Wulingshanjian 1. Preface First of all, congratulations to Auntie for its successful listing on the 15th, and thank Auntie for providing such a platform that allows me to share what I like to do. Since this article has about 10,000 words, I’d better upload it to the table of cont

This article is originally created by users of What is Worth Buying: Wulingshanjian

1. Preface

First of all, congratulations to Auntie for its successful listing on the 15th, and thank Auntie for providing such a platform so that I can share what I like to do. Since this article has about 10,000 words, I’d better upload it to the table of contents first for everyone’s convenience.

Table of contents

1. Preface

2. Staple food chapter

, Nang

, Xinjiang noodles

, pilaf

, thin skin buns

, baked buns

, Xinjiang Liangpi

, dumplings

, Borsak

, Xinjiang fried noodles

0, Xinjiang fried rice noodles

1, cut cake

3. Meat

, chicken

(1) Xinjiang large plate chicken

(2) Xinjiang pepper chicken

, mutton

(1) Xinjiang barbecue

(2) Nang pit barbecue

(3) shelf meat

(4) Mutton soup

(5) Xinjiang mutton soup

(6) noodles with lungs and rice intestines

, pigeon meat

( 1) pigeon soup

(2) roasted pigeon

4. Beverages and desserts

, yogurt

, Xinjiang milk tea

, tea

, Wusu beer

, Kavas

, Xinjiang ice cream

5. Fruits and dried fruits

, fruits

, dried fruits

Before starting this article, let me first talk about why I want to write this original article. In the past two months, I have flown to Urumqi and Kashgar in Xinjiang twice. It should be regarded as a simple trip to northern and southern Xinjiang. As a pseudo-foodie, I especially like to go to various parts of the country to taste local delicacies. Of course, I am also very yearning for Xinjiang, because I feel that if you want to understand the local culture of a place, it is very important to first understand the food, so these two times food trip.

When I came to Xinjiang to taste various delicacies, I also immersed myself in the beautiful scenery and humanities here. Most people in Xinjiang are very friendly. I felt it cordially during these two trips. It is really very friendly. Simplicity. However, the economic development here is a bit different compared to that in the mainland. In addition to the strong support from the state, Xinjiang also has very rich tourism resources. If it is properly developed and many people come to travel, it can further promote the economic development here. However, due to the influence of a small number of people, some troubles were caused. As a result, many people still feel that it is not safe here and dare not travel here. What I want to say is that Xinjiang is very safe and the people are very nice. Basically, there are security checks when entering hotels and shopping malls, as long as you don't go to remote places where there are no Han people. And there are security booths everywhere, and the police will be dispatched within one minute. But remember to carry your ID card with you at all times. There is one last thing to pay special attention to. People of all ethnic groups live in Xinjiang. We must respect their beliefs and habits. Except for Mongolian and Han people, we cannot bring up topics like pigs casually. Especially when dining in halal restaurants, we must avoid pigs and pork. topic of. It's a simple truth, treat others well and others will treat you well. As for the messy things, that's news for a long time. It's very safe now, as long as you don't go to very remote places. Therefore, the original purpose of writing this article is to introduce to you the main specialties of Xinjiang. I also hope that everyone will visit Xinjiang more and promote the economic development here.

Let’s first encyclopedize Xinjiang with everyone. " Administrative region, accounting for one-sixth of China's total land area.The permanent population is 24.8676 million (at the end of 2018). Xinjiang is located in the heart of the Eurasian continent, with a land border of more than 5,600 kilometers. It borders eight countries: Russia, Kazakhstan, Kyrgyzstan, Tajikistan, Pakistan, Mongolia, India, and Afghanistan. , historically an important passage of the ancient Silk Road, is now the only place where the second "Eurasian Continental Bridge" must pass, and its strategic location is very important. Xinjiang currently has 47 ethnic groups, mainly Han, Uyghur, Kazakh, Hui, Mongolian, Kirgiz, Xibe, Tajik, Uzbek, Manchu, Daur, Tatar, Russian and other ethnic groups. It is one of the five ethnic minority autonomous regions in China. one. Because there are so many places and ethnic groups, the food culture here is also very rich and there are many delicacies. But even if I eat in Xinjiang alone for 2 months, I probably won’t be able to taste them all, so this time I can only say no. The Complete Guide. "

The framework of this article mainly divides Xinjiang delicacies into several major categories, and then divides them into subcategories according to varieties. A science popularization will be done before starting with each delicacy (some information will be selected from the Internet, such as encyclopedias, and will be deleted). In the middle, I will add my introduction to the store exploration, so the pictures in this article will basically be selected from the pictures I took during the trip. Finally, I will add the stores I recommend because some of the delicacies I have not been to may be found online. Post a picture, but there will be a note. If there is any infringement, it will be deleted. During the store visit, I will also make a serious and objective evaluation, and try to introduce the authentic food to everyone, so that everyone only needs to refer to me when visiting Xinjiang. That’s enough.

