(abbreviated as Bazhou), a province under the Xinjiang Uyghur Autonomous Region, is the largest provincial-level autonomous region in Xinjiang Uyghur Autonomous Region, and is known as the "First Province of China".The oil and natural gas resources in Bayin are abundant, and there are also abundant solar energy resources.

Specialty FoodsYesLentilsLentil Soup, Bo LakeGrilled FishFive-Spice Chicken, SkeweredRoasted Meatand DoughPieBraisedBeefandBaked BreadandLamband fragrant roasted meat, air hostess's roastBunRobu Lake Red Willow Roast, Robu Lake Small Oil Flatbread, Spicy Fish, etc.

Spicy Fish

Introduction

The fish in the pool and lake only live in water with low temperature and clear water below 28℃, they are very sensitive to water pollution and have a low tolerance for acidity and alkalinity.Therefore, they chose to live in the desert, backed by snow mountains, and without pollution, in Bostan Lake, and to thrive and reproduce there.

According to local legend, when Zhuge Liang captured Meng Haot, Meng Haot was unwilling, and invited the king of the Ugu Kingdom,, who commanded the army to defeat Wei Yan.Zhuge Liang could only design,Set fire tothe army, and also out of pity, they broke a hole in the wall to prevent Meng Haot from being completely destroyed.These soldiers rushed into the river with flames, saved their lives, but the flames also destroyed countless small fish, floated to the surface, and were caught by the Shu army to cook, which was very delicious.After that, Meng Haot finally surrendered, and the war ended. Zhuge Liang was remorseful, so he ordered the cooks in the army to teach the locals how to make pickles and cook fresh fish.

The fish in the pool and lake originated in Japan, also known asCucumberfish, yellow fish (with a lifespan of only one year), the fish body is semi-transparent, with a special cucumber flavor, the whole fish can be eaten, contains a lot of amino acids, with high levels of glutamic acid, the meat is delicious.Bo Lake introduced and cultivated in 1991, and began to catch in 1993.Because Bostan Lake has abundant resources and good water quality without pollution, the fish in the lake is recognized as a non-polluting, green food.

Bo Lake Spicy Fish, with a slightly spicy and numb flavor, with a unique flavor of Bo Lake fish, selected high-qualitychilipaired withstar anise, to create a combination of spicy, numb, and fresh flavors.

The fish in the pool and lake is nutritious, delicious, and easy to process, and is a popular fish in both domestic and international markets.The whole fish contains about 70% of the water, coarseprotein1.58~15.46%, coarse fat 2.39~5.90%, coarse protein is lower than coarse fat in carp,,Nile Perch.High-quality protein, trace elements and vitamins, have a good nourishing effect on the human body, for weak and elderly people, eating it will have a good therapeutic effect.

Lentil Soup

Introduction

In fact, this kind of soup was a common soup that poor people ate half a century ago, when food was scarce, people would take a small handful of noodles, knead and roll them into thin noodles, sprinkle with salt and chopped green onions, and cook them.Soupto eat, it is a staple food for the family, also called "poor man's food".Nowadays, in the fast-paced life, some housewives occasionally buy prepared noodles and cook them at home, but they always feel that the taste is not authentic.What should I do?

Come to our Anqi County Lentil Soup Specialist Shop to try it!After many investigations, the secret is as follows: First, soak the lentils in warm water for about 4 hours; second, cook with a rich bone broth,beef brothsoup, third, stir-fry the sauce (diced lamb,potatodices,tomatodices, green onions, add salt and star anise), after the sauce is cooked, then add noodles, roll thinly, cut into small diamond shapes, fifth, add the cooked broth, add noodles, add soaked lentils, add the cooked sauce, addpepper, when serving, addflower, this soup contains a variety of vitamins and minerals, can help digestion and appetite, and the slightly pungent flavor of star anise, is why people eat and enjoy it.

It is indeed what our Anqi people say: "Hard-working woman, work well, roll out the noodles like a piece of paper, cut the rice and noodles into small diamond shapes, put them into the pot to cook, Wang, Wang, eat and see, a bite doesn't tell", this is a classic local dish.

