Xinjiang cuisine

Xinjiang cuisine. It not only has the characteristics of halal cuisine, but also has the cooking characteristics of the rich and fragrant cuisine of Northwest China. The raw materials of Xinjiang diet are relatively rich, mainly vegetables, melons and fruits, fish, meat, eggs, etc., vegetables are the same as other cuisines in seasoning, the difference is mainly in the use of meat, eggs, has unique habits and exquisiteness. Xinjiang cuisine is mainly halal cuisine, most of them eat beef and mutton, and mostly adopt the production methods of exploding, roasting, shabu-shabu, roasting, sauce, grilling, steaming, and the famous delicacies are roasted whole sheep, large plate chicken, naan wrapped meat, hand-grasped mutton, etc., the taste is sour and spicy.

Basic Information

Chinese name: Xinjiang cuisine

Category: Halal, Northwestern

Taste: Sour and spicy

Production method: burst, bake, shabu, burn, sauce, grill, steam

Brief introduction

Xinjiang cuisine

Xinjiang cuisine. It not only has the characteristics of halal cuisine, but also has the cooking characteristics of the rich and fragrant cuisine of Northwest China.

The raw materials of Xinjiang diet are relatively rich, mainly vegetables, melons and fruits, fish, meat, eggs, etc., vegetables are the same as other cuisines in seasoning, the difference is mainly in the use of meat, eggs, has unique habits and exquisiteness. Xinjiang cuisine is mainly halal cuisine, most of them eat beef and mutton, and mostly adopt the production methods of exploding, roasting, shabu-shabu, roasting, sauce, grilling, steaming, and the famous delicacies are roasted whole sheep, large plate chicken, naan wrapped meat, hand-grasped mutton, etc., the taste is sour and spicy.

Western Regions Mutton Wind

Xinjiang mutton

The mutton made by Xinjiang people is famous for its deliciousness, the taste is tender and there is no smell, and there is no need to worry about getting hot when it is refreshing. Kebabs can be said to be a traditional Xinjiang snack that has swept the country, and the authentic kebabs are grilled on a special barbecue trough and fueled by anthracite. The barbecue meat is very atmospheric, first of all, the net meat is removed, the fat and thin are worn on the fine iron chisel, and they are densely and evenly discharged on the trough-shaped iron barbecue stove of burning anthracite, and the Uyghur man holds the iron chisel in his left hand and keeps turning and roasting on the coal fire, and the right hand skillfully sprinkles with refined salt, chili noodles, cumin powder and other condiments, and it is cooked in a few minutes. Its color is burnt yellow and oily. The lean meat is fragrant and tender in the mouth, the fat meat is crispy and burnt on the outside, the taste is slightly spicy with fresh fragrance, not greasy or fatty, fresh and delicious.

Roast whole lamb

The time-honored roast whole lamb is a famous dish in Xinjiang cuisine, and its flavor is comparable to that of Peking duck. The reason why it is so well-known is that in addition to its exquisite selection of materials, it is its unique manufacturing method. Select lambs under one year old as the main raw materials, remove their hooves and internal organs after slaughtering, mix them into a paste with refined flour, brine, eggs, turmeric, pepper and cumin powder, etc., evenly spread on the whole body of the sheep, and then use a wooden stick nailed with iron nails, wear it from head to tail, put it into a special naan pit or a large oven, and simmer for about 1 hour. Roasted whole lamb is one of the most precious Xinjiang dishes, which is generally used to entertain VIPs and is an indispensable dish in high-end banquets. Therefore, after the whole sheep is roasted, it cannot be eaten immediately, but should be tied with a red head knot, with celery or coriander in the mouth, like a live sheep lying down and eating grass, and then put it on the dining cart, push it to the restaurant, and let the guests cut and taste it at will. The roasted whole sheep is bright in color, crispy in skin and tender in meat, fragrant and delicious. When eating, remove the meat and slice it, dip it in salt and eat it.

