Primary Dishes
The primary dishes include Shou La Mian (Uyghur: لەڭمەن), which is a special type of handmade noodle, 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, and vegetables (bell peppers, chili peppers, cabbage, onion, tomatoes) in meat stock.
Other dishes include soups made of lamb or chicken, kebabs of lamb or beef; and polo (Uyghur: پولۇ) (a rice platter also known as pilaf or plov, with lamb or chicken). Bread is the Central Asian-style baked flatbread known as naan (Uyghur: نان), using sesame seeds, butter, milk, vegetable oil, salt, and sugar.
Kebabs, seasoned with chili powder, salt, black pepper, and zire (cumin), 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.
Another popular Xinjiang dish is dapanji (大盘鸡), which is literally translated as "big plate chicken."
Read more about this topic: Xinjiang Cuisine
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