is one of the administrative districts under Xinjiang Uyghur Autonomous Region.It is the main road along the "Silk Road" in the north, leading to various countries in Central Asia and Europe.Changji is an important agricultural and pastoral production base in Xinjiang, and has basically formed pillar industries such as grain, cotton, livestock products, seeds, and vegetables.

Specialized cuisineIncluding:Mixed noodlesDumplingsBig ChickenBig chickenYellow noodles, roasted lamb, roastedlambskewers, pulled noodlescold noodlesrice noodles, ethnic roasted lambteameat in a pie, crispy lamb legs, lamb cooked in piepies

dumplings

introduction

Steamed dumplings (called "Samaksa" in Uyghur) and thin-skinned dumplings (called "Pitermana" in Uyghur) are popular foods among Uyghur people.Restaurants and stalls in urban and rural areas sell these foods.Steamed dumplings are mainly baked in a clay oven.The dumpling skin is made thin by pounding dough, and the four sides are folded into a square.Dumpling fillingsMade from diced lamb, lamb tail oil,onionsand cumin powdersaltandpepperand other ingredients, mixed with a small amount of water.The finished dumplings are placed in the clay oven, and it takes about 10-15 minutes to bake, with a yellow and shiny skin, tender meat and crispy skin.

Roasted whole lamb

introduction

Roasted whole lamb is a traditional dish of the Uyghur people.You can smell it in bazaars in cities like Urumqi, Kashgar, and.Roasted whole lamb is not only a popular street foodbut also a top-quality dish for entertaining guests, and is now also a popular dish in high-end banquets, which is highly favored by both domestic and foreign guests.Roasted whole lamb is one of the most expensive dishes in Xinjiang, and its fame is due to its carefully selected ingredients and unique cooking methods.Xinjiang lamb is tender and has no, and enjoys a good reputation in the domestic and international meat markets.Roasted whole lamb typically uses sheep or lambs younger than a year, which are not only tender but also have high nutritional value, and the meat is full of flavor when chewed.This is a valuable experience that Uyghur people have gained from eating lamb for a long time.After slaughtering, skinning, removing the head, legs, and internal organs, and then threading the sheep from head to tail with a large iron nail-studded wooden stick.Then useegg yolksalt watergingercumin powder, pepper,white flourto make a slurry and smear it all over the sheep's body, thensheep headparts are placed face down in a hot clay oven, and the oven is tightly closed, and the wooden stick is turned regularly to observe, and it takes about 1 hour to cook.Roasted whole lamb is yellow, the skin is crispy and tender, and the flavor is very fragrant. It is placed on a serving cart after roasting, and the chef ties a red silk ribbon around the sheep's head and forms a flower, and the sheep's mouth is placed withparsleyorceleryorThe serving cart has a small knife, and the waiter rotates the cart around the table and invites the guest to cut and eat.Roasted whole lamb is yellow, the skin is crispy and tender, and the flavor is very fragrant, and it is a favorite dish for Uyghur people to entertain guests.It also makes the whole lamb a beautiful work of art.In the bazaars of south Xinjiang towns like and, there are stalls selling roasted whole lamb, which are specifically cut into pieces and sold.Roastedlamb skewers

introductionXinjiang authentic lamb skewers are called "Kawa Pav" in Uyghur.

Lamb skewers are the most famous ethnic food in Turpan.

Tourists from Turpan almost all eat lamb skewers.Lamb skewers are a popular snack throughout Xinjiang, and can be found in urban and rural areas, on streets, and in markets, and are favored by the public.In 1986, Chen Peis and Zhu Shimou collaborated on a skit called "Lamb skewers" on CCTV's Spring Festival Gala, which made the lamb skewers of Turpan famous, and its reputation spread throughout the country.Features:This dish is a famous dish in Xinjiang, and the selection of ingredients and the cooking method are both critical. After roasting, the lamb meat is reddish and fragrant, oily and delicious, and not greasy or smelly, with crispy skin and tender meat, and has a unique flavor.

The traditional Uyghur lamb skewers are both a popular street food and a delicious dish for entertaining guests.

