Sour flakes

Sour flakes

Sour noodles, also known as noodles, are the most common flavor noodle food for ethnic minorities such as Uygurs and Hui in Xinjiang, and it is also a staple food in the daily life of people of all ethnic groups in Xinjiang. The sour flakes are named because they are made by hand, and the flattened dough is put into a pot in the form of small flakes. Regular consumption of sour tablets has the effect of relieving heat, relieving fatigue and sobering up.

Sourdough slices are easy and quick to make, and sometimes act as a fast food, saving more time for busy people. Especially in the cold winter season, eating a bowl of sour slices will make the fatigue disappear and the whole body will be comfortable.

From the perspective of scientific diet, sour slices are a kind of soup food mixed with staple and auxiliary foods, which can be used as a variety of meals or a supplement to meals. The mutton, tomatoes, coriander, potatoes, radishes, etc. in the ingredients are rich in nutrients, which are also in line with the characteristics of the sour and spicy food of the Northwest people, and are the representatives of the flavor soup.

When tasting the soup and rice, it is generally eaten hot, but when eaten as a staple food, the noodles will be thicker than the others. And mix with the oil aroma and flower rolls as a meal, if it is used as a piece of soup rice after drinking, then there is less under the surface, more soup, eat a few mouthfuls of noodles, drink a few mouthfuls of soup, has the effect of sobering.

Naan

Naan is one of the main noodle dishes loved by brothers of all ethnic groups in Xinjiang and has a history of more than 2,000 years.

There are many varieties of naan, about fifty or more. The common ones are meat naan, oil naan, wowo naan, sesame naan, sliced naan, Hillman naan, and so on.

According to research, the word "naan" originated from the Persian language and was popular in the Arabian Peninsula, Turkey, and Central Asian countries. The Uyghur people originally called naan "Aimaik", but it was not until Islam was introduced to Xinjiang that it was changed to "naan".

Naan generally uses wheat flour as the main raw material, and some also use corn flour and white sorghum flour mixed and fermented, generally not alkali, made into a cake shape, pasted into the naan pit and baked. From the perspective of scientific diet, because it is rich in starch, after baking in the naan pit, the starch is further gelatinized, and under the action of Maillard reaction and caramelized sugar, the naan produces a charred and attractive color, the color is yellow and bright, the food is crisp and soft, and it is very easy to digest, especially for the treatment of stomach diseases.

The dried corpses unearthed in the Astara tombs in the ancient city of Gaochang in Turpan, in addition to dumplings, there are also dried naan. The owner of the tomb has been buried underground for more than 1,200 years, which means that as early as more than 1,200 years ago, there was naan in Xinjiang. The Uighurs worship Naan as much as they revere Allah. There is a local folk song: If you don't eat naan for one day, you will panic in your heart; if you don't eat naan for two days, your legs will be like sifting chaff; if you don't eat naan for three days, you dare to scold Lao Dadang (father); if you don't eat naan for four days, you will be ready to tear down the beams of the house; if you don't eat naan for five days, you will worship the king of Mazha (tomb). This illustrates the status of naan in the minds of the Uighurs.

Naan is very shelf-stable, and there is no problem with dry naan for half a year, and oil naan can also be stored for a month or two. It is also very convenient to eat, a cup of tea is the easiest to eat naan, eating naan and drinking a cup of milk tea is a kind of enjoyment, a little extravagant, to a braised mutton with soup and meat poured into the nest in the center of the naan (no matter what naan, it is similar to the shape of the plate, the side is thick, the middle is thin, and the soup can be done without leakage when the dish is put on the table), the soup soaked the naan, the naan has the meat fragrance, the large piece of meat, the big bite of the soaked soft naan, and suddenly there is the pride of the northwest people. People who are often in Xinjiang, grazing or working outside, also have a few naan in their waists, hungry, find a small river, throw the naan like a flying saucer, throw the naan upstream of the water, people in the downstream unhurriedly wash their hands and face, then the naan floats down with the flowing water, and picks up the sac that has been soaked in water, and even a glass of water is exempted when eating. When you go to see relatives and friends in Xinjiang, you will inevitably bring a few naan with you when you go out to travel.