2. Staple Foods

The first one to introduce is Xinjiang’s staple food, Nang is one of the main pastas loved by all ethnic groups in Xinjiang. , has a history of more than 2,000 years. It is made by fermenting wheat flour or corn flour, kneading it into a dough, and then baking it in a special fire pit (commonly known as a naan pit). There are many varieties, about fifty. Common ones include meat naan , oil naan, sesame naan, sliced ​​naan, Hillman naan, etc.

"Naan has a long history in Xinjiang and has a golden skin. It was called "Hu" in ancient times. Cake", "oven cake". Nang uses flour as the main raw material, mostly fermented noodles, but does not add alkali but adds a little salt. Most of the naan is round. The largest naan is called "Aimanke" naan, which is thin in the middle and slightly thicker on the edges. There are many patterns stamped in the center and the diameter is 40-50 centimeters. This kind of large naan requires 1-2 kilograms of flour and is called the king of naan. The smallest naan is as big as the mouth of an ordinary tea cup and is called "Tokashi". It is about 1 centimeter thick and is the most exquisitely made small naan. There is also a small naan with a diameter of about 10 centimeters and a thickness of 5-6 centimeters. "Gejide" naan with a hole in the middle is the thickest of all naan. There are many varieties of naan, and the raw materials used are also rich.

The general method of making naan is very similar to that of Han Chinese barbecued sesame cakes. Add a little salt water and yeast dough to the flour (or refined flour), mix well, knead thoroughly, let it rise slightly, and then bake. Those that add mutton fat are called oil naan; those that are stuffed and baked with diced mutton, cumin powder, pepper, onions and other condiments are called meat naan; those that are mixed with sesame and grape juice and baked are called sesame naan, etc. , because the dough and additive ingredients, dough shape, baking method, etc. are different, so the names of naan are also different accordingly. Nang is extremely durable and is a staple food in most Uyghur households. Other ethnic groups in Xinjiang also love to eat Nang. Therefore, there are small workshops (commonly known as Nang houses) for baking and selling Nang in every town. Every Uighur family knows how to make grilled naan. Nang is usually served with fu tea, milk tea or broth. "

Below I will post some photos of the naan I have eaten and the address of the store for everyone to see. Personally, I think the naan here in Kashgar, southern Xinjiang, is delicious. The sesame naan is an internet celebrity who visited the store in Urumqi before. Shop - Naan Tan Shop in Abra. Of course, I have also written about this shop. If you are interested, you can check it out. But personally, I think the naan here in Kashgar is delicious. I have eaten many of them when I came to Kashgar.

Queuing up every day

5 yuan each

The naan eaten in Kashgar

The Wowo naan served with mutton soup on the way to Ta County was super delicious.

wowo naan

wowo naan with mutton soup, super delicious

meat naan, the meat naan I have eaten at Ailere wood meat naan grilled bun shop in Kashgar city is also very delicious. This restaurant is in Opposite the century-old teahouse, you can buy it and eat it while drinking tea opposite.

Facade

Freshly baked meat naan

, Xinjiang mixed noodles

Xinjiang mixed noodles, commonly known as "La Tiaozi", named after its unique preparation method and mixed with vegetables. Xinjiang noodles originated from "Luotuoke" in Shanxi. "Camel passengers" are similar to our postmen today. In the past, people did not have as developed transportation tools as we do now, and there was no fast and convenient logistics. To transport goods to Xinjiang through the endless desert, we could only rely on "desert boats" camel. Therefore, in the past, there were these "transportation" camel passengers in various cities traveling on the Silk Road all year round. After being away for a long time, the food of their hometown was always a concern in their hearts. At that time, there were no restaurants with local delicacies along the road, so I ate dry food along the way. Camel travelers in China always make some home-cooked food to comfort themselves. The skill of Shanxi hand-pulled noodles was brought to Xinjiang by camel travelers from Shanxi. Because the noodles are mixed with vegetables when making them, it is named "Xinjiang noodles".

