Aral City, a county-level city directly under Xinjiang Uygur Autonomous Region, is 281 kilometers east-west and 180 kilometers north-south.It borders Kyrgyzstan, Tajikistan, and Kazakhstan, and is near Pakistan and India, with numerous border ports and trade resources.

Special CuisineIncluding “ ” (ma changzi).

Hand-fried rice

Introduction

“Hand-fried rice”, also known as “ ” (balo) in Uyghur, is a dish commonly prepared by Uyghur, Uzbek, and other Central Asian peoples, as well as Russians, for guests.It is a must-have dish for celebrations and events such as weddings and funerals.Traditionally, guests are seated on a (a low table or bed) with a clean cloth spread out on it.The host then serves the rice to each guest, one by one, using spoons and bowls.This practice is known as “ ” (zhu fan).Therefore, the name “ ” (zhu fan) was derived.Some families now serve Han Chinese guests, and usually have small spoons available.

Historical and Cultural Significance

There is a legend about “ ” (zhu fan).According to the legend, over a thousand years ago, a doctor named Abu Aliri Ibishina was very ill and unable to recover, even after taking many medicines. He then experimented with cooking rice and found that it could cure his illness.He used beef and lamband vegetables such as carrots, radishes, and onions, along with oil, mutton fat, and rice.He cooked the rice in a pot over low heat until it was cooked through.This rice is characterized by its complete flavor, aroma, and color, making it very appealing to the appetite.So, he ate a small bowl of rice before and after bed, and after half a month, his health gradually recovered, and people were amazed that he had found a miracle cure.Later, he shared this “remedy” with others, and it spread throughout the Uyghur people, becoming a common dish.While we may not fully believe this legend, " " (zhu fan) is a very nutritious and delicious food.The ingredients used in " " (zhu fan) are also nutritious, including oil, butter, onions, carrots, and rice, which are rich in vitamins.Carrots, in particular, are known as “ ” (small ginseng) and “ ” (earth ginseng), and are very beneficial for health.Using these ingredients to cook rice is very healthy.PreparationThe main ingredients for making “ ” (zhu fan) are fresh lamb, carrots, onions, oil, mutton fat, and rice.

The preparation method is to first cut the lamb into small pieces and fry it in oil, then add the carrots, onions, and other ingredients.Finally, add the rice and cook until it is done.Roasted Lamb SkewersIntroductionAuthentic Xinjiang roasted lamb skewers are called “ ” (Kawa Pou) in Uyghur.Roasted lamb skewers are a popular snack in Tulufan.Roasted lamb skewers are one of the most popular snacks in Xinjiang.In 1986, Chen Pes and Zhu Shimo performed a skit called "Roasted Lamb Skewers" on the Central Television Spring Festival Gala, which brought this popular snack to the attention of the whole country.Features

This dish is a famous dish in Xinjiang. The selection of ingredients and the baking method are very important. When cooked, the lamb is dark red and fragrant, with a rich and oily flavor. It is not greasy or smelly, and the meat is tender and delicious.

Roasted lamb skewers are both a popular street food and a delicious dish for entertaining guests.The authentic skewers are cooked in a traditional oven, with lamb and mutton fat cut into thin strips and threaded onto iron skewers. They are then baked in a long oven until cooked, and then sprinkled with chili powder, salt, and cumin.New Style:In Xinjiang, roasted lamb skewers are available everywhere.In recent years, a new style of roasted lamb skewers has emerged in cities such as Urumqi, Turpan, and Bortala, which is called " " (Miter Kawa Pou) in Uyghur, meaning "1-meter long lamb skewers".

These lamb skewers are indeed as named, with skewers up to 70-80 centimeters long, and large pieces of meat, which are baked in a long oven.

One serving is enough for a meal.

Now, there are many new ways to cook lamb skewers in hotels, including lamb skewers on skewers, mesh-woven lamb skewers, and even fried lamb skewers.Some cooks add egg whites and cornstarch to the lamb before cooking to make the lamb skewers more tender.Historical and Cultural Significance

According to archaeological data, roasted lamb skewers have been around since 1800 years ago.

