Nan is a kind of round roasted bread. It is everyday food of Uyghurs, which is as important as steamed breads to the northerners and rice to the southerners.
Kabab. One can find Kababs in every bazaar or street of Kashgar. It is roasted above a special iron oven about 1 meter long and 20 centimeters wide. The charcoal fire is left to burn until it is nearly out, then sliced mutton is laid over the oven. The mutton is seasoned with refined salt, chili powder, and
One of the most famous dishes in all of Xinjiang, Kaoquang Yang is often served during important banquets. When roasted the lamb takes on a complex flavor; bold yet delicate. The texture is a delightful contrast between the crisp, flavorful exterior and the tender, juicy meat inside. The heady aroma brings tears of joy to the eye and
Polo (whose main ingredients are mutton, carrot, oil and rice) is one of the local flavors of the Uyghur, Uzbeks, and Tajik people. It is often served to guests, and is almost always included as the main course for a traditional wedding breakfast.
The most common method for preparing Polo is to cut the mutton into a
Ramen (noodles) in the Uighur language called the “Laghman,” because of its unique system of law, and mixed with fresh vegetables named.
Xinjiang noodles cooked mature as a first food and then cooking the pasta mixing and varieties, has a long history, which itself reflects the Uighur people, the development of livestock production to agricultural production from
Yogurt fermented dairy products sub-Xinjiang, most locals regardless of seasons, young and old, children are Uighurs fond of yogurt, not separate them as a moment of homemade beverages. Both seasons, regardless of gender, age, sub-fond of yogurt, homemade drink as inseparable.
Fish is the traditional flavor of Kashgar snacks, grilled fish in Bachu County, the most famous; tender and not fishy, crispy and delicious, distinctive flavor.
In various parts of Xinjiang, most people see is the kebabs, but you absolutely grilled fish rarely seen in Xinjiang, Xinjiang, not to mention eating a grilled fish.
Sangzha is a deep-fried pasta. It is used to celebrate the annual traditional Uighur Corban Festival as well as weddings and special events. Sangza is regarded as one of the traditional foods cooked for guests.
Sangzha Uygur flavor name is one point. In the Eid al-Adha and Rouzi Jie, every household on the table, there is a glistening multi-layer
Sheep offal is a traditional Uighur food. Eat the sheep offal is very particular on the Uighurs.Uighur not they like to eat, and entertain guests as a name dishes cuisine. As the work fine, cooking well and make very delicious taste of sheep offal. Especially the lung surface and sub-sub-gut, the taste is very delicious.
Samsa is a traditional Uygur food, similar to dumplings. It is most composed of beef or sheep’s fat, combined with vegetables and wrapped in dough. Uygurs often eat these together with nang (crusty pancakes) and rice as a simple and quick meal.
The traditional way to prepare Samsa is to chop the mtton, beef and sheep’s fat into
Ququre is another type of traditional dumpling found in Xinjiang. Like Samsa it is mostly made of mutton and vegtables. But different from it’s roasted cousin, Ququre is boiled.
Commonly Ququre is made by mixing chopped mutton with onion, salt, pepper and a little bit of stock.