From a scientific dietary perspective, Xinjiang noodles are a food that combines vegetables and noodles. It is mainly pasta and supplemented by vegetables. The dishes can be meat or vegetarian, and the taste can also be determined according to the taste of the guests. This food is very suitable According to the eating habits of northerners, in Xinjiang, noodles are a delicacy that everyone can make and like to eat. So far, Xinjiang noodles have developed into a series of varieties, such as: mutton noodles, egg noodles, pickled cabbage noodles, oiled meat noodles, minced meat noodles, beef noodles, and chicken noodles. , shredded potato noodles and many other varieties. The change in general varieties is that the noodles are drawn and cooked in the same way. The main changes are in the auxiliary dishes, which meet the requirements of noodles. Various halal dishes with a little soup can be used as noodles.

I have been to Urumqi before Tacheng gourmet food and tried the noodles here. The taste is not bad. The noodles are very chewy and the noodles are more flavorful. When you bite them, you can feel the sourness and acidity of the tomatoes inside. The spiciness of the chili is very appetizing, and the lamb, shredded potatoes, and eggplant are also very tasty, so it’s very good! You can try it later. I have also written a store visit article about this store. You can click to see the detailed store visit. In addition, the ones here in Urumqi called Kaiyuan Sheng Tuoxun Noodles and Aobama Noodles are also good.

Mixed noodles

Classic Western Spicy Egg Mixed Noodles

. Pilaf

"Pilaf " is a food generally loved by people of all ethnic groups in Xinjiang. It is called "Poluo" in Uyghur. The method is to fry onions and yellow radish in oil first. Shreds (carrots are used because Xinjiang’s special yellow radish production is small, so other areas can only use carrots instead), mutton cubes, and then put in washed rice and steamed with water. The rice is rich in nutrients and has the effect of tonic. It is a Uyghur nationality. One of the must-have foods for festivals and entertaining guests. It got its name because it was originally eaten with hands. However, now everyone uses chopsticks or spoons instead of grabbing rice directly. "

The best thing I have ever eaten is the pilaf from Elizati Pilaf Restaurant in Kashgar City. This uses authentic cooking methods and the temperature is controlled just right. It is different from the cold ones I had before. The rice here is all the same. Warm, the mutton and yellow radish have been stewed very well. When eaten with rice, the aroma is matched with the sweetness of the yellow radish and the oil of the rice grains. The mutton is also fat and lean, delicious but not too greasy. In short, the pilaf restaurants in Kashgar are very delicious, while many of the restaurants in Urumqi use frozen meat, which is not fresh and not very delicious.

In addition, if you are in Urumqi, I recommend the halal horse wheat pilaf.

. Thin-skinned steamed buns

"This is also one of the specialties of Xinjiang. If you eat it according to the Uyghur way, it is usually eaten with naan or pilaf. To eat with naan, first put the thin naan into the cage to distill a little, and then put the steamed buns Place it on the thin naan; when eating it with rice, place the buns on the rice bowl. No matter which way you eat it, sprinkle an appropriate amount of pepper on the thin-skin buns to enhance the flavor and increase people's appetite. "

The same experience I had this time was at the Elizati Pizzeria. The thin-skinned buns here are white and shiny, and the skin is very thin. The mutton is fat and lean in the mouth, the meat is tender and oily, and there is no mutton smell. The filling is also accompanied by the rich sweetness of Xinjiang onions (Piyazi), which is very Refreshing and delicious. It is also the most delicious thin-skinned buns I have ever eaten.

Thin-skin buns with pilaf

, Grilled buns

Grilled buns (called "Samusa" in Uyghur) and thin-skin buns (called "Gox garda" in Uyghur) are one of the favorite foods of the Uyghurs. To make grilled buns, fresh lamb must be used. It is best to choose lamb leg meat that is evenly fat and lean. Meat that is too lean is not suitable for stuffing and tastes too dull. Generally, it should be half fat and half lean.

Restaurants and food stalls in urban and rural bazaars mostly sell these two kinds of food, such as Beijing meat-grilled biscuits and Tianjin Goubuli steamed buns, which are very popular with customers. Baked buns are mainly baked in the Nang pit. Roll out the bun skin thinly with dough and fold the four sides into a square shape. The buns are stuffed with diced mutton, diced mutton tail oil, onions, and cumin powder (cumin is a spice native to Xinjiang with a special aroma that can enhance the fragrance and remove the smell, and is a good seasoning when making mutton dishes), Add raw materials such as refined salt and pepper, add a small amount of water, and mix well. Place the wrapped raw buns in the naan pit and bake them in ten minutes. The skin will be bright yellow, the skin will be crispy and the meat will be tender, and the taste will be fresh and oily.

If you are in Urumqi, you can try the Caesar baked buns at No. 46 North Fifth Lane, Wenquan West Road. If you go to the Ailere Wooden Meat Naan Grilled Buns Shop in Kashgar, 's baked buns are both good. You will feel the crispy crust when you enter your mouth, and then you will smell the aroma of the lamb filling inside. The meat inside still has a little juice, the meat is fresh and tender, and the mutton is not too spicy. So you must try it when you come here.

