The Ili River Valley Autonomous Prefecture is an autonomous prefecture in the Xinjiang Uygur Autonomous Region of China, located in the west of the prefecture.It is the only autonomous prefecture in China whose primary autonomous ethnic group is the Kyrgyz people.

Specialty foodIt is spicyBeefVermicelliSoup, Xinjiang tiger vegetables, smoked horse meat, etc.

Hand-fried rice

Introduction

"Hand-fried rice" is a dish that is commonly eaten by Uyghur, Uzbek, and other ethnic groups in Central Asia, as well as in Russia, and is a popular dish for guests.On festivals and important occasions such as weddings and funerals, "hand-fried rice" is always served.Their traditional custom is to first invite guests to sit around the kang (a traditional stove), with a clean tablecloth spread on it.Subsequently, the host would hold a pot in one hand and a ladle in the other, to wash the guests' hands individually and then give them a clean towel to dry.After all the guests have washed their hands and sat down, the host would bring out several plates of "hand-fried rice", placed on the tablecloth (usually two or three plates per person), and invite the guests to eat directly from the dish.This is why it is called "hand-fried rice".Nowadays, some families also serve Han Chinese guests, and usually have small spoons available.

Historical and cultural background

There is a moving legend about "hand-fried rice".According to legend, over 1,000 years ago, there was a doctor named Abu Ali Ibishina, who was very weak in his later years and had tried many medicines, but nothing worked. Eventually, he discovered a way to treat illness with food.He usedbeefandlambandgingerandriceand added water and salt, and cooked it over low heat.This dish has the characteristics of being flavorful, fragrant, and delicious, which can arouse people's appetite.So, he would eat a small bowl of it every morning and evening, and after half a month, his health gradually recovered, and people around him were very surprised, thinking he had eaten some kind of miracle medicine.Later, he passed this "recipe" on to others, and it spread from person to person, and eventually became the common "hand-fried rice" eaten by Uyghurs.

Whether this legend is true or not, "hand-fried rice" is a very nutritious food, and it really exists.The ingredients used, such asvegetable oilandonionandcarrotandand

rice

are all nutritious foods, especially carrots, which are called "small ginseng" and "earth ginseng".Eating food made with these ingredients is definitely beneficial to health.How to make itThe main ingredients are fresh lamb, carrots, onions, vegetable oil, rice, and salt.First, chop the lamb into small pieces and fry it in vegetable oil.

Then, add the onions and carrots to the pot and stir-fry. Add some salt and water, and cook for about 20 minutes.

Then, add the washed rice and cook until it's done, about 40 minutes.

The finished "hand-fried rice"“(hand-fried rice) will be cooked."Hand-fried rice" is a delicious and healthy dish, so you can eat it with rice, noodles, or other dishes.The key to a delicious "hand-fried rice" is to use fresh ingredients and cook them properly.

Smoked horse meatIntroductionSmoked horse meat is a delicacy of the Kazakh people, also known as "Suhet" in the Kazakh language. It comes from the beautiful Ili grasslands and is made from horses from the Ili region, which are known for their beauty.How to make itChoose healthy and well-fed horses, and after slaughtering, cut the horse meat into pieces, then salt and tie it with rope and hang it in a room with a wooden frame, with snow-covered pine branches on the ground. Cook it over a low fire.The finished smoked horse meat will be fragrant.The horse's tongue is also a delicacy, and it is made in the same way. Choose two to three-year-old healthy horses, and after slaughtering, remove the horse's tongue and tie it with bamboo. Cook it over a low fire for about 20 days.

Main ways to eat it: You can clean and cut the smoked horse meat and tongue into thin slices, and eat it with alcohol. The taste is very delicious, and the aroma of pine needles and horse meat will linger on your tongue.Chicken essence，Soy sauce，VinegarSliced green peppers, red peppers, and mushrooms

Mix everything well, make it look nice.

Authentic Xinjiang roasted lambLamb skewers

Introduction

Authentic Xinjiang roasted lamb, also called "Kawa Puv" in Uyghur.Roasted lamb skewers are the most famous ethnic food in Xinjiang.FlavorSnacks.Foreign tourists visiting Xinjiang, almost none don't eat roasted lamb skewers.Xinjiang roasted lamb skewers are a popular snack throughout China, and are readily available in urban and rural areas, on streets and in markets, and are highly favored by the public.In the 1986 Spring Festival Gala hosted by CCTV, Chen Peis and Zhu Shimao performed a skit called "Roasted Lamb Skewers," which made the unique flavor of Turpan known throughout the country.

Features:

This dish is a famous Xinjiang dish, and the key is the selection and cooking method of the ingredients. After roasting, the lamb is dark red, spicy and fragrant, oily and not greasy or smelly, crispy on the outside and tender on the inside, with a delicious meat flavor and unique taste.Traditional Xinjiang Uyghur roasted lamb skewers are both a popular street snack and a delicious dish for entertaining guests.Authentic skewersRoasted meatalso have the same color and oily appearance as roasted whole lamb, with a slightly spicy flavor and a fragrant taste, not greasy or smelly, and tender meat.The ingredients used are not as strict as roasted whole lamb, and the difference between the two lies in the scale of roasting and the specific method.

New way to eat:

Wherever you go in Xinjiang, you can find roasted lamb skewers.In recent years, another form of roasted lamb skewers has appeared in places such as Moju, Kucha, and the Second Bridge Market in Urumqi, which is called "Miter Kawa Puv" in local dialects, meaning "1-meter-long roasted lamb skewers".These roasted lamb skewers are indeed as advertised, with skewers up to 70-80 centimeters long and large pieces of meat, roasted in a clay oven, and can roast dozens of skewers at a time, with a delicious and tender flavor, making them even more enjoyable to eat.Eating 2-3 skewers is enough to satisfy your hunger.Now, lamb skewers are being made in hotels with many innovations, in addition to the usual lamb skewers, there are bamboo skewers and net oil lamb skewers, some also use deep-fried methods, and the basic ingredients are the same.Some people roast lamb before, mixing the lamb into an egg and cornstarch slurry, which makes the lamb skewers more tender after roasting.

