Xinjiang Uygur food culture
- Zhong-Lin --
"Hunger breeds discontent," diet is the most basic of human material life, one of the elements. Uighurs in Xinjiang from the early nomads to settled agriculture, one of the nation, but in her culinary culture, still retains many of the unique customs of nomadic peoples. Under normal circumstances, most of the Uighur people to pasta as the main food of everyday life, like eating meat, dairy, vegetables and eat less, eat fruits mixed in summer.
In the past, because of the economic development is relatively backward, most of the Uighur people are mainly used in wooden utensils and pottery bowls, spoons, plates, etc., but many food love food with the clutch. Three meals a day, breakfast Nang tea or "oumache" (cornmeal porridge), at noon for the noodle staple food, dinner is a soup or tea Nang. The size of a dinner I sit down meal, in the away tableware ago by the elderly for "all-watt" (prayer), and then leave.
The staple food of many types of Uygur, no less than dozens, and good at using a variety of meat produced with national flavor of food.
I. Nang
Uighur people are indispensable in daily life the most important food, is also the Uygur distinctive food culture in a food. Uighur food is a long history of Nang. Nang is Nang kang (Tu Nur) baked, round in shape.
Nang mostly fermented face as the main raw material, supplemented with sesame seeds, onion, eggs, edible vegetable oil, milk, salt, sugar and other condiments. Nang many different types of surfaces and additives, and because the ingredients, Nang shape, baked not the same but the methods of different names. Largest Nang as "Ai Manke" (film Nang) Nang, enough to have a 40-50 cm in diameter, is the king of Nang. Smallest Nang as "Tuoka its" (oil Nang), working relatively fine, which put the oil, milk, eggs and so on, crisp, long storage is not bad, and quit, see the tea on the cakes, the Uyghur journey in life convenient meals, such Nang and as a seasonal food. The most thick Nang for "Geld" (Wo Wo Nang), a thickness of 5-6 cm, in the middle there is a nest. In addition, with the unleavened dough made Nang, Yang You will be edible vegetable oil, or rub into the flour, roll thin post-baked; There is also a Nang is to Bingtang Shui painted on the surface of the sweet Nang. There is also a way to, or wrapped in meat and fermented flour in baked Nang, commonly known as "meat Nang" is Nang in the high quality goods. Nang due to less water, long storage is not bad, easy to carry, combined with crisp fried and delicious, nutritious, but also loved by other nations.
2, oil tower sub -
The Uyghur people eating food of a surface oil. It is shiny white color, the level is very small, savory oil over but not too sweet. Tap Oil production is very particular about the child, first with warm water add yeast to face and good hair for about an hour, and then roll thin plate surface tiles documented opened, the thinner the better, cast a sheep tail oil, into Long Zheng. Oil is not only a tower sub-Uighur guests a superior staple food, is also a street snack, urban and rural areas in Xinjiang, this pasta everywhere.
Third, pilaf
Is the Uighur people, one of the most popular traditional foods, Uighur called "Borneo" is done with rice, lamb, carrots, onion, cooking oil and other raw materials made into a meal. A result of eating such a meal to eat when the multi-clutching hand directly, so called "pilaf." Many different types of pilaf, in addition to do with the lamb pilaf, there are beef, chicken, raisins, dried apricots, eggs, pumpkin and other accessories made for the pilaf, have different characteristics.
Pilaf taste delicious, nutritious, is not only the Uighur people eat delicacies at home, but also weddings, funerals, weddings and holidays, ideal for entertaining friends and family food.
4, Ramen
Is a daily staple of Uygur, deeply loved the people of Uygur, Uighur, said "to Gorman," is water and surface, drawn formed, round strip, PICKLES eat. Ramen noodles flexible slender, rounded smooth, and taste unique flavor.
5, noodles in soup
Uighur daily pasta is one of many kinds, the most unique aspect is the silver rolling surface, Uighur called "ancient jade fever." This rice and noodles when placed eggs, and plane to roll very thin, then cut into thin strips, generally with the mutton soup underneath the meat cut into pieces or making balls, down to the soup, and put some tomatoes and parsley, which Tang Xian kinds of soup, noodles soft, easy to digest, with the color, the smell and taste characteristics, can eliminate fatigue, improve their health.
6, after another child
Is a popular Uighur people love the traditional flavor snack, similar to Han Chinese wonton.
First cut into small diced lamb fat, coupled with the end of onion, salt, pepper, cumin powder and a little water, mixing into the stuffing. The plane will roll into thin slices, cut into square pieces, the meat wrapped in patches inside. And then after another child down to the broth, the soup and put some crumble to bits of mint leaves or parsley at the end. Thin filling tender, emitting a unique aroma, flavor distinctive and very tasty.
7, Samut Sa (grilled steamed buns)
Preference is a traditional Uighur food is Chinese New Year, entertain friends and relatives of the high quality goods, but also used as weddings and funerals each other gifts gift. Urban and rural bazaar in Xinjiang restaurants, Shitan everywhere, not just deeply loved Uighurs, but also other ethnic groups in Xinjiang deeply loved.