Authenticgrilled meatalso has a yellow color and a slightly spicy flavor with a fragrant aroma, and is not greasy or smelly, and has tender and delicious meat.The preparation of lamb is not as strict as roasting whole lamb, and their differences lie in the size and specific methods of roasting.New way:Lamb skewers are available in Xinjiang everywhere.In recent years, in,, and market, another form of lamb skewers has appeared, which is called "1 meter long lamb skewers" by locals.These lamb skewers are indeed as they are named, with skewers up to 70-80 cm long, and large meat chunks, roasted in a clay oven, and can roast several skewers at a time, which are delicious and satisfying to eat, because a large string can replace 7-8 small lamb skewers.

Eating 2-3 skewers is enough to satisfy your hungerhôpital.

Main ingredients: chicken (local chicken), noodles (raw)Auxiliary ingredients: potatoes,tomatoescarrotsandspinach

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Nutritional value:

Chicken meat is tender and delicious, and is rich in nutrients, with nourishing and beneficial effects.The protein content in chicken is very high, and it is easily absorbed and utilized by the human body, which has the effect of strengthening muscles and bones.Chicken contains phospholipids that are important for human growth and development, which is one of the main sources of fat and phosphorus in the Chinese dietary structure.Chicken has the effects of warming the meridians, nourishing and supplementing Qi, strengthening the spleen and stomach, strengthening muscles and bones, and promoting blood circulation.Traditional Chinese medicine also believes that chicken has the effects of warming, dispelling wind, detoxicating, and flavoring.It is mainly used for treating wind-cold, fever, headache, nasal congestion, abdominal pain, diarrhea, and internal blockage.Chicken contains volatile oil, which mainly consists of garlic, as well as dially disulfide and citric acid.It also contains fat, carbohydrates, sugars, vitamins, calcium, magnesium, iron, and other ingredients.Traditional Chinese medicine also believes that chicken has the benefits of warming the body and nourishing Qi, replenishing deficiencies, strengthening the spleen and stomach, promoting blood circulation, and strengthening muscles and bones.

Main ingredients: Chicken (local chicken, farm-raised), noodles (raw)Auxiliary ingredients: Potatoes,tomatoescarrotsandspinach

and

Main ingredients: Chicken (farm-raised), noodles (fresh)

Additional ingredients: Potatoes,Tomatoes,Carrots,Green bell peppers,Red bell peppers,Shiitake mushrooms, Green onions, Ginger, Garlic, DryChili peppers

Seasoning: Cooking wine, Light soy sauce,Doubanjiang (fermented broad bean paste)Sauce(Chili oil),Chicken powder, White sugar, Salt, Cooking oil

Instructions:

1,Chicken piecesClean and remove impurities, cut into large pieces.

2. Soak shiitake mushrooms in water, wash and cut into pieces. Potatoes, carrots, tomatoes, green and red bell peppers, all washed and cut into pieces.

3. Boil chicken pieces in boiling water for 1 minute, then remove.Sichuan peppercornsFry in oil over low heat to release fragrance, then remove Sichuan peppercorns.

4. Add ginger, garlic,Star anise, Cinnamon, and chili peppers to release fragrance, then add chicken pieces and stir-fry for 5 minutes, add a bowl of cooking wine, add appropriate amount of water, sugar, light soy sauce,Vinegar.

5. Bring to a boil over high heat, then simmer over low heat for 20 minutes. Add shiitake mushrooms, potatoes, carrots, tomatoes, and 2 sauces.Doubanjiang (fermented broad bean paste)Add cumin powder, bring to a boil over high heat, then simmer over medium heat until potatoes are 80% cooked, add salt, and simmer for 5 minutes.

6. Add green and red bell peppers and cook for 2 minutes, add chicken powder to enhance the flavor, then sprinkle with chopped green onions.Prepare some wide noodles separately, cook the noodles, and serve with the chicken.

