Ili and Kask, commonly known as Ili, is located in the Ili Valley of the western part of the Xinjiang Uygur Autonomous Region, north of the Tian Shan Mountains, and was established in 1954. It is the only autonomous region in China that includes both county-level and administrative regions.Ili is known as "the of the steppe," "Central Asian wetland," and "flower city," and Yining is the capital of Ili.

Special cuisineThin skinDumplingsPitiman, AlmanMilk teaNoodles, boiled fish with burha, strange noodles, Kazakh roasted meatBuns, friedLamb bellyCamel meat from the desert, home-style noodles, etc.

Hand-grabbed rice

Introduction

"Hand-grabbed rice," also known as "polo" in Uyghur, is a dish that guests are served by Uyghur, Uzbek, and other ethnic groups, as well as by people from Central Asian countries and the Russian Federation.On festivals and occasions such as weddings and funerals, "hand-grabbed rice" is always served to guests.Their traditional custom is to first invite guests to sit around the, with a clean tablecloth spread on it.Subsequently, the host will hold a pot in one hand and a kettle in the other, to invite guests to wash their hands one by one, and then offer a clean towel to dry them.After all the guests have washed their hands and sat down, the host will bring several plates of "hand-grabbed rice" and place them on the tablecloth (usually two or three plates per person), inviting guests to directly grab the rice from the plate.This is why it is called "hand-grabbed rice."Nowadays, some families also serve Chinese guests, and usually have small spoons.

History and culture

There is a moving legend about "hand-grabbed rice."According to legend, over a thousand years ago, there was a doctor named Abu Ali Ibisi, who, in his old age, was very weak and had tried many medicines without success. Later, he developed a food therapy method.He used beefLamb, carrots,Radishes,Gather the ingredients.Onions,Oil, lamb fat, andRiceCooked with water and salt over low heat.This food has the characteristics of having all the flavors, color, and aroma, which can greatly stimulate people's appetite.So he ate a small bowl in the morning and evening, and after half a month, his health gradually recovered, and people around him were very surprised, thinking he had eaten a miracle medicine.Later, he passed on this "prescription" to others, and it spread from one person to ten, and then to one hundred, and eventually became the "hand-grabbed rice" that Uyghurs commonly eat today.

Whether this legend is true or not, "hand-grabbed rice" is a very nutritious food, and it is indeed real.Oil,Butter,Onions,Carrots,And rice are all nutritious foods, especially carrots, which are called "small ginseng" and "earth ginseng."Eating such food is definitely beneficial.Making methodThe main ingredients are fresh lamb, carrots, onions, oil, fat, and rice.

The method is to first cut the lamb into small pieces and fry it in oil, then add onions and carrots to the pot and stir-fry, and add some salt and water, and cook for 20 minutes, then add the washed rice and cook for 40 minutes.

The finished "hand-grabbed rice" is shiny and delicious.It is fragrant and tasty.The Uyghur people consider "hand-grabbed rice" to be a top-notch meal.Flavorful dumplingsIntroduction

Ili dumplings have different cooking methods, including roasting, frying, and steaming.

The most common ones are roasted dumplings,

Water boiled dumplings,and thin-skinned dumplings.The fillings are generally made of lamb orBeef, onions, and salt, with appropriate seasonings such as cumin and pepper.Water boiled dumplings are made from dough, shaped into a blank, and then placed in a pot that has been heated and oiled. After pouring in the soup and sprinkling flour, cover the pot and steam for 10 minutes.Its characteristics are: shiny and golden, soft and chewy, and not greasy.Roasted dumplings and thin-skinned dumplings are also made from "dead dough," which is made from salt water, and then shaped into a blank, but the roasted dumpling blank is rectangular, which is convenient for sticking to the for baking;While the thin-skinned dumpling is made into a cone-shaped blank, and steamed.Despite the different methods, the taste is still unique.(Ili and Kask)Chili andBlood,IntestinesIntroductionChili is a unique dish of the Sibir people.Usually, the meat is minced, and longChilies

are cut into 2-centimeter segments, and the chili is removed. Then the meat is stuffed into the intestines, and the surface is coated with flour, and then fried in oil to make it golden brown.Some also add soup to eat, which is spicy and sweet, and has a good taste, which can stimulate the appetite.Especially when eating with dough, the flavor is even better.

The blood sausage of the Sibir people is also unique.

When sheep are slaughtered, some salt water is added to the blood, and the blood is cooked in boiling water to solidify, and then the blood is mashed and mixed with chopped lamb fat, lamb onions, salt,Ginger,Powder,Black pepper,And other spices, then stuffed into the intestine, and then tied tightly and cooked in boiling water to make it.When sliced and eaten while hot, it is fragrant and not greasy.Burkha andFishSausageIntroductionBurkha is a unique dish of the Ili Valley of the Sibir people. It is unique in flavor and is particularly good for drinking.I wonder if there was a chance for Lin Xueshi, who was in the valley, to taste Burkha.At least, tourists can enjoy Burkha today.

