Xinjiang'scuisinesnacksCharacterized by ethnic characteristics, diverse varieties, and pure flavors.The vast desert and vast grasslands in the outskirts of Xinjiang, with their unique landscapes, are a dream for many.Tourists visiting Xinjiang usually have the intention of enjoying the beautiful scenery of the desert and mountains, and then tasting Xinjiang cuisine.Indeed, Xinjiang cuisine is a unique and flavorful dish in Chinese cuisine, with a strong ethnic flavor.Foods from Xinjiang, after crossing the Tian Shan Mountains, include roastedlambskewers, roasted bread, and hand-cooked rice. More sophisticated and delicious dishes, such as oil-fried buns, meat-filled buns, and lamb with chili peppers, are also popular.Local delicacies, such as lamb with chili peppers, are best experienced in Xinjiang to truly appreciate their authenticity.Before trying these delicacies, it is advisable to learn about their preparation methods, which will enhance your appreciation.Hand-cooked rice

A brief introduction

"Hand-cooked rice" is a traditional dish of hospitality among the Uyghur, Uzbek, and other Central Asian peoples, and in Russia.

It is a must-have dish for celebrations and festivals, as well as for weddings and funerals.The traditional practice is to invite guests to sit around a (a low table), with a clean tablecloth spread on it.The host then uses one hand to hold a pot and another to hold a spoon, inviting guests to wash their hands and then wipe them with a clean towel.After all the guests have washed their hands and sat down, the host brings out several bowls of hand-cooked rice, placing them on the tablecloth (usually two or three bowls per person), and invites guests to pick up the rice with their hands.This is how the name "hand-cooked rice" originated.Nowadays, some families that host Han Chinese guests often provide small spoons.History and culture

There is a moving legend about hand-cooked 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 kind of rice as a remedy.He used beef, lamb, radishes,onions, oil, lamb fat, andrice, cooking it slowly over low heat with water and salt.This rice has all the characteristics of color, aroma, and taste, which is very appetizing.He ate a small bowl before and after bed, and after half a month, his health gradually improved, and people around him were amazed, thinking that he had found a miracle cure.Later, he shared this "prescription" with others, and it spread widely, becoming the common hand-cooked rice eaten by Uyghur people today.Whether this legend is true or not, hand-cooked 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."Of course, eating such ingredients is good for health.PreparationThe main ingredients are fresh lamb, carrots, onions, oil, lamb fat, and rice.The method is to first cut the lamb into small pieces and fry it in oil, then add onions and carrots and stir-fry, adding salt and water, and after 20 minutes, add the washed rice and cook until done.The cooked hand-cooked rice is shiny and delicious.It has a fragrant and delicious taste.Uyghur people consider hand-cooked rice to be a gourmet dish.Roasted lamb in Urumqi

Introduction

Roasted lamb is a staple food for Uyghur people, and it is also a popular and favorite dish for pastoral people, and it is an essential food for entertaining guests.It is said that it is a must-have dish when visiting the grasslands.Pastoral people cannot entertain guests with roasted lamb, and they cannot fully express their hospitality.Characteristics:The meat is pure and tender, with a fragrant and non-greasy taste, which can be eaten directly or with soup. It is a favorite food for locals and for entertaining guests from afar.

Especially lamb cooked with small lamb, it is even more delicious.

How it got its name:

Roasted lamb originated from the Kazakh people, and it is a traditional way of eating lamb with hands, so it is called roasted lamb.The history and cultureRoasted lamb is a traditional food of Xinjiang, Mongolia, Northeast China (such as the Nalati Grassland, Hulunbuir Grassland,,, and other nomadic and hunting peoples) for thousands of years. It is a traditional way of eating with hands.

Lamb, beef, horse, and camel meat can all be cooked as roasted lamb, but the most common roasted lamb is lamb.

Roasted lamb is a popular and favorite food for pastoral people, and it is also an essential food for entertaining guests.It is said that it is a must-have dish when visiting the grasslands.

