1, Xinjiang barbecue
In Xinjiang, no one calls it a kebab, but a barbecue. In Uyghur, it is called Kawapu. As the originator of barbecue, Xinjiang barbecue has its own unique production methods, whether it is pickled or baked.
2, saute spicy chicken
Stir-fried Pan Chicken, also known as Shawan Stir-fried Pan Chicken, is said to have originated in the 1980s, and is mainly cooked with whole chicken, potato chips and belt noodles. The color is red, the taste is smooth and spicy, and it is definitely a good product on the table. Especially the dough inside, it tastes slippery and comfortable. ?
Step 3 pull a piece of paper
This is the common name of Xinjiang mixed noodles. There are many combinations of noodles according to different tastes and ingredients, but each one is really delicious and tender. In Xinjiang, lacing is definitely the homesickness of the local people, and almost everyone in Xinjiang has a noodle mixing complex. ?
Step 4 bake steamed bread
Only Xinjiang has baked buns, because only brain pits can bake buns. The freshly baked steamed stuffed bun skin is made in Huang Liang, and the entrance is crisp and tender. A strong smell of mutton wrapped in leather and teeth came to my face. ?
5, pilaf
In Xinjiang, basically every household likes to eat pilaf, mainly mutton, radish, leather teeth, rice and other ingredients, which are eaten after frying. The pilaf out of the pot is shiny, delicious and nutritious, and it is a delicious food for Xinjiang people to entertain guests. ?
6.naan
The word "Nan" is Persian and has a very long history in Xinjiang. Naan, mostly round, crisp in the middle, thick and chewy at the edge, with many patterns on it. Na 'an, in the eyes of Xinjiang people, is unshakable. There are not less than 50 kinds of common naan, such as traditional meat naan, oil naan, nest naan, sesame naan, sliced naan and so on. Now Naan has become the industry of Xinjiang people. ?
7. Pit meat
Brain pit meat, also known as spit Nurkka Wapu (Uighur), court barbecue. It is baked with fresh and tender mutton. And baked buns belong to a "family", and they all come out of the pit. After the mutton is cured, roast it slowly with low fire. The barbecue is fragrant, golden in color, tender and delicious.
8. Fried rice noodles
Xinjiang fried rice noodles 1982 was introduced into Xinjiang. After the local people improved their taste, half a bowl of spicy sauce and half a bowl of coarse powder became the characteristic labels of fried rice noodles in Xinjiang. ?
9. Pepper chicken
Pepper chicken is definitely the "homesickness" that Xinjiang wanderers put in their suitcases. Compared with large-scale chicken, it is necessary to hold a banquet in the store, while pepper chicken is more portable.
In Xinjiang, no one can refuse to get pepper chicken When each piece of fresh chicken is wrapped in special sesame oil and sauce, the entrance is full of the aroma of pepper and pepper. The chicken is cooked just right, the meat is tender and smooth, and even the bones are delicious. If accompanied by a mouthful of "desperate Wusu", this is the most wonderful way for Xinjiang people to eat.
10, thin bag
Xinjiang has not only roasted buns, but also a kind of crystal clear thin leather bag, which is called "Pitimanta" in Uighur. It is white and shiny, with paper-thin skin, tender and rich meat, and is very refreshing and delicious with the fragrance of leather teeth. Uighurs usually eat it with South or hand-grabbed rice. No matter which way you eat it, sprinkle some black pepper on it when you eat it, which will not only improve the taste, but also increase people's appetite.