Many foreign friends like Xinjiang food very much which is characterized by roast mutton, kebabs, roast fish and rice to be eaten with the hand. The following will introduce the Xinjiang food and hope give some useful information for people who are interested in the Xinjiang food.
Many foreign friends like Xinjiang food very much which is characterized by roast mutton, kebabs, roast fish and rice to be eaten with the hand. The following will introduce the Xinjiang food and hope give some useful information for people who are interested in the Xinjiang food.
Roast Meat
Xinjiang roast mutton is as famous as roast duck is in Beijing and crispy suckling pig is in Guangzhou. A two-year-old sheep is slaughtered and skinned, daubed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger and scallions, and pepper.
Stewed Mutton Cubes
This is a Xinjiang dish prepared especially for festivals. Cut mutton into cubes of 500 grams apiece and boil them in a big pot. When they are half done, remove the foam; and when they are 80 percent done, ass onions, pepper, ginger slices, carrots, turnips and tomatoes. Then remove and place on a big plate. Put some salt in the stock and remove to a bowl. Before eating the mutton, dip it in the stock.
Roast Dumplings
First chop the mutton, beef and sheep’s-tail fat into small cubes. Add chopped onions, salt and pepper to make the stuffing. Wrap the stuffing in dough, and put in an oven to roast for 20 minutes. The dumplings are thin-skinned, with tender meat stuffing and very delicious.
Rice Eaten with the Hands
The materials are fresh mutton, carrots, onions, vegetable oil, melted sheep’s fat and rice. There are more than 10 kinds of this rice dish, mainly mutton, chicken and vegetarian, but the most common is the one using mutton. This food is soft, delicious and nutritious. It is a feature of festivals, funerals and weddings.
Oily Pyramids
This food is a favorite of the Uyghur. First, add lukewarm water to flour to make dough, and mix in a little yeast. After one hour, add some water, knead the dough and let it stand for a while. Then divide the dough into several pieces, daub some vegetable oil on the outside, and roll it out piece by piece. Then daub some sheep‘s tail fat and sprinkle a little salt and pepper on it, and roll the dough. Cut it into sections, and twist the sections into pyramid shapes. Steam the pyramids are eaten together with soup or noodles in soup.
Nang (Flatbread)
Nang is a staple food for the Uyghur, just like steamed buns in northern China, rice in southern China and bread in Western counties. Making a Nang is similar to making a pancake. The materials include wheat flour, corn flour or sorghum flour, with such seasoning as sesame seeds, onions, eggs, vegetable oil, butter, milk, salt and sugar.
Sanzi (Deep-Fried Dough Twists)
Sanzi is one of traditional snacks of the Moslems. To make sanzi, use wheat flour mixed with vegetable oil and juice of the Chinese prickly ash. Knead the dough repeatedly, and then divide it into several pieces. Pull the dough into thin noodles and deep-fry in oil until golden yellow. During festivals, every Uygur family makes Sanzi to treat guests.
Ququ (Boiled Dumplings)
Ququ is similar to Huntun, but is unique in materials. First, chop up the mutton. Then mix onion, salt, pepper and a little stock to make the stuffing. Wrap the stuffing in dough wrappers in the shape of squares. After boiling, add some coriander. Ququ have thin skins and tender stuffing. They are delicious and nutritious.
Roast Fish
Remove the internal organs and cut the fish into two halves. Use several wooden skewers to penetrate the fish horizontally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically. Roast the fish in a semi-circle over firewood. While they are roasting, sprinkle them with salty water, pepper, and other seasonings. When one side is done, turn them around to roast the other side.
Flour-Filled Lungs and Rice-Filled Sausages
These are traditional snacks of the Uyghur, using sheep’s internal organs as raw materials. Since the materials are uncommon and the cooking is time-consuming, this dish is a rare delicacy.