The city of Tacheng is located in the northwest part of the Xinjiang Uygur Autonomous Region, in the central area of the Ili Kazakh Autonomous Region, and belongs to a mid-temperate, arid and semi-arid climate zone.

Specialty FoodsIncludes dried yak meat,cheese,and Tacheng green potatoes,flour,and wild mountain flower honey, etc.

Hand-fried rice

Introduction

"Hand-fried rice" is a dish commonly prepared by Uyghur, Uzbek, and other ethnic groups in Central Asia and Russia, and is served as a welcome meal.On festive occasions such as New Year and weddings, hand-fried rice is an essential dish.Traditionally, guests are seated around a (a low table) with a clean tablecloth spread out.Subsequently, the host takes a tray and a pot to carefully wash the hands of the guests, and then provides clean towels to dry them.Once all the guests have washed their hands and are seated, the host serves several plates of hand-fried rice on the tablecloth (typically two to three plates per person), encouraging the guests to pick up the rice with their hands.This is why it is called "hand-fried rice."Nowadays, some families also serve hand-fried rice to Han Chinese guests, and generally provide small spoons.

History and Culture

There is also a moving legend about hand-fried rice.According to legend, over a thousand years ago, a doctor named Abu Aliri Ibisi, in his old age, was very weak and had tried many medicines without success. He then experimented with a type of rice as a food therapy.He used beefand mutton,as well as carrots,onions,and oil, lamb fat, andrice,and cooked it in a small pot over low heat with water and salt.This rice has the characteristics of being fully flavored, fragrant, and appetizing.So he ate a small bowl before and after bed, and after half a month, his health gradually recovered, and people were amazed, thinking he had consumed a magical medicine.Later, he shared this "recipe" with everyone, and it spread from person to person, becoming the common hand-fried rice that Uyghurs eat today.Whether this legend is true or not, hand-fried rice is a very nutritious food.Oil, butter, onions, carrots, and rice are all nutritious ingredients, especially carrots, which are called "small ginseng" and "earth ginseng."

Eating rice made with these ingredients is definitely beneficial.PreparationThe main ingredients are fresh beef, carrots, onions, oil, lamb fat, and rice.The preparation method is to first cut the beef into small pieces and fry it in oil, then add onions and carrots and stir-fry them in the pot, adding salt and water and simmering for 20 minutes, and then add the washed rice and cook for 40 minutes.The finished hand-fried rice is shiny and attractive.It is fragrant and delicious.Uyghur people consider hand-fried rice to be a delicious and special dish.GrilledYak skewers

Introduction

Authentic Xinjiang grilled yak skewers are called "Qawapu" in Uyghur.Grilled yak skewers are the most famous local delicacy in Turpan.And are a popular snack.Foreign tourists visiting Turpan almost all try grilled yak skewers.Xinjiang grilled yak skewers are now popular throughout the country, and can be found in cities, towns, and markets, and are very popular.

In 1986, Chen Pes and Zhu Shimo collaborated to perform a skit "Grilled Yak Skewers" on the Central Television Spring Festival Gala, which made this local delicacy famous throughout the country.Features:

This dish is a famous Xinjiang dish, and the use of ingredients and the roasting method are very important. The cooked yak meat is red and fragrant, with a spicy and oily flavor, and is not greasy or smelly. It is crispy on the outside and tender on the inside, with a delicious flavor.

Traditional Xinjiang Uyghur grilled yak skewers are also a popular street snack and a delicious dish for entertaining guests.Authentic yak skewers and whole yak are both yellow and oily, with a slightly spicy and fragrant flavor, not greasy or smelly, and the meat is tender and delicious.The ingredients are not as strict as whole yak, and the difference between them lies in the size and method of roasting.New way of eating:In Xinjiang, you can find yak skewers everywhere.In recent years, "Miter Qawapu," which means "1-meter long yak skewers," has appeared in places such as Mugu, Kucha, and Urumqi's Daodiao Bridge Market.These yak skewers are truly authentic, with skewers that are up to 70-80 cm long, and large pieces of meat, roasted in a (nangkeng, a traditional oven), and can roast up to 10-12 skewers at a time, which is very delicious and satisfying to eat.Eating 2-3 skewers is enough to satisfy your appetite.

Now, many hotels have innovated the way to make yak skewers, in addition to the traditional grilled yak skewers, there are bamboo stick yak skewers, net oil yak skewers, and some even fry the yak. The basic ingredients are similar.

