Xinjiang Uygur food culture
- Zhong-Lin -
"Hunger breeds discontent," the human diet is the material life of one of the most basic. From nomadic Xinjiang Uygur is an early settlement to one of the nation's agriculture, but she's culinary culture, still retains many of the nomads of the unique customs. Under normal circumstances, most of the Uighur people to the daily lives of pasta for the main food, like eating meat, dairy, vegetables eat less, eat fresh fruits and more in the summer.
In the past, due to backward economic development, most of the Uighur people with food for the pottery and wooden bowls, spoons, plates, etc., but many were food Shouzhua love with food. Three meals a day, eat breakfast or tea Nang, "Wu Mashi" (cornmeal porridge), noon for surface staple food categories, and dinner is noodles or tea Nang. Meal the whole family and I were sitting, eating meals in the pre-dinner away from the elderly for "W" (prayer), and then left.
Uygur staple food of many types, no less than dozens, and with good meat production with a variety of ethnic flavor of food.
one, Nang
Uighur people is indispensable in the daily life of most foods is also Uygur food culture in a special food. Uighur food is a long history of Nang. Nang Nang is kang (Turpan-Noor) by baking, were round. Nang
to make more use of the fermentation area as the main raw materials, combined with sesame seeds, onion, eggs, Qingyou, milk, salt, sugar, and other condiments. Nang, many different types, and because the surface additives and ingredients, the shape of Nang, the baking of different methods and different name. Nang largest "Aiman Ke" (film Nang) Nang, 40-50 cm in diameter are adequate, Nang is in the king. The smallest Nang "Tuoka" (Nang oil), more sophisticated work, put oil, milk, eggs, and so on, crispy, not bad for a long time to save, quit, see tea on the crisp, life is journey of Uighur Convenience meals, such as Nang food festival. Nang for the thick, "Gerd" (Wo Wo Nang), 5-6 cm thick, in the middle of a nest. In addition, Nang to do with unleavened dough, or Qingyou Yang You rub into the surface, rolling thin after baking; Nang is also a Bingtang Shui Tu on the surface of the sweet Nang. There is also a kind of meat and will be in the package or in the fermentation of flour in the baking Nang, commonly known as "Nang meat", is in the best Nang. Nang due to less water content, storage is not bad for a long time, easy to carry, plus the Krusty delicious, nutritious, but also other peoples favorite.
II, the oil-
tower is the preference of the Uighur people face a food oil. Its white color brown cigar with an oily, very small level, Hong soft but not greasy and more oil. Tap-oil production is about, first with warm water and add yeast to face, hair, about an hour, and then put on a flat surface on the board started rolling thin, the thinner the better, add oil Yang Wei, into the Long Zheng. Tap Oil is not only the son of Uighur guests a good staple food, but also on the streets flavor of the snacks, urban and rural areas in Xinjiang this pasta can be seen everywhere.
three Zhuafan
Uighur people is the traditional favorite foods, Uighur "Borneo", with rice, mutton, carrots, onions, cooking oil, and other raw materials make the meal. As a result of eating this meal when eating with their hands clinging to a direct, it is commonly known as "Zhuafan." Zhuafan, many different types, with the exception of lamb with Zhuafan do, there are beef, chicken, raisins, Xinggan, eggs, pumpkin, and other accessories made for the Zhuafan, has its different characteristics.
Zhuafan taste delicious, nutritious, not just Uighur people eat at home delicacies, but also marriage weddings, festivals to entertain friends and family the ideal food.
four or noodles
Uygur is one of the day-to-day staple food, by Uighur people love, Uighur, said "Sugarman", is water and face, drawn from that strip Chengyuan, Bancai吃. Ramen noodles flexibility of the slender, smooth round, eat up a special flavor.
five or noodles
Uygur day-to-day pasta is one of many varieties, the most characteristic is the silver surface rolling, Uighur, said "the ancient thermal jade." This rice noodles and eggs to be released, the rolling surface to be very thin, then cut into small, generally with the following mutton soup, and meat will be cut into pieces or make ball next to the soup and put some tomatoes and parsley, This Tangxian noodles, soft surface, easy to digest, with the color characteristics of the cooking methods can reduce fatigue, improve health.
six
after another child is loved by the people of Uygur traditional-style snacks, similar to the Han nationality of the wonton.
first mutton fat cut into small diced meat, coupled with the end of the onion, salt, pepper, cumin powder and a little water into mixed filling. And will be rolling into a thin face, a square cut into slices to meat in the package, patches. And then after another child next to the broth, the soup put some bits of parsley or mint leaves at the end. Filling thin and tender, emitting a unique aroma and unique flavor, very refreshing.
seven, Samut Sa (steamed roast)
Uygur is like eating traditional food, festivals are receiving the best of friends and family, weddings and funerals are often used as a gift each other gifts. In the majority of urban and rural areas of Xinjiang's Bazaar restaurant, Si Tan can be seen everywhere, not only by love of the Uighurs, but also by other ethnic groups in Xinjiang's favorite.
