总闸口烤包子店新疆园林之父餐饮有限公司

The aroma is so delicious that you will never tire of it. The golden color is eye-catching. One word: absolutely delicious. Two words: delicious. Three words: really good. Four words: delicious. In addition to beautiful scenery, Xinjiang also has delicious food.

Hotan is indeed worthy of its reputation as the birthplace of baked buns. Zongzhakou Yudu baked buns are the leader here. It is the first time I have seen such super-large baked buns, which are filled with large chunks of diced mutton and taste great.

The baked buns taste good, as long as you are used to eating mutton.

The taste is super super good, delicious. Very unique

The most popular food in Xinjiang, like baked naan, is a daily staple food loved by the people. Do you know what it is? When it comes to Xinjiang food, roasted whole lamb, grilled skewers, big plate chicken, hand-pulled rice, baked naan, etc. are all familiar special flavors. I have been to Xinjiang many times, and every time I sigh that there are not only beautiful and charming natural scenery, rich and colorful cultural customs, but also a variety of delicious snacks. Every time I travel to Xinjiang, I will gain three pounds. Xinjiang-style food is mainly based on beef and mutton, and is mainly made by stir-frying, roasting, shabu-shabu, and burning. It has the cooking characteristics of the heavy and fragrant flavor of Northwest China's cuisine. Xinjiang grilled lamb skewers and big plate chicken are popular all over the country, and everyone is familiar with them. And I tasted the most popular daily food "baked buns" in southern Xinjiang for the first time. I felt it was quite unique and worth sharing with everyone. Baked buns are the most famous snack in southern Xinjiang and are deeply loved by the people. Baked buns, called "Samusa" in the local language, have two characteristics: first, they are baked in a naan pit, and second, the bun skin is made of unleavened dough, which is different from the Han people's bun skin made of leavened dough. After kneading the dough, the bun skin is rolled thin and folded into a square, and then mixed fillings such as diced mutton, diced sheep tail oil, and onions marinated with pepper, cumin powder and salt are added, which reflects the combination of meat and vegetables and is nutritious and healthy. Despite eating this high-calorie food frequently, the locals rarely suffer from thrombotic diseases. The bun baking process is also simple and rough. Charcoal is burned in a baking pit called "Samusa Tunuer", and then the wrapped buns are stuck into the naan pit. It only takes more than ten minutes to bake and it can be taken out of the pit. Interestingly, in order to prevent the buns from falling off, the chefs will sprinkle salt water into the hot pit. After the buns are baked, they are knocked off the pit wall with an iron mesh basket. The skin of the freshly baked buns is bright yellow and steaming, which is very tempting. Smelling the steaming steamed buns, the aroma of mutton lingers in the nose. But before eating the steamed buns, you must use an iron rod made of iron sheets to grind the bottom of the buns. Do you know why? Friends who know the answer are welcome to comment and exchange after the article. This kind of steamed buns with crispy skin and tender meat is the daily staple food of the people in southern Xinjiang. It is also served with soup, rice and tea. Buying a steamed bun, a bowl of soup, rice or tea, plus a string of barbecue at noon is a lunch for the locals, which is economical and convenient. In the Hotan area of ​​Xinjiang, I learned from a local steamed bun that the small steamed buns (fist-sized) are priced at 5 yuan each, and the large steamed buns (rice bowl-sized) are priced at 10 yuan each, and they are all large and full of ingredients, and the price is fair. #2023年第一旅行 #Local只有吃的美食 #Local特色零食