Kashi region is an administrative division in western China, formerly known as Shule. It is located in the central part of Eurasia, in northwest China and southwest Xinjiang Uygur Autonomous Region.Kashgar City is the seat of the Kashi regional administration, serving as the political, economic, and cultural center of Kashi region and also the only national historical and cultural famous city in Xinjiang.

Special local delicaciesThere is BaxuGrilled Fish,Thin Skinned Steamed Buns,Stir-friedGrilled Meat,Sausage Stuffed with Rice and Noodles, Spicy Hot Lamb Hooves, and Spicy Hot Lamb Feet,Kashgar Hot Pot, Grilled Baozi, GrilledPumpkin,

Lamb Leg Meat

Introduction

Lamb leg meat is mostly chosen from yearling or younger sheep.The method involves killing the lamb, removing its skin and internal organs, washing it, and placing it in a large pot to cook. AddOnion, pepper, etc., as seasonings.There are two methods of cooking meat: one is to first boil it with cold water, and the other is to first boil it with hot water. Regardless of which method, the scum on the surface of the soup should be removed. Add salt when the meat is nearly cooked.Nutritional Value:"In winter, eating mutton is as good as taking ginseng; in spring, summer, and autumn, it also strengthens the body," according to The Compendium of Materia Medica. Mutton "warms the middle, replenishes deficiencies, benefits qi and energy, enhances appetite and strength, and benefits kidney function." It is an excellent choice for invigorating yang and replenishing blood.

Regular consumption of mutton can significantly improve physical fitness and enhance disease resistance.

Qiongqiong RiceIntroductionCombining rice and dishes in one pot is a distinctive feature of Xinjiang cuisine. The food does not need to be separated into different pots, as a single pot can prepare both the main dish and side dishes.Stewed meat, roast radish, mutton dumplings, hand-pulled noodles... are all examples of such combined meals.Another method is called "Qiongqiong Rice" in local dialect. This is also a typical combination of rice and dishes."Qiongqiong Rice" has simple preparation steps: gratepotato

or

radish, or use other vegetables and wild greens with flour, or cornmeal to steam until cooked. Then pour in

sesame oiland it's ready."Qiongqiong Rice" is soft, aromatic, and fresh, a delightful snack that reflects the rustic charm of rural life.Vegetables such as potatoes, radishes can also be used for "Qiongqiong Rice," along with other options likecelery leaves,Chinese wormwood

, squash, string beans, etc., the range of wild greens is broad.Clover, Chinese money plant, Chinesehoney locust flowers, wolfberry... famous writer Liu Shaotao once wrote in his essay "Yam Money Rice": In childhood, during the spring season every year when food was scarce, clover pods were often a life-saving staple for the poor.Willow sprouts andcan also be eaten but are not as delicious as clover pods and cannot replace them as a main dish.About 90% of the clover pods mixed with 10% cornmeal, steamed in a pot until cooked. Just a small fire is needed to cook it through.Put chopped green onions in an old vinegar brine and mix with the clover rice; this tastes smooth and can fill you up.In harsh conditions, how to refine coarse ingredients into something more palatable became an art."Qiongqiong Rice" is a way to make rough food more refined to compensate for the low quality of staple foods. It's a diverse method to supplement the monotony of staple dishes.Most elderly people in Xinjiang have a special affection for "Qiongqiong Rice."Similar to "Qiongqiong Rice" is common in northern regions, with various names and ingredients.In Shanxi, it's called "Pola Lu," and in Shaanxi, it's known as "Yam Er Cai." Today, this dish, recorded on hotel menus as a local specialty, requires more refined techniques.Ingredients are mixed with flour or cornmeal, steamed for about 10 minutes. During the steaming process, chopgreen onionandchives.

Once the main ingredients are cooked, stir-fry them with a littlekneaded dough. You can also use garlic and chili peppers according to personal preference. The basic principle is versatile.NarhenIntroductionNarhen is a delicacy in the Xinjiang pastoral areas, showcasing distinct features of the region.This dish is also called hand-pulled mutton or mutton noodles.The method involves slaughtering the sheep, removing its internal organs, and cutting it into large pieces. It usually takes about two hours to cook.Add salt, onions to the soup and meat. After cooking the meat, use the same broth to boilnoodles. Put the noodles at the bottom of the dish, top with chopped meat, and sprinkle some chili powder and onion flakes as seasoning. Serve it by hand.YogurtIntroduction"Yogurt" is a term used in Xinjiang and other minority regions, referring to fermentedmilk.It's made from fresh milk that is pasteurized before being inoculated with beneficial bacteria for fermentation. Yogurt retains all the benefits of milk while becoming a more refined nutritional supplement.