Caesar Baked Buns

Caesar Baked Buns

Ailere Wooden Meat Naan Baked Buns Shop

Ailere Wooden Meat Naan Baked Buns Shop

. . Xinjiang Liangpi has a lot of soup (similar to beef noodles) and the soup taste is light. After eating the Liangpi, you can drink the Liangpi soup in one gulp. The taste is different, including sour, sweet, hot and cold. And Xinjiang Liangpi is different in southern Xinjiang and northern Xinjiang. Since many restaurants have this, and the taste isn't too bad, I won't recommend which one to eat here.

Southern Xinjiang’s Liangpi

Northern Xinjiang’s Yellow Noodle Liangpi

Northern Xinjiang’s Yellow Noodle Liangpi

, Sanzi

One of the traditional national foods. The dumplings have always been praised by Chinese and foreign tourists to Xinjiang for their thin and even strands, crispy and sweet, golden and shiny, light and beautiful appearance.

During festivals and weddings and funerals every year, Xinjiang people treat rice dumplings as the main dish for entertaining guests. On the dining table of every household, there is a plate of yellow, multi-layered, cylindrical fried rice dumplings. Because I had breakfast and breakfast in the executive lounge of the hotel, I didn’t eat out, so I’ll post the photos I took in the hotel.

, Bolsak

Bolsak is a snack of the Kazakh people. Just like Han people’s fried dough sticks, Bolsak and milk tea are often a conjoined pair. Just like the Han people's steamed buns and rice porridge. Kazakh herdsmen are hospitable and usually treat their guests with the fried flour food Borsak and milk tea. I also ate the same in a hotel and it felt like bread, so I’ll post it for everyone to see.

Bolsak

Soft and not bad

. Xinjiang Fried Noodles

This is also one of the characteristics of Xinjiang. There are Dingding Fried Noodles, Dry Stir-fried Noodles, etc. Since I have never tried these, I won’t introduce them in detail. , the pictures are selected from the Internet (intrusion and deletion), interested friends can try it. I had dry stir-fried noodles at a group meal with Turpan , but the ingredients were relatively simple.

Ding Ding fried noodles

Dry fried noodles

0, Xinjiang fried rice noodles

Xinjiang fried rice noodles is a famous local snack in Xinjiang. The rice noodles used in fried rice noodles are relatively thick and chewy. The taste can be slightly spicy, medium spicy or hot, and the soup is rich in color. And there are many varieties, including chicken fried rice noodles, beef fried rice noodles, mushroom fried rice noodles, celery and kimchi fried rice noodles, enoki mushroom fried rice noodles, ham fried rice noodles, vegetarian fried rice noodles, etc. I don’t know if what I ate at the hotel is considered fried rice noodles, so I’ll post the picture first. Please correct me if it’s wrong, thank you!

1, cake cutting

I believe everyone is very familiar with this, as long as a cake cutting incident happened before.

Cut cake is the common name of "maren candy". Cut cake is made from corn and wheat flour, added with walnut kernels, raisins, honey, white sugar, corn starch, red dates and other fruits. Cake-cutting has a long history. As early as the Silk Road period, Xinjiang was an important transportation hub for domestic and foreign caravans and an important food supply station. Since businessmen all travel long distances, the food they carry must be long-lasting and easy to carry, and must be rich in various nutrients necessary for the human body, including various amino acids and trace elements, such as vitamin C. Otherwise, people will not be able to travel long distances. If you trek down, you will die of scurvy like the sailors on Vasco da Gama and Magellan's ocean fleets. The characteristics of easy preservation, easy portability and high nutrition of cut cakes meet the needs of people traveling on business roads. It has pure taste, mellow taste, moderate sweetness and sourness, refreshing fragrance, sweet but not greasy, and rich nutrition without any artificial additives. It has a history of hundreds of years in Hotan area.

Because I didn’t buy this thing to eat this time, I can only post the photos from the Internet, which will be infringed and deleted.

Xinjiang cut cake

3. Meat

If you don’t eat meat in Xinjiang, you would be sorry for yourself. The meat here is mainly mutton and chicken related delicacies. Let’s introduce it here.

. Chicken

(1) Xinjiang Large Plate Chicken

The first thing to talk about is Large Plate Chicken. Xinjiang Large Plate Chicken, also known as Shawan Large Plate Chicken, is a famous dish in Xinjiang. It originated in the 1980s and is mainly made of chicken. It is made with potato chunks, Sichuan vermicelli and served with leather noodles. The brightly colored, smooth and spicy chicken and the soft, sweet potatoes are spicy and fragrant, thick and thin, making them a delicious dish on the table. This is available in most restaurants in Xinjiang. Just order one when you eat. It's pretty good.