There is a picture of roasted lamb skewers in the Han Dynasty image collection.There are also fan holders for roasting meat in the No. 1 Han Dynasty tomb.PreparationRoasted lamb skewers: Cut the lamb and mutton fat into thin strips and thread them onto iron skewers. Then, bake them in a long oven until cooked, and sprinkle them with chili powder, salt, and cumin.According to research, the word "naan" originates from Persian, and was popular in the Arabian Peninsula, Turkey, and various Central Asian countries.Originally, the Uyghur people called naan "Emeik", but after the introduction of Islam to Xinjiang, it was renamed "naan".

Features:

The preparation of naan is similar to that of Han Chinese bread.It is made withflour(or fine flour), a small amount of salt and yeast, mixed and kneaded, and then baked.Adding mutton fat makes it "oily naan";Using diced mutton, cumin powder,pepper powder, chopped onions, etc., mixed with filling and baked, it is called "meat naan";Mixing sesame withand grapesjuice and baking, it is called "sesame naan", etc.Because the ingredients and methods for making dough and adding ingredients, the shape of the dough, and the baking methods are all different, the name of naan also varies.Legend has it that during the Tang Dynasty, when Monk Tang traveled through the desert and Gobi, the food he carried was naan, which helped him complete his arduous journey.Through this beautiful legend, people of all ethnic groups consider naan to be a daily essential food.

History and cultureThe history of baking naan in Xinjiang is very long, and it is also recorded in many Chinese historical records.

The naan excavated from Turpan by the Xinjiang Regional Museum, shows that people in Turpan were already making delicious naan more than 2,000 years ago.

Naan, in ancient times, was called "Hu Bing" and "Lu Bing".Many famous poets in Chinese history have also written about naan in their poems.As Su Yi wrote in " ", "Learn the style of Kyoto, the flour is crispy and fragrant, a new oven.Send this delicious gift to Mr. Yang, and he will be delighted." In the "Cookbook of Qi Min Yao Shu" by Jia Si, there is a section about making naan, which proves that naan has been used in Chinese cooking for a long time.Customs:Uyghurs also regard baked naan as a symbol of good luck and happiness.

For example, when a man proposes to a woman, he gives her a gift including clothing, salt, and square sugar, and he must also have five naan.

During the wedding ceremony, a girl is arranged to hold a tray in her hands, with two small naan inside a bowl of salt water.The girl stands between the bride and groom, and they both eat the two small naan, which symbolize love and sharing.At this time, the bride and groom rush to grab the naan in the bowl, and whoever grabs the naan first is considered the most loyal lover."When the time comes, take action", grabbing naan becomes the first climax of the wedding.MakingIngredients:

The recipe for sweet naan: 500g of fine flour,

white sugar

,peanutsoil, 50g of soft yeast, and 2g of baking soda.The characteristic of sweet naan: golden yellow, soft and delicious.Method:I will teach you how to make sweet naan, how to make sweet naan. 1. Put the fine flour in a bowl, add soft yeast, white sugar, peanut oil, baking soda and 150g of water, and knead into a dough. Cover with a damp cloth and let it sit for 15 minutes.

2. Knead the dough again, and cut it into 10 pieces, and shape them into circles. Add oil on the surface, and press them together to form a naan.

3. Flatten the naan, use your thumb to press a circle about 1 cm in diameter from the center of the naan, and then poke a few holes in the naan.4. Hold the bottom of the naan with your hand, and place it in a plate, and bake it at 220-230℃ for about 20-25 minutes.47| 48.4. Lift the flatbread from the bottom using your hands, reshape it into a circle, and place it in a pan. Bake at 220-230°C.

Lamb skewers

Introduction:

Characteristics:

"Kawa" is asmoked meatof the highest quality.The Uyghur nomads are most skilled at making "Kawa". They select healthy and fat horses, slaughter them, and then use the horse's intestines, wash them, cut them into strips, and add salt, pepper powder, and other seasonings, and then stuff them into the 30-40 cm long horse intestines, and tie them tightly, and hang them to dry for about a month.In addition to stuffing the intestines with horse meat, they can also be stuffed with minced meat and meat chunks.The horse meat produced by the Uyghur people is rich in fat but not greasy, with a clear fat-to-lean ratio. It is not only delicious and visually appealing, but also has high nutritional value and a unique flavor.

