Uyghur traditional food includes Nang, pilaf, sliver, barbecue, noodle soup, roasted steamed stuffed bun, etc. Uighur is a multi-source nation, and there are two main sources: one is the Huihe people from the Mongolian grassland, and the other is the indigenous people in the oasis of Southern Xinjiang. The two parts met on a large scale in 840 A.D. and were fully integrated at the beginning of the 16th century.
Nang has a long history in Xinjiang. It was called "Hu cake" and "furnace cake" in ancient times. Nang takes flour as the main raw material, mostly fermented flour, but put a little salt instead of alkali. Most nangs are round. The largest Nang is called "emank" Nang. It is thin in the middle, slightly thick on the edge, and has many patterns in the center, with a diameter of 40-50 cm.
2. Grab rice
The main raw materials of pilaf are fresh mutton, carrots, onions, clear oil, mutton oil and rice. The authentic pilaf in Xinjiang generally does not put cumin powder, hawthorn and soy sauce, and alcoholic cooking wine can not be put in halal dishes. However, you can add your favorite ingredients according to the quality of local ingredients and personal taste.
The Uygur "ragman" strip is the main pasta generally recognized by people in Xinjiang. At the same time, yellow noodles similar to Ramen are also popular in southern Xinjiang. Fried noodles and mixed noodles are mainly ramen, fried and mixed. They are fragrant and delicious. They are very popular pasta.
Roast sheep with a long history is a famous dish of Xinjiang cuisine, and its flavor is comparable to that of Beijing roast duck. The reason why it is so famous is its unique manufacturing method in addition to its exquisite selection of materials. Xinjiang people's mutton is famous for its delicious taste. It tastes smooth and tender without mutton smell. You don't have to worry about getting angry if it tastes refreshing.
5. Noodle soup
Uygur noodle soup is prepared with boiled meat (bone) soup (mutton or beef) in advance. When boiling, most of them must add tomatoes, plus some long-term ingredients (green onions, ginger), etc.
6. Roasted steamed stuffed bun
Roast steamed stuffed bun (called "samusa" in Uyghur) and thin skinned steamed stuffed bun (called "goxgarda" in Uyghur) are one of the favorite foods of all ethnic groups in Xinjiang. Fresh mutton is needed to make roasted steamed stuffed bun. It's best to choose mutton with uniform fat and thin. Too thin meat is not suitable for stuffing. It tastes too firewood. Generally, it has to be half fat and half thin.