The Hami region is a region within the Xinjiang Uyghur Autonomous Region, located in eastern Xinjiang, and is a key passage for Xinjiang to mainland China. It has been known as the "throat of the western region" and the "defensive bastion of China" since ancient times, and is one of the important open ports for trade between Xinjiang and Mongolia.

Specialty foodThere are Baryun oil dough buns, Baryunsteamedpiesand Kazakh milk teaand sand-filled dumplingsand clay pot cooked dishesand roasted lamb, roasted whole lamb, roastedmeatand steamed meatand hand-grabbed lamb,yogurtand dumplings, iron plate meat,pot dishesand so on.Hand-grabbed lambIntroduction

Hand-grabbed lamb, which is said to have a history of nearly a thousand years, is named for its original method of eating with hands.

There are three ways to eat it, namely hot eating (cut into slices and steamed in a cage, then dipped in three-way oil), cold eating (cut into slices and directly dipped in

salt), and frying (fried in a flat pan, eaten while frying).Its characteristics are that the meat is fresh and delicious, not greasy and smelly, and has a good aroma.History and cultureAccording to "Shu Wen", "Sheep, also means auspicious."According to "Zhou Li·Xia Official·Sheep People", "Sheep people manage sheep and livestock, for all sacrifices, they adorn it with lambs."In ancient times, sheep were given the status of a symbol of good luck and a sacrificial food.

According to "Compendium of Materia Medica", lamb is a nourishing food that is as good as

ginsengand astragalus.Hand-grabbed lamb is a traditional food that is loved by the Mongolian, Tibetan, Hui, and Uyghur people who live in the northwest of China. It is an essential part of daily life.This is largely due to their harsh living environment and unique lifestyle.When traveling and herding, they may not return for months, but lamb can provide a meal and satisfy their hunger for a whole day.Many provinces and cities in China have their own famous cuisine and specialties, such as Beijing cuisine,

Luo cuisineSichuan cuisineCantonese cuisine

and so on.In terms of lamb, in Beijing, there is shabu lamb, in Shaanxi, there is lamb soup with bread, and in Xinjiang, there is roasted lamb skewers. In Inner Mongolia, there is roasted whole lamb.In Gansu, East Township lamb is a local specialty, which is highly regarded by the local people. The hospitable people of East Township always have lamb for guests, especially during festivals or when guests come.The way to eat and cook hand-grabbed lamb is also very particular.The lamb with bones needs to be cut into strips or chunks about two inches wide and placed in a bowl. The people sit around the bowl and eat together.The meat on the chest and ribs is the most delicious and most precious, so it should be first offered to the guests and the oldest person to taste.People living in Lanzhou cannot miss eating lamb.Historically, this has always been a place where minority ethnic groups live together. In terms of diet, this tradition has been preserved.Over a long period of time, hand-grabbed lamb was originally eaten by herdsmen in tents in the highlands and grasslands of northwestern minority ethnic groups. It was rarely seen in cities, and was considered a luxury.Hand-grabbed lamb became a nationally renowned delicacy about 20 years ago.It is said that a knowledgeable East Township person first hung a sign "East Township hand-grabbed lamb" in a remote alley in Linxia City.In a short time, the aroma of hand-grabbed lamb spread throughout the surrounding counties, and also became popular in Lanzhou, Xining, Yinchuan, Urumqi, and Hohhot.Cooking methodTown restaurants cook hand-grabbed lamb by first cutting the lamb ribs into large pieces and boiling them until half cooked, then removing the foam and then addingonionand chili

and leaving a large piece of onion, and chopping the rest into mince;chopping the chili into small pieces, then placing the lamb pieces on a plate and sprinkling with salt, chili powder, and cumin powder, then roasting in a cage for 3-5 minutes, and then flipping it over. After a few minutes, it can be eaten.The characteristics are that the meat is fresh and delicious, not greasy and smelly, and has a good aroma.History and culture

According to "Shu Wen", "Sheep, also means auspicious."