Some people also mix the beef with egg white and starch before roasting, which makes the yak skewers even more tender.History and CultureAccording to archaeological data, as early as 1800 years ago, there were yak skewers in mainland China.There are images of yak skewers in the Han Dynasty Image Collection.There are also fan-shaped images of roasting meat in the Mawangdui No. 1 Han Tomb.Preparation

Yak skewers: cut beef and lamb fat into thin slices, and thread them onto thin iron skewers, and roast them in a long yak roasting oven, then sprinkle with chili powder,

salt,and cumin, and cook for a few minutes.(Xun ma chang, smoked horse intestines)IntroductionXinjiang smoked horse meat and smoked horse intestines are essential foods for Uyghur people during winter. Every November and December, when it is the peak season for Uyghur shepherds to smoke meat.At this time, they will choose some healthy and strong cattle, horses, and sheep, and then smoke them for winter consumption.

To preserve these meats for a long time, they use a traditional method called smoking.

Features:When the first winter comes, Uyghur people will slaughter livestock to prepare for winter meat, and smoking the meat will make it fragrant and easy to store.The smoked meat sold in the market is basically the same, with the addition of some seasonings such as cumin, chili, and pepper, which can be cooked, steamed, or eaten raw.

(Ma chang, horse intestines) is a high-quality smoked meat.

PreparationMaterials:Horse intestines;

and potatoes.

The preparation method is to first cook the horse intestines, then cut them into pieces, and finally add the potatoes and cook them together.

You can also add seasonings to the smoked horse intestines and potatoes, such as:1. Cover the meat with shredded onions.2. Add chili powder, cumin, salt, and mix.3. Drizzle with garlic oil.4. Add smoked horse intestines and diced potatoes.

5. Make a stew with the smoked horse intestines and potatoes.

6. Make a thin soup with the broth.The finished product is a delicious dish that is often served to guests.Xinjiang Sanduan ChickenIntroductionXinjiang Sanduan Chicken originated in the early 1990s. It consists of chicken pieces and potato pieces, cooked with (pidaimian, a type of Chinese noodles) and various Xinjiang seasonings. Xinjiang Sanduan Chicken is colorful, with smooth and spicy chicken and soft and sweet potatoes. It is also affordable and suitable for family gatherings.History and CultureSanduan Chicken is a famous Xinjiang local dish. Its origin is unclear.The most likely origin is to add various seasonings to the local Xinjiang stir-fried dishes.Smoked horse intestines are a delicacy in smoked meat.

Instructions

Ingredients:

Horse intestines;Horse ribs;Salt;Onion;Pepper;Cumin, etc.

Instructions:

First, boil in boiling water over high heat for 10-15 minutes, while ensuring that all air bubbles are released. Use a toothpick or other pointed object to break them and remove them. Otherwise, the intestines are prone to bursting.After all air bubbles are gone, transfer to a pot of cold water and simmer over low heat for more than 2 hours, or use a pressure cooker for 30 minutes.Once cooked, remove from the pot, cool, and slice.When eating, you can add seasonings according to your taste:

1. Sprinkle sliced onions on the meat slices.

2. Pepper, chili powder, salt, mixed and patted dry.

3. Drizzle with garlic and sesame oil.

4. Smoked horse intestines andPotatoesCooked together.

5. Smoked horse intestines with rice.

6. Make a soup from the cooked soup, and noodles.NoodlesThis dish is a delicious and high-quality dish for entertaining guests.

Xinjiang Shaowan

Large Chicken DishIntroduction

The Xinjiang Large Chicken Dish originated in the early 1990s, mainly consisting of chicken pieces and potato pieces, cooked with wide noodles. The Xinjiang Large Chicken Dish is colorful, with a combination of tender and spicy flavors.

The chicken is tender and flavorful, and the potatoes are soft, sweet, and flavorful, with a balance of spice and delicate flavors.It is also affordable and suitable for family gatherings.History and CultureThe Large Chicken Dish is a famous Xinjiang specialty, and there are many different theories about its origin.

The true origin is difficult to verify.

A more credible theory is that it originated from frying chicken in Xinjiang, with the addition of various seasonings.The true origin cannot be verified.A more reliable explanation is that it is made by frying noodles with various ingredients based on Xinjiang cuisine.