Tips:

1. Chicken pieces can be marinated with cooking wine, salt, and pepper powder before stir-frying, instead of boiling.

2. Vegetables can be added according to your preference.

3. The amount of chili peppers can be adjusted according to your preference.

4. The soup can be made thicker for easy eating with noodles.

Cold noodles

Introduction

Xinjiang cold noodles are excellent.First, the hygiene, and second, the delicious taste.Those who sell cold noodles are mostly middle-aged women, wearing white hats, white coats, and white shoes, with name and age badges on their chests.The cold noodle stalls along the street all have glass windows.There are three sets of washing water: the first set is for washing plates and chopsticks, the second set is for disinfectant with PP powder, and the third set is for cleaning and disinfecting plates and chopsticks.They rarely shout to sell, but as soon as you sit at a small table, they will quickly cut a plate of wide, noodle-like cold noodles and slice someWheat glutenand place it on top, then add sweet sauce, fragrant vinegar, chili oil,MSG, dried chili peppers, cumin powder, chopped coriander, and various seasonings.If you like spicy food, they will add more dried chili peppers.When a plate of well-colored, fragrant, and flavorful cold noodles is placed in front of you, you will feel refreshed and full of satisfaction.After eating, you can't stop eating.Instructions

Cold noodles are made by first

Wheat flourand mixing it into a dough, then using hands to knead in a bowl of water until all the starch is washed out, leaving only the gluten.Then, the washed dough is allowed to ferment, and the gluten is separated.Then, the separated gluten dough is kneaded, and the skin is removed.Finally, the dough is cut into thin strands.The gluten is steamedafter being cooked and then cut into pieces.The two are combined, and when combined with vinegar, chili peppers, and garlic, it can be eaten.Cold noodles are refreshing and delicious, and can be used as a main dish. It is especially popular in the summer. In some places like Changji City, people also eat cold noodles in the winter. This is a unique culinary phenomenon.Steamed Lamb with Pie

Introduction

A local specialty food.

The method is to first cut a certain amount of lamb meat into small pieces, and then braise it in a pot. This braised lamb is alsoNote: This is called "Lamb".Then, add onion, ginger, garlic, chili peppers, and other seasonings.Finally, add the pie.The pie is made of wheat flour, which is very thin, like paper.After the lamb is cooked, put the pie on top of the lamb.Cover the pot and steam for 50 minutes.

The pie is soft and not sticky, and the oil is not greasy.

Finally, pour the original lamb soup on top.

InstructionsIngredients:Lamb, green onions, ginger, garlic, Sichuan peppercorns, chili peppers, wheat flour.Instructions:1. Prepare the lamb. Cut the lamb meat into small pieces, wash and remove impurities, then add onion, ginger, garlic, Sichuan peppercorns, chili peppers, and other seasonings.

2. Cook the lamb in a pot with a lid over low heat for 3-4 hours.3. To prevent the meat from sticking to the bottom of the pot, you can poke a small hole in the meat.4. After the lamb is cooked, add the pie on top and steam for 50 minutes.5. After the pie is cooked, cut it into small pieces.6. After the lamb is cooked, pour the original lamb soup on top, and you have a traditional Xinjiang steamed lamb pie.Xinjiang Yellow NoodlesIntroductionIn the cities of Changji, Qitai, and Miquan, there are many famous yellow noodle makers. Their yellow noodles are very thin, and they are very chewy.They also add a variety of ingredients, such as garlic, vinegar, and dried chili peppers.

The unique way of eating "roasted meat with cold noodles" in Changji is also popular among tourists.

The craftsmanship of making yellow noodles is very exquisite, and it is very difficult.The yellow noodles are made by a skilled craftsman. They use their hands to pull a thin, yellow, and chewy string of noodles.

The cooked yellow noodles are fragrant and delicious.

Hand-grabbed meat

IntroductionThis is a traditional food from the nomadic and hunting peoples in the grasslands, such as the Khazak people.The method is simple: first cut the lamb meat with bone into pieces, and then cook it in water. After cooking, sprinkle with chopped green onions, salt, and pour in a little broth.Characteristics:The meat is pure, tender, and oily, and it can be eaten and drunk.

It is also a favorite food for local people.

It is also a must-have food when entertaining guests.Traditionally, the meat is always cooked with lamb, but other meats can also be cooked.The meat is a very traditional food on the grassland.

The meat is a very traditional food on the grassland.

