"Food is the most important thing for people", and diet is one of the most basic contents of human material life. Uygur is one of the ethnic groups that changed from nomadic to settled agriculture in Xinjiang earlier, but in her food culture, there are still many unique customs of nomadic people. Generally speaking, most Uighurs take pasta as their staple food in their daily life, like meat and milk, eat less vegetables, and eat more fruits and vegetables in summer.

In the past, due to the relatively backward economic development, most Uighurs used wooden and ceramic bowls, spoons and plates. But a lot of food is eaten by hand. Three meals a day, with brain tea or "Umash" (corn porridge) for breakfast, flour as the staple food at noon and noodle soup or brain tea for dinner. When eating, the family will sit around the table. After eating, before taking away the tableware, the elders will make a "duwa" (prayer) and then leave the table.

There are many kinds of staple foods in Uighurs, no less than dozens, and they are good at making all kinds of foods with ethnic flavor with meat.

I. South

It is the most important and indispensable food in the daily life of Uygur people, and it is also a unique food in Uygur food culture. Uighurs have a long history of eating naan. Naan is a round shape baked with a Tunur.

Naudo takes fermented flour as the main raw material, supplemented by sesame, onion, egg, clear oil, milk, salt, sugar and other condiments. There are many kinds of naan. Because of the different ingredients of flour and additives, naan has different shapes, different baking methods and different names. The largest naan is the "Aimanke" naan, with a diameter of 40-50 cm, which is the king of naan. The smallest Naan is Tocaci (oil Naan), with fine workmanship. Crispy crust made of oil, milk, eggs, etc. It won't break for a long time. Crisp at the sight of tea. It is a convenient food for Uighurs in their travel life, and this kind of naan is also used as holiday food. The thickest naan is "Geerde" (Wowoan), about 5-6 cm thick, with a nest in the middle. In addition, the dead noodles are also made into noodles, which are kneaded with clear oil or sheep oil, rolled thin and baked; Another kind of naan is a sweet naan with crystal sugar water on its surface. In addition, there is also a kind of naan baked with meat stuffing and in or wrapped in fermented flour, commonly known as "meat naan", which is a good product among naan. Because of its low water content, long-term storage, convenient carrying, crispy and delicious, and rich nutrition, it is also loved by other ethnic groups.

Xinjiang-nang

Second, the oil tower

It is a kind of flour oil food that Uighurs love to eat. White and shiny, with fine layers, soft and smooth fragrance, oily but not greasy. The production of the oil tower is very particular. First, stir the noodles with warm water and yeast for about an hour, then lay the noodles flat on the chopping board, roll them thin, the thinner the better, apply sheep tail oil, and steam them in a cage. Youtazi is not only an excellent staple food for Uighurs, but also a street snack, and this kind of pasta can be seen everywhere in urban and rural areas of Xinjiang.

tap water

Third, pilaf

It is one of the favorite traditional foods of Uighurs. The Uighur language is called "Boluo", which is made of rice, mutton, carrots, onions, cooking oil and other raw materials. Because you eat this kind of rice directly with your hands, it is commonly known as "grabbing rice". There are many kinds of pilaf, except mutton, beef, chicken, raisins, dried apricots, eggs and pumpkins, all of which have different characteristics.

Pilaf is delicious and nutritious. It is not only a delicious food that Uighurs eat at home, but also an ideal food for weddings, funerals and festivals.

Xinjiang-mansaf

Fourth, Lamian Noodles.

It is one of the daily staple foods of Uighurs and is deeply loved by Uighurs. The Uyghur language is called "Laigeman". It is kneaded with water, pulled into round strips and eaten with vegetables. Lamian Noodles's noodles are flexible, slender, round, smooth and refreshing, and have a unique taste.

Xinjiang mixed noodles

Verb (abbreviation of verb) noodle soup

It is one of the daily pasta of Uygur people. There are many varieties, the most distinctive one is silver noodles, which is called "Yugu fever" in Uygur language. This kind of rice and flour should be put with eggs, and the flour should be rolled very thin and then cut into thin strips, which are usually used under mutton soup. In addition, the meat should be cut into pieces or made into balls, and some tomatoes and parsley should be put in the soup. This noodle soup is fresh, soft and easy to digest, with the characteristics of color, fragrance and health, which can eliminate fatigue and improve health.

Sixth, buckling.

It is a traditional snack deeply loved by Uygur people, similar to the wonton of Han nationality.

First, cut the fat mutton into small diced meat, then add chopped green onion, salt, pepper, cumin powder and a little water and stir into stuffing. Roll the dough into thin slices, cut into squares and wrap the meat in the dough. Then put the Ququ into the broth, and put some crushed mint leaves or coriander powder in the soup. The skin is thin and tender, emitting a unique aroma and unique flavor, which is very refreshing.

Shamusa (baked steamed bread)

It is a traditional food that Uighurs like to eat. It is a good product to entertain relatives and friends on holidays, and it is often given to each other as a gift at weddings. Restaurants and food stalls in Bazzarri can be seen everywhere in the vast urban and rural areas of Xinjiang, which are deeply loved not only by Uighurs, but also by other ethnic groups in Xinjiang.