Burkha is a wild herb, which is shaped like a leaf. It has a special aroma.

Burkha is also called in Chinese, which means "fish fragrance herb."

To eat authentic Burkha, you must go to the Ili River in the territory of the Sibir autonomous county of Chabcha.

First, clean and peel the fish, then cut it into pieces and cook it in a pot with clean water and salt;Before serving, add the fresh Burkha stem, and cook for a moment. When the lid is opened, a fragrant aroma will rise.The fresh and fragrant fish, combined with the fresh aroma of Burkha, is irresistible. Tasting a piece of fish meat, it is tender and delicious;Drinking a cup of

Fish soup, and the aftertaste is long-lasting.The unique feature of Sibir people's Burkha is the addition of Burkha.As the saying goes, "a thousand cooks make a thousand dishes," the longer the Burkha is cooked, the more delicious it becomes.Of course, eating fish also has its own meaning. The best way to eat fish is on the banks of the Ili River.Imagine that on the banks of the Ili River, the setting sun paints the river red, and the grassland is silent, except for the sound of the Ili River.Standing by the river, you can see the river flowing west, like a mythical scene.There are iron pots on the riverside, and dry firewood is lit, and a few fresh fish are cooked, with Burkha.

I think eating fish like this will be unforgettable.Strange noodlesIntroductionStrange noodlesStrange noodles are made with a variety of seasonings, which are spicy, fragrant, and have a unique aroma, and the small shop is said to sell 3,000 catties every day.

I want to, by the banks of the Ili River, the setting sun paints the river red, the riverbank and grassland are silent, only the sound of the Ili River "gurgling" can be heard.Standing by the river, looking down at the downstream water, it glistens, winding westward like a scene from a myth.Not far from the riverbank, I set up a pot, light the dry branches I found on the shore, cook a few fresh fish, and add some borscht.I think, this stewed fish will be unforgettable.

Strange Flavor Noodles

Introduction

Strange Flavor Noodles

Strange Flavor Noodles are a soup made with various spices. They are known for their numbing, spicy, and fragrant flavors, and the small shop is said to sell three hundred kilograms every day.NoodlesVery exaggerated.Guests can choose different flavors to try, there are also snow pea and pea soup, white and nutritious, plus red oil dipping, very appetizing.

Smoked meatand horse intestines

Introduction

Smoked meat and horse intestines

Early winter, Kazakh people slaughter livestock to prepare for winter meat, and marinate it.Smoked meatFor winter, winter meat needs to be eaten until the spring of the next year, Kazakhs call this meat "Sogum".Sogum is smoked meat orPreserved meat, a general term, Kazakh Sogum uses horse meat, processed and smoked horse ribsSausage"commonly known as horse intestines" is the most famous.Horse intestine sausage is made by connecting and smoking tender horse ribs with skin, it is the top-grade smoked meat, Kazakhs call it "Gazy".Using smoked horse intestines andGoosemeat to make stir-fried dishes is a delicious and suitable dish for winter guests.

Oil soup

Introduction

Oil soup is a food made from wheat flour, invented by Northwest Hui people.Generally eaten forBreakfastwith noodles.Oil soup is white and oily, thin noodles like paper, with many layers, oily but not greasy, fragrant and tender, suitable for all ages.Now it has become a favorite food for people of all ethnic groups in Xinjiang, such as Hui people in Ili, Xinjiang, in addition to making oil soup withWheat flourand oil, they have also extended the content of oil soup, making a kind of "Saiwei Z" oil soup (i.e., yellow pumpkin oil soup).

Meat pie

Introduction

Pie is the main traditionalfood of the Turkic people in Turpan."You can have pie without vegetables, but not without pie," is the best summary of the importance of pie.There are many types of pie, about 50 kinds, mainly including meat pie, oil pie, flat pie, pie andsesamepie."Akmann pie" is the largest pie, with a diameter of 30-40cm;"Tokasi pie" is the smallest pie, with a diameter of 3-5cm;"Gerdai pie" is the thickest pie, with a thickness of 7-10cm;"Flat pie" is thick on all sides, thin in the middle, the thinnest part is only 0.3cm.The main ingredients for pie are wheat flour, when making pie, you can use different flavors witheggs, oil, onions, sesame, beef tallow, lamb tallow, salt, sugar, etc.Hui pie is finely processed, fragrant and delicious, contains less water, outer part is dry and inside is crispy, can be stored for a long time, generally one pit pie can eat for 10-14 days.Meat pie is called "Taowaqawa " in Hui language.

