Xinjiang cuisine

Big chicken

Big chicken

VicentaLakin

This Qinjiang chicken can be used as a mother's best dish. Xinjiang's chicken heaps were back in the 1990s in the ancient city of Sian. It is recalled that there were several restaurants that operated Xinjiang ' s chickens, "Gou's chickens, eight's chickens, and the scented chickens." This is one of the most popular in the world. The shopkeeper was said to have visited Xinjiang in person. The tablet in front of the shop is a book by Mr. Wu, a famous calligrapher. Mr. Guo, the owner of the store, met me early in the year when he and his husband took the daughter of a primary school to eat chicken. More than 10 years have passed, and daughters have already studied third year in the field, and the first thing to think about during the winter holidays is a big chicken. His large plate of chicken is spicy, his garlic is spicy, his chicken is fresh and sweet and his potatoes sweet. Xinjiang chickens are divided into three main groups. The first — Xinjiang Bay chicken; the second — firewood nested chicken; the third — blood station chicken. The big chickens brought in today belong to the first group, the "Sho-Bun" in Xinjiang Bay County. The taste is more than 90 per cent similar to the taste of a large plate of chicken previously eaten. Chicken is made of fried and burned. Potato moisten, spicy moist. It's the best way to wrap it up, which is also more popular. Now, let's share this wonderful taste
Roasted lamb chops

Roasted lamb chops

VicentaLakin

It's getting cold. The lamb is a regular on the table. I love lamb stew, while my two men prefer roasted lamb, which they find more addictive. It's good that the roasted meat in the oven is relatively healthy at home, and there's absolutely no need to worry about the fake lamb, so I'll do it for them from time to time. It was supposed to be roasted today, but when I bought the meat, I bought it with a very thick lamb chop, which is the usual way to taste it. It's simple. The roasted lamb chop is charred outside. Although the roast is a private ration, it's not much for cooking, it's simple, but delicious
Routine lamb

Routine lamb

VicentaLakin

It's getting cold. You can eat lamb again. I bought a large piece of lamb, made a lamb stew and left a few to be my son's favorite lamb. The kid's longing for lamb. Although sometimes in the heat, the son of the cow and goat always felt that the lamb was too little. You can eat a lot now. Routine goat meat is a traditional food that is always ingrained, and the key to making it at home is to keep it fresh and old. Tastes are really simple, because it's easy to do entanglement, and the key is to keep the fire under control. The other way to make the meat soft is to make a little bit of slurry on the sliced meat, so that the meat will be so tender that you can make it at home, that is, the way you use it, the taste and taste of it will be great。
The lamb string

The lamb string

VicentaLakin

Fall is the harvest season, and the sweeter the fruits, the more the acupunctures are on the market, and the cattle and sheep are fatter. Both the barbeque and the hotpot are mostly overcrowded at the time of the meal. 3 or 5 friends, roasting cattle and goats, drinking and chatting, it's really nice. From summer to autumn, the barbeque business was booming. In particular, the spices of lambs are the most compelling of all. However, there are poor merchants who use other blended lamb oil as a lamb string, which makes it difficult for ordinary people to distinguish, and which is not guaranteed in terms of hygiene. It's delicious to have a microwave oven at a friend's house; it's good to have a friend's carbon-fire oven, but it's too much to use outside. This time, it's made from an electric oven, so you can eat your own real roasted lamb at home. It's almost twice as big as the outside stench, and it's so hot, it tastes so good, it smells so special, it doesn't smell like barbecue. It's delicious to have a few bottles of wine and snacks and to have friends and friends