May 30, 2019

Xinjiang Food 1

Ili River Valley.

Baked stuffed bun.

They look like dumplings, with meat fillings inside.

Slightly burned on the outside, tender and savoury on the inside.

Ili carp. Since the implementation of a fishing ban during certain months of the year, it’s increasingly rare to find Ili carp on the market.

Marinated in salt for half an hour before pan-frying.

Spring onion, ginger, garlic, and chilli pepper add a spicy kick to the taste.

Add in fish, simmer.

Wheat, ground into fine powder.

Mixed with rice, barley, yogurt, horsemeat, salt, and water.

While the porridge is cooking, add four slices of fatty meat around the rim of the pot. (Nobody can remember why, but it’s a tradition.)

Pork stew with potatoes, often cooked together with noodles.

Russian-style ovens for baking mooncakes.

Peanuts, raisins, sesame seeds, sunflower seeds . . . every ingredient is carefully sifted and handpicked.

These mooncakes must be incredibly sweet.

The Sibe people prepare for the Mid-Autumn Festival with an all-mutton banquet.

Variety meats from the sheep’s heart, lungs, liver, colon, stomach, tongue, eyes, ears, trotters, and blood.

There are a total of 22 dishes for an all-mutton banquet.

The banquet used to be reserved for honoured guests.

Black bees, unique to Xinjiang.

Chicken fried in hot oil and honey.

Image source

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