Large Plate of Chicken

(2) Xinjiang Pepper Chicken

Pepper Chicken , a folk dish of Xinjiang ethnic minorities. It appropriately embodies the character of the Xinjiang ethnic people, which is wild, enthusiastic and unrestrained, and also contains the founder’s understanding of food. and wisdom. Xinjiang pepper chicken is a delicious dish. It is made from ecological native chicken and dozens of high-quality precious traditional Chinese medicines. It tastes numb but not numb, spicy but not irritating, and the skin is crispy and tender, and the meat is chewy. , overflowing with fragrance, long aftertaste, and excellent noodles taste. It's a bit like the shredded chicken here in Guangdong. The chicken is sliced, and the chicken is like cold salad. The meat is not salty in the mouth, but it feels very numb. The more you eat the peppercorns, the more numb you will feel. If you eat too much, you will feel uncomfortable. No.

Xinjiang pepper chicken

, mutton

(1) Xinjiang barbecue

is actually kebabs. Although we call it kebabs, people in Xinjiang don’t call it that. They just call it barbecue. The price of Xinjiang's barbecue is not too high, and when it comes, you can see its bright and buttery color, and you can smell the bursts of fragrance.First of all, the meat is very fresh, with alternating between fat and lean meat. The lean meat is tender and crispy, while the fat meat is fat but not greasy. There is no mutton smell at all. When paired with the killer big Wusu , it feels very good! The Blue Ram Barbeque Restaurant I had in Kashgar tasted very good. For detailed store information, please click on the link below, thank you!

In addition, in the ethnic snack street in the alley opposite Wanbao Spring on Xiyu Avenue in Kashgar City, there are Bachu Barbeque (Nang pit barbecue, grilled fish, grilled pigeon), Suleiman Small Barbecue , White Ram Barbeque All good. The ones in Urumqi are Loulan Secret Grill and Liangjun BBQ .

(2) Nang pit barbecue

This is actually an upgraded version of barbecue. Nangkeng barbecue is a very popular delicacy among people of all ethnic groups in Xinjiang. It is crispy on the outside and tender on the inside, and is delicious. Also known as: Tunurka Wapu (Uighur), Palace Barbeque, specializing in: fresh, tender mutton. The method is to first cut the mutton into pieces about the size of your fist, mix them with eggs, turmeric, pepper, cumin powder, refined salt, and flour to form a paste, spread it evenly on the meat pieces, stick it to the inner wall of the naan pit, and bake it halfway. It's ready in about an hour. Nang pit barbecue is also the most delicious in Kashgar, Xinjiang. Unfortunately, I didn’t have enough time when I went to Kashgar, so I didn’t eat this. It’s a pity that the photos can’t be used. I’ll just post the photos on Baidu (deleted).

Nang pit barbecue

(3) Shelf meat

Shelf meat is also a special delicacy in southern Xinjiang. Shelf meat mostly chooses Jie sheep or sheep within one year old. The method is to slaughter the lamb, remove its skin and internal organs, divide the meat into several pieces, wash it and wrap it with flour and eggs, add onions, pepper and other condiments, and then bake it in a sealed naan pit. The meat on the shelf is tender and delicious, making it a top choice for entertaining guests. Among them, the one in Dawakun in Kashgar is the most famous. Also due to time constraints, I couldn’t go there and try it out, so I can only post pictures online (deleted).

Shelf meat

Shelf meat

(4) Mutton soup

Xinjiang’s mutton soup is very good. The main raw materials include mutton, chili oil, pepper noodles, salt, etc. The soup is white, fat but not greasy. No smell, warm the stomach.

Mutton Soup

(5) Xinjiang Mutton Offal Soup

This is more common in northern Xinjiang. Take a sip of the fresh soup and a bite of the offal. The offal is also well-cooked. It looks oily, but in fact it is not tangy or greasy, and the taste is mellow and rich. . really tasty.

(6) Mianfeizi and rice intestines

Mianfeizi and rice intestines are Uyghur specialties. As the name suggests, mianfeizi is the soup after washing the noodles, adding salt, and pouring it into the washed white sheep lungs. Rice intestines are made by mixing rice with seasonings, various vegetables and beef, and then pouring it into sheep intestines. Since I have never experienced this, I can only find pictures online and post them (deleted).

. Pigeon meat

People in Xinjiang like pigeons. You can see a lot of pigeons in the old city of Kashgar, so there are more people eating pigeons here in Xinjiang. Here are a few ways to eat them.

