Since 2015, China has proposed a vision and action to promote the construction of the Silk Road Economic Belt and the 21st Century Maritime Silk Road, which is often referred to as “One Belt, One Road”. The One Belt refers to the Silk Road Economic Belt, which many people associate with the ancient Chinese people’s diligence and wisdom in opening up a land-based trade and cultural exchange channel linking Eastern and Western civilizations, starting from Luoyang and Chang’an, passing through the Western region, passing through Central Asia, Eastern Europe and other countries, and reaching as far as Rome. Different countries have different cultural customs, of which the most important and universal is the food, after all, the people are food for the day!
The Silk Road passes through many countries along the route, one of the very important places is the Western Region, which is modern people say Xinjiang and other places, these places and the Central Plains have great differences in various aspects, we will focus on the “Belt and Road” bridgehead – Xinjiang, the bridgehead of the “Belt and Road”, combined with the local cuisine, to explore and dig the mysterious Western culture.
The first stop of the Silk Road cuisine – Xinjiang specialties
Camel caravan on the Silk Road
Xinjiang, as the largest provincial administrative region in China, has its own unique and diverse climatic conditions; unique because Xinjiang is located inland, far from the sea, and belongs to the temperate continental climate, with long sunshine hours and large temperature differences between day and night. Some places are dry and waterless, with desert and Gobi everywhere, while others have beautiful mountains and a pleasant climate. Different climates create different natural products and man-made food cultures.
Xinjiang Region and Food and Drink
First of all, to Xinjiang there are a lot of food waiting for you to taste, but the first thing that comes to mind is Xinjiang lamb skewers, in fact, in Xinjiang, people do not call lamb skewers, more talk about grilled meat, called different can also imagine the difference between things, lamb skewers give people a very small feeling, grilled meat, then it is by the block to forget, in the mainland barbecue stalls can pat on the chest and say: “to 50 strings of lamb! “But in Xinjiang, if you unknowingly say these words, you can order enough meat skewers to eat for three days and three nights. Xinjiang’s so-called lamb skewers are large, are fresh lamb, fat and lean with, far away you can smell the smell of grilled meat, on naan to eat, and then drink a bowl of tea, generally people eat 3-5 strings on the full, very comfortable.
Secondly, if you do not eat some fruits and melons in Xinjiang, it is equivalent to not bringing your stomach to. Because of the unique climatic conditions in Xinjiang, the biggest characteristic of Xinjiang fruits is sweetness; because of the long sunshine time and big temperature difference between day and night, various fruits planted in Xinjiang accumulate more sugar, and the representative fruits are: Hetian jujube, Hami melon, Aksu Bingxi apple, Kulle balsam pear, various kinds of grapes and so on, besides sweetness or sweetness.
Xinjiang is a vast region with many specialties and delicacies, so if you have a good enough appetite, you will definitely enjoy a trip to Xinjiang.
Uyghur cuisine you should know
Uyghur cuisine: hand-held rice, naan, baked buns, naren, pulled pork, thin-skinned buns, oil tats, milk bumps, Mareen candy, etc.
The main raw materials are fresh lamb, carrot, onion, clear oil, lamb oil and rice. The local authentic grilled rice in Xinjiang is generally not put cumin powder, hawthorn, soy sauce, and halal dishes are not allowed to put alcoholic wine.
Naan has a long history in Xinjiang, the outer skin is golden yellow, ancient called “Hu cake”, “oven cake”. Naan with flour as the main raw material, mostly fermented flour, but do not put alkali and put a little salt.
Baked buns are mainly baked in a naan pit. The bun skin is rolled out thinly with a dead surface and folded into a square on all sides. The buns are filled with diced lamb, diced lamb tail oil, onion, cumin, salt and pepper, etc., and mixed with a little water. It can be baked in ten minutes, the skin is yellow and bright, the skin is crispy and tender, and the taste is fresh and oily.
Naren is a special delicacy in the pastoral areas of Xinjiang, and now it has entered thousands of households. Naren tastes wonderfully fragrant, without stink, and is nutritious and tasty, and is loved by Xinjiang people and tourists.
It is a popular noodle in the Shache region and is second only to naan as a staple food. A plate of pulling noodles, dishes and noodles are available, often eaten without getting tired, not hungry for a long time.
Thin-skinned buns, called “Pitimanta” by Uyghur people, are made of good meat and mutton, which is a delicious food loved by Uyghur people.
Oil tazi, shaped like a tower, is the favorite noodle and oil food of the Uyghur people. Generally do breakfast with powder soup to eat. It is white and oily, thin like paper, with many layers, rich in oil but not greasy, fragrant and soft but not stained, and suitable for both young and old.
Yogurt lumps, which we also call dried milk, is one of the most important daily foods for ethnic minorities in Xinjiang. It is said that Uyghur, Mongolian, Kazakh, and other ethnic minorities have the habit of eating yogurt lumps.
It is a kind of ethnic specialty food made by the people of Xinjiang Uyghur people using the traditional characteristic process and boiled with walnuts, corn syrup, raisins, grape juice, sesame seeds, roses, bataan apricots, dates and other raw materials.