Pastoral people cannot entertain guests with roasted lamb, and they cannot fully express their hospitality.

Therefore, serving roasted lamb to distant guests is a tradition in the pastoral area.

Preparation

The preparation is simple: first cut the lamb with bone into pieces and boil it in water, then sprinkle with chopped onions and salt, and add some oil before serving.The meat is pure and tender, with a fragrant and non-greasy taste, and can be eaten directly or with soup. It is a gourmet dish for locals.

Especially lamb cooked with small lamb, it is even more delicious.Oven-baked bread in UrumqiIntroductionOven-baked bread is a staple food for Uyghur people, and it is also a unique food in the Uyghur diet culture.

Uyghur people have a long history of eating oven-baked bread.

Oven-baked bread is made by baking in a clay oven (tunuur).Types:There are many types of oven-baked bread, about fifty.

Common ones include meat-filled bread, oil-filled bread, pot bread, sesame bread, flat bread, and shulman bread.

According to records, " " comes from the Persian language, and it has been popular in the Arab Peninsula, Turkey, and Central Asian countries.

The Uyghur people originally called it " " (Imyak), and it was not until Islam was introduced to Xinjiang that it was renamed "."Features:The preparation of oven-baked bread is similar to that of Chinese pancakes.

In

flour (or fine flour), add a little salt and yeast, and knead and let it ferment before baking.If you add lamb fat, it will be oil-filled bread;If you add minced meat and cumin powder,Naan, flatbread, and simit.According to research, the word "naan" originated from Persian, and is popular in the Arab Peninsula, Turkey, and Central Asian countries.The Uyghur people originally called naan "Aymak", and only changed the name to "naan" after Islam was introduced to Xinjiang.

Features:

The general method of making naan is similar to that of Chinese-style flatbread.It ismade with flour (or fine flour), a small amount of salt water and yeast, and kneaded thoroughly until it slightly rises, then baked.Adding mutton tallow makes it an oily naan;using mutton and cumin.(Or refined flour) add a small amount of salt water and yeast, mix well, knead thoroughly, and let it rise slightly, then bake.Adding sheep fat makes a sheep fat bun;Use mutton, cumin powder,BreadDough mixed with onions and other seasonings, baked into meat bread;Sesame andGrapesMixed and baked, called sesame bread, etc.Because the dough and additive ingredients, shape of the bread, baking method, etc. are all different, the name of the bread also varies.

Legend has it that when the monk Tang took the Sutra across the desert and Gobi, the food he carried was bread, which helped him complete his arduous journey.Through this beautiful legend, the people of each ethnic group regard bread as a food that must be used in daily life.

History and culture

The history of baking bread in Xinjiang is very long, and it is also recorded in many Chinese historical documents.The Tang Dynasty bread unearthed from Turpan in the autonomous region museum shows that people in Turpan have been making fine and delicious bread more than two thousand years ago.Bread, ancient name "Hu Bing", "Lu Bing".Many famous poets in Chinese history have also described bread in their poems.Li Yu wrote in "Letter to Hu Bing and Yang Wan Zhou": "Learn the style of Kyoto bread, the skin is crisp and fragrant, and the new oven is out."He wrote in "The Art of Agriculture by Jia Sixi": "Record the technique of making bread." This shows that bread has been used in Chinese recipes for a long time.Customs:

Uyghurs also regard baked bread as a symbol of good luck and happiness.

For example, when a man proposes to a woman, as a gift, he must bring clothes, salt, and square sugar, and also five loaves of bread.In the wedding ceremony, a young woman is arranged to hold a tray, on which there is a bowl of salted water, and two small loaves of bread are floating in the salted water.The young man and the bride will compete to eat the two loaves of bread, which symbolize love and mutual sharing.At this time, the bride and groom will compete to grab the bowl of bread, whoever grabs the bread first will show their loyalty to love."When the time comes, act," grabbing bread becomes the first climax in the wedding.Making

Making ingredients:

Sweet baked bread: 500g of fine flour,

White sugarWhite sugarPeanutOil, 75g of tender yeast, 2g of soda powder.The characteristic of sweet baked bread: golden color, soft and delicious.Making method:

I will teach you how to make sweet baked bread.

