On the road, in addition to feast the eyes, also want to feed the stomach. But this belly is full of food, is not a simple meal to send at will. To travel to a place, one should not only explore the history in the scenery, but also look for the history in the food. The omnipresence of history just proves the development and progress of civilization.
Xinjiang has a vast territory and abundant resources. It has a yearning natural scenery, mysterious ancient history, unique cultural customs, and mouth-watering delicacies. Speaking of xinjiang cuisine, people are most familiar with various flavors made of mutton, among which kebabs of mutton and whole lamb are especially tempting.
But in the world of mutton, the use of mutton in xinjiang is more than that — if it is a pity not to eat mutton in xinjiang, it is another pity not to eat the roast steamed stuffed bun made of mutton.
Baked buns can be eaten in every region of xinjiang, but the most popular and authentic flavor is still in hotan. Went to hotan, face the shop of bake steamed stuffed bun of street alley, cannot miss most is “yu long kashgar is famous ai kede to bake steamed stuffed bun” inn. This is hotan’s old signature shop, which has a history of 31 years.
A bowl of milk tea and two steamed buns are hotan’s favorite breakfast. The finely diced leg of lamb must be matched with epithelial bud (onion) to be the soul of the baked bun, dipped in cumin powder and chili, to understand the golden crisp bun is hidden in what kind of delicious.
But these days it’s not just breakfast. Including lunch. As long as the “ecode wood roast” bun shop does not close, diners will not be broken. Tourists and locals alike gather at a table, drink milk tea and eat steamed buns, and exchange notes amid the steaming aroma.
Diners flow here all year round. Every day at lunch time, when the new pit of steamed stuffed bun cooked, the back room will spread a resounding “steamed stuffed bun cooked” Shouting, this Shouting is like blowing the assembly call, a large number of guests to the table “grab”, this said “five”, that shouted “to 10”. If anyone is slow, he has to wait for the kang.
As hotan tourism has grown, so has the reputation of the restaurant, where almost all visitors come to eat. To satisfy visitors’ thirst for the flavor, the store sells 3,000 to 5,000 buns a day. Such a large quantity requires intensive work and a large amount of labor to ensure the supply.
I was stunned as I made my way through the crowd to the back of the kitchen, where at least 30 or 40 cooks were working at the same time. See their busy and orderly work attitude, but let my mind gave birth to “like a raging fire” so an idiom.
Buns with a long history of baking must follow tradition to retain delicious, so nang pit baking is a modern instrument can not replace the treasure, and than the ordinary nang pit is smaller.
It must be built with alkaline soil, which will burn harder and harder, so that the pit will not collapse after long use. People put salt water into the pit before putting the finished bun on the pit wall.
To make it clear to my out-of-town visitor, a young chef performed a performance for me and told me: “the salt water has the function of cooling down quickly, which can make the arms enter and leave the heated kang at 300 degrees Celsius quickly.” The purpose of this entry and exit is to send the buns into the pit and stick them on the wall of the pit.
At the same time, in order to let me feel the temperature in the pit, the cook handed me a steamed stuffed bun and asked me to put it into the kang by myself. At that moment, my heart was full of gratitude and tension. When I put my hand in the pit, I learned that even if salt water had a cooling effect, it was still very hot.
But after the pit walls are covered with buns, people dust the pit again with large amounts of salt water. Under the heat, the brine turns into steam, which ensures that the bun won’t get too stiff when cooked, and then takes out a thick blanket to cover the hole. All work seems to be over, the next is to wait for the steamed stuffed bun cooked.
When the golden crisp bun from the pit out of the naan, the temptation of the aroma is hard to resist. This one just out of the pit of fragrance and heat is the most attractive, suddenly feel a baked bun to sell 5 yuan, really conscience.
In order to cater to the taste of modern people, aikedemu’s roast steamed stuffed bun in addition to the most traditional beef and mutton, there are improved tomato and green pepper taste, fragrance is not greasy, very by the love of foreign tourists. But for more tourists, the ultimate traditional taste can not be missed.
Damei xinjiang, due to the particularity of the environment and location, make the mutton taste here is very delicious. In thousands of years of history, xinjiang people not only love to eat sheep, but also eat sheep. The way they made it changed over time. Among them, barbecue is the oldest.
People have learned to use fire from their ancestors, and then turn raw meat into the hottest flavor on the tongue, and roast baozi is probably the most essential combination of barbecue and mutton. It is not only a kind of wisdom, but also a kind of civilization. According to legend, the bun was first made by local herdsmen who went hunting and made it with rabbit meat and dough.
Today, eckerwood’s bakery is popular precisely because it retains its traditional craft. It is reported that tourists from Beijing, Shanghai and guangdong often go to book the vacuum packaging of steamed buns, and even foreign tourists from Japan, Canada and other countries taste the buns and bring them back in vacuum packaging.
I was surprised. The Japanese have always been meticulous about their food, but they also follow the ancient law. Many flavors sold in century-old local Japanese shops are popular because they retain the tradition. Therefore, after tasting the xinjiang steamed buns, Japanese tourists will choose to bring them back to China, which shows how devoted “aikdemu” is to the inheritance of ancient flavor.
As a result, the owner of the store was listed as an inheritor of intangible cultural heritage.