Yogurt has high nutritional value exceeding fresh cow (sheep) milk.It contains various lactose, amino acids, minerals, vitamins, and enzymes.The protein content in yogurt is higher than that in rice, white flour, or meat. It also has wide-ranging health benefits.Yogurt consumption can promote gastric acid secretion, relieve bloating and diarrhea after meals, enhance digestion, and prevent arteriosclerosis and hypertension.

Xinjiang’s unique "Qiongqiong Rice" is widely enjoyed by all age groups due to its numerous health benefits.The method of making yogurt dates back over a thousand years. It has been passed down through generations without decline.Yogurt is made from fresh whole milk, which is pasteurized before being inoculated with lactic acid bacteria (or already fermented yogurt). The lactose in the milk ferments into lactic acid, which transforms casein into curd and calcium ions are released.

Once the yogurt has a good aroma after 1-2 days of fermentation at around 10-15 degrees Celsius, it's ready to enjoy.Grilled PumpkinIntroductionThe cuisine in Xinjiang features unique flavors, and most local dishes start with "grilled" such as: grilled lamb, grilled naan bread, grilled mutton skewers, grilled eggs, and grilled baozi. However, one you might not expect is the Kashi "unique grilled pumpkin."Boil the main ingredient before adding it to hot oil.Chili peppersFry with a little bit of chopped green onions.Then, stir-fry the cooked main ingredient and green vegetables in oil, add salt.You can also fry with green onions and garlic, add green and red peppers.Chili peppers...and "meat slices" (chopped meat) can be used in any region or by any individual, as long as there are many variations.

Narin

Introduction

Narin is a local dish from the Xinjiang pastoral area, with distinctive pastoral characteristics.This dish is also known as "hand-grab meat" or "hand-grab lamb noodles."The method is as follows: after slaughtering the lamb, remove the internal organs, cut the lamb meat into large pieces, which can be cooked in about two hours.Add salt and onions to the soup.After taking out the meat, cook it with the original meat broth.Noodlesor noodle strips, place the noodle strips in a bowl, place the meat pieces on top, cut the meat into small pieces and mix it with the noodles, and add seasonings such as spicy noodles, chopped green onions, etc., then eat it with chopsticks, this is "hand-grab lamb noodles."

YogurtIntroduction

Yogurt is a term used in some minority ethnic groups in China, such as Xinjiang, which simply means "yogurt."

This is made from fresh milk, which is sterilized and then added with beneficial bacteria, after fermentation, and then cooled.Yogurt retains all the advantages of milk, and in some aspects, it surpasses fresh milk in terms of processing, becoming a more suitable nutritional and health product for humans.A fermented dairy product, called "yogurt."In some minority ethnic regions in China, such as Xinjiang, Tibet, Inner Mongolia, and Qinghai, it is called "yogurt."

The local people generally don't like to drink fresh milk, but prefer to drink yogurt.There are two ways to make it: one is to boil fresh milk in a large pot, then place it in a ventilated place to cool and ferment, producing acidity;The other is to place fresh milk in the sun or a place with high temperature, to heat and ferment, producing acidity, which is yogurt.No matter the season or gender and age, people love yogurt, and it is a common drink.The popularity of yogurt has its own charm.

Its nutritional value is far greater than fresh cow (lamb) milk.It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes, etc.The protein content is higher thanrice,white flour,meat.Its effects are also very wide and wonderful.Patients with stomach problems can promote the secretion of stomach acid, and after eating, they are not bloated or diarrhea, but rather relieve discomfort and promote digestion.Yogurt can also treat high blood pressure and coronary heart disease.The enzymes in yogurt can inhibit cholesterol.Experiments have shown that drinking 700ml of yogurt per day can significantly reduce blood cholesterol levels within a week.Regular consumption can prevent hardening of the arteries and high blood pressure.According to research by foreign experts, Uyghur people who like to eat yogurt have lower blood cholesterol levels, which are 130mg%, which is much lower than the average 240mg% of Americans.Experts also believe that one of the reasons for premature aging is that intestinal bacteria cause intestinal poisoning.The lactic acid bacteria in yogurt can inhibit and eliminate harmful bacteria in the intestines, such asgrapesStaphylococcus, etc., which helps to improve the distribution of intestinal flora, inhibit the production of toxins by harmful bacteria, strengthen intestinal function, promote the absorption of nutrients, and prevent premature aging.Yogurt also has anti-cancer effects.