How to make sweet baked bread: 1. Put fine flour into a bowl, add tender yeast and white sugar, peanut oil, soda powder and 150g of water, and knead into a dough. Cover with a damp cloth and let it stand for 15 minutes.2. After standing, use your hands to knead the dough into a long strip, cut it into 10 pieces, and knead each piece into a circle, and then smear oil on it, and join two pieces together to form a baked bread.3. Bake the baked bread, flatten it, use your thumb to press a diameter of about 1 cm circle at the center of the circle, and then use a tool with a tip to poke several holes in the middle of the bread.4. Use your hand to lift the bottom of the bread and put it into a plate, and bake it at 220-230℃.

Instructions

Introduction

The smoked horse meat and smoked horse intestines from Ili, Xinjiang, are essential food for the Kazakh people to survive the winter. Every November and December, the Kazakh shepherdsSmoked meatThis is the peak season.At this time, they need to select some cattle, horses and sheep with fat and healthy bodies, and then use them for winter food.To keep these meats for a longer time, they use a method called smoking.In the early winter, Kazakh people start to slaughter animals for winter food, and then pickleCured meatThe cured meat is fragrant and can be stored for a long time.The smoked meat sold in the market is basically the same, and some seasonings are added, such as cumin, pepper,SaffronOnion, etc., can be cooked,SteamedEat.Smoked horse intestines are the best of smoked meat.

Making

Ingredients: horse intestines, horse ribs, salt, onion, pepper, cumin, etc.Making: First, boil with hot water for 10-15 minutes, and during this time, use a toothpick or sharp object to poke holes in the intestines to remove the gas, otherwise the intestines are easy to burst.After the gas is completely gone, change it to a pot with cold water and cook for more than 2 hours, or use a pressure cooker for 30 minutes.After cooking, the intestines are ready to be taken out of the pot, and then cooled and cut.When eating, you can add seasonings according to your taste: 1. Cover the meat slices with shredded onion.2. Add pepper, chili powder, salt, and mix it.

3. Add garlic oil.4. Eat smoked horse intestines andPotatoesStewed.5. Eat smoked horse intestines and rice.6. Make soup and noodles.The taste is delicious and is a top-grade food for entertaining guests.Lamb skewersIntroductionThe popular grilled lamb skewers in Xinjiang are basically a food for the masses, and they can be sold in street stalls and barbecue shops.MongolianGrilled meatis mainly lamb, with a focus on the ingredients and flavor, without being too greasy. This is one of the high-end food trends.The tools for grilling are different according to the method, such as open flame grilling, charcoal grilling, stove grilling, mud grilling, bamboo grilling, and iron plate grilling, all of which are included in the category of grilling.

Common charcoal

is: grilling stove, charcoal, tongs, knife, fish clip, chopsticks, etc.

The common charcoal on the market is: easily ignited charcoal, wood charcoal, and machine charcoal.Easily ignited charcoal has a layer of easily ignited surface, which is easier to ignite than ordinary wood charcoal, but it is more expensive.The advantages of wood charcoal are cheap, but the size is not uniform, which makes the fire uneven, the burning time is short, and you need to add charcoal during grilling.Machine charcoal is made of charcoal and coal mixed, pressed into a multi-faceted cylinder, this type of charcoal has a uniform size, long burning time, even fire, no smoke, and is not easy to ignite.Many professional barbecue shops choose this type of charcoal.Hand-grabbed lamb