Hand finger lamb

In Xinjiang cuisine, mutton is also a well-known way to eat mutton, since there is hand pilaf, mutton can naturally be grasped. Hand finger lamb

It's easy to learn, and the key is the quality of the lamb. Fresh mutton cut into large pieces, generally according to the legs, ribs, chest and other parts of the piece, chop into large pieces, boil in the pot until half-cooked to remove the blood foam, then take the onion, pepper, leave a large piece of onion, the rest of the chop into the end, the pepper chopped. Put the meat pieces on a plate, put onion slices on top and sprinkle a little salt, steam them in the basket and take them out, decant the soup, and eat them with your hands. After eating the finger meat, drink a bowl of fatty and clear original broth to achieve "original soup into original food".

The most fragrant way to eat mutton may be this kind of tender meat white water with a large piece of salt hand, which refuses soy sauce to reject cumin and guards the purity of the essence;

Revealing the natural temptation. This quaint, unique, and original way of eating meat allows people to fully enjoy the fat of the cheeks and savor the pleasure of chewing and flexibility.

Lamb snacks

There are also a wide variety of flavored snacks made from sheep, such as rice intestines and noodles and lungs. To make rice intestines and noodles and lungs, generally after slaughtering the sheep, carefully take out the sheep internal organs completely, wash the sheep lungs with water until they are white and colorless, and the sheep intestines are cleaned. Cut the lamb liver, heart and a small amount of intestinal oil into small pieces, add an appropriate amount of pepper, cumin powder, refined salt and washed rice and mix evenly to make the filling, and fill it into the sheep intestines. Wash the white flour into a batter, pour it into the sheep lungs with clear oil and eggs, and then cook the rice intestines, noodles and lungs, washed lamb tripe and gluten rolled with a little chili powder and tied with rope in water. The intestines are glutinous and fresh, the lungs are soft and tender, the tripe and gluten are chewy, fragrant and delicious, and the flavor is unique.

Noodles on the Silk Road! Rice under the Tianshan Mountain

Stuffed skins

Xinjiang cuisine

Stuffed skin is also quite local characteristics, can be used as a staple food to satisfy the stomach, and can be used as a snack for leisure, although it is simple to have a single plate, a dish, but the taste, not to taste the beauty. Stuffed skin is a kind of steamed cold noodles, also known as cold skin, dough. The method of stuffing the dough is to prepare the dough first, add a little salt when mixing the dough, and wash the mixed dough with cold water until the starch is completely separated from the dough plate. After washing, take out the gluten and put it separately, and the rest of the washing water is the raw material for making the stuffed skin. To process the starch paste into stuffed skin, you also need a shabu-shabu dish. Cut the stuffed skins into thin strips of little finger width, pour chili oil, vinegar, minced garlic, soy sauce, braised soup and other condiments, stir them, and you can start eating them with "snort" and "smack";

Pilaf is one of the traditional staple foods of the Uyghur people, and it is divided into sweet and salty tastes. The main raw materials of sweet pilaf are rice, eggs, clear oil, raisins, dried apricots, peanut kernels and other dried fruits, while salty pilaf is mostly meat pilaf, and the main raw materials are rice, mutton, carrots, onions and clear oil. Pilaf is generally made in a pig iron pot, first stir-fried meat, then carrots, onions, cumin, and finally put in rice, clear oil, and salt to stew. The pilaf oil served on the table is shiny, delicious and fragrant. Pilaf must be grasped by hand to be delicious, but nowadays, chopsticks and spoons are often used in restaurants, and pilaf has no name. Eat pilaf with light pickles, and drink a bowl of rich brick tea after eating, otherwise you really can't control the oily and watery pilaf.

Roast mutton, grilled buns, stewed mutton, pilaf, grilled lamb chops, let you enjoy the different flavors of Northwest mutton......

Large plates of chicken, Xinjiang mixed noodles, and grilled naan, so that you can eat a full meal at one time......