It is said that people who go to the mainland to do business should take 100 naan with them when they leave, and some do not hesitate to let their families spend air postage to send naan, even when the delegates to Beijing for a meeting leave, they do not forget to bring a few naan, after the banquet, go back to the room, break a few pieces of naan to relieve their hunger, that is, they do not eat and look at the heart of the heart is more steady, and the naan and the people of Xinjiang have been dependent on each other for more than 1,000 years, and have become the companions of the people of Xinjiang. In some places, around 40 days after the birth of a child, a blessing ceremony is held, which only the little ones attend. The owner was to give the children tokashi naan, which was the size of a teacup with a small nest in the middle and filled with honey. The children put naan to their mouths, used their tongues to jack the honey first, and then ate the small sacs while playing, and went home with their faces full of honey.

In Urumqi, in Kashgar, and in Altay, there are many snacks from all over the country, but the most are naan cake shops, just like McDonald's KFC fast food restaurants in major cities, but they are still not as good as the special snacks in various places. Naan is always the first food in Xinjiang.

Grilled buns

Baked buns are one of the famous snacks of the Uyghur people, so named because their stuffing is baked in a naan pit. From the scientific dietary point of view, mutton and onion with the filling, its nutrients can be complementary, known as the queen of the dish of onion, in addition to rich in vitamins and sugar, or has the effect of dispelling wind and sweating, detoxification and swelling, especially worth mentioning that onion has the function of dissolving blood clots and dilating blood vessels, so the Uygur people who often eat roasted buns have fewer thrombotic diseases.

Baked buns are a very common flavor snack food in Xinjiang. When eating baked buns, it is generally served with soup and rice, and sometimes 3-4 baked buns and a bowl of hot tea can solve a casual meal.

Lamb in crepes

The lamb is carefully stir-fried and served with onions, green peppers, and tomatoes, wrapped in steamed pancakes.

Due to the special environment in Xinjiang, and because Xinjiang mainly eats beef and mutton, and Xinjiang's food is relatively greasy, and it is particularly fond of meat, it is almost inseparable from meat every day. Xinjiang's noodles are not like other places, noodles are noodles, steamed buns are steamed buns, most of Xinjiang's noodles are mixed with vegetables to eat, the taste of the dishes must be good and greasy, plus the water pull bar z strength and good taste, eating mixed noodles is easy to eat more. These characteristics determine that people who come to Xinjiang are prone to gain weight.

Xinjiang is located in the northwest, and the cold winter occupies a long time, and eating has become the best way to store calories. As a result, the eating habits of Xinjiang people have changed, and everyone eats more and more, and the amount of dishes is large and sufficient, which has become the basic characteristics of Xinjiang cuisine.

In addition, Xinjiang is a place where many ethnic groups live together. From ancient times to the present, countless people from other parts of China have rushed to Xinjiang to support the construction of the frontier, to engage in manual labor such as land reclamation and land reclamation, and to carry out infrastructure construction such as oil fields and transportation. As you can imagine, these tasks are very physically demanding, so they need a lot of food as a supplement.

Xinjiang big plate chicken, this amount is really huge, we don't eat chicken, but we love to eat potatoes, this potato has been stewed and rustled soft and rotten, and then pour some tz into it and mix it, this noodle is dipped in the soup is very beautiful, and there is roasted naan below.

Naan is one of the main noodle dishes loved by the Kazakh people and is said to have a history of more than 2,000 years. Naan contains less moisture, is easy to store, easy to carry, and is suitable for the dry climate of Xinjiang. A cup of milk tea, with roasted naan, is the breakfast of many Xinjiang people.

Xinjiang cuisine is very satisfying, and it is very suitable for curing a bad mood and wanting to eat a big meal. You can eat it if the weather is bad, you can eat it when you have a lot of work pressure, you can eat it happily when you meet a good pot friend, and you have to make up for it if you lose weight too hard - Xinjiang has a wide sky, blue sky and white clouds, thousands of miles of pastures, you can instantly experience the vast life after eating a meal, and it is worth it!

Everything will be said after eating.