According to "Zhou Li·Xia Official·Sheep People", "Sheep people manage sheep and livestock, for all sacrifices, they adorn it with lambs."In ancient times, sheep were given the status of a symbol of good luck and a sacrificial food.According to "Compendium of Materia Medica", lamb is a nourishing food that is as good asginsengand astragalus.Hand-grabbed lamb is a traditional food that is loved by the Mongolian, Tibetan, Hui, and Uyghur people who live in the northwest of China. It is an essential part of daily life.This is largely due to their harsh living environment and unique lifestyle.When traveling and herding, they may not return for months, but lamb can provide a meal and satisfy their hunger for a whole day.Many provinces and cities in China have their own famous cuisine and specialties, such as Beijing cuisine,Luo cuisineSichuan cuisineCantonese cuisineand so on.In terms of lamb, in Beijing, there is shabu lamb, in Shaanxi, there is lamb soup with bread, and in Xinjiang, there is roasted lamb skewers. In Inner Mongolia, there is roasted whole lamb.In Gansu, East Township lamb is a local specialty, which is highly regarded by the local people. The hospitable people of East Township always have lamb for guests, especially during festivals or when guests come.

The way to eat and cook hand-grabbed lamb is also very particular.The lamb with bones needs to be cut into strips or chunks about two inches wide and placed in a bowl. The people sit around the bowl and eat together.The meat on the chest and ribs is the most delicious and most precious, so it should be first offered to the guests and the oldest person to taste.People living in Lanzhou cannot miss eating lamb.Historically, this has always been a place where minority ethnic groups live together. In terms of diet, this tradition has been preserved.Over a long period of time, hand-grabbed lamb was originally eaten by herdsmen in tents in the highlands and grasslands of northwestern minority ethnic groups. It was rarely seen in cities, and was considered a luxury.

Hand-grabbed lamb became a nationally renowned delicacy about 20 years ago.

It is said that a knowledgeable East Township person first hung a sign "East Township hand-grabbed lamb" in a remote alley in Linxia City.

In a short time, the aroma of hand-grabbed lamb spread throughout the surrounding counties, and also became popular in Lanzhou, Xining, Yinchuan, Urumqi, and Hohhot.Cooking methodThe way to eat and cook hand-grabbed lamb is also very particular.The lamb with bones needs to be cut into strips or chunks about two inches wide and placed in a bowl. The people sit around the bowl and eat together.The meat on the chest and ribs is the most delicious and most precious, so it should be first offered to the guests and the oldest person to taste.

People living in Lanzhou cannot miss eating lamb.

Historically, this has always been a place where minority ethnic groups live together. In terms of diet, this tradition has been preserved.

Over a long period of time, hand-grabbed lamb was originally eaten by herdsmen in tents in the highlands and grasslands of northwestern minority ethnic groups. It was rarely seen in cities, and was considered a luxury.

Hand-grabbed lamb became a nationally renowned delicacy about 20 years ago.

It is said that a knowledgeable East Township person first hung a sign "East Township hand-grabbed lamb" in a remote alley in Linxia City.In a short time, the aroma of hand-grabbed lamb spread throughout the surrounding counties, and also became popular in Lanzhou, Xining, Yinchuan, Urumqi, and Hohhot.Introduction to clay pot cooked dishesClay pot cooked dishes are dishes cooked in clay pots, which are widely eaten in China. They are easy to make, nutritious, and can be used to cook a variety of dishes.The characteristics of clay pot cooked dishes are that they have a rich aroma, a delicious taste, and a good texture. They are also easy to digest and absorb nutrients.Common clay pot cooked dishes include:DumplingsDumplingsMeat dumplingsVegetable dumplingsDumplingsSoup dumplingsHand-grabbed lambRoasted lambRoasted whole lambRoasted chickenRoasted duckRoasted fish

Roasted beef

Roasted pork

Roasted chicken

Roasted duckRoasted fishRoasted beefRoasted porkAnd so on.Hami Baryun oil dough bunsIntroductionHami Baryun oil dough bunsHami Baryun oil dough buns are a local specialty in Hami, Xinjiang. They are made from rice flour, wheat flour, and a variety of fillings, such as meat, vegetables, and nuts.The taste of Hami Baryun oil dough buns is rich and delicious, with a crispy crust and a soft, chewy interior. They are often eaten for breakfast, lunch, or dinner.Hami Baryun oil dough buns are a popular snack in Hami, and they are also a popular souvenir for tourists.Introduction to clay pot cooked dishes

Clay pot cooked dishes are dishes cooked in clay pots, which are widely eaten in China. They are easy to make, nutritious, and can be used to cook a variety of dishes.