Pizza mutton, naan bun meat, Huer stew, Hu spicy lamb trotters, let you have enough refreshment at one time......

Xinjiang big plate chicken

Xinjiang big plate chicken

Xinjiang Dapan Chicken is a new breed of halal snacks eaten in the way of dinner, and it is named after the chicken nuggets served on a large plate. It has been popular in Xinjiang for nearly 10 years, and it is Xinjiang that has basically formed a series of varieties of Xinjiang chicken, and every tourist who comes to Xinjiang can taste and Xinjiang's large plate chicken as a pleasure. After this product is cooked, red, white, green, sauce red several colors alternately, so that people are refreshing and pleasing to the eye after viewing, the taste is slightly sweet, spicy with numbness, the meat quality hn is refreshing, especially suitable for 2-5 people to eat in the way of dinner, it is a kind of flavor and delicacy to gather friends and treat friends, this snack is mainly consumed by Hui, Uyghur, Kazakh, Han and other ethnic groups in Xinjiang.

From a scientific dietary point of view, this snack is a meat and vegetable combination variety, and the proportion of meat and vegetables can be adjusted by itself, which can be used as a snack or as a staple food. Generally, when you eat a large plate of chicken, it will be accompanied by white skin noodles, and after eating the chicken nuggets, it will be served with the soup, which is delicious and delicious.

Hand finger lamb

Hand finger lamb

Finger lamb is named after the mutton is boiled in clear water and eaten by hand. Hand-grasped mutton is a kind of meat food commonly eaten by Uygurs, Kazakhs and Kyrgyz peoples. In these Muslim-inhabited areas, animal husbandry is very well developed, and cattle and sheep are the basic breeds of livestock in this pastoral area. Good at cooking beef and mutton is a major specialty of these peoples, and hand-grasped mutton is an ancient and infinitely youthful and energetic meat food among these mutton products. Hand grasp mutton because it is stewed in water, without adding any seasoning, after cooking, the hand meat is dipped in salt and eaten.

From the perspective of nutritional science and diet, mutton is sweet and warm, and has a certain effect on fatigue, thinness, waist and knee soreness, postpartum deficiency and coldness, abdominal pain, cold hernia, and nausea in the middle of the deficiency. Mutton contains important nutrients, it is an important source of high-quality protein for growing muscle and maintaining body vitality, mutton is easy for the human body to absorb and digest, very suitable for the elderly and children to eat, followed by mutton contains a large amount of carnitine and L-carnitine, this ingredient for athletes to improve physical strength, endurance and anti-fatigue ability and enhance the vitality of enzymes and hormones for the human body, especially for the nutrition of the heart plays an important role. Current research proves that eating more mutton with high carnitine content is very good for people's health.

When tasting finger mutton, it is generally equipped with onion plates, salt dishes and roasted naan, and there is also a hot brick tea, eat naan while eating meat, and at the same time, after eating a few pieces of meat, there will be a bowl of original soup for you to taste, generally put some minced onions and coriander in the soup, and in some places put some thinly sliced tomato slices in the mutton soup, the flavor is better

Spicy sheep's trotters

Spicy sheep's trotters

Cooking delicious sheep's trotters and sheep's heads is the traditional custom of Muslim ethnic groups such as Uygurs and Hui in Xinjiang. As a kind of flavor snack food in Xinjiang, Hu spicy sheep's trotters are sold in the farmers' markets, night markets and streets and alleys in various towns and towns in Xinjiang, you can choose at will, when you taste Hu spicy sheep's trotters, you generally eat them by hand, especially in summer and autumn, eat Hu spicy sheep's trotters and drink Xinjiang beer, which can be said to be the best way to invite friends to gather friends. But due to seasonings and other reasons, those things are not stored for a long time, so most people eat enough at one time and eat refreshed.