IntroductionHand-grabbed lamb has a history of nearly a thousand years, and it is named for being eaten with hands.FireTools used for grilling: barbecue grill, charcoal, tongs, knife, fish clamps, toothpicks, etc.Common types of charcoal available: easy-to-ignite charcoal, wood charcoal, and industrial charcoal.Easy-to-ignite charcoal has a layer of flammable material, making it easier to ignite than ordinary wood charcoal, but it is also more expensive.The advantages of ordinary wood charcoal are that it is cheap, but the size is inconsistent, the fire is uneven during grilling, the burning time is short, and charcoal needs to be added during grilling.Industrial grilling charcoal is made of charcoal and coal mixed together, pressed into hollow, multi-faceted shapes. This type of charcoal has uniform size, long burning time, even fire, no smoke, and is not expensive.Many professional barbecue shops choose this type of charcoal, but it is difficult to ignite.

Hand-held lamb

Introduction

Hand-held lamb, which is said to have a history of nearly a thousand years, is named so because it is traditionally eaten by hand.There are three ways to eat mutton: hot (sliced mutton cooked in a steamer with three-cornered oil), cold (sliced mutton dipped directly in), and fried (fried in a pan).Salt), and cooked (fried in a pan, cooked and eaten simultaneously).Flat-bottomed panCooking.Its characteristics are that the meat is flavorful, not greasy or smelly, and has a good color and aroma.

Historical and Cultural

"Mutton, auspicious.""The shepherd in the Zhou Dynasty was responsible for taking care of sacrificial sheep. During sacrifices, the sheep were adorned with lamb skins."Sheep have been given the status of a symbol of good luck and an important sacrificial food in ancient times."Mutton is a nourishing food, comparable to ginseng and astragalus."

Hand-grabbed mutton is a traditional food loved by the Mongolian, Tibetan, Hui, and Uyghur ethnic groups living in Northwest China. It is an indispensable part of daily life.This is closely related to their harsh living environment and unique living habits.When traveling and herding, it takes months to return home, but mutton can provide a full meal and prevent hunger for the whole day.

Many provinces and cities in China have their own famous dishes, such as Beijing cuisine,Luo cuisine, Sichuan cuisine, Cantonese cuisineetc.Regarding mutton, Beijing has hot pot, Shaanxi has mutton soup, Xinjiang has grilled lamb skewers, and Inner Mongolia has whole roasted lamb.In Gansu, East Village's hand-grabbed mutton is a famous local specialty, which is loved by the hospitable East Village people. Even when they are poor and have a simple life, they always prepare mutton for guests and during festive occasions. Eating hand-grabbed mutton is an essential part of the feast.The way to grab and eat hand-grabbed mutton is also very particular.The mutton with bones should be cut into long strips or chunks about two fingers wide, placed in a large plate, and eaten by everyone.The meat from the chest and ribs is the most delicious and precious, so it should be given to the guest and the oldest person to taste first.If you live in Lanzhou, you cannot miss eating mutton.Historically, this has always been a place where minority ethnic groups have gathered. Even today, their dietary habits have remained.Over the long years, hand-grabbed mutton was originally eaten by herders in tents in the highlands and grasslands of Northwest minority ethnic groups. It was rarely seen in cities, and it was considered a privilege for celebrities to eat it.Hand-grabbed mutton has truly become a famous dish throughout the country, and it started about 20 years ago.

It is said that a knowledgeable East Village man was the first to hang a sign "East Village Hand-Grabbed Mutton" in a remote alley in Linxia City.In a short time, the aroma of hand-grabbed mutton spread throughout the surrounding counties and attracted people from Lanzhou, Xining, Yinchuan, Urumqi, and Hohhot.PreparationHow to cook hand-grabbed mutton in restaurants: first cut the lamb ribs into large pieces and cook in boiling water until half cooked, remove the foam, and then cut the onion,

chili

, and reserve a large piece of onion, and cut the rest into minced pieces;Chili should be cut into pieces.Place the meat into a plate, put the onion slices on top, sprinkle with a little salt, and steam.Then, boil the broth, add the minced onion, chili, pepper, and salt, and season it.Finally, serve the dish to your guests.When eating, you can use your hands to grab, tear, or cut with a knife. This is the origin of the name.Generally, it is slaughtered and skinned, and then cooked in boiling water.The meat is red and white, fatty but not greasy, tender and juicy, and very delicious.In Tibetan homes, the owner usually gives the guest the lamb's tail, and then the guest can grab and eat it.