Method

Method:

1 Cut the skin-on lamb ribs into 4cm blocks, blanch in boiling water, remove, wash.

Wheat flour

2Add some sugar and water, smear hot on the surface of the lamb, put into 70% hot oil, when the lamb turns golden, drain with a sieve;Leave a little oil in the frying pan, add chopped green onions and ginger, stir-fry briefly, add lamb and water, add cardamom, cinnamon, bay leaf, brandy and salt, bring to a boil, then turn the heat down and simmer for about 1 hour until the lamb is tender, remove the spices and green onions.3 Cut the pie into 8 pieces, put on a large plate, put the lamb on the pie, leave a little lamb juice in the frying pan, add cumin powder, chili powder, chopped green onions, bring to a boil, then use cornstarch to thicken, pour in chili oil, pour on the lamb, and it's done.

Fry lamb intestines

Introduction

Lamb intestines: sweet, warm, enter spleen and stomach meridians, has the function of nourishing and strengthening the spleen and stomach, nourishing and strengthening the intestines and stomach, stopping sweating and protecting the body.

Nutritional value:

The nutritional components in lamb intestines include

proteinfibers, fats, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin.Functions and effects:

Lamb intestines nourish and strengthen the spleen and stomach, treat obesity and weakness, inability to eat, thirst, sweating, and frequent urination.

Method

Making:

1. Wash and boil lamb intestines, cut into threads;

Celery

2.cut into segments;Bamboo shoots

3.cut into strips;4. Cut chili into strips (all ingredients cut into 5cm long);

5. Finely chop garlic;

6. Pour 15g of oil into the pot, heat, add lamb intestines and stir-fry;

Then add garlic, chili and bamboo shoots together to stir-fry;

8. Then add celery and salt,

MSG,soy sauce, and wine, while stirring, add a littlebroth9. Before serving, use cornstarch (5g cornstarch mixed with 10g water) to thicken;；

10. Then pour in sesame oil and stir-fry.

Roast

Lamb skewersIntroduction

Traditional Xinjiang roasted lamb skewers, also known as "Taowa ".

Roasted lamb skewers are the most famous local food in Turpan.Tourists visiting Turpan almost don't miss roasted lamb skewers.Xinjiang roasted lamb skewers are also a popular snack throughout the country, can be found in towns and cities, on streets and markets, and are favored by the public.In 1986, Chen Pes and Zhu Shimou collaborated on a small skit "Roasted Lamb Skewers" on Central Television, which made the famous local food of Turpan, and its fame spread throughout the country.Features:This is a famous dish in Xinjiang, the selection and roasting of ingredients are very important, after roasting, the lamb turns dark red and fragrant, not greasy and not smelly, outside is crispy, inside is tender, and has a unique flavor.Traditional Xinjiang Hui roasted lamb skewers are also a delicious and suitable dish for both street food and banquets.The ingredients used for roasting are not as strict as roasting a whole lamb, the difference between the two is mainly in the size and method of roasting.

New style:

In Xinjiang, you can find roasted lamb skewers everywhere.In recent years, in places such as Mute, Kuche and Urumqi's Second Bridge Market, there is also a new form of roasted lamb skewers, which is called "1 meter long lamb skewers".This 1 meter long lamb skewers, the skewers are 70-80cm long, and the meat is also large, roasted in a pie oven, can roast 10-12 skewers at a time, the meat is tender and delicious, and it is more enjoyable to eat because it is so much.You can eat 2-3 skewers and be full.Now, hotels have innovated lamb skewers, in addition to the common roasted lamb skewers, there are also bamboo skewers and oil-fried lamb skewers, some even use fried, the ingredients are basically the same.Some people হেঁটে lamb with egg and cornstarch paste before roasting, so the lamb skewers are more tender.

History and culture

From archaeological materials, there are already cooked lamb skewers in China as early as 1800 years ago.There are images of cooked lamb skewers in the entire "Han Dynasty Portrait" stone carvings.There are also fans for roasting meat in the No. 1 Han Dynasty tomb.MethodRoasted lamb skewers: cut lamb and lamb tallow into thin slices, and thread it onto a thin iron skewer, roast it on a long roasted lamb skewers oven, then sprinkle with chili powder,salt

and cumin powder, and it will be done in a few minutes.

From archaeological records, it can be seen that lamb skewers were already popular in mainland China as early as 1800 years ago.The stone carvings depicting lamb skewers can be found in the "Han Dynasty Portrait" collection.A fan used for roasting meat was also unearthed from the Marquis of Fu's tomb in Mawangdui.

Method

Lamb skewers: Cut the lamb and lamb fat into thin slices, and thread them onto thin iron skewers, then place them on a long lamb skewer grill to roast, and sprinkle with chili powder,Salt,and cumin powder. It takes a few minutes to cook.