Stir-fried barbecue

Xinjiang's kebabs can be said to be a flavor snack that is popular all over the country and is favored by the masses. In order to make the kebab more convenient and hygienic, to be accepted by more people, and to make the snack out of the country as soon as possible, the halal masters changed the grilling method to stir-fry, and the fried barbecue is also tender and mellow. It is not only a famous dish in Xinjiang, but also a typical flavor snack variety.

From the perspective of scientific diet, fried barbecue does not have the smoky taste of oven-roasted barbecue, as well as the harmful ingredients in the tobacco, relatively speaking, it is rich in nutrients, and the taste is more raw materials and condiments. After the fried barbecue is made, the appearance color is red and bright, the oily feeling is strong, the meat is tender, salty and spicy, and the cumin fragrance is strong.

Stir-fried barbecue is divided into two categories, one type of fried barbecue is developing in the direction of refinement, such as hanging pulp fried roast and other finished products directly on the mass feast, as a famous dish. The other type is the dry fried barbecue, which is like roasting meat in the oven when eaten, and is eaten with thin naan cakes, and the flavor is very unique. The development of fried barbecue will be electric grilling, special stove roasting of liquefied gas and cooking of special conditioning pots, which will become a new processing field for the famous food of fried barbecue.

6. Roast whole lamb

Roasted whole lamb is one of the most precious dishes in Xinjiang cuisine. The process of making roasted whole sheep is to choose a fat sheep about two years old, draw an opening of about 10 centimeters in the abdomen, and reach into the right atrium in the chest cavity with one hand, cut off the arterial blood vessels, and the sheep dies due to excessive blood loss, which is called "heart-holding sheep". Compared with the traditional slaughtering method of large wipe-neck, the heart-holding sheep is clean and neat, and the damage to the appearance is small. After the blood is controlled from the body, the wool is scalded with water, the internal organs are removed, the sheep is washed with water inside and outside, a variety of spices are sprinkled into the abdominal cavity, and the outer body is brushed with a layer of sugar paste and sesame oil. When the wind blows the body and no longer drips water, it is hoisted with an iron chain and put into the oven. The oven is very particular, the inside and outside are cylindrical, the inner straight length is about 100 centimeters, and the furnace wall is very thick to facilitate heat preservation. The burning material is the wood that grows in the desert. The texture of the shuttle is hard, and the smoke is less and the fire is strong. After four or five hours of high-temperature hanging roasting, the whole lamb is ready to be baked. Roasting whole lamb requires eighteen processes. The roasted whole lamb just out of the oven has to be shaped and decorated. Lift the sheep to a large wooden plate, make its front legs lie on its stomach, bend its hind legs, and squat in the center of the plate, and put a few green vegetable leaves in the sheep's mouth, as if eating grass. Tie a red ribbon around your neck to show your solemnity.

Kebabs

Kebabs

Kebabs are the most famous ethnic snacks in Xinjiang. Chinese and foreign guests who come to Turpan for sightseeing almost never eat kebabs.

Kebabs are made by grilling on a special barbecue trough. The iron trough is divided into two layers, and the middle partition plate is perforated, and anthracite is used as fuel. An iron chisel for kebabs, 30 cm long, with a wooden handle at one end. When making, first cut the fine mutton into thin slices of 3 square centimeters, put on the iron drill in turn, and then put it on the barbecue trough, while roasting with coal fire, while sprinkling refined salt, chili powder, cumin powder and other condiments, about 3~5 minutes to turn over the other side, a few minutes later, you can eat. Chen Peis and Zhu Shim's sketch "Lamb Skewers" made Xinjiang's flavor snack famous, and its traces spread all over the country.

Xinjiang fried noodles

Xinjiang fried noodles

Chow mein, because it is fried in a pot. Chow mein in Xinjiang is also an independent family, clan. Xinjiang fried noodles occupy a pivotal position in Xinjiang's noodle snacks, and some people say that it can be pushed to the top of the list of convenient snacks in Xinjiang. In any small and medium-sized restaurant in Xinjiang, you can find the name of Xinjiang fried noodles.