There is also the custom of "the groom eating the lamb's neck".In pastoral areas, the way to cook hand-grabbed mutton still maintains its original flavor: fresh mutton is stewed in a pot with peppercorns and ginger, without adding salt, and sometimes without any seasonings. The meat is stewed until it is cooked, then eaten.The owner will put the steaming mutton in a beautiful plate, with a knife about 15 centimeters long on the side.This knife has a unique ethnic feature. The handle is inlaid with flowers and patterns, and the most famous is the English Sand knife. It is very sharp and can be used to cut lamb into pieces. The guest can use the knife to cut the lamb into pieces, then grab the lamb and eat it with salt.This ancient and unique way of eating, with its original charm, will bring you thoughts, longing, and enjoyment, and it will make you appreciate the richness of the Xinjiang grasslands and the passionate hospitality of the people of all ethnic groups in Xinjiang.Making noodles

Introduction

Noodles, also known as "pulling noodles", are a type of wheat noodles that are made directly by hand without being rolled or pressed, and they are mixed with various condiments, making them a popular food for people in Xinjiang.

Especially the Uyghur and Hui ethnic groups, their "pulling noodles" have their own unique flavors.Pulling noodles is popular all over the world, but the level of pulling noodles varies greatly. The best pulling noodles should be made by oneself, which is very simple and easy to master after a few times.The climate in Xinjiang is cold, and the wheat grows for a long time, so the flour is tough and chewy, which is most suitable for making pulling noodles.Features:If you are in Xinjiang, you should never say you want to eat pulling noodles.

Because people don't know what pulling noodles is. It is the local name for noodles.Pulling noodles is the local name for noodles in Xinjiang.

When making it, it is made directly by hand without rolling or pressing, and it is mixed with various vegetables and meat, making it a popular food for people in Xinjiang, especially the Uyghur and Hui ethnic groups. Their pulling noodles have their own unique flavors.

It is popular all over the world and loved by people of all nationalities.Xinjiang pulling noodles is essentially a combination of the noodle-making techniques and meat-eating habits of Shaan, Gansu, and Ning.A plate of pulling noodles has both noodles and meat, which is not greasy and never gets boring.It is also very energizing to eat.Nutritional effects:

Promote muscle growth, increase immunity, promote recovery, iron and blood, anti-aging, kill bacteria, promote digestion, lower blood pressure and cholesterol, prevent cancer, calcium supplementation, reduce freckles, prevent blood clots, relieve fever, increase appetite.PreparationIngredientsMain ingredients:Northern white wheat flour, lamb, and scallions.

Tomatoes and seasonal vegetables (usually green chili peppers and bean sprouts).

Accessories: green onions, ginger, garlic, salt,MSG, oil, cumin, and a bowl of cold water.Preparation process:

First, make the dough. The water for making dough is best to add salt, so that the dough is more delicious and chewy.

The dough for pulling noodles should not be too hard, otherwise it cannot be pulled.Also, after making the dough, you should brush some oil on it, and then cover it with a damp cloth or plastic wrap for 15-20 minutes. Then, take out the damp cloth and knead the dough with force. If you knead it three times, the authentic Xinjiang pulled noodles will be perfect, and it will be ready to cook.：

Then, start cooking. Cut the lamb into thick pieces and marinate it with salt and wine.Cut the seasonal into pieces, tomatoes into pieces, and scallions into pieces.Heat oil in a pot until 80% hot, then add the lamb and quickly stir-fry.Then add the scallions, tomatoes, scallions, and cumin.Seasonal vegetables (usually green peppers andbeans）

