The novel mentions a lot of delicacies with southern Xinjiang characteristics, a few words about them.

Southern Xinjiang cuisine is added because it is slightly different from northern Xinjiang cuisine, although the name is the same and looks the same. Southern Xinjiang cuisine has its own insistence.

It is difficult for outsiders to tell the difference between the same kebabs, but people from southern Xinjiang can taste the difference, and senior foodies who are familiar with Xinjiang can generally tell the difference.

There are not many high-quality pastures or grasslands in southern Xinjiang. Most of them are within the Kunlun Mountains and Tianshan Mountains. The most abundant ones are deserts. Beyond the desert is the Gobi. Surrounded by the Gobi and the desert are the oases along the river. People like to eat mutton very much.

Therefore, the local mutton in southern Xinjiang was not enough to eat, so there were a lot of foreign sheep.

There are several types of sheep from other places, including those from Yili and those from Ningxia and Inner Mongolia.

"Sheep from other places are not tasty. Compared with sheep from Kashgar, we can eat them. We can eat them. People who are more discerning will not buy sheep from other places. We will sell them for convenience. After the sheep come to southern Xinjiang, we will eat them."

, I have to live for a while, eat some fodder from southern Xinjiang, and drink some water from southern Xinjiang. The water is highly alkaline. After a month, the taste of Ili will no longer be there. Isn’t it good to eat it with local sheep?

The taste is almost the same. As for sheep from other places, we prefer Ili’s.”

I can taste the smell of sheep from other places that I haven’t lived in for a while. The smell is stronger. I’m surprised that in southern Xinjiang, live sheep smell more or less smelly, but they taste basically the same.

There is no mutton smell, even if it is just boiled mutton in plain water and sprinkled with some salt water, it will be delicious.

This is a bit far-fetched. The difference between mutton skewers has been mentioned in the novel. Many people attribute the difference to the charcoal fire used for grilling. The mutton skewers in Kashgar are basically grilled with red charcoal fired by firewood, while those in northern Xinjiang are grilled over charcoal.

Most of them are grilled with anthracite or electric. But in southern Xinjiang, a lot of Nang pit meat is grilled with anthracite, and the taste is also very unique. I can only believe that the delicious taste is native to the mutton in southern Xinjiang.

Another difference is the use of seasonings. The mutton skewers in Northern Xinjiang use a lot of seasonings, including cumin, salt, and chili powder. Most of the ones in southern Xinjiang only use a little salt, not much cumin, and basically no chili noodles.

.Only when you ask the griller to sprinkle some spicy noodles, they will sprinkle some for you. In terms of original flavor, Nanjiang’s mutton skewers are even better.

Another delicacy, Xinjiang noodles, is also a staple food.

In Northern Xinjiang, they are called noodles or noodles, but in Kashgar, they are just called noodles. There are many kinds of noodles in Northern Xinjiang, such as oily pork, spicy pork, tomato spicy pork, stir-fried pork with leeks, stir-fried pork with celery, etc.

, it looks like it can be mixed with anything. People mainly eat noodles, and the taste depends on the vegetables, and the amount of vegetables is relatively large.

In Kashgar, ramen is ramen. People mainly eat noodles. If there is no special instructions, it is homemade noodles. Usually it is a very simple dish with mutton stir-fried. Whatever is in season is cheap. Whatever you like to eat, the amount of the dish.

Relatively small. In most cases, cabbage, peppers, onions, chamagu, tomatoes, garlic sprouts, etc. are commonly used vegetables, and several vegetables are often stir-fried together.

You can really tell the difference between noodles and ramen at a glance. Beijiang noodles are more greasy in color, while Kashgar ramen is lighter in color.

Compared to northern Xinjiang, southern Xinjiang has fewer varieties of delicacies. People stick to their own ideas. The brother who makes naan disdained the crispy naan in northern Xinjiang that is baked with milk and clear oil. In his proud statement

, Naan should be made from fermented dough, heated, chopped onions and sesame seeds. Because of this, southern Xinjiang cuisine lags far behind northern Xinjiang in innovation, but everyone is very proud and believes that they have adhered to their own traditions.

Food and culture are closely linked. The food in southern Xinjiang is like a 16 or 17-year-old boy, simple and fresh. The food in northern Xinjiang has been greatly improved due to the influence of mainland food, and is more like a greasy uncle. If we talk about development, southern Xinjiang

Food is like a conservative old man who doesn't plan to make any changes, while Beijiang Food is like a teenager, trying all kinds of new things.

Across the country, Kashgar is a small city, but in southern Xinjiang, Kashgar is a big city. It has never been closed since ancient times. It has eight major cuisines. Some chefs came from their hometowns to Kashgar to spread the food culture. But there are places where you can eat barbecued pork buns.

Rarely, these exotic delicacies satisfy people's curiosity and wanderlust's longing.

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