(1) Pigeon soup

The street on Seman Road in Kashgar, southern Xinjiang, is full of places to drink pigeon soup, and the taste should be similar. Usually it’s pigeon soup, pigeon, pigeon soup noodles, and then add chickpeas. It’s very delicious. I ate pigeon soup at two restaurants in Kashgar in two days and it tasted pretty good. You can add whatever you want to the soup. You can add more after you finish drinking. That's it. Friends who come to Kashgar must try it, I believe you will not be disappointed.

is the one on Pigeon Street on Seman Road.

This is the Kemerding Blue Pigeon shop outside.

(2) Roasted Pigeon

There are many roasted pigeon shops in Xinjiang, but the most famous and delicious one is in Shache County, so come here Friends in Kashgar who are interested can go there and give it a try.I didn't make it due to time constraints, so I can only find some pictures online and post them (deleted)

4. Beverages, desserts

, yogurt

"Yoghurt in Xinjiang, China is a fermented dairy product that is very popular among Uighurs. Love it. Regardless of whether it is spring, summer, autumn or winter, both men and women are passionate about yogurt and regard it as an inseparable home-cooked drink. Its nutritional value far exceeds that of fresh cow (sheep). Milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes, etc. The protein it contains has higher physiological value than rice, white flour, and meat. It has a wide range of effects on stomach diseases. When patients drink it, it can promote gastric acid secretion, and instead of causing bloating and diarrhea after eating, yogurt can prevent and treat high blood pressure and coronary heart disease. The whey enzyme contained in it can inhibit cholesterol. . "

was a little uncomfortable when I first started eating it. It felt too sour without adding sugar. I got used to it later and ordered a bowl every time I finished eating meat. I don’t forget to go to the supermarket to buy a bag to drink every night when I go home, it’s not bad. Friends who come to Xinjiang must not miss this.

Go to the supermarket every day to buy

. Xinjiang milk tea

Milk tea is an indispensable drink in the daily life of ethnic minorities in Xinjiang. The raw materials of milk tea are tea and milk or goat's milk. The general method of making milk tea is: first mash the brick tea, put it into a copper pot or water pot and boil it. After the tea boils, add fresh milk. While it is boiling, use a spoon to stir the tea until the tea milk is fully blended. Remove the tea leaves and add salt. Serve. Most Xinjiang milk teas are salty. Because it’s salty, I’m not used to drinking it! But for others, it can be tried.

. Tea

Tea is a daily necessity for all ethnic groups in Xinjiang, and tea drinking also occupies a special position in the lives of all ethnic groups. There is a saying among the people in Xinjiang that "it is better to go without food for three days than to go without tea for one day" and "without tea, you will get sick". The Kazakh people eat "Kayiyisu" which means "drinking tea". Most people believe that Xinjiang's climate is arid and rainless, making it unsuitable for growing tea trees and naturally unable to produce tea. All the tea needed by Xinjiang is supplied from within the customs. Therefore, not many people know that tea is produced in Xinjiang since ancient times. In fact, Xinjiang also produces tea, which is called native tea among the people, and some tea was once a tribute tea in the Qing Dynasty. Nowadays, Xinjiang people take advantage of their unique geographical advantages and try to use some Xinjiang specialty plants to make tea, such as black jade rose tea, Ili plant sour straw tea, etc. In this way, Xinjiang local tea continues to be passed down in the long history and modern society.

When you come to Xinjiang to experience tea drinking, I suggest you go to the century-old teahouse in Kashgar. Many Uighurs there want to drink, and they also like to sing, dance, and play (I almost wrote Kun Kun’s famous saying), and the people are also very friendly, although they can’t speak. Chinese, but the atmosphere is great.

Tea tastes pretty good

. Wusu beer

When I come to Xinjiang, when I eat meat, especially when grilling, I must have the fatal big Wusu. I feel that the taste is better in a glass bottle!

, Kavas

Let’s start with some popular science with you:

“ Xinjiang Kavas is Xinjiang’s “homemade beer”, which has become a very popular drink, also known as “ kvass” ", "Beiwozi". Kavas is like Shaoxing's rice wine and Qingdao's beer. It is a famous beverage in Xinjiang. , Xinjiang Kavas is also the mainstream beverage in Xinjiang today. After more than 100 years of development, Xinjiang Kavas has become a Russian-style drink loved by people of all ethnic groups in Xinjiang, with strong national historical characteristics and German beer and American beer. Coke and Galiabuza are known as "the four major national drinks in the world". Xinjiang flavor drink Kavas is more attractive than yogurt and milk tea.Many tourists who come to Xinjiang are not used to drinking yogurt and milk tea, but they like to drink Xinjiang Kavas because they feel it tastes good, is rich in nutrients and is suitable for drinking. Drinking Kavas regularly can supplement a variety of vitamins that are indispensable to the human body, and can effectively promote the digestive function of the human body. It can be said that different people have different evaluations of the taste of kvass: some people say it is like beer, some people say it is like soda, some people say it is like fermented glutinous rice..."

