The city of Tumsu, a county-level city under the Xinjiang Uyghur Autonomous Region, has a pleasant climate, unique scenery, and is a base for cotton, grain, and fruit production.A small reservoir with 700 million cubic meters of water in the city's southwest is the lifeline of the oasis.The vast desert, mountains, and original poplar forests in the city create a unique natural landscape of Western China. This is also one of the origins of the "Laolong" culture, and the annual Western China Food Tourism Festival has become an important brand for showcasing the unique regional, ethnic, and cultural characteristics of Tumsu City.

Hand-made rice

Introduction

"Hand-made rice," also called "Bolo" in the Uyghur language, is a dish that various ethnic groups, including Uyghurs and Uzbeks, traditionally share as guests.On festivals and important occasions like weddings and funerals, "hand-made rice" is always prepared.Their traditional practice is to have guests sit around a kang (a traditional stove) with a clean cloth spread out on it.The host then serves the guests, holding a bowl in one hand and a pot in the other, to wash their hands and serve them clean towels.After the guests have washed their hands and are seated, the host brings out several bowls of "hand-made rice" placed on the cloth (typically two or three bowls per person), and invites the guests to pick it up directly from the bowl.This is why it is called "hand-made rice."Nowadays, some families who receive Han Chinese guests often have small spoons.

History and Culture

There is also a beautiful legend about "hand-made rice."According to legend, over a thousand years ago, a doctor named Abu-Ali-Ibi-Sin, in his old age, was very weak and unable to recover from many medicines. He then researched a type of rice as a food therapy.He used beefand lamband wheatand carrotsandonionsand oil, lamb fat, andriceand cooked it in a small pot over low heat.This type of rice is characterized by its complete color, flavor, and aroma, which is very appetizing.So he ate a small bowl before and after dinner, and after half a month, his health gradually recovered, and people were amazed, thinking he had eaten a magical medicine.Later, he passed on this "recipe" to everyone, and it spread from person to person, eventually becoming the common "hand-made rice" eaten by Uyghurs today.

Whether this legend is true or not, "hand-made rice" is a very nutritious food that is actually delicious.The ingredients used in "hand-made rice" include:oiland butterand onionsand carrotsand riceThese are all nutritious foods rich in vitamins, especially carrots, which are called "small ginseng" and "earth ginseng."Eating these ingredients is very beneficial for health.

Preparation

The main ingredients are fresh lamb, carrots, onions, oil, lamb fat, and rice.The preparation method is to cut the lamb into small pieces and fry it in oil, then add onions and carrots and cook them in a pot, adding salt and water, and after about 20 minutes, add the washed rice and cook it until it is done.The finished "hand-made rice" is shiny and fragrant.It is delicious and flavorful.Uyghur people consider "hand-made rice" to be a high-quality dish.

Roastedlamb skewers

Introduction

Authentic Xinjiang roasted lamb skewers, also known as "Kawa," are a popular snack.Roasted lamb skewers are the most famous local snack in Turpan.The flavorofsmall snacks.Tourists from all over the world who visit Turpan almost never miss out on trying roasted lamb skewers.Roasted lamb skewers in Xinjiang are a popular snack throughout the country, and they are available everywhere, including in towns, on the streets, and in markets, and are very popular.In 1986, during the CCTV Spring Festival Gala, Chen Peis and Zhu Shimao performed a skit called "Roasted Lamb Skewers," which brought Turpan's famous snack to everyone's attention.

Features:

This dish is a famous dish in Xinjiang, and the key to its flavor lies in the selection of ingredients and the precise roasting method. When cooked, the lamb is dark red and fragrant, with a rich, slightly spicy flavor, and is not greasy or smelly. It is tender and flavorful.Traditional Uyghur roasted lamb skewers are also popular street snacks and a delicious dish for entertaining guests.Authenticroasted lambis also golden brown and oily, with a slightly spicy and fragrant flavor, not greasy or smelly, and the meat is tender and delicious.The ingredients used are not as strict as roasted whole lamb, and the difference lies in the size and method of roasting.

New way:

Roasted lamb skewers are available in many places in Xinjiang.Roast lamb skewersare also available in many places in Xinjiang.Roast lamb skewersCurrently, lamb skewers are being made in the inn, with many innovations, in addition to the usual grilled lamb skewers, there are bamboo stick lamb skewers, net-wrapped lamb skewers, and some are deep-fried, with the main ingredients being similar.Some people marinate lamb slices with egg whites and a thickening agent before grilling, making the lamb skewers more tender.