Scientists conducted an experiment: they divided the tumor-affected white mice into two groups, one group ate yogurt, and the other did not.After about 20 days, the cancer cell growth rate of the first group was 30-35% lower than that of the second group.The cancer rate of Uyghurs is lower, which may be related to the consumption of yogurt.The methodhas been practiced since more than 1000 years ago.It has been passed down and flourished.The production is very simple.It is made from fresh, full-fat cow (lamb) milk, which is sterilized, and then added with lactic acid bacteria (or fermented yogurt).

The lactic acid bacteria will decompose lactose in the milk into lactic acid, and lactic acid will take calcium from the protein in the milk.

The milk will turn into yogurt.This is called preliminary acidification.Then put the yogurt in a room with a temperature of 10-15 degrees Celsius, and continue to ferment for one or two days, and when the aroma appears, it will form delicious and nutritious yogurt.Baked pumpkinIntroductionThe food in Xinjiang has its own unique flavor, and most of the Xinjiang cuisine is "baked," such as baked whole lamb, baked naan bread, baked lamb skewers, baked eggs, and baked buns.But there is one thing that you may not have expected, which is "baked pumpkin" in Kashgar, Xinjiang.This is called pre-fermentation.Place the yogurt in a room with a temperature of 10-15 degrees Celsius and let it continue to ferment. After one or two days, when the yogurt becomes fragrant, you will have a delicious and fragrant yogurt.

Roasted pumpkin

Introduction

Xinjiang cuisine has its own unique flavor, and most Xinjiang dishes are characterized by "roasting". For example, roast whole lamb, roast naan, roast...Lamb skewers...roastEggs...and roast dumplings, etc.But there is one thing you might not expect, which is the unique "roasted" food in Kashgar, Xinjiang - roasted pumpkin.This ancient and unique dish can be found in Kashgar's bazaar.

Roasted pumpkin, a relatively old dish in Kashgar cuisine, can be found in the bazaar regardless of the season. Even if you don't find it, the enticing pumpkin aroma will draw you in.

Pumpkin in Uyghur becomes "kawa", and roasted pumpkin is also common in Kashgar. In the bazaar, you can see a large cart with many pumpkin slices, if you don't approach, you can smell the fragrance of pumpkin. This fragrance is unique to roasted pumpkin.

Roasted pumpkin is made by roasting in a traditional Uyghur oven, the hot and humid environment inside the oven cooks the pumpkin to be tender and crispy, with a sandy texture inside, making you forget that you are eating a pumpkin.After roasting pumpkin in the oven for 2-3 minutes, it is cut open and placed aside to cool, the hot pumpkin emits steam and fragrant smoke, which is very attractive.

Eating pumpkin is also very nutritious. Many centenarians in Xinjiang villages benefit from eating pumpkin. Pumpkin contains minerals and is high in fiber, which has a good effect on the physiological development of the human body. Its nutrients are also helpful for people with high blood pressure and urinary system diseases. Xinjiang roasted pumpkin is not only delicious but also healthy. Long-term consumption can help regulate the body's various organs and tissues, and bring you closer to a long life!CarrotIntroduction

, due to its spicy flavor, is called "Hulala". It is one of the most attractive snacks in Xinjiang.

Even if you don't taste it, the combination of red and layer-like appearance, and the approximately 90cm tall pot filled with layers, is enough to make you stop and crave it.