Samusa is baked on the kang, with unfermented noodles as the skin and stuffing, and the four sides are folded into squares. The stuffing is diced beef and sheep, mixed with a little onion, cumin, refined salt, pepper and water. Stick the wrapped Samusa in the pit and it will be baked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant.

Xinjiang Kao steamed bun

Eight, palmatine

This is a traditional Uygur food. Its stuffing is the same as "Samusa", and the skin should be mixed with eggs and oil. Roll the skin into a circle, wrap it in a saddle shape with stuffing, stick it on the kang with vinegar, and bake for about 20 minutes. After baking, the color is golden and pleasing to the eye, the skin is crisp and tender, and the chewing is crisp and refreshing. The raw materials used for thin bags are similar to those used for baking steamed buns. The skin of steamed buns is rolled very thin, and the stuffing inside can almost be seen through the skin after steaming. It is characterized by thin skin, tender and oily meat, and tastes like the skin of a steamed stuffed bun dissolved in tender meat and oil.

Nine, thin bag

In addition to eating alone, it is often mixed with pilaf, called pilaf steamed stuffed bun, which is one of the best meals in Uygur.

Uighurs also have a unique thin leather bag called "Kawamanta" (gourd steamed stuffed bun). The stuffing is gourd (this kind of gourd has a long neck and a slightly sweet skin, which is a favorite vegetable of Uighurs). Beef and mutton are mixed with a little onion, refined salt, clear oil, pepper and other seasonings, and the skin is as thin as a bag. This kind of steamed stuffed bun contains a lot of juice. Take a bite and the juice will drip smoothly. Whenever this gourd comes on the market, Uighurs begin to make this kind of steamed stuffed bun, which is stored in autumn and eaten in winter.

Thin leather bag

Ten, roast whole sheep

By roasting and stewing, Uighurs can make various musical instruments with unique flavor from meat.

Roast whole sheep is a famous traditional dish of Uighurs. Bazaar in Urumqi, Kashgar, Hotan and other places can smell its unique fragrance. Roast whole sheep is not only a street snack, but also a first-class delicacy for Uygur guests. Now it has become a high-class banquet, favored by Chinese and foreign guests.

Roast whole sheep mostly choose sheep with tender meat and high nutritional value, which is fragrant when chewed in the mouth. This is a valuable experience that Uighurs have summed up in their daily life of eating mutton for a long time. After slaughter, skinning, decapitation, hoofing and evisceration, put the sheep on from beginning to end with a wooden stick with a big nail. Then use egg yolk, salt water, turmeric, cumin powder, pepper powder, white flour and so on. Make into paste juice and apply it to the whole body of sheep. Then put the sheep head down in a hot pit, cover the pit tightly, observe it from time to time, and stew for about 1 hour. Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. Now, major hotels and restaurants in Xinjiang tie a red silk on the roasted sheep's head and put some parsley and celery in the sheep's mouth, and the whole sheep becomes a pleasing work of art. ..

Xinjiang roast whole lamb

Xi。 roast mutton

Uighurs call barbecue "Kawapu". There are many kinds of barbecue in Uygur, including "He Zi Kawapu" (kebab), "Turner Kawapu" (Nankang barbecue) and "Tawakafu" (Tanto meat). Among them, kebab is one of the most distinctive traditional snacks in Uygur, which is not only a street snack, but also a delicious food for Uighur guests.

The kebab is to slice the meat, put it on the iron drill one by one, then put it evenly on the barbecue, sprinkle with refined salt, cumin and Chili noodles, and turn it up and down for a few minutes before eating. The taste is slightly spicy and delicious, not greasy, and the meat is tender and delicious. In the past, the drills used to make mutton skewers were all wood drills cut from red willow strips. Now, this primitive wood brazing is hard to see. This kind of meat is not only loved by people of all ethnic groups in Xinjiang, but also by Han people in some areas. Now there are kebabs in many places in the customs. It can be said that mutton kebabs have become a popular snack in this country with their unique flavor.

Xinjiang-barbecue

Twelve, stewed mutton

It is one of the traditional diets with the most primitive flavor in Uygur. Chop fresh mutton into large pieces, stew in a pot, and skim off the foam after the water boils. Generally, only some salt and onions are put in, and no other seasonings are put in. In order to increase the taste, sometimes some radish, tea magu (Mampu), tomatoes, coriander, etc. are added, so that the stew and soup are more delicious. Usually, after eating mutton, Uighurs should drink a bowl of broth to help digestion.

Xinjiang mutton chop soup

Thirteen, face lung, rice intestine

Uighurs can not only make a wide variety of flavor foods from beef and mutton, but also use sheep's internal organs as raw materials to cook delicious foods with unusual fragrance, such as nourishing lungs and rice sausage.

Noodles, lungs and rice sausage are traditional snacks that Uighurs like, and they are also good for entertaining guests. Now this unique snack is deeply loved by people of all ethnic groups in Xinjiang.