Ingredients: scallions, ginger, garlic, salt,sugar,salad oil, cumin, a bowl of cold water

Production process:

1. First, make the dough. The water for the dough should preferably be salted water, as this makes the dough taste better and has a chewy texture.The dough for pulling noodles should not be too hard, otherwise it will not be able to be pulled.And spread some oil on the dough, then cover it with a bowl or damp cloth and let it rest for 15-20 minutes. Remove the bowl or damp cloth and knead the dough again, if necessary, until it is smooth and elastic. This is the authentic Xinjiang noodle dough, and then it's ready to be cooked.

2. Start cooking. Cut the lamb into thick slices, then marinate with salt and cooking wine.Cut the seasonal vegetables into dicing, cut the tomatoes into pieces, cut the green beans into strips, and set aside the cumin.

Heat oil in a pot until it's almost hot, then add the lamb slices and stir-fry. Remove the lamb slices.

Heat the oil again, add the cut tomatoes and stir-fry until they are crispy, add cooking wine, green beans, cumin, and seasonal vegetables.Simmer briefly, add salt and MSG for seasoning.If the soup is not enough, add some water.Add the pre-cooked lamb slices.If there is too much water, consider adding a slurry.

3. Start making noodles, cook the noodles by passing them through water, then drain into a bowl, and you can cook them with cold or hot water according to your preference. Cooking with cold water will make the noodles more chewy. Of course, you can also cook them directly and put them in a bowl. Add the cooked vegetables, OK, let's eat!

Key steps:

1. When making dough, add salt in moderation. Too little salt will make the dough break, too much will make the dough difficult to stretch.

2. The dough should not be too hard or too soft.

3. After the dough is ready, pat it with oil on the surface, cover with a damp cloth or lid for at least half an hour, preferably 2-3 hours, and knead the dough back and forth twice or more.

4. There are many ways to mix the dough, and the taste is delicious. You don't have to use specific ingredients. Here are some recommended:Oil-fried meat noodlesCeleryFried meatNoodles,Chives

Fried meat noodles, tomato, chili and onion fried meat noodles, etc.

5. The most essential ingredient for mixing noodles is garlic. When you eat garlic with noodles, the taste is very delicious.

Rice intestines

SummaryA famous dish made with lamb.The recipe is:Lamb lungsand lamblarge intestineWash them, and use the dough to wash themnoodles, make a paste, add oil and salt, stuff into the lamb lung, then seal the airway, and cook in water for about two hours to complete.Rice intestines are made with chopped lamb liver,lamb heartand lamb intestine oil, plus pepper, cumin, salt. Mix with rice, boil in water, let it stand for half an hour, then poke holes in the intestine to let it vent, and cook for one hour to complete.

Customs:

Using rice and miscellaneous ingredients to treat guests is considered a sign of respect by the Uyghurs. This is because the taste and flavor of their miscellaneous ingredients are delicious and unique, and the craftsmanship is exquisite.Rice intestines are one of them.

Features:

Rice intestines and lamb lungs are chewy and tender, while the lamb stomach and noodles have a chewy texture, fragrant and delicious, with a unique flavor, which is a fine product of Xinjiang.RecipeThere are many cattle and sheep in Xinjiang, which is one of the main livestock bases in China.

People who follow Islam eat mostly beef and lamb.

There are many types of beef and lamb snacks, all made with lamb organs. They can be cooked into very delicious and fragrant food.Rice intestines and lamb lungs are representative of these.The method of making rice intestines and lamb lungs is generally after slaughtering, carefully extracting the lamb organs, washing the lamb lungs with water until they are pure and colorless, and washing the lamb intestines clean.Cut the lamb liver, heart and a small amount of lamb intestine oil, plus pepper, cumin, salt and washed rice, mix and knead evenly into the filling, and stuff into the lamb intestine.