Samut Sa Nang kang is baked inside, and with the skin without the fermented noodles put filling quadrilateral converted into a square. Filling with diced meat cattle and sheep, mixed with a little onion, cumin, salt, pepper and water, mix well made. The package good "Samut Sa" posted on the Nang pit, 10 minutes can be baked hot, skin color Huang Liang, importers Picui meat tenderness, delicious oil incense.
8, Pal wood Ding
Is the flavor of traditional Uighur food. It's filling with "Samut Sa," has done the skin should be mixed eggs, flour and oil. Paper roll into a circle, put stuffing into the shape of a saddle bag, dip in vinegar paste Nang kang, the roast about 20 minutes, grilled golden color pleasing to the eye after the skin is crisp and the meat is tender, the crispy tasty chew. The raw materials used in thin-skinned steamed stuffed bun steamed buns with roast similar to roll very thin skin stuffed buns, steamed through the skin could almost see the post inside the stuffing, which is characterized by thin meat tenderness and the oil and more like steamed buns to eat when the skin dissolves in the meat tenderizer oil incense generally.
9, thin-skinned dumplings
In addition to individual consumption, but also often in pilaf mix together to eat, known as the pilaf steamed buns, and this is one of the Uighurs upper meals.
There is also a distinct Uygur flavor thin-skinned dumplings, called "Kawamanta" (gourd stuffed buns), stuffing with Hulu (This gourd, neck long, leather was butter yellow, slightly sweet taste, is like eating in Uygur vegetables), beef and mutton mixed with a little onion, salt, edible vegetable oil and pepper and other condiments, skin with thin-skinned steamed buns. This stuffed buns stuffing inside juicy, bite the juice drip down Shunzui. Whenever such a calabash listing, Uygur began to do this steamed buns, and autumn is also stored gourd to prepare for winter consumption.
10, Kaoquan Yang
Uighurs to use baking, stewing and other methods can be used to produce meat and a variety of distinctive flavor equipment.
Kaoquan Yang, is a great tradition of Ming Yao Uygur. In Urumqi, Kashi, Hotan and other places Bazar can smell its unique flavor. Kaoquan Yang is not only a street snack, but also entertain guests at upper Uighur cuisine, and now has become a senior banquet in a Jiapin, and has never Chinese and foreign guests of all ages.
Multi-use cotton Kaoquan Yang Jie Yang or years within the fat lamb as the main raw material, such as sheep, the meat tender and the nutritional value is not only high, fragrant mouthful in your mouth and chew. This is the Uighurs in long-term daily consumption of mutton summed up valuable experience. Slaughter peeling, go head, hooves and offal, you use a large nail nail wooden sticks, the sheep from start to finish will wear. Then egg yolks, salt, turmeric, cumin powder, pepper, white flour, transfer the juice into a paste the child put on sheep's body, then head down to the sheep into the fiery pit Nang, Gai Yan Hang Hau, and From time to time turning wooden observation, Braised Roast 1 hour Serve. Color Kaoquan Yang Huang Liang, Picui meat tenderness, delicious exception, and now the major hotels in Xinjiang in the baked sheep's head all on a red colored silk, sheep's mouth to put some parsley celery, so that the entire sheep has become a pleasing works of art.
11, roasted lamb
Uygur will be barbecue known as "Kawa Pu." Uighurs are many kinds of barbecue, mainly the "co-Kawa Pu Zi" (kebabs), "spit Nuerkawa Fu" (Nang kang barbecue), "Tawakawa Fu" (Nang care of meat). In which kebab is the Uighurs of the most distinctive traditional flavor snack, one of the style fast food is on the streets, but also Uighur guests delicacies.
Kebab meat is cut into thin slices, 11 to wear iron Qian Zi, and then evenly emissions barbecue stove, sprinkle with salt, cumin and pepper face, turned down a few minutes can be eaten roasted. Mild in taste with a delicious, non-greasy does not smell of mutton, meat tenderness and taste. In the past, do kebab are used by Qian Zi Hongliu made of thin strips of wood cut cut filler. Now, this primitive wood filler is difficult to see it. Such meat is not only deeply loved the people of all ethnic groups in Xinjiang, but also popular in some areas within the Han Guan among the public, is now off in many regions in the kebab, and it can be said kebabs with its unique flavor into the country as a popular snack .
12, clear lamb
Is the most Uighurs, one of the original flavor of the traditional diet. Fresh mutton chop large, the pot stewing, boiling water and let them go floating foam, it is generally put some salt and onion, letting go of other condiments. In order to increase the taste, and sometimes put some yellow radish, Ciama ancient (Man Po), tomatoes and coriander and so on, so that the meat stew, soup even more delicious. Usually after the Uighur people in eating meat, but also drink a bowl of broth to Zuo digestion.
13, sub-surface lungs, intestines m
Uighur people is not only beef and mutton can be used to make a wide range of flavor food, but also the internal organs of a sheep as raw material, cooking a delicious delicious exception, the irrigation surface lung, intestinal irrigation meters is representative.
