Last updated by susan at 2015/5/2
The same as Urumqi food, Turpan food includes many kinds of cuisine, such as Cantonese Cuisine, Sichuan Cuisine, Xinjiang food and Muslim food and so on. Grapes and Hami melon there are well known in the market and loved by both domestic and overseas customers for their sweet and juicy taste.
Turpan Featured Food:
The Roasted Whole Lamb
the roasted whole lamb is a well known dish in Xinjiang that can compete with Beijing Style Roast Duck and Crispy Skin Suckling Pig in Guangzhou. The authentic dish is sold on the bazzrs of all kinds in the places like Kashi and Hetian in the south of Tianshan Mountain and you can smell the fragrance from away. The roasted whole lamb is famous and expensive mainly because of the unique cooking method in addition to the strict material selection and the lamb produced in Xinjiang is free of general lamb smell and the meat is very delicate enjoying a wide spread fame on the meat market domestic and abroad.
The Baked Baozi
Baked Baozi (called “Shamusa” in the Uighur Language) the Thin Skin Baozi(called Pitertuman in the Uighur language) are two foods weel received by the ordinary Uighur people and they are mainly sold in the dining houses and food stalls on the bazzrs both in the city and the countryside. They are very similar to the meat nipping Chinese cake of Beijing and the Goubuli Baozi in Tianjin which are very popular among the customers. The baked Baozi has a golden oily color and the skin tastes crispy while the meat tastes delicate and very delicious with fragrance.
Musailaisi is a kind of drink popular among the ordinary Uighur people in the southern part of xinjiang. And this kind of drink is totally made out of fresh grapes but is not wine we generally know. It has the color of light coffee and tastes light sour and sweet and smells fragrant. It is considered to be a crack cordial full of nutrition and the local Uighur people call it “Dola” which means medicine in Chinese. Musilaisi contains a little bit alcohol and has the function of muscle stretching and blood activating.
The Cooked Chopped Entrails Of Sheep
The cooked chopped entrails of sheep are mixed braised the entrails of the sheep like the heart, liver, stomach and intestines and so on. “The three materials”, “the three soups” and “the three tastes” are put emphasis on when cooking chopped entrails of sheep. And the three materials of the chopped entrails are further divided into the main material and the assistant materials and whether the main material and assistant materials are well prepared is the central task of a bowl of cooked chopped entrails of sheep.
The Flavored Rice With Lamb
Flavored rice with lamb is called “Polao” in the Uighur language and the raw materials include rice, mutton, carrot, onion and clean oil(plant seed oil). There is a wide variety of flavored rice with lamb and people not only choose mutton to cook flavored rice. They also choose the beef, the meet of horse, the chicken, the goose meet, the meat of now chicken and wild chicken and so on.
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