Then wash the flour into noodles, after the noodle water is clear, drain a lot of water, and stir it into a noodle paste, then put the lamb stomach on the lung airway, sew it with thread, and then scoop a spoonful of noodle paste into the lamb stomach and squeeze it into the lamb leaf.Then use a small amount of salt, oil, cumin powder and chili powder to make a sauce and squeeze it into the lamb leaf.Finally, remove the lamb stomach, and seal the airway with a rope.Then put the rice intestines, lamb lungs, washed lamb stomach and the lamb intestine wrapped with a little chili powder into the pot and cook.When cooking, use a to poke holes in the lamb intestine, which allows it to vent and drain water, to prevent the lamb intestine from bursting.After cooking, take it out, cool it slightly, and cut it into pieces, and eat together.Oil-fried meat noodlesSummary

Oil-fried meat noodles are a local Uyghur and Hui noodle dish in China, with bright colors, red oil, chewy noodles, and a strong aroma of tomatoes and lamb.

The main ingredients are: flour, lamb, onions, tomatoes,

lentilstomato sauce,chili peppers,and other ingredients.Recipe:Main ingredients: flour,: lamb, onion, tomato,lentilstomato sauceSeasonings: salt, soy sauce, sugar, tomato sauceCooking method: 1. Mix flour with cold water and make a dough, cut it into dough pieces, brush with oil, and wrap in plastic wrap for 1 hour.2. Light the fire in the pot, add lamb and sauté, add soy sauce and salt, and then add lentils, onions, and tomatoes to stir-fry. Add sugar and tomato sauce to season and cook.

3. Make the dough into noodles, cook them in water, and then drain and mix with the vegetables.

RiverBean noodlesSummary

Because this snack is quick and affordable, and its taste is delicious, so it is very popular.Another reason is that it is available year-round, and it can be eaten even in the coldest winter.is a kind of noodle, with a simple and unique method.

However, the first step is still to make dough. When making dough, add a small amount of salt.The dough should be slightly soft.

Place the dough in a bowl and continuously wash it with cold water until the starch and gluten are completely separated.

After separating the gluten, the remaining washing water is the ingredient for making.However, this ingredient cannot be used directly, it needs to be clarified and separated, and then add a little baking soda.is made in a round aluminum pot. The method is to first brush a layer of oil in the pot, then pour the ingredients into the pot, and make a thin layer in the pot.At this time, put the pot on the pot, cover it, and the bottom of the pot is in contact with the boiling water, without letting the boiling water enter the pot. After 3-5 minutes, take out the pot, and the is cooked.The cooked noodles can be steamed, and eaten together with the.When eating, cut the into thin strips, and cut the noodles into thin slices, then put them in a bowl, and add chili oil, vinegar, minced garlic, soy sauce, mustard, sesame seeds, etc. The colors are colorful, and the aroma is tempting.In the summer, people eat to cool down and invigorate themselves. Its taste is beyond ordinary.The in the River is famous in Xinjiang.Compared to other places, the production process of in the River is more complex, and the finished product is more bright and chewy.The seasoning is also different, making it more delicious and fragrant.

There are also shops with the name "River " in other places, and they are very popular, but the taste is not as good.When eating, cut the cold noodles into thin strands and the gluten into thin slices, place them in a bowl, and then drizzle with...Chili oil...Vinegar... garlic, soy sauce, mustard, sesame paste, etc. – colorful and visually appealing, with a delicious and enticing flavor.In the hot summer, people eat cold noodles to cool down and invigorate themselves. Their flavor is truly exceptional.

Shigang cold noodles are famous in Xinjiang.Compared to other places, the production process of Shigang cold noodles is more complex, resulting in a product with vibrant colors and a chewy texture.The seasonings are also different, making the taste sour, spicy, and long-lasting.There are also small shops with "Shigang cold noodles" signs in other regions, with thriving business, but the taste seems to be slightly different.