It's very good. Everyone says it's good. It tastes sweet like honey. , it has the aroma of beer, quenches your thirst and is refreshing. You won’t get drunk after drinking it because it does not contain alcohol and is worth a drink. Due to time constraints, I didn’t drink it, so I can only post the photos online (deleted)

, Xinjiang ice cream

Xinjiang’s ice cream is good, and it is purely handmade. The ingredients are very simple: milk or goat milk, eggs, white sugar, ice cubes. It is definitely a natural and green delicacy without any additives. I ate Xifa ice cream in Kashgar. , now the store name has been changed, but the menu is still the same, so it is still good. Because I didn’t go to Yining , I can’t eat the ice cream there. I can only eat the ice cream shop called Yizi Haier in the future. Try it again when you go to play!

This is Xifa Ice Cream

5. Fruits and Dried Fruits

. Fruits

Xinjiang folk saying: "Everyone praises the grapes of Turpan and the fragrant pears of Korla." , Yecheng ’s pomegranate top croaks”, which tells the story of the four famous fruits and the hometown of fruits in Xinjiang. There are endless fruits on the market, such as pomegranates, grapes, figs, almonds, apricots, mulberries, peaches, pears, pistachios, walnuts, sea buckthorn, Jiashi melon, cantaloupe, etc.

When you come to Xinjiang, you must eat here. The fruit is sweet and cheap. Here are some introductions from the encyclopedia to give you a brief understanding.

Pomegranate: It is called "Anar" in Uyghur, and it is also known as "the hometown of pomegranate" Yecheng County . The pomegranate is the most famous. Yecheng County is located at the northern foot of Kunlun Mountain, with short frost period, long sunshine time, large temperature difference between day and night, and good soil quality, which is very suitable for the growth of pomegranates with sweet red juice

. : Xinjiang has a two-thousand-year history of grape cultivation. Turpan and Kashgar are grape-producing areas. In addition to large-scale vineyards on the outskirts of the city, grapes are grown in every family’s yard. “The city is among the grapes, and the people are among the grapes.” There are more than 50 fine varieties of seedless white grapes, red grapes, black grapes, rose scented grapes, and white grapes.

Figs: Artush is rich in figs, which are as famous as Hami melon, Turpan grapes, and Korla fragrant pears. The fruit is oblate in shape, with thin, soft pulp, sweet fruity taste, rich nutrition and medicinal value, and the sugar content is as high as 24%. Because figs have smooth branches and neat crowns, people also plant them in courtyards to beautify the environment.

Badan apricot: A precious specialty of Kashgar, it is the most cherished dried fruit of the Uyghur people. They often use it to entertain guests and give gifts to friends, and their patterns are also embroidered on clothes and hats and carved on buildings. Almond is a peach plant among deciduous trees. Its pulp is inedible, but its kernels are sweet, delicious and nutritious. It is included in 60% of Uyghur medicines in Kashgar. Kashgar badan apricots are sold at home and abroad, and sell at a high price in the international market for dried fruits.

Apricot: Known as "Yuluke" in Uyghur language, it is one of the fruits that is universally loved by people. There are many varieties of apricots in Xinjiang, with thick flesh, juicy flesh and sweet taste. The apricot fruit is rich in nutrients and contains a variety of organic ingredients and vitamins and inorganic salts necessary for the human body. It is a fruit with high nutritional value. In addition to being eaten fresh, apricots can also be dried and processed into apricot preserves and apricot kernels in some places.

Mulberries: Kashgar has fertile soil and sweet springs, which is suitable for planting mulberries, so there are many mulberries. Mulberry is the fruit that matures relatively early in Kashgar and is known as the “primrose among fruits”. There are two types of Kashgar mulberries: white and purple.Because mulberries are cold in nature and sweet in taste, in addition to tonifying the liver and kidneys, nourishing yin and nourishing blood, and having obvious curative effects on yin deficiency, dizziness, and insomnia, it also contains rutin, anthocyanins, carotene, and vitamin B1. , B2, C and other ingredients and are deeply loved by people.

Flat peach: The most precious fruit. The flat peach is a variant of the peach. It is oblate in shape and has a concave top to form a small nest. Its peel is dark yellow and there is a blush on the top. It is sweet and juicy. The flat peach has a high iron content. It almost occupies the first place among fruits, so eating flat peaches can prevent and treat anemia. Flat peaches are rich in pectin, and regular consumption can prevent constipation. It is worthy of the name of "Fairy Peach".