Especially in the summer and autumn, sitting at the night market stall, you grab a delicious and fragrant Hulala, take a bite, the spicy flavor will first spread through your taste buds, and when you can't help but take a breath, the fragrance of Hulala will fill your entire mouth, close your mouth and turn the Hulala meat with your tongue, the fresh, fragrant, spicy, and delicious taste will reach your heart and soul, making you feel satisfied and happy.If you come to Xinjiang, you can find it in all the towns and streets at night. It is the best way to enjoy authentic Xinjiang Hulala.Method:1. Remove the hoof and skin, clean it with a brush, or burn the surface with fire, then wash it with alkaline water, scrape off the charred part, and rinse it with clean water.2. UseEight-corner

Instructions:

Aromatic

Cinnamon, clove, bay leaf, driedGingerand liquor to makebroth, add a lot of fresh chili, dried chili, and pepper, plus a little onion and ginger;3. Put the hoof in a pot and cook until it is soft (meaning the tendons are cooked), then put it in a bowl. Cook the hoof until it is soft, but the hoof itself has little meat, just a layer of skin, be careful not to overcook, otherwise the meat and bone will be separated.After cooking, remove the hoof, mix it with pepper, chili powder, and other seasonings.Hulala is a local snack in Xinjiang. It is sold in the markets and streets of all towns in Xinjiang. códigoChicken and Potato Stew

IntroductionChicken and potato stew is a popular dish in Xinjiang, originating in the 1980s. It is made with chicken pieces and potato pieces, cooked with skin-like noodles.

Xinjiang chicken and potato stew is colorful, with tender and chewy chicken and soft and sweet potatoes, with spicy, fragrant, and nutritious flavors, suitable for family gatherings.

Features:

During the "2014 Silk Road International Food Exhibition and Fourth China Muslim Food Culture Festival", a committee of experts from the Urumqi Catering Service Industry Association published the standard for Xinjiang specialties.

The standard for chicken and potato stew is: it must have skin-like noodles, which can provide meat, main food, and vegetable nutrients;

The noodles must be 200 grams, and the accessories must include:A 200-gram white cabbageA pot of cooked rice (about 200 grams)A 200-gram naan breadA 200-gram roasted meat, about 10cm in size and 2cm in diameter;The soup base must be made with

beef bone, boiled for 3 hours;The soup must includetofuWood ear mushroomsSpinachetc.Nutritional Value:

Chicken is tender and delicious, and rich in nutrients.The protein content in chicken is very high, and its digestibility is also high, which is easy for the human body to absorb and utilize, which can enhance physical strength and health.

Chicken also contains phospholipids, which are important for human growth and development. Phospholipids are one of the main sources of fat and phosphorus in the Chinese diet.

Chicken has the effects of warming yang, dispelling cold, nourishing blood, promoting digestion and improving physical health.

The Chinese medical text also says that chicken has the effects of warming yang, nourishing blood, nourishing Qi, promoting digestion, strengthening muscles and bones.

"Green Onion" is a common ingredient in Xinjiang, with a slightly spicy flavor, with a slightly warm nature, which can dispel wind and cold, relieve toxin and add flavor.It is mainly used to treat wind-cold, fever, headache, stuffy nose and sore throat, abdominal pain caused by cold, diarrhea caused by cold, and internal blockage.

Green onion contains volatile oil, which mainly contains garlic, as well as diene-in-acetic acid, and calcium.It also contains fat, carbohydrates, vitamin A, vitamin C, niacin, calcium, magnesium and iron.Green onion is also a common ingredient in Xinjiang.Dough, knead with oil and salt, stuff into the dough, then seal the airway, cook in water for about 2 hours to complete.

The method for making lamb intestines is: Wash the lamblarge intestineclean, use chopped lamb liver,lamb heart,lamb intestine oil, addpepper,cumin powder,salt,mix with rice, cook in water, wait for half an hour, then poke holes in the intestines to make it breathable, cook for one hour to be cooked.

Instructions

Making lamb intestines and dough, are generally made after slaughtering, carefully remove the lamb viscera intact, wash the lamb lung with clean water until white and transparent, and use the lamb intestine after washing.Chop lamb liver, heart and a small amount of intestine oil into small pieces, add appropriate amount of pepper, cumin powder, salt and wash with rice, mix evenly as stuffing, fill into the lamb intestine.Then wash the dough, after the dough water is clear, drain a large amount of water, mix with a small amount of water to make dough, then put the small intestine on the lung airway, sew with thread, then scoop out the dough and squeeze into the small intestine.Then squeeze the water made with a little salt, oil, cumin powder and chili powder into the lung leaf.Then remove the small intestine, tie the airway mouth with rope.Then put the lamb intestine, dough, washedlamband roll with a little chili powder into the pot to cook.When cooking, also use a spoon to poke holes in the lamb intestine wall when the rice in the lamb intestine is half cooked, to let it vent and drain water, to prevent the lamb intestine wall from bursting.After cooking, take it out, slightly cool and slice, eat together.