Lung and intestinal surface m the Uyghur people love the traditional flavor snacks, but also good merchantable brand of hospitality. Now this unique flavor snack deeply loved people of all nationalities in Xinjiang.
Its practices, the first sheep lung, gut wash, sheep lungs filling edible vegetable oil, flour paste, eggs and so on, filling the intestines with Yang Gan, sheep heart, gut the oil seasoned with rice, add water, stir the filling, water cooked Serve. Lung Ruannen surface irrigation, irrigation meters intestinal waxy fresh, fragrant spray delicious, unique flavor.
14, clear sheep's head, sheep hoof
Is the Uighur a snack with the original flavor. Its production method is very simple, taking fresh sheep's head, sheep hoof, and burning to go all the wool, wash clean, remove the ram's horn, and Rumex shell and put it into boiling pot without any seasoning, cooked, dip in salt to eat. It's unique flavor deeply loved the people of all ethnic groups in Xinjiang, in the majority of urban and rural areas in Xinjiang can be seen everywhere these snacks.
15, wide Wardak
The Uyghur with lamb, yellow radish, potatoes, a vegetable stew, is a Uighur in the wedding holidays, used to entertain friends and family an ideal food. Stack the lamb into small pieces, put pan fried, put a little onion, pepper, ginger and other spices, then put into a yellow radish, potato, stir-fry until seven mature and pour stew. This dish delicious fragrance lovers, rich colors commonly used for such dishes Nang to eat.
16, San sub -
Uighur and other ethnic groups of seasonal food. Is to use pepper water, mature oil, egg white, etc. and a good surface twist thin strips, put the pan fried, it was more than half of rounded shape, deep fry golden brown remove and placed in the tray, Wai placed into a multi - layer of cylindrical, shape beauty, color Huang Liang, crisp refreshing.
Uighur traditional non-staple meat, mainly lamb, beef, chicken, eggs, fish, etc., especially to eat mutton are more common. In addition, in the past are often able to hunt some wild animals, such as the Mongolian gazelle, deer, argali, antelope, chukar, pheasants, quail, grouse and other complement deficiencies and improve the look of meat taste. Dairy products, mainly milk, goat's milk, yogurt, Naipi child, etc.; vegetables yellow radish, Ka-Ma old, onions, garlic, pumpkin, radish, tomato, eggplant, Spicy, coriander, Huoxiang, green beans, potatoes and so on.
Uighur people, a long-term emphasis on garden produce, the vast majority of Uighur people have their own orchards, hence the perennial habit of eating fruits, fruit orchards as living in the oases around the Tarim Basin on the Uighur people treasure trove of natural vitamins. From May mature mulberry, ripe apricots, beginning in June, all kinds of fruit mature successive year there are nearly seven months to eat fresh fruit.
Winter also eat walnuts, dried apricots, almonds, raisins, Elaeagnus, jujube, peach and dried nuts, so many families have stored melon, grapes, apples, pears and other fruits of the good habits. It is estimated that annual consumption of the Uighur people of up to a fresh and dried fruits, 200 kilograms. Uighur summer, often on behalf of the answered the fruits to eat fruits on the Nang in winter often walnuts, almonds, raisins, etc. for Nang to eat. Also like to use raisins, dried apricots, etc. do pilaf, grape, mulberry, apple, crabapple, apricot, pear, strawberry, fig, cherry and other jams.
Uighur traditional drink mainly tea, breast, yogurt, all kinds of dried fruit cook the juice, sherbet, multi-Ga-fu (ice yogurt, yogurt and mix thoroughly with ice made of the Uyghur favorite drink), grape water (from the broken vines mid-stream out of the water, Pickle can cure), Musa to Sri Lanka (with grape wine) and so on. Uighurs in everyday life especially likes tea, tea, three meals a day can not be separated. Tea is also used for hospitality Uygur main beverage, regardless of when to Uighurs guest house, the owner is always first to the guest Sincerely, a bowl of steaming tea and crispy and delicious dish Duanshang Yi Nang, even in Guatemala fruit fragrance of the season, but also would let the guests offer tea. Uighur Pachyma cocos many like to drink tea, is still a traditional Uighur favorite drink. Uighurs in the older people like to put crystal sugar in your tea.
Northern Xinjiang Uighur more people like He Naicha. In particular, the Uighurs in the dairy like to eat yogurt, summer often eat yogurt on the Nang. Busy season in the rural areas, farmers often put on yogurt, Nang as their own lunch. House of the guests, the owner will be Pengchu hospitality to entertain a bowl of yogurt.
Uighur traditional spices mainly cumin, pepper, hot face, Agastache rugosa (Flat-resistant), coriander (cilantro), black sesame (Addis Dan), vinegar (Sri Lanka Day on) and so on.
After the founding of New China, the Uighur's eating habits have been some changes, the Uyghur meat, although still a major non-staple food, but vegetables are also recipes Uighur an important place occupies. Han Uygur masses to learn from a lot of people cooking technology, now often see colors Uighur table cooking, so that the diet Uighur people even richer.
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