How can I eat it in Xinjiang?Don't say "grilled lamb skewers" first

As the most powerful supper king in China, barbecue has always been martial arts.

Northeast small barbecue, Yunnan toast, and baked in Xichang pots. These are different genres, different cooking methods, and different materials. Almost you can't think of it.

Except for Xinjiang, the many types of barbecue menus are unique. Bak is a unique name of Xinjiang.

Anyway, the sheep are all babies, and they have no intention to bake other things.

Xinjiang grilled meat

01

A qualified raw material for Xinjiang barbecue

/Personal Cultivation/

The reason why Xinjiang barbecue stalls can occupy an absolute upper hand because local ingredients have natural advantages. Most of Xinjiang's barbecue stalls are in the form of on -site barbecue. The stainless steel pot is filled with fresh mutton, with red, white, and large shops with special skewers.

The low -quality vendors are generally fat and thin, and there are five large sturdy meat pieces on a string. Aries is the essence of barbecue. With it, through the skillful methods of the baking master, as long as you add salt, cumin, and pepper noodles. For those lamb that is not processed, simple condiments, coupled with a fairly casual skewers, it is easy to doubt: Will this kind of lamb be savage?

The most attractive part of Xinjiang mutton is that it does not have a fishy smell, but an extreme tenderness. Xinjiang's local mutton is the soul of Xinjiang barbecue. Just like the unique Lobes sheep in Weili County, growing in the endless desert and saline -alkali land, looking for a lot of plants as food every day. But because of this, he can ensure the taste and fatness of lamb. If the sheep in the entire country have WeChat steps, then the southern Xinjiang sheep is definitely the best.

Xinjiang barbecue tweezers

/It is also very particular/

In Xinjiang, there are only two types of gardenia for barbecue: one is iron ravioli and the other is red willow.

The iron rods commonly used in northern Xinjiang grilled meat are stout, and they are heavy. The head is triangular. It can quickly pierce the meat pieces. The handle is a kind of twist that can prevent slipping. Iron seeds have the characteristics of high temperature resistance, fast thermal conductivity, uniform heat, easy cleaning, and recycling. In Xinjiang, it is normal for a bite of barbecue to be able to use it for ten years and twenty years

The red willow barbecue in southern Xinjiang is the most famous barbecue in Ba Chu, and it must not be missed. This dish is a special dish in southern Xinjiang, which once appeared in the second season of "China on the Tip of the Tongue". The first is the woody fragrance of red willow, which is fused with fire and the fragrance of meat. Second, the fresh red willows will have a special plant juice after peeling. More rich, thereby forming a special taste.

Red willow roasted meat

However, in recent years, due to the importance of Hongliu in environmental protection, the Xinjiang Food Association has called for reduction or reduction of use.

In fact, as long as the meat is good and the seasoning is good, the iron barbecue can conquer everyone.

03

Baked, yellow noodles, Goldas

/Standard of Xinjiang barbecue/

Xinjiang barbecue depends on sheep, will it be too monotonous? Then you haven't seen so many barbecue friends.

The summer of Xinjiang is very long during the day, and the time difference is only two hours. Even if you go out for supper at 9 o'clock in the evening, you can see the sunset. After a busy day of work, what can be more exciting than drinking a drink with friends and eating a big meal together.

For outsiders, Xinjiang's barbecue is more expensive than ordinary barbecue, and it is not exaggerated to describe the skewers and roasted. However, for locals who are accustomed to great fast, after the price of barbecue, they are hard to eat, but fortunately, there are various staple foods such as yellow noodles and roasted crickets.

Xinjiang's roasting is round, with a diameter of about thirty or forty cm, crispy in the middle, thick edges, golden color, and a thick layer of sesame seeds on it. The entrance is melted.

In addition, there are more and more types of grilled crickets.

The same is true of yellow noodles. Put the barbecue on the yellow noodles. Mix the scent of minced meat and wheat, and then eat it with a large mouth and feel the essence of it.

Theoretically, the official side dishes across the country are beer, and Xinjiang also appears "Labor Wusu." However, if you have the opportunity to go to Xinjiang, don't miss the local specialty iced Gavas. The Gevast Night Market in Xinjiang is usually made by minority hawkers. It is installed in an ordinary beer glass. It looks no different from the beer, but there is a faint wine.

Barbecue, staple food, Grove, coupled with the most common national song and dancing in the night market, chat with friends with friends, talk about their hearts, and a meal of Xinjiang barbecue ended. It is better to say that Xinjiang's special dishes are better than traditional ingredients.

No matter where you are, Xinjiang's barbecue is our hometown.

Maybe all of us should go to Xinjiang

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