Look!How does the soup look? Is there a group of small fish swimming around? Are they swimming towards your mouth?

"If you haven't been to the Great Wall, you are not a hero, if you haven't eaten lentil soup, you are really missing out," If you are in Xinjiang, you will often hear "eat, roast meat, lentil soup, makes people's mouth water", when talking about Xinjiang food, you may have eaten Wang Huzi Lentil Soup in Urumqi City, no matter summer or winter, guests will be greeted at the door, and everyone eats heartily.When talking about lentil soup, the Hui people also have a legend: a long time ago, a new wife came to live in, the second day of the new wife's arrival, the old couple would ask her to cook, and the wife would ask her to cook "black sesame paste and brick, the new wife would cook according to her husband'sCan, but as soon as she started cooking, she couldn't stop, so she had to ask her husband to help.After that, the new wife had to ask her husband to help cook, but as soon as she started cooking, she couldn't stop, so she had to ask her husband to help.After that, the new wife had to ask her husband to help cook, but as soon as she started cooking, she couldn't stop, so she had to ask her husband to help.After that, the new wife had to ask her husband to help cook, but as soon as she started cooking, she couldn't stop, so she had to ask her husband to help.“The old man laughed heartily, saying that even a simple meal like this, he didn't know. Let me tell you, it's 'Lentil Noodle Flags.' The new wife was still staring, and the old man continued, 'Lentils are lentils, the noodle flags are noodles, and the stew is the stew.' In other words, this is the poor man's food that everyone in our village eats. When the new wife heard this, she turned red, didn't she often make it at home too?"She quickly ran back to the kitchen...

Rob people's roasted fish

Introduction

Rob people's roasted fish

Living with the desert, the Rob people's customs are also full of desert characteristics, characterized by their ruggedness, primitiveness, extraordinary endurance, and adaptability.The Rob people's main diet is roasted fish; roasting fish around the fire is one of their main characteristics.The Rob people's yurt, simple and rustic, has unique architecture, and is usually built near a large willow tree by the lake, using the tree's crown as a roof, and weaving a simple hut with red willow, reeds, and branches.The Rob people's ability to travel without horses or camels is remarkable; they can easily travel between villages and towns along the lake using a small Rob boat (Uyghur "Kapan," meaning a dugout boat).

Andem's thin bread

Introduction

Andem's thin bread

Thin bread is the most important and commonly eaten food in the daily life of the Uyghur people, and it is a unique food in the Uyghur culinary culture.The history of Uyghur people eating thin bread is very long and diverse.One of them is a large thin bread, "Kaq Chaq," with a diameter of 40-50 cm, which is the king of thin bread.Large thin bread is mainly made from fermented dough, supplemented withOnionsalt, water, and other seasonings, and baked in a thin bread oven (Tunu'r) in a circular shape.Thin bread is low in water content, can be stored for a long time without spoiling, easy to carry, and is also fragrant and delicious, and rich in nutrients, making it popular among other ethnic groups.

Steamed bunsBraised beef

Introduction

Steamed buns and braised beef

As the sky turned golden, in the fading light, with an empty stomach and a restless heart.Approaching the end of the workday, he repeatedly looked at his watch, listened for any sounds in the hallway, and waited for someone to come home.Perhaps he would find some inspiration, but the more he looked, the more appetizing it became, with his mouth watering, and his stomach rumbling, just as his sister called, "Come home and eat steamed buns and braised beef."

So, he ran home, the scent of the intensely fragrant and savory meat wafted into his nostrils, and he inhaled deeply, his nostrils puffed up like a "garlic," as if someone was pulling him, and he obediently followed like a little lamb, when he pushed open the door, wow!The entire house was filled with the aroma of steamed buns and braised beef, the meat in the pot was bubbling and simmering, irresistible, he quietly lifted the lid of the pot, and the layers of soft and layered thin bread were coated with bright yellow saffron, and the bottom of the thin bread was filled with pieces of savory beef in red oil, dancing in the oil.

A family gathered for a friendly chat, while the children occasionally peeked in, repeatedly asking, "When will the meat and bread be ready?"The older sister calmly said, "Let the meat cook a bit more to make it crispy, and let the bread cook a bit longer to absorb the flavors."

