, the roasting is completed when the outer layer of the lamb is golden and shiny, the outside of the lamb is browned and crispy, and the inside is soft and tender!