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Xinjiang is located in the northwest corner of China, accounting for one sixth of the land area. Since ancient times, it has been a land of abundant products and merchants, and its prosperity, like its vast territory, has been brilliant.

Tianshan Mountains straddle the north-central part of Xinjiang, dividing Xinjiang into north and south parts, separating different climates and natural geographical environments. The opening of the northern and southern Tianshan Mountains to the west has created another unique land in Xinjiang, the Ili Valley, which further increases the complexity of Xinjiang's physical geography. This natural complexity is the fundamental reason that determines the richness and diversity of Xinjiang's products.

Mt. Tianshan

Today's Xinjiang is a complex cultural body dominated by Uighurs and Han nationality and inhabited by many ethnic groups. All ethnic groups communicate, collide and blend with each other with their own unique food culture, which makes today's Xinjiang present a relatively diverse food system. It is difficult to define xinjiang cuisine with a classification or a cuisine. They are both chaotic and harmonious.

This time, I spent 12 days in six cities in Xinjiang, looking for the most daily food in Xinjiang, hoping to provide as complete information about Xinjiang food as possible for those who are going to or planning to go to Xinjiang and those who want to know about China food. If there are any mistakes or problems in your travel notes, please leave a message and point them out. Thanks in advance.

Although Xinjiang's diet has various flavors and styles, it can be roughly divided into three groups: southern Xinjiang flavor, northern Xinjiang flavor and pastoral flavor. However, because Xinjiang is a region with many immigrant cities, and this kind of population migration and flow is still going on with a strong momentum in recent years, today's diet in Xinjiang has shown an obvious trend of great integration. In this way, any large-scale city in Xinjiang can easily find delicious food in most parts of Xinjiang. Therefore, the flavor division of southern Xinjiang, pastoral areas and northern Xinjiang is no longer firm and clear.

In the following specific diet introduction, I will be divided into four modules: Xinjiang, South Xinjiang, Pastoral Area and North Xinjiang. Xinjiang cuisine will be presented in Xinjiang module, which has spread too widely, completely diluting the origin and popularity. As for the modules of southern Xinjiang, pastoral areas and northern Xinjiang, as mentioned in the previous paragraph, this is just an easy-to-understand division, which does not mean that you can't eat a certain flavor of food in other areas. However, compared with Xinjiang-based diet.

Xinjiang flavor diet

snappish

There are thousands of kinds of naan in Xinjiang, as well as thousands of tourist attractions and corresponding eating methods. This most common staple food in Xinjiang has long been famous in China. The naan that has just burned out the naan pit attacks people, and the skin is crisp and tough. Over time, Naan became cold and hard, and became an excellent food companion for long-distance travel, surpassing instant noodles and rice porridge. When I came to Xinjiang, buying naan almost became a behavior similar to punching in. If you don't do it, it's as if you've never been there.

Soy sauce noodles

There are tens of millions of noodles in Xinjiang, but the king position of oil noodles cannot be shaken. Yourou noodles are not a traditional food in Xinjiang. If we want to trace the source, it is mostly because of the Shanxi people who moved here. Now that oil noodles have spread all over Xinjiang, few people argue about which is the best and which is the most authentic. It has become one of the chief representatives of Xinjiang cuisine, representing the whole of Xinjiang.

Now stir-fried pork is served with cooked pork strips, and cooked pork is poured on Lamian Noodles. This ritual action further tightens the nerves of diners who are ready to act. Slim meat slices are interwoven with mutton slices, green peppers, red peppers and tomatoes. Chopsticks are used to pick up a handful and suck them into your mouth. First, the salty and slightly spicy soup, and then the smooth taste of noodles, mixed with the crispness and toughness of peppers and meat slices. Every taste and taste is so harmonious, just right, worthy of the reputation of the first mixed noodles in Xinjiang.

Nanjiang flavor

Baked steamed bread

Baked steamed bread is baked in the pit. There are two common types. One is palm-sized, strong and only popular in Hotan area, and the other is irregular polygon, square size is six or seven centimeters, which is widely distributed in this area. The crust is crisp and the stuffing is full of oil, which makes people feel full after only a few bites. As for Hotan's palm-sized baked buns, eating one is a dinner.

Roasted chicken eggs

If there is any food that makes Hotan Night Market shine special, the number one seed must be roasted chicken eggs. Eggs, goose eggs, pigeon eggs and even scary ostrich eggs all changed from liquid to solid in the hot sand. When eating, peel off the eggshell and sprinkle with Chili powder or cumin powder according to personal preference. Don't think that boiled eggs taste the same as boiled eggs. The unique aroma of charcoal fire entered the white and yellow in some magical way, which made this real baked egg.

Roasted pork and pigeons with red willows.

No amount of praise can describe the delicacy of mutton kebabs. Maybe except vegetarians, everyone can't help talking about a vigorous love with this burning taste. On this thick and round willow tree, there are three or two strings of meat less than half a catty. When you pass by, you can't help but stop and stick out your tongue to look surprised. Second, let the saliva flow down the river.

Pastoral scenery

Milk pimple