in Samut Sa Nang kang, baking, without using fermented skin surface do put stuffing into four equal to the square. Cattle and sheep filling with diced meat, mixed with a little onion, cumin, salt, pepper and mix well by water. Will be a good package, "Samut Savimbi," Nang attached to the pit, ten minutes to roast hot, skin color Huang Liang, Picui import tender, Hong Wei Xian oil. Eight, D-Pal is
Uygur traditional-style food. Filling it with the "Samut Savimbi", so the skin surface to be mixed in eggs and oil. Paper rolling into a circular, put stuffing into a saddle bag, dip in vinegar paste Nang kang, bake about 20 minutes after Kao Shu pleasing golden color, crisp skin, tender meat, crispy taste of chewing. Thin-skinned steamed and raw materials used by almost steamed roast, steamed rolling very thin skin, after the steam through the skin can be seen almost filling the inside, characterized by thin oil tender, as if to eat when steamed skin melted in the oil Nenrou Shannon In general.
nine, thin-skinned steamed
In addition to a separate foreign consumption, Zhuafan and often mixed together to eat, known as the Zhuafan steamed stuffed bun, which is one of the Uighurs first-class food.
Uygur Another unique flavor of steamed thin-skinned, "Kawamanta" (steamed stuffed gourd), the gourd with filling (this gourd, a long neck, skin was yellow sauce, slightly sweet, is the Uighur Like eating vegetables), beef and mutton mixed with a little onion, salt, pepper and Qingyou, and other condiments, steamed skin with thin-skinned. This filling steamed in Zhiduo, bite their Shunzui juice drip down. Whenever such a listing gourd, Uygur began to engage in this kind of steamed stuffed bun, the store also got up in the fall for winter consumption.
decade, the use of the Uighur
Kaoquan Yang roast, stew and so on, can produce a variety of meat flavor of their own equipment.
Kaoquan Yang, is a traditional Uygur Ming Yao. In Urumqi, Kashi, Hotan's Bazar and other places can smell it a unique flavor. Kaoquan Yang is not only the streets flavor snack, but also Uighurs guest of honor first-class cuisine, it has also become a senior banquet in the best, much favored by Chinese and foreign guests. Kaoquan Yang
more choice mian weather within the fat years of age or lamb as the main raw material, so that the sheep, not only the meat tender and high nutritional value, full of chew in his mouth incense. This is the Uighurs in the long-term consumption of meat daily life summed up valuable experience. Skinned slaughtered, to head, foot and internal organs, with a big screw nails of wooden sticks, will be put on sheep from start to finish. Use egg yolk, salt, turmeric, cumin powder, pepper, white flour into a paste, such as transfer of clean-juice in the sheep's body and then head down to the sheep into the hot pit Nang, Gaiyan Hang Hau, and From time to time, rotating wooden observation, Braised roast about 1 hour chunks. Kaoquan Yang Huang Liang color, tender Picui, Xianxiang abnormal, Xinjiang is now the major hotels and restaurants in the sheep's head of the Department of Kaoshu a red colored silk, some of the sheep mouth by putting celery and parsley to make the whole a become a sheep A feast for the eyes of the works of art.
11,Uygur roast mutton barbecue will be referred to as "Kawa Pu." Uighurs, many different types of barbecue, there are "co-Kawa Pu Zi" (kebab), "Nuerkawa just spit" (Nang kang barbecue), "Tawakawa Fu" (Nang up meat) . One lamb dishes, Uygur is the most unique one of the traditional-style snacks, both on the streets flavor of fast food and hospitality Uighur delicacies.
lamb meat chicken is cut into thin slices, one by one to wear at Qianzai iron, and then evenly emissions barbecue in the oven, sprinkled salt, pepper and cumin face, turned up and down for a few minutes to bake Consumption. Xianxiang mild in flavor with no non-greasy smell of mutton, tender and delicious. In the past, to do with the kebab Qianzai are the small red cut-off be cut from the wood filler. Now, the original wood filler is difficult to see. This meat is not only loved by the masses of all ethnic groups in Xinjiang, but also by some of the Han Guan welcome the masses, now has clearance in many parts of the lamb dishes, lamb dishes can be said that the unique flavor to it swept across the country to become a Kinds of snacks. Twelve, clear beef broth is a Uighur mutton
the most original flavor of the traditional diet. New large Mutton will be hacked, hack-stew, boil water after floating to Mo, the general release only some salt and onions, seasoning other tightly. In order to increase the taste, and sometimes also put some of the yellow turnip, Qiama old (Man Po), tomato and coriander, and so on, so that the stew meat, soup even more delicious. Usually eaten mutton in the Uygur people, but also drink a bowl of broth to digest and file.
