Travel Reference
In-Depth Information
Steamed pork dumplings
BARRY WONG / GETTY IMAGES ©
UIGHUR
Uighur cuisine reflects the influences of Xīnjiāng's chequered past. Yet, despite centuries
of sporadic Chinese and Mongol rule, the strongest influence on ingredients and methods
is still Turkic or Middle Eastern, which is evident in the reliance on mutton for protein
and wheat as the staple grain. When rice is eaten, it is often in the Central Asian version
of pilau
(plov)
. Nevertheless, the infusion of Chinese culinary styles and ingredients
makes it probably the most enjoyable region of Central Asia in which to eat.
Uighur bread resembles Arabic
khoubz
(Indian naan) and is baked in ovens based on
the
tanour
(Indian tandoor) model. It is often eaten straight from the oven and sprinkled
with poppy seeds, sesame seeds or fennel. Uighur bakers also make excellent
girde nan
(bagels). Wheat is also used for a variety of noodles.
Laghman
(
bàn miàn
) are the most
common: noodles cooked al dente, thick and topped with a combination of spicy mutton,
peppers, tomatoes, eggplant, green beans and garlic.
Suoman
are noodle squares fried with
tomatoes, peppers, garlic and meat, sometimes quite spicy.
Suoman goshsiz
is the veget-
arian variety.