Somehow, following the older sister's method, I repeatedly tried, but failed. So, I brazenly asked again, and this is what I did:

First, heat the oil and add a littleSugarFry it, making chili oil, and while frying the beef slices, add spicy sauce to color them, and when the water has evaporated slightly, add chili peppers, onions, garlic,Ginger,Sliced, and salt, add a little waterCook the meatFor about 20 minutes, prepare the dough with alkaline water, spread it out and brush it with oil, sprinkle with wheat flour, after rolling, pressing, and flattening, place the dough on top of the meat, and cook for about 20 minutes, then cut the meat and bread into pieces and serve, and enjoy with a piece of meat and bread, each bite is full of sauce flavor, and the chopsticks are also spicy and fragrant. This way of eating is indeed consistent with the theory of the princess: when you encounter delicious food, you will definitely not be disappointed.We can't let our local beef go to waste!If the beef is versatile, like eating green grass, and other ingredients in summer, and in spring and autumn, we can eat tomatoes and beetroot, and other high-quality feed, and raise the beef scientifically, not only will the quality be good, but the cooked beef pie will also be delicious.

Five-dish roasted fish in Bohu

Introduction

Bohu roasted fish, original, fresh and delicious.

Caught in Bohu LakeCarpCodTilapiaPreheat the oven to 180 degrees Celsius.CarpRed Snapper and other farmed fish are popular ingredients for roasting, bringing significant income to local roasting businesses and becoming a must-try dish for travelers.

Seabass, etc., are made from organic fish, which are popular with tourists. Not only do they bring a considerable income to local fish vendors, but they are also a must-try dish for travelers.

Every night, people flock here to enjoy a delicious roasted fish, which has boosted the development of the Bohu night market."Five-dish roasted fish" is a common name for Seabass, also known as Riverfish, because it has five wide, horizontal stripes on its back, so it is called "Five-dish roasted fish".Seabass is a cold-water fish species in the north of Xinjiang.It grows slowly, and it doesn't reach maturity until the third winter, and its maximum size is about 500 millimeters.According to the introduction, the roasted fish made with "Five-dish roasted fish" and "Cod" as the main ingredients are a local specialty of Bohu.Over the years, it has formed a local ethnic specialty.

The roast masters use cumin, chili powder, salt, and cooking oil as seasonings. The roast is not spicy, not greasy, fragrant and tender, and has a long aftertaste. If you add local Bohu wine, it will be even more delicious."After traveling through all of Xinjiang, the Bohu fish is the most delicious."

"Five-dish roasted fish" has become a must-try dish for tourists from south to north.Nowadays, "Five-dish roasted fish" is a "gold standard" snack in Bohu and Kulu.It is famous and prosperous, and it has become a major tourist attraction and an important service window in Bohu.

Grilled meat aroma

Introduction

Grilled meat aroma

Whenever you wander around the city's snack street or bustling night market, a fragrant aroma of grilled lamb will occasionally waft into your nostrils.Sometimes, a grilled meat stall attracts you like a powerful magnet, and you smell the spicy aroma, and your mouth starts to water. Just as the grilled meat master places a string of fragrant grilled lamb in front of you, you can't wait to eat it, and the fragrant aroma lingers in your mouth.Throughout the year, grilled meat masters repeat the same work, from setting up the grill to lighting the charcoal fire, cutting meat, skewering meat, hanging it, and then fanning it, flipping it, adding seasonings, and even paying attention to the size of each piece of meat, usually about the size of a date, and skewering red and white meat slices, sprinkling red chili powder and green cumin, creating a visual and fragrant effect.There are also barbecues, cooking time, fire, and seasonings, all of which need to be carefully controlled. The skillful operation, the subtle and refined taste, and the casual and nonchalant demeanor of the owner, all make it a unique art form.The grilled lamb is hot and delicious, with a unique aroma.About one meter high iron tray filled with hot charcoal, with the hot charcoal like blooming "fire".