13, face-lung, intestine-meter
Uygur people can not only beef and mutton to make a wide variety of food flavors, but also to the sheep's offal for raw materials, cooking a delicious anomaly Xianxiang , The lung surface irrigation, irrigation meters is the representative of the intestine.
lung surface and intestine is Uyghur people-meter favorite traditional-style snacks, but also the best of hospitality. This is a unique flavor of the food by people of all ethnic groups in Xinjiang's favorite.
its approach is that the first sheep lung, washed sheep, the sheep lung shrub, Qingyou, flour paste, egg, and so on, with irrigation Yang Gan intestines, heart sheep, sheep oil and seasoned rice, add water, stirring the filling, Boiled water mold. Ruannen surface irrigation lung, intestinal glutinous rice irrigation of fresh, delicious smoky incense, unique flavor.
14, a sheep's head clear beef broth, sheep
Uygur is the original flavor with a snack. It's a very simple method of production, taking fresh sheep's head, sheep, to burn all the wool, wash clean, remove and Selenastrum sheep carcasses, into any pot boil seasoning, salt dip after the cooked food. It is very unique flavor of the popular masses of all ethnic groups in Xinjiang, the majority of urban and rural areas in Xinjiang can be seen everywhere these snacks. 15
wide
Wardak is a Uighur with mutton, yellow carrots, potatoes, such as a vegetable stew, is a Uighur in The Wedding Banquet, and festivals to entertain friends and relatives of an ideal food . Mutton will pile into small pieces and put pan fried, put a little onion, pepper, spices such as ginger, and then into yellow carrots, potatoes, 7 Chaozhi mature, pouring water stew. This delicious dish, overflowing aroma, rich colors, to Nang on generally used to eat this dish.
16, is a micro-
such as the Uygur ethnic food festival. Is to use pepper water, immature oil, egg white, and so on a good face and Cuocheng fine, put in pan fried, it was the shape of most of the round, golden Zhazhi remove when placed in the tray, put into a multi-Wai Cylindrical layers, beautiful shape, color, Huang Liang, crisp taste.
Uygur traditional non-staple food mainly meat and mutton, beef, chicken, eggs, fish, in particular to eat more lamb. In addition, often the last to be able to hunt some wild animals, such as the Mongolian Gazelle, deer, argali and antelope, chukar, pheasant, quail, grouse, and so on to add the meat and less about improving the taste. There are dairy milk, Shanyang Nai, yogurt, such as sub-Naipi; vegetables are mainly yellow radish, the ancient Kama, onion, garlic, pumpkin, carrots, tomatoes, eggplant, Galinsoga, coriander, Agastache, green beans, potatoes, etc. .
Uygur people attached great importance Gardens long-term production, the vast majority of the Uighur people have their own orchards, hence the perennial habit of eating fruit orchards around the Tarim Basin in life to become an oasis on the Uighur people's treasure house of natural vitamins. From May mature mulberry, apricot and mature in June started a variety of mature fruit after another, nearly seven months in a year's time to eat fresh fruit. Winter
also eat nuts, Xinggan, almonds, raisins, angustifolia, red dates, dried peaches, and other dried fruits, melon save a lot of family there, grapes, apples, pears and other fruits of good habits. It is estimated that the annual consumption of the Uighurs Ganxian up to a fruit, 200 kg. Uighur summer, often on behalf of the appetite for food and drinks and fruits, melons and fruits to eat on Nang, winter often walnuts, almonds, raisins, and so on Nang to eat. Also like to use raisins, and so do Xinggan Zhuafan, grapes, mulberry, apple, Malus fruit, apricot, pears, strawberries, figs, cherry jam, and so on do.
Uygur traditional beverages are tea, breast, yogurt, fruit juice in preparing a variety of dried fruit, fruit syrup, Ga-fu (yogurt ice, drawing frame made of yogurt on the rocks, is the favorite Uygur The beverage), grape water (from a fracture of stream out of the water grapevine, Weisuan, medical treatment), to Sri Musa (with grape wines). Uighurs in their daily lives in particular, like to drink tea, tea can not be separated from all three meals a day. Uighur guests for tea is the main beverage, whenever Uighurs to be a guest at home, always masters of the first guests to Sincerely, a bowl of steaming tea and delicious Krusty Duanshang Yi Pan Nang, even in Guatemala Fragrance of fruit season, to give Jing Cha the guests. Uighurs more like drinking tea Fu is still the most Uighurs like the traditional beverage. Uighurs in older people like to put tea in the crystal sugar.
Northern Xinjiang Uighur people like He Naicha. Uighurs in the milk in particular, like to eat yogurt, often in the summer to eat yogurt on Nang. In the busy season in rural areas, farmers often put yogurt, as Nang own lunch. Home to the guests, hospitality Peng Chu will be the master of hospitality to a bowl of yogurt.
Uygur traditional spices are cumin, pepper, hot face, Agastache (resistance level), coriander-wu (coriander), black sesame seeds (Dan Addis), vinegar (on Sri Lanka to open).
the founding of New China, Uighur eating habits there have been some changes, although the meat is still the main non-staple food of the Uygur nationality, but also vegetables Uygur recipes occupy an important place. Uighur people to the Han people to learn a lot of cooking technology, is now on the table in the Uygur often of different colors can be seen cooking, so that the Uighur people's diets richer.
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