Cuisine of Xinjiang

The Cuisine of Xinjiang (新疆菜) is the food of the Uyghurs ("Uyghur Yemekliri"), known for cooking fiery lamb kebabs and homemade noodles. As Uyghurs are Sunni Muslim Turks, the food is predominantly "halal".

Xinjiang Region has the highest longevity rate in China.Fact|date=July 2008 It has 25% of the total of centenarians in China.Fact|date=July 2008 In October, 1985, the area was listed as "The World Longevity Area" by the International Natural Medical Science Committee in Tokyo, Japan.Fact|date=July 2008 According to researchers, the reasons for the high longevity rate in the area are related to the region's weather, environment, and the living habits and physical activity of the population, as well as their diet.

Uyghur food is characterized by mutton, beef, camel, chicken, goose, carrots, tomatoes, onions, peppers, eggplant, celery, various dairy foods and fruits.

The primary dishes include "lagman", boiled handmade noodles with beef, lamb or vegetables, soups made of lamb or chicken, shish kebabs of lamb or beef, and "polo"s, rice platters also known as "plov", with lamb or chicken).

Beverages include Chinese black tea.

Spices include cumin seeds, red pepper flakes, salt and pepper, and the fat of the meat is used for flavoring.

Bread is the crispy, tasty, and nutty Central Asian-style baked flatbread known as "naan", using sesame seeds, butter, milk, vegetable oil, salt, and sugar. Kebabs, seasoned with chili powder, salt, black pepper, and "zir", a kind of special herb which gives a unique flavor, are eaten with the skewer parallel to the mouth, gripping the kebab closest to the end with one's teeth and sliding it off the pointed edge into one's mouth. Lagman are specially handmade noodles, made from flour, water and salt. The dough is divided into small balls and then stretched by hand. The noodles are boiled until very soft and then served topped with stir-fried meat vegetables (bell peppers, hot peppers, cabbage, onion, tomatoes) in meat stock.

Another popular Xinjiang dish is Dapanji (大盘鸡), which is literally translated as 'Big plate chicken'. Uyghur-style breakfast is tea with home-baked bread, cheese, olives, honey, raisins and almonds. Uyghurs like to treat guests with tea, naan and fruit before the main dishes are ready.

"Sangza" are crispy and tasty fried wheat flour dough twists, a holiday specialty. "Sumsa" are lamb pies baked using a special brick oven. "Youtazi" is steamed multilayer bread. "Guxnan" are pan-grilled lamb pies. "Pamirdin" are baked pies with lamb, carrots, and onion inside. "Xurpa is lamb soup. Other dishes include "Tohax, a different type of baked bread, and "Tunurkawab."

ee also

*Chinese Islamic cuisine

External links

* [http://www.david-kilgour.com/mp/Uyghur%20food%20finally%20arrives.htm Uyghur food finally arrives]
* [http://www.wiu.edu/users/mua/food.htm Uighur Food]