When the wind blows, the fire sparks, and the smoke rises, the grilled meat master skillfully cooks the meat skewers in the smoke, and sometimes the oil splatters on the charcoal, and the white smoke rises from the tray, and the figure of the grilled meat master is blurred in the smoke, making the scene like a fairyland.The smoke has dissipated, and the grilled meat stall is still hot.When it's hot and there's no wind, the grilled meat master uses a rectangular wooden board to fan the fire.

The charcoal is burning fiercely, and the meat is sizzling.Under the firelight, in the fragrant aroma, the person feels very comfortable and relaxed.It takes about five minutes for the meat to cook, and the grilled meat master quickly takes a plate and puts it in front of you, and a special happiness and joy fills the grilled meat stall.After a delicious meal, you disappear into the city's edge.Men and women of all ages enjoy a wonderful life, and the fragrant aroma of the grilled meat seems to come from mother's scent, and a national spirit is being passed down and carried on.

Lob Nor Red Willow Grilled Lamb

IntroductionLob Nor Red Willow Grilled Lamb

There are many ways to grill meat, such as skewering it on a charcoal grill, and grilling it with salt, chili powder, and cumin.

There is also a steel cage with a grill, where you can put lamb, ribs, and beef skewers, and then roast it in a terracotta oven.

The roasted lamb, with its color and aroma, is very attractive.

In the past, the "Lob Nor" was called "Embak" by the Uyghur people.After the introduction of Islam to Xinjiang, they changed the name to "Lob Nor".The general method of making Lob Nor is similar to making Chinese-style buns.You can put flour (or fine flour) in, add a little salt and water, and mix it thoroughly, and then let it rest for a while, and then use a terracotta oven (Tunu'r) to bake.Add lamb fat, which is called "Lob Nor".If you add lamb mince, cumin powder, and onion, it is called "Lob Nor".Because the ingredients, shape, and baking method are different, the name of the bun is also different.It is said that when the Buddha took his journey through the desert, he brought buns with him.The people of the Uyghur people see buns as a daily food.Baked buns

Introduction

Baked buns

The Uyghur people will bake a large bun, which is called "Hai Sheng Bao Ers", which is usually as big as the pot.

The buns are made with 2-3 kilograms of flour.The flour is mixed with a little salt and water, and then kneaded into dough, and then left to rest for a while, and then baked in a clay pot.If you add lamb fat, it is called "Lob Nor".If you add lamb mince, cumin powder, and onion, it is called "Lob Nor".The buns are shaped like a clay pot, and is a staple food for Uyghur people.Sesame seedsBread, flatbread, and other varieties.According to research, the word " " originates from Persian, and is popular in the Arabian Peninsula, Turkey, and Central Asian countries.The Uyghur people originally called it " " (Aymak), but after the introduction of Islam to Xinjiang, it was renamed " ".Robo Valley Small Oil Bread

The preparation of bread is similar to that of Han Chinese flatbread.InFlour(or fine flour), add a small amount of salt water and yeast, mix well, knead thoroughly, let it ferment slightly, and then bake in a (Tunu'r) oven. The is circular and made of clay.Adding sheep's oil results in an oil bread;Mixing ground lamb, cumin powder, black pepper, and chopped onions to make a filling results in a meat bread.Mixing sesame seeds withraisinsand baking results in a sesame bread, and so on.Because the ingredients and methods of making bread, as well as the shape and baking methods, are all different, the names of bread also vary.Legend says that during the Tang Dynasty, when Monk Xuanzang traveled through the desert, he brought bread with him, which helped him complete his arduous journey.Through this beautiful legend, people of all ethnic groups consider bread to be an essential food for daily life.

Flatbread

Introduction

Flatbread

In Mongolian homes, almost everyone bakes a large flatbread, called " " (Hai Sheng Ba'er Sike), the size of the pot, the size of the bread. Generally, 2-3 kilograms of flour is needed.

This bread uses leavened dough but does not contain alkali. When making dough, addmilksheep's oil, or yogurt and a little salt, after the dough is well mixed, slightly heat it, then press it into a circular shape and place it in a pot with a pointed bottom and bake over low heat until it turns golden brown, then flip it over to bake, the finished bread will be a large, concave round bread.The shape is like a large clay pot with a pointed bottom, which is the main food fordrinking milk teaMongolian people.