It is impossible to mention Xinjiang without mentioning Xinjiang's roasted lamb. However, in Xinjiang, roasted lamb is what outsiders call it, and locals just call it barbecue (because there is basically no pork). Xinjiang's barbecue skewers are big and delicious. The most important thing is that the selection of various spices during roasting is the most authentic. The general taste of barbecue depends on these spices. For delicious barbecue, a skewer should not only have lean meat, that is the way people who don't know how to eat it eat. Really delicious barbecue, when skewering meat, it is always a piece of lean meat and a piece of fat meat. In this way, when roasting, the delicious gravy in the fat seeps into the lean meat on the side, which makes the barbecue particularly delicious. You have to go to Xinjiang to find delicious barbecue stalls. If you are diligent enough, you can find cheap (2 yuan a skewer) and delicious barbecue.
If you go to Xinjiang, you can eat not only barbecue, but also roasted lamb kidneys (lamb kidneys, as shown in the picture), lamb liver, lamb heart and lamb intestines, etc. Except for the lamb kidneys, which are more expensive, three yuan a bunch (three whole lamb kidneys, Kashgar price), the others are relatively cheap. In Kashgar, a bunch of lamb intestines only costs 20 cents, and I thought I heard it wrong at the time. Of course, the prices in Kashgar are also the cheapest in the whole Xinjiang.
Xinjiang Uyghur traditional skewers are both street-style fast food and a delicious dish for entertaining guests. Authentic skewers are also as shiny and burnt as roasted whole lamb, with a slightly spicy taste and fresh fragrance, not greasy or smelly, and the meat is tender and delicious. The ingredients are not as strict as roasted whole lamb, and the difference between the two lies in the scale of roasting and the specific method.
To make skewers, first remove the clean meat and cut it into thin slices. It is best if each slice has both lean and fatty parts. Then, put them on the iron skewers one by one, matching the fat and lean parts. In the past, the skewers used for skewers were all made of wooden skewers cut from thin strips of red willow. Nowadays, this primitive wooden skewers are not easy to see. After the meat is skewered, they are evenly arranged on a trough-shaped iron barbecue stove burning anthracite. While fanning and roasting, sprinkle with refined salt, cumin and chili powder, and roast for a few minutes before eating.
In recent years, another form of skewered barbecue has appeared in places such as Moyu, Kuche and Erdaoqiao Market in Urumqi. It is called "Mitelkawapu", which means "1-meter-long skewered barbecue". This skewered barbecue is indeed worthy of its name. The skewer is 70-80 cm long and the meat is large. It is baked in a naan pit. More than a dozen skewers can be baked at a time. The taste is fresh and delicious, and it is more enjoyable to eat, because this large skewer is enough to replace the small 7-8 skewers. The so-called fried barbecue is the lamb slices fried in a pan with the above-mentioned seasonings.
The more interesting and rare dish is the "belly barbecue". What is "belly barbecue"? It means washing the sheep's belly, cutting off the mutton and stuffing it into the belly, then pouring some salt water to mix the meat, and then tying the mouth tightly, burying the meat in the sand heated by the bonfire to roast. Only the belly is roasted, and the belly has really become a "rice pot" here. After tasting this kind of barbecue, people are full of praise, saying that only when eating this kind of meat can you enjoy the unique and natural tenderness and fragrance of mutton. The unique taste cannot be replaced by any other meat cooked by any other method. Perhaps this is one of the most primitive and longest-standing food customs!
Xinjiang cuisine--barbecue
It is impossible to mention Xinjiang without mentioning Xinjiang's roasted lamb. However, in Xinjiang, roasted lamb is what outsiders call it, and locals just call it barbecue (because there is basically no pork). Xinjiang's barbecue skewers are big and delicious. The most important thing is that the selection of various spices during roasting is the most authentic. The general taste of barbecue depends on these spices. For delicious barbecue, a skewer should not only have lean meat, that is the way people who don't know how to eat it eat. Really delicious barbecue, when skewering meat, it is always a piece of lean meat and a piece of fat meat. In this way, when roasting, the delicious gravy in the fat seeps into the lean meat on the side, which makes the barbecue particularly delicious. You have to go to Xinjiang to find delicious barbecue stalls. If you are diligent enough, you can find cheap (2 yuan a skewer) and delicious barbecue.
If you go to Xinjiang, you can eat not only barbecue, but also roasted lamb kidneys (lamb kidneys, as shown in the picture), lamb liver, lamb heart and lamb intestines, etc. Except for the lamb kidneys, which are more expensive, three yuan a bunch (three whole lamb kidneys, Kashgar price), the others are relatively cheap. In Kashgar, a bunch of lamb intestines only costs 20 cents, and I thought I heard it wrong at the time. Of course, the prices in Kashgar are also the cheapest in the whole Xinjiang.
Xinjiang Uyghur traditional skewers are both street-style fast food and a delicious dish for entertaining guests. Authentic skewers are also as shiny and burnt as roasted whole lamb, with a slightly spicy taste and fresh fragrance, not greasy or smelly, and the meat is tender and delicious. The ingredients are not as strict as roasted whole lamb, and the difference between the two lies in the scale of roasting and the specific method.
To make skewers, first remove the clean meat and cut it into thin slices. It is best if each slice has both lean and fatty parts. Then, put them on the iron skewers one by one, matching the fat and lean parts. In the past, the skewers used for skewers were all made of wooden skewers cut from thin strips of red willow. Nowadays, this primitive wooden skewers are not easy to see. After the meat is skewered, they are evenly arranged on a trough-shaped iron barbecue stove burning anthracite. While fanning and roasting, sprinkle with refined salt, cumin and chili powder, and roast for a few minutes before eating.
In recent years, another form of skewered barbecue has appeared in places such as Moyu, Kuche and Erdaoqiao Market in Urumqi. It is called "Mitelkawapu", which means "1-meter-long skewered barbecue". This skewered barbecue is indeed worthy of its name. The skewer is 70-80 cm long and the meat is large. It is baked in a naan pit. More than a dozen skewers can be baked at a time. The taste is fresh and delicious, and it is more enjoyable to eat, because this large skewer is enough to replace the small 7-8 skewers. The so-called fried barbecue is the lamb slices fried in a pan with the above-mentioned seasonings.
The more interesting and rare dish is the "belly barbecue". What is "belly barbecue"? It means washing the sheep's belly, cutting off the mutton and stuffing it into the belly, then pouring some salt water to mix the meat, and then tying the mouth tightly, burying the meat in the sand heated by the bonfire to roast. Only the belly is roasted, and the belly has really become a "rice pot" here. After tasting this kind of barbecue, people are full of praise, saying that only when eating this kind of meat can you enjoy the unique and natural tenderness and fragrance of mutton. The unique taste cannot be replaced by any other meat cooked by any other method. Perhaps this is one of the most primitive and longest-standing food customs!