Products:

① Uyghur horse meat is famous all over the world, and the reason is that our horses are raised in the mountains, which keeps the horses wild, allowing them to run freely. (The Uyghur horse-raising habit) This makes the horse meat tender and delicious.Horses are herbivores (they often eat various wild herbs) from birth, so they have never tasted feed before. This is truly wild horse meat, and it is a healthy and delicious food.

② Smoked horse intestines are also a must-have. The essence of horse meat lies in the horse's intestines, which are stuffed with the best quality horse intestines, and then smoked with red willow smoke. The smoked horse intestines are smoky in color, and they are a rare delicacy.When you taste it, chew for more than 1 minute, the taste will be richer.

Effects:

Horse meat contains 13 kinds of amino acids and various essential nutrients.The protein content is high, and it also contains calcium, zinc, iron, and selenium, which are rich in minerals.It has the functions of nourishing qi, nourishing the liver, replenishing blood, tonifying yang, promoting blood circulation, preventing arteriosclerosis, and enhancing the immune system.Horse meat fat is better than beef, lamb, and pork fat.Horse meat fat is similar to plant oil, and the content of unsaturated fatty acids is high.Unsaturated fatty acids can dissolve cholesterol, preventing it from depositing on the walls of blood vessels, which has a special effect in preventing arteriosclerosis.BakingChicken skewers

IntroductionXinjiang authentic chicken skewers, also known as "Kawa".

Chicken skewers are the most famous local snacks in Turpan.

The local flavorsare also popular in Xinjiang.Tourists from all over the world who come to Turpan almost never miss chicken skewers.Xinjiang chicken skewers are a popular snack throughout the country. It is available everywhere, including urban and rural areas, streets, and markets.Chicken skewers are made with chicken and chicken oil cut into thin slices, and then threaded onto thin iron skewers. They are then roasted on a long chicken skewer grill. After roasting, they are sprinkled with chili powder,saltand cumin.In 1986, Chen Peis and Zhu Shimao performed the skit "Roasting Lamb Skewers" at the Central Television Spring Festival Gala, which brought the distinctive dish of Turpan to national prominence.

Features:

This dish is a famous Xinjiang dish, and the sourcing and cooking method are crucial. When cooked, the lamb is reddish in color, spicy, savory, and oily, without being greasy or smelly. It is tender and juicy, with a unique flavor.Traditional Xinjiang Uyghur lamb skewers, which are also a popular street food and a delicious dish for entertaining guests.Authentic skewersGrilled meatLike grilling a whole lamb, the color is golden and oily, with a slightly spicy and savory flavor, without being greasy or smelly. The meat is tender and delicious.The requirements for ingredients are not as strict as grilling a whole lamb. The difference lies in the size and specific methods of cooking.

New way to eat:

Lamb skewers are available everywhere in Xinjiang.In recent years, another form of lamb skewers has appeared in markets such as Moju, Kucha, and Urumqi's Erdao Bridge Market, known locally as "Mitel Kava," meaning "1-meter long lamb skewers."These lamb skewers are truly impressive, with skewers up to 70-80 cm long, large meat pieces, and are baked in a tandoor oven, producing up to 15 skewers at a time. They are tender and delicious, making them even more enjoyable to eat, as a large skewer can replace 7-8 smaller lamb skewers.Eating 2-3 skewers will satisfy your hunger.Lamb skewers are now being made in hotels with many innovations, in addition to the general lamb skewers, there are bamboo skewer lamb skewers, and mesh-oil lamb skewers, some are even deep-fried, with similar ingredients.Some people mix the lamb with egg whites and a flour mixture before grilling, which makes the lamb skewers even more tender.

Historical and Cultural Significance

According to archaeological data, lamb skewers have been eaten 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 grilling meat was also found in the Marquis Yi of Fu's tomb.

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 oven and sprinkle with chili powder,Saltand cumin powder. They are cooked in a few minutes.