Cooking method:

Cold mixing:

First blanch with hot water, then usevinegar,salt,MSG,.soy sauce,chili oil, etc. to mix.Can be eaten

Stir-fry:

Heat the oil, put it in the pot and stir-fry with chili peppers, green onions, etc. Add appropriate amount of vinegar, salt, MSG, soy sauce.

XinjiangBig plate chicken

Introduction

Xinjiang big plate chicken is a famous dish in Xinjiang, about the late 1980s, the main ingredients are chicken cubes and potato cubes, cooked with leather belt noodles.Xinjiang big plate chicken is colorful, with tender and spicychickenand soft and sweet potatoes, spicy with fragrant, coarse with fine, and also economical and suitable for family gatherings.

Characteristics:

At the "2014 China Silk Road International Food Exhibition and the 4th China Halal Food Culture Festival", the expert committee of the Urumqi Food Service Industry Association released the Xinjiang local cuisine standards.The standard for big plate chicken is: there must be leather belt noodles (leather belt noodles), to have the nutritional value of meat, staple food and vegetables;The noodles to be mixed with noodles must be 200 grams, the auxiliary ingredients must haveLargecabbage,；the method of making "crab rice" must havesugar,；the weight of a naan is 200 grams;a piece of roast meat is about 10 grams, about 2 cm in size;the soup base of the soup must usebeef boneto boil for 3 hours;dumpling soupmust havetofu,,wood ear,,spinach,etc.

Nutritional value:

Chicken meat is tender and delicious, and rich in nutrition, with nourishing and beneficial effects.The protein content in chicken meat is very high, and it is easily digested and absorbed by the human body, which has the effect of strengthening physique and strengthening the body.Chicken contains phospholipids that are important for human growth and development, which is one of the main sources of fat and phospholipids in Chinese dietary structure.Chicken is very beneficial for improving malnutrition, resisting cold, fatigue, irregular menstruation, anemia, and weakness.Traditional Chinese medicine also says that chicken meat has the effects of warming and nourishing Qi, replenishing and filling, promoting the spleen and stomach, promoting blood circulation, strengthening muscles and bones.

The green onion is pungent and warm, with the effect of dispersing cold, detoxicating and seasoning.It is mainly used for wind cold, fever, headache, nasal congestion, cold, abdominal pain, diarrhea, internal obstruction, breast milk not smooth, two bowel movements are not smooth.Green onions contain volatile oils, the main component is allicin, also contains diene nitrile sulfide and calcium phosphate.In addition, it also contains fat, sugar, carotene, vitamins B, C, niacin, calcium, magnesium and iron.

Instructions

Materials: Chicken, potatoes,mushrooms,chili (green, spicy) red chili, green onion, garlic, chili (red, spicy, dry) cardamom, eight corner, cinnamon, vegetable oil

Production process:

1. Cut the chicken into cubes, put it in a basin, marinate with soy sauce, salt and wine for 15 minutes, then add to the flavor

2. Wash the vegetables and cut them

3. Heat the oil in the pot, put the cardamom, then fry the cardamom

4. Pour in the chicken cubes, green onion, garlic, chili, stir-fry for a few minutes

5. Pour in soy sauce and water, the water must be above the chicken cubes, add sugar, salt, wine

6. Addmushrooms,and start to stew for 15 minutes

7. Add potatoes, continue to cook with small fire until the potatoes are cooked

8. Add green chili and red chili, use the chili to color

9. Stir it lightly, then cook and serve

Clear braised lamb

Introduction

Clear braised lamb, Xinjiang cuisine, is a popular snack that all ethnic groups like.The pastoral people of Kasak only add salt when cooking.Put the meat in cold water, the water should cover the meat.When the pot is opened, remove the blood foam, and use a small fire.Real braising, real braising.The lamb meat is tender and easy to digest, and it contains high protein and low fat, with a lot of phospholipids.Compared toporkandbeef, it contains less fat and less cholesterol.White radishis the most common food on the table of the people, containing rich in A, C, amylase, oxidase, manganese and other elements.Suitable for all ages.