Historical and cultural aspects

According to archaeological data, as early as 1800 years ago, roasting lamb skewers already existed in mainland China.The image of roasting lamb skewers can be seen in the "Han Dynasty Portrait" collection.The No. 1 Han Dynasty tomb also unearthed a fan for roasting meat.

Method:

Roasting lamb skewers: Cut the lamb and lamb fat into thin slices, and thread them onto thin iron skewers, and roast them on a long roasting rack for lamb, then sprinkle with chili powder,Saltand cumin powder.

Cooked beef noodles

Introduction

Cooked beef noodles is a very delicious dish.

Method:

Ingredients:BeefRib300gFern leavesA handful (about 30g) greenBean sproutsA handful (about 30g) vermicelli30g

Garlic 3 cloves, scallions 2 segmentsGinger10g garlic, 10g gingerSeasoning:Chilipowder 1 tablespoon (15g)Soy sauce

2 tablespoons (30ml)

White pepper

powder 1/2 teaspoon (about 3g) sesame oil 7 tablespoons (35ml) salt 1 teaspoon (5g)Method:1) Wash the beef and put it in a pot with 1 scallion segment and 3 cloves of garlic. Pour in enough water to cover the beef, bring to a boil, and remove any foam. Cover and simmer over low heat for 1 hour.After the beef is cooked, take it out, and filter the broth into another pot.Cut the beef into beef strips about the thickness of chopsticks, and cut 2cm wide scallion segments, and cut the fern leaves into 4cm long strips.

Green bean sprouts

Cut the ends off, and cut the vermicelli into 20cm long strands.3) Boil water in a pot, add salt (about 2g), and bring to a boil. First add fern leaves and cook for 2 minutes, then add green bean sprouts and blanch for 30 seconds, and then take them out.4) Put the beef strips, fern leaves, and green bean sprouts in a bowl, add 2 tablespoons (10ml) of soy sauce, white

pepper, sesame oil (5ml), and ginger and garlic, and mix well.

5) Heat up 30ml of sesame oil in a pot over low heat, add chili powder, and stir until fragrant, then add the beef, fern leaves, and green bean sprouts, and stir over low heat for 2 minutes.6) After step (1), pour the beefbroth

into the pot, add scallion (1 segment), 20ml of soy sauce, salt, and the cooked vegetables, and finally add vermicelli, and cook over medium heat for 15 minutes.

Very important tips:Fern leaves can be dry (which needs to be soaked in advance) or vacuum-packed, so you can use them after washing, or for making soup.I recommend buying the vacuum-packed ones to save time.Dry fern leaves need to be soaked for a long time, and then cooked, which takes a lot of time.

You can buy them at the South Lake Market in Beijing's Wangjing, or at large supermarkets and Korean supermarkets.You should choose vermicelli instead ofnoodlesbecause vermicelli is not cooked, and noodles are.

There are stalls selling dried goods in the market or supermarket.The beef can be beef ribs, don't buybeef chuckor beef loin.

Because after cooking, you need to tear it into strips by hand.

It is very important to fry chili powder with sesame oil, this is how the color and flavor come out, don't use ordinary oil, otherwise, the flavor won't come out.This soup is spicy, and the ingredients in the soup are very rich, just one bowl of soup can be eaten withrice

and become a meal.Scallions are an essential ingredient in the soup, don't be stingy with scallions, add more, the taste will be better.

Remember to use scallion white.

Smoked horse meat

Introduction

Smoked horse meat is a delicacy of the Kazakh people, also known as "Suhet" in the Kazakh language, which comes from the beautiful Ili grasslands, where the famous Ili horses roam.

Method:Choose plump and healthy horses, and after slaughtering, cut the horse meat into pieces, sprinkle with salt, and tie it with a rope, and hang it in a clay oven, with pine branches on the ground, and roast it Cheney for more than 20 days.Main ways to eat: Clean the smoked horse meat and smoked horse intestines, put them in a pot, and add cold water. Then cook over high heat, and then turn to low heat to simmer for about an hour, and then cut it into thin slices to eat with alcohol, which is a delicious snack.Smoked meat, specifically smoked horse meat.Main characteristics: Strong smoky flavor, vibrant color, fragrant, and made without any chemical additives such as preservatives or dyes, making it a truly green food.

Smoked horse intestines and smoked horse meat are both favorite meat products among the Kazakh people. The preparation method: After selecting healthy, two to three-year-old horses, the meat is cut from the ribs and the intestines are extracted. The horse intestines are washed, the ribs are cut into strips, and salt and spices are added. The horse meat is then cut into small pieces and chunks, mixed with seasonings, and stuffed into long, flexible horse intestines that are over three feet long. The two ends are secured with bamboo skewers, and the mixture is smoked for over twenty days, resulting in a product that doesn't spoil.Main way to eat: Wash the smoked horse meat and smoked horse intestines thoroughly, place them in a pot with cold water, and then cook over medium heat for about an hour. After cooking, let it cool and cut it into thin slices. It is a delicious accompaniment to alcoholic beverages. When you eat it, you can taste the fresh aroma of pine nuts and horse meat, which becomes more flavorful with each chew.FireAfter cooking, simmer over low heat for about an hour, then cool and slice thinly. It is a delicious drink and food accompaniment, with a refreshing aroma of pine and beef. As you chew, the flavor intensifies, making it exceptionally delicious.