Historical and cultural aspects

According to archaeological materials, lamb skewers have been made in mainland China since 1800 years ago.There are stone carvings of lamb skewers in the entire collection of Han Dynasty portraits.A fan used for roasting meat was also unearthed from the No. 1 Han Dynasty tomb of Mawangdui.

Methods

Grilled lamb skewers: Cut the lamb and lamb fat into thin slices, thread them onto thin iron skewers, and roast them on a long, rectangular lamb skewer grill, then sprinkle with chili powder,Saltand cumin powder, and it's ready in a few minutes.

Baked bread

Introduction

Baked bread is an essential and most important food for the Uyghur people in their daily lives, and it is a unique food in the Uyghur dietary culture.The history of eating bread by the Uyghur people is very long.Bread is made from baked bread (tunu'r), which is round.

Types:

There are many types of bread, about fifty or more.Common ones include meat bread, oil bread, bread,sesamebread, slice bread, and German bread, etc.According to research, the word "bread" originated in Persian, and is popular in the Arabian Peninsula, Turkey, and Central Asian countries.The Uyghurs originally called bread " ", until the introduction of Islam to Xinjiang, they were renamed "bread".

Features:

The making of bread is similar to the making of Chinese "pie"Very similar.Inflour（or fine flour）add a little salt water and yeast, and mix well, knead thoroughly, and let it ferment slightly, and then bake.Adding lamb fat creates oil bread;using lamb meat, cumin powder,pepper powderonion, etc. as filling, and roasting makes meat bread;putting sesame andgrapesjuice, and baking makes sesame bread, etc.Because of the different dough and additive composition, the shape of the bread, and the baking method, the name of the bread also differs.Legend has it that during the Tang Dynasty, when the monk traveled through the desert, he brought bread with him, which helped him complete the arduous journey.

Through this beautiful legend, the people of each ethnic group see bread as a necessary food for daily life.Historical and cultural aspects

Baked bread has a long history in Xinjiang, and it is recorded in many Chinese historical records.

The Tang Dynasty bread unearthed from Turpan by the Museum, indicates that people in Turpan were making delicious bread more than two thousand years ago.Bread, in ancient times, was called " " and " ".Many famous Chinese poets also wrote about bread in their poems.In the poem " ", Zuo Yi wrote: "Learn the shape of the sesame bread in Kyoto, the flour is crispy and fragrant, send this to the hungry Yang Wan Zhou, taste it and you will know"Zuo Yi wrote in his book "Zhi Min Yao Shu" about making bread, which shows that bread has been in Chinese cookbooks for a long time.Customs:The Uyghur people also consider grilled bread as a symbol of good luck and happiness.

For example, when a man proposes to a woman, he gives her a gift, which includes clothing, salt, and square-shaped sugar, and there must be five pieces of bread.

During the wedding ceremony, a girl is arranged to hold a tray in her hands, on which there is a bowl of salt water, and two small pieces of bread are floating in the salt water.The girl stands in the middle of the bride and groom, and they compete to eat the two pieces of bread, which symbolize love and sharing.At this time, the bride and groom eagerly grab the bread in the bowl, whoever grabs the bread first, represents who is more loyal to love."When the time comes, take action", grabbing the bread, becomes one of the highlights of the wedding.Methods:Making materials:

The method of making sweet bread is: 500 grams of fine flour,

white sugar

How to make sweet flatbread: Ingredients for sweet flatbread: 500 grams of fine flour,peanut oiland 50 grams of tender yeast, 2 grams of soda powder.The feature of sweet bread: golden color, soft and delicious.Making method:I will teach you how to make sweet bread, how to make sweet bread 1. Put the fine flour in a basin, add tender yeast, white sugar, peanut oil, soda powder and 150 grams of water, and knead into a dough. Cover with a damp cloth and let it ferment for 15 minutes.

2. After fermenting, knead the dough into a long strip, cut it into 10 pieces, and knead each piece into a circle, and apply oil on the surface, and then combine two pieces to form a loaf of bread.

3. Bake the bread loaf, press it flat, use your thumb to press a hole about 1 centimeter in diameter from the round hole, and then poke several holes in the bread.4. Lift the bread loaf with your hand, and place it in a circle in a pan, and bake it at 220-230 degrees.3. Press the raw flatbread into a flat shape, use your thumb to press a circular hole about 1 centimeter in diameter from the center, and then use a pointed tool to poke several holes in the center of the flatbread.4. Lift the flatbread from the bottom with your hands, reshape it into a circle and place it in a pan, bake at 220-230°C.