The characteristics of clay pot cooked dishes are that they have a rich aroma, a delicious taste, and a good texture. They are also easy to digest and absorb nutrients.

Common clay pot cooked dishes include:

pot

Using the traditional clay pot from Bari, filled with sand, meatballs,noodles,tofu, green leafy vegetables, then add beef and lambbone broth, put it into a clay pot, you can use coal or firewood to heat it, after the broth boils, you can eat it.

Meatballs and meatballs should first chop the fresh meat into meat puree, then add appropriate amount of noodles,eggsto prevent it from being loose and deformed and hard when frying.The additional process for meatballs is to first fry the eggs into thin pancakes, then wrap the meat puree, meatballs, which is a very elaborate process, it is not easy to taste authentic meatballs.

The soup of the clay pot is delicious, the meatballs and meatballs are soft and not rotten, the price is reasonable, and it is very popular among customers.

Xinjiang roasted lamb

Introduction

A major dish in Uyghur cuisine is Xinjiang roasted lamb, which is comparable to Beijing roast duck.Xinjiang roasted lamb, with careful selection of ingredients and special preparation, enjoys a good reputation both at home and abroad, and is an indispensable dish in local banquets.Xinjiang roasted lamb uses the best sheep, thenegg yolks, salt water, ginger, cumin, pepper,flourmixed into a paste, applied to the whole lamb, head facing down, put into a clay oven to bake for about 1 hour, and it can be eaten directly.In a grand banquet, usually put the roasted lamb on a specially made cart, tie a red ribbon on its head, and put green vegetables in its mouth, then push the cart to the restaurant, let the guests cut and taste freely.Xinjiang roasted lamb is one of the most expensive dishes in Xinjiang, which is comparable to Beijing roast duck and Guangzhou crispy pork.In high-end banquets, if a Xinjiang roasted lamb cart appears among the guests, the entire banquet will be immediately splendid and luxurious, adding a lot of color to the feast.

Xinjiang roasted lamb is so famous, not only because of its careful selection of ingredients, but also its unique preparation method.Xinjiang lamb is tender and has no odor, and enjoys a good reputation in the international and domestic meat market.

Xinjiang roasted lamb is mainly made of sheep or lamb younger than one year old.After slaughtering the lamb, remove the hoof and internal organs, then mix it with fine flour, salt water, eggs, turmeric, pepper and cumin, and evenly smear it on the whole lamb, then use a wooden stick with iron nails, from head to tail, and put it into a specially made clay oven, seal the oven mouth, and keep turning and observing, and it will be ready in about 1 hour.

After roasting the whole lamb, place it on the cart. The chef willplace red-colored silk on the lamb's head, and tie it into a flower, put green vegetables in the lamb's mouth, and the cart has a small knife, and the service staff pushes the cart around the table, inviting guests to cut and eat.

Guests who are not polite, will use a knife to cut the meat from the roasted lamb, and eat it freely, the lively, leisurely, rustic, and romantic scene can not be imagined by ordinary people.Xinjiang roasted lamb has a golden yellow color, crispy skin, tender meat, and a very fragrant taste, which is a favorite dish for Uyghur people to entertain guests.Meatballs, meatballs, clay potIntroductionMeatballs and meatballs in clay potMeatballs and meatballs need to first chop fresh meat into meat puree, then add appropriate amount of noodles, eggs to prevent it from being loose and deformed and hard when frying.The additional process for meatballs is to first fry the eggs into thin pancakes, then wrap the meat puree, meatballs, which is a very elaborate process, it is not easy to taste authentic meatballs.After forming the meatballs and meatballs, add beef and lamb bone broth, and put it into a clay pot to simmer for 20 minutes.

Its characteristics: the soup is delicious, the meatballs and meatballs are soft and not rotten.

The price is reasonable, and it is very popular among customers.

Lamb pie

Introduction

Lamb pieLamb pie, the favorite food of minority,lamb

baked with ginger, red shallots, then put thin sheets of dough on the lamb, cover with a lid, and steam it, until the dough is cooked.The dough is thin and soft, and the lamb is tender and juicy.

Lamb-stewed pie

Introduction

Lamb-stewed pie, a favorite among ethnic minoritiesLambCooked with fresh ginger, scallions and red shallots, then covered with a thin pie made from hand-kneaded dough, steamed to perfection, sliced and served with the lamb.The mutual penetration of Central Plains and Western Regions' culinary cultures is evident in all aspects of the Bary cuisine.This unique lamb-stewed pie from Barykun is a prime example, and Barykun's lamb-stewed pie has become one of the famous and popular snacks in Xinjiang.