The method is as follows: first, wash the sheep lungs and intestines, and put the sheep lungs in oil, batter, eggs, etc. Fill the intestines with stuffing such as sheep liver, sheep heart, intestinal oil, seasoning, rice, etc., and add water to cook. The face and lungs are soft and tender, the rice intestines are glutinous and fresh, and the fragrance is delicious and the flavor is unique.

Xinjiang-noodles, lungs and rice intestines

Fourteen, stewed sheep's head and hoof

This is a snack with the original flavor of Uyghur. Its manufacturing method is very simple. Take fresh sheep's head and hoof, burn all the wool, wash it, remove horns and hoof shells, put it in a pot and cook it without any seasoning, and dip it in salt after cooking. Because of its unique flavor, it is deeply loved by people of all ethnic groups in Xinjiang, and this snack can be seen everywhere in the vast urban and rural areas of Xinjiang.

Xinjiang yangtou

Xinjiang mutton ti

Xinjiang mutton tripe

15. Kurdak

It is a dish stewed by Uighurs with mutton, radish and potatoes, and it is an ideal food for Uighurs to entertain relatives and friends at wedding banquets and holidays. Pile mutton into small pieces, stir-fry in a pot, add a little onion, pepper, ginger and other seasonings, then add carrots and potatoes, stir-fry until 70% cooked, and pour water for stew. This dish is delicious, fragrant and rich in color. It is usually eaten with this dish.

Sixteen, miliaria

This is a festival food for Uighurs and other ethnic groups. It is made of fine noodles such as pepper water, cooked oil, egg white, etc., which are kneaded into thin strips, fried in an oil pan and made into a large semicircle shape, and then taken out and put into a plate when it is golden yellow to form a multi-layer cylindrical shape, which is beautiful in appearance, Huang Liang in color, crisp and refreshing.

The traditional non-staple foods of Uygur mainly include mutton, beef, chicken, eggs and fish, especially mutton. In addition, some wild animals, such as antelope, deer, argali, antelope, pheasant, quail and grouse, were often hunted in the past to supplement the shortage of meat and improve the taste. Dairy products mainly include milk, goat milk, yogurt, milk skin and so on. Vegetables mainly include yellow radish, kamagu, onion, garlic, pumpkin, radish, tomato, eggplant, pepper, coriander, agastaches, green beans, potatoes and so on.

Xinjiang-saute spicy chicken

Uighurs have always attached importance to horticultural production. Most Uighurs have their own orchards, so they have the habit of eating fruits all the year round. Orchard has become a natural vitamin treasure house for Uighurs living in oases around Tarim Basin. From mulberries ripened in May to apricots ripened in June, all kinds of fruits ripen one after another, and fresh fruits can be eaten in nearly seven months of the year.

Xinjiang-grapes

Xinjiang-fruit

In winter, I often eat nuts such as walnuts, dried apricots, almonds, raisins, Elaeagnus angustifolia, red dates and dried peaches. So many families have a good habit of storing fruits such as melons, grapes, apples and pears. It is estimated that Uighurs can eat one or two hundred kilograms of dried fruits and vegetables every year. Uighurs often eat melons and fruits instead of tea and rice in summer, and walnuts, almonds and raisins in winter. I also like to make pilaf with raisins and dried apricots, and jam with grapes, mulberries, apples, begonia, apricots, pears, strawberries, figs and cherries.

Xinjiang-Tizigan

Xinjiang roasted almonds

Traditional Uygur drinks mainly include tea, milk, yogurt, fruit juice soaked in various dried fruits, sherbet, Dojiafu (iced yogurt and yogurt mixed with ice cubes are the favorite drinks of Uighurs), grape water (water with broken vines, which tastes sour and can cure diseases), moushalais (wine made from grapes) and so on. Uighurs especially like drinking tea in their daily life, and tea is indispensable for three meals a day. Tea is also the main drink used by Uighurs to entertain guests. Whenever visiting the home of Uighurs, the host always brings a bowl of steaming tea and a plate of crispy and delicious naan to the guests first, even in the season when fruits and vegetables are fragrant. Most Uighurs like to drink Fuzhuan tea, which is still their favorite traditional drink. Older Uighurs like to put rock sugar in their tea.

Uighurs in northern Xinjiang like to drink milk tea. Uighurs in dairy products especially like to eat yogurt, and they often eat yogurt in summer. In the busy farming season in rural areas, farmers often have yogurt and naan as their lunch. When guests come home, the hospitable host will also hold out a bowl of yogurt to entertain them.

Traditional Uygur condiments mainly include Cumin, Zanthoxylum bungeanum, Spicy Noodles, Pogostemon (Pinnai), Coriander (Coriander), Black Sesame (Siyadan) and Vinegar (Slikai).

After the founding of New China, some changes have taken place in the eating habits of Uighurs. Although meat is still the main non-staple food of Uighurs, vegetables also play an important role in the diet of Uighurs. Uighurs have learned a lot of cooking skills from the Han people, and now they can often see all kinds of cooking on the table of Uighurs, which makes the diet of Uighurs more abundant.