3. Boil water in the wok, then add sliced vegetables and cook until tender, add salt, whisk egg whites, add spinach and cook until tender, thicken with cornstarch slurry.

4. Mix chili powder with hot oil and add cold water, mash garlic and dilute with cold water, dilute sesame paste with cold water, and fry green vegetables.

5. When eating, place cold noodles in a bowl, pour over sauce, and add vinegar, garlic, chili oil, and sesame paste.

Making tips:

1. When making dough, knead and stretch it while kneading, and knead until the dough is smooth and non-stick.

2. After kneading the dough, let it rest.

3. When diluting garlic, use cold water, not hot water.

Lamb braised buns

Introduction

Serving guests with lamb braised buns is a high-class custom in the ancient Hamit ethnic group.The specific method is: First, cut a certain amount of meat with bones into small pieces, braise it, also known as "smoked lamb," and thenBraise the meatSimultaneously, make buns, the size of the same as the pot, and each bun is rolled out as thin as paper, one by one, smear with clear oil, stack them up, when the meat pieces are cooked, place the buns on top of the meat, cover the pot tightly, and then cook by steaming.The buns are soft but not sticky, not oily, and not fragile.Then pour the original lamb soup over it, which has a unique flavor.

Making method:

Ingredients:

Lamb, scallions, ginger, garlic, Sichuan peppercorns, chili, flour.

Making method:

1. To make lamb braised buns, first cut the lamb bones into small pieces, wash them, and then boil them in the pot. After boiling, add scallions, ginger, garlic, Sichuan peppercorns, chili, and other seasonings;

2. Then start cooking the meat, add cover and cook over low heat for 3-4 hours;

3. Poke small holes to ensure ventilation, and pour in meat broth to prevent sticking;

4. After covering the buns, steam for 50 minutes, then cut the buns into small pieces;

5. Place the meat in a bowl, place the buns on top of the meat, and pour in some meat broth, and you have a traditional lamb braised bun.

Xinjiang yellow noodles

Introduction

In the areas of Changji, Qitai, and Miyuan, many famous noodle makers make "La Huang noodles," which are thin and delicate.Plus, the ingredients are refined and unique, with garlic, vinegar, and chili.The unique eating method of "baked meat and cold noodles" in Changji is also favored by visitors from other places.

The craftsmanship of making yellow noodles is extremely exquisite, and the operation is also difficult.The noodle maker skillfully manipulates a pale yellow dough, stretching it into long strips, and twisting it into a curly shape, just like magic, transforming a dough weighing up to seven or eight pounds into a handful of thin noodles.The cooked yellow noodles are translucent and shiny, and can be eaten hot.Eating it is appetizing and helps to dispel greasy food.

Hand-grabbing meat

Introduction

This is a way of eating lamb from the Kazakh people, because it is eaten by hand, so it is called "hand-grabbing meat."The making method is simple, first cut the lamb with bones into pieces, and boil it in water, then spread with chopped scallions, salt, and add some gravy.

Characteristics:

This meat is pure and tender, with a fragrant and non-greasy taste, which can be eaten and drunk, and is a food that locals love to enjoy, and is also a delicious food for entertaining guests from afar.Especially lamb cooked with small lamb, is called "lamb meat," and its taste is even more exquisite.

History and culture

Hand-grabbing meat is a traditional food of the Kazakh, Mongolian, Northeast, and nomadic and hunting peoples in Xinjiang, such as the Altai grassland, the Hulunbuir grassland, the, Daqort, and the. They have used hands to eat meat for thousands of years.The meat of sheep, cattle, horses, and camels, as well as wild animals, can be cooked with hand-grabbing meat, but the most common hand-grabbing meat is lamb.

Hand-grabbing meat is the most common and favorite food for grassland herders, and it is also a must-have food for entertaining guests.It seems that over time, it has formed the concept that when visiting the grassland, you must eat a hand-grabbing meal to truly experience the local food culture and atmosphere.If the herders do not entertain guests with hand-grabbing meat, they cannot fully express their sincerity.Therefore, serving guests with hand-grabbing lamb is a standard practice in the pastoral area.