From the scientific dietary point of view, this snack is a meal-in-one variety, mainly noodles, supplemented by meat dishes, which is very in line with the diet of northern Chinese and the basic dietary nutritional structure of Chinese.

When tasting fried noodles, it is generally not accompanied by any dishes, and it is eaten with a small spoon, and a cup of tea is enough. There are also many varieties of fried noodles, generally when the shape of the noodles changes and the ingredients change, and the fried noodles basically do not change. The varieties of Xinjiang fried noodles are: stir-fried butterfly noodles, Ding Ding fried noodles, fried cat ears, vegetarian fried noodles, mutton fried noodles, chicken fried noodles, beef fried noodles, fried tarts and other varieties.

Xinjiang noodles

Xinjiang noodles

Xinjiang noodles are a member of the noodle family in China, named after its unique preparation method and mixed with vegetables. It is a halal food, which is loved by the Uyghur, Hui, Kazakh, Han and other ethnic groups.

Xinjiang noodles have a long history as a kind of noodle food that is first boiled and matured and then stir-fried and mixed with vegetables, and its own development reflects the transformation process of the Uygur people from animal husbandry to agricultural production. Therefore, it has a long historical origin.

From the scientific dietary point of view, Xinjiang noodles are a kind of food with noodles, mainly pasta, supplemented by vegetables, and the dishes can be meat or vegetarian, the taste can also be determined according to the taste of the guests, this food is very suitable for the eating habits of northerners, in Xinjiang, mixed noodles is a kind of flavor that everyone will do and like to eat.

So far, Xinjiang noodles have become a series of varieties, such as: mutton noodles, egg noodles, sauerkraut noodles, oiled meat noodles, ground meat noodles, beef noodles, chicken noodles, shredded potato noodles and many other varieties. The general variety change is that the noodle drawing and cooking methods are the same, mainly the changes in the auxiliary dishes, which meet the requirements of the noodles, and all kinds of halal dishes with a slight soup can be used as a dish for the noodles.

When tasting mixed noodles, the vegetables are generally mixed with the noodles with chopsticks before eating, so that the noodles can absorb a part of the soup, and then the noodles are picked up and eaten with chopsticks, so that the noodles are more flavorful. Another way to eat is to serve the dish separately on a small plate and serve it at the same time as the noodles.

Pilaf

Pilaf is a Chinese name, Uygur called Polau, originally Persian, meaning (beef) mutton, rice, yellow radish, vegetable oil mixed with stewed rice, because of the use of hands to grasp the food, so called pilaf. Pilaf is one of the favorite foods of people of all ethnic groups in Xinjiang.

According to research, pilaf first began in the Northern Song Dynasty (960-1127 AD), which is a product of the combination of nomadic people and agricultural culture. It is said that there was a doctor named Ahi Airi Ibisi who was weak and sick in his later years, and took a lot of medicine to no avail, and later he invented a kind of rice made with carrots, rice, mutton, and skin sprouts as raw materials, and braised with oil, called pilaf, after eating it for a period of time, the body quickly recovered its health, so he introduced the pilaf to his relatives and friends, and pilaf began to slowly become popular.

Yellow radish is the core of pilaf, commonly known as "Xinjiang ginseng", many people call it "ground ginseng", pharmacologically has the effect of replenishing qi and blood, quenching thirst, calming the nerves and intellectual. Onion, Xinjiang people called skin sprouts, is also an indispensable condiment in pilaf, contains a lot of protein, amino acids, sugars, but also contains mercaptans, dimethyl disulfide, trisulfide and other components, pharmacologically speaking, it has the effect of dispelling wind, sweating, relieving the surface, reducing swelling, treating cold, headache and nasal congestion, stroke, edema, dysentery, according to modern science, onion also has the function of dissolving blood clots, so European and American countries call onion the queen of vegetables. After the Muslim masses in Xinjiang organically combine these food ingredients, it becomes a highly nourishing meal, so some people call Xinjiang's pilaf "ten perfect rice".