Pears: Xinjiang pear resources are very rich, with more than 60 varieties in total. Among them, Dangshan pears (introduced from Dangshan County, Anhui) and Korla pears are more famous. They both have large fruits, thin skin, fine flesh, juicy and delicious taste. Pears are very popular due to their sweet characteristics. Pears have high sugar content and are also rich in vitamin C, phosphorus and calcium.

Pistachio: Known as "Pist" in Uyghur language, it is a rare and valuable fruit tree. Deciduous small tree. It blooms in spring and matures in summer and autumn. The fruit is milky white, with a cracked tip and a blush. The kernels are crispy and delicious, and rich in nutrients. The kernels contain 54% to 68% of vegetable oil, and also contain vitamins A and B. Pistachios are popular in the international market. Together with almonds, it is regarded as a top-quality nut and has high economic value.

Walnut: also known as walnut, it is one of the four famous dried fruits in the world and is recognized as the "fruit of longevity". Walnut kernels contain 65-70% fat, 15-27% protein, and 16% carbohydrates. They also contain vitamins A, B, C, E, K, carotene, riboflavin, calcium, phosphorus, iron, zinc, iodine, etc. Various elements. Yecheng County is an important walnut-producing area in Xinjiang, with a long cultivation history and a wide variety of varieties. The total annual output is about 1,200 tons.

Seabuckthorn: Xinjiang seabuckthorn is very rich in resources and nutrients. It has a sour and sweet fruity taste and contains a variety of vitamins and other active substances, especially vitamin C. The content is extremely high. Its high-temperature extract, fruit extract, has become the main component of anti-acne essence. Compared with plant essence extracted by ordinary technology, it has richer nutritional and skin care ingredients, including a variety of vitamins, fatty acids, trace elements, VE and other nutrients, and the SOD content in sea buckthorn extracted at high temperature can reach 5623.0 enzyme units per milliliter, which is 6 times that of ginseng. It can block free radicals generated by peroxidation of substances in the skin and organize the skin. Premature aging, repair damaged cell tissue, promote tissue regeneration and epithelial tissue healing. Various drinks made from sea buckthorn as raw materials are very popular among people.

Jiashi melon: There are nearly a hundred varieties of melon in Xinjiang, among which Jiashi melon (named because it is produced in Jiashi County) is the best. Jiashi melon has a long history. It was listed as a tribute as early as the Qing Dynasty. Later, after continuous improvement, the quality of the melon became better and better. Jiashi County, which is close to the Taklimakan Desert, has unique climate, water and soil conditions suitable for the growth of melons. Local melon farmers and Uighur people have the habit of storing melons for the winter, and delicious melons can be eaten almost all year round.

Hami melon: Commonly known as melon, it is known as the "precious fruit" in the world. Hami melon is the most famous. Hami melon is oval in shape, with yellow or cyan skin and reticulated skin, and thick flesh that is white, cyan or reddish-orange. Its cultivation history can be traced back to the Jin Dynasty, and it got its name from the Qing Dynasty. There are more than 20 varieties of cantaloupe, including "Black Eyebrow", "Golden Dragon", "Fragrant Pear Yellow", etc., among which "Red Heart Crisp" is a treasure. It is sweet and plump, fragrant and mellow, crispy and refreshing. The cantaloupe has a thick skin and beautiful flesh. It is easy to preserve and can be eaten locally almost all year round.

Since the grapes were not ripe these two times, I couldn’t eat this, which is a pity.

. Dried fruits

Xinjiang dried fruits mainly include red dates, raisins, walnuts, almonds, wolfberries, Elaeagnus angustifolia, sour plums, dried apricots, figs, etc. There are other names that I can't think of, so I won't explain them one by one. I bought some when I went back. The raisins are indeed more delicious than those bought outside.

6. Summary

Well, this is the end of the introduction to Xinjiang’s food.Xinjiang has a vast territory and rich resources, and I have limited time. I haven’t been to many places and can’t collect so much material. Therefore, what I introduce here is far from covering all Xinjiang’s delicacies, but I have listed the basic ones. I hope it will be useful when I go there. Friends who are visiting Xinjiang and like food can help. Finally, Xinjiang has beautiful scenery, a lot of delicious food, and nice people. As long as you don’t go to remote places, it is still very safe. I also hope that qualified people can come here to visit and drive more economic development here. So, that’s it for this article. I will continue to update Xinjiang food after traveling to Xinjiang in the future. See you next time!

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