Characteristics:

The lamb is tender, flavorful, and the pie is golden and fragrant.

Methods

Ingredients:

500g flour, 100g lamb, 100g yeast, vegetable oil, salt,soy sauce,andMSG,pepper,Sichuan peppercorns,scallions, ginger, coriander, and appropriate amounts of alkaline salts.

Methods:

1. Mix flour, yeast, and appropriate amount of water, alkaline salts, and knead into a dough, roll it out, brush with oil, and roll it into a 1cm thick pie. Bake it until golden brown and then cut into 1cm wide and 4cm long strips.

2. Cut the lamb into thin slices.Heat oil and Sichuan peppercorns in a pan, and then remove the Sichuan peppercorns. Add scallions and ginger to sauté, then add the lamb and stir-fry. Add soy sauce, salt, MSG, and pepper, and cook. Add water, then add the pie strips, cover the pot, and steam until the pie strips are cooked through. Sprinkle with coriander and serve.

Yogurt with nuts

Introduction

Yogurt with nuts

Yogurt with nuts, also known as "Qulatu" in the Uyghur language.The preparation method is to boil cow or sheep milk, then cool and pour into a "sandban" (a traditional clay pot), add yogurt to ferment. The sandban is beaten daily to promote fermentation, resulting in a rich and sour yogurt, also known as "Elti" in the Uyghur language.This yogurt is very sour and has a cooling effect.Continue to beat the sandban with a wooden spoon, separating the oil and water. The oil floats to the top of the sandban.The oil is the first product made from yogurt with nuts.After extracting the oil, pour the remaining sandban into a large pot and cook over low heat to evaporate the water. When it becomes a paste, pack the yogurt into small cotton bags. The water will flow out through the bag, and the yogurt inside will become a soft, solid form. Break it into small pieces and dry it in the sun to make yogurt with nuts.

Yogurt with nuts is one of the main foods in the Uyghur region, known for its long shelf life and portability.

Deep-fried dough sticks

Introduction

Deep-fried dough sticks, also known as "Shao Rou," a traditional Han Chinese snack unique to Hongdong County.It is a type of snack, specifically deep-fried.Deep-fried dough sticks are made from wheat flour, slightly salted, and mixed with other seasonings.

The dough is kneaded into a dough and then shaped into sticks.The sticks are then placed in a basket, and vegetable oil is sprinkled on top.Wait forThe dough to return to its original texture.Then, stretch the dough by hand to achieve the desired thickness and shape, and cut into small pieces.

Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.

Take one piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.

Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.

Methods

Ingredients:：500g wheat flour, appropriate amount of vegetable oil, 7g salt, 1 egg, appropriate amount of water.Methods:

1. Place wheat flour in a mixing bowl, make a well in the center, add 1 egg, 7g salt, and 250g of cold water, and use a chopstick to stir the flour around the egg to fully incorporate.

2. Knead all the dough into a smooth dough.

3. Cover with a clean kitchen towel and let it rest for 30 minutes.

4. After resting, take out the dough and roll it into long cylindrical shapes, and then cut it into 10 small pieces.

5. Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.

6. Take a piece of dough, roll it on a board, and then roll it into a long, cylindrical shape, and then cut it into 10 small pieces.

7. Hold the two ends of the dough with your left and right hands, and use your hands to gently pull and stretch.

8. Fold the dough in half, aligning the edges, and form a ring.

9. Hold the two ends of the ring dough with your left and right hands, and use your hands to gently pull and stretch.

10. Fold the dough in half again, aligning the edges, and form a ring.

11. Hold the two ends of the ring dough with your left and right hands, and use your hands to gently pull and stretch.

12. Slowly pull the dough into a thin strip, and then wrap it around a chopstick to form a ring.

13. Heat oil in a pot to 70% heat.

14. Place the dough strip in the hot oil.

15. When the dough strip is firm, remove it from the oil and place it on a paper towel to absorb excess oil.

When the noodles have formed a solid bottom, you can put the entire noodles into the pot.

Remove the chopsticks when the surface of the noodles is golden yellow, and use chopsticks to pick them out and place them on paper towels to absorb excess oil.