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mutton cubes and spices such as pepper and onion fillings are meat Nang; Nangs with sesames and grape are called sesame Nang. Nangs are ba▓ked in a stove called tonnir that has a big stomach and a little mouth that is made fro▓m sun-dried earth bricks. First heat the tonnir with fir▓ewood or charcoal. When the flame is to extin▓guish, put the dough on the inside walls of the tonnir. About 20 minutes later Nang is ready to eat.Hot Nang is crisp and tasty. Uyghur o▓ften eat it with tea and mutton Kebab (roast mutton). In autumn, when grapes are ripe, they eat it with grapes, which are said to be more tasty ▓and nutritious. Nang with only a little water in it do not▓ go moldy easily and is easy to preserve. In harvest seasons, farmers usually carry with them s▓everal dozens of Nangs.So do those out traveling or work▓ing in the Gobi desert. A few minutes afte▓r they bury nang under the hot sand, it will become c▓risp and delicious. A nang with a history of 1000▓ years has been evacuated which still did n▓ot go mold. It is said that when Chinese monk Xuanzang ▓of Tang Dynasty went through Gobi desert he had nangs with him that fended him off hunger. According to record, as early as Han or Wei Dynasty, there were▓ Nangs selling in the markets of Chang鈥檃n. ▓It is also said that, after 鈥渢he revolt of An Lushan of Shi Siming鈥? Xuanzong of Tang Dynasty ate Nang bought by the brother of Yang Guifei.Roast MeatRoast meat is the most attractive food a▓mong the local delicacies in Xinjiang. There are a great variety of roast meat such as the kebob,▓ chopped entrails, whole lamb, meat baked in tonnir, ▓etc. If you do not taste roast mutton after ▓you reach Xinjiang, it would be a great pity. Kashi mutton is unique in that sheep are fed with grass grow on land rich in alkaline. So mu▓tton here is more delicious.(1) Kebob. One can fin▓d Kebobs in every bazaar or street of Kashi. It is roa▓sted above a special iron oven about 1 meter long and 20 centimeters wide. Some have two layers, separated by clapboard with countless vents. In the past charcoal is used but now coal has replaced▓ it. Light the charcoal fire until it nearly burn out, then lay the sliced mutton over it with refined salt, chili powder, and ziyadan. If there is no breeze, the cook will use a thin wooden board to increase the fire. He will turn the meat bunch continuously. In five minutes, the delicious kebob is ready. Recently, electric oven are used whic▓h are more convenient and efficient.Kebobs are popular in▓ Xinjiang. Some can eat several dozen of bunches at one ti▓me. In winter, customers sit in front of ▓the roast meat stand, eating Kebobs while getting warmth by fire. According to archaeological materials, as early as 1800 years ago, there are kebobs ▓in the central plains of China.(2) Meat Roasted ▓in Tonnir This kind of barbecue is roasted from the heat in the tonnir (a special oven for baking Nang). Heat the tonnir with firewood. Then put square mutton with a side length of about ten centimeters ▓dipped in a paste mixed with egg, refined salt, first-class flour, and ziyadan on the inside wall of the tonnir. Cover the tonnir with lighting wood. Thirty minutes later, take the meat out, cut them into small pieces, and eat them with refined salt.(3) Roast Lamb. It is one of the most famous dishes in Xinjiang and usually served on important banq▓uets. Roast lamb is a magnificent thing. The complex flavor ▓is bold yet delicate, the texture is a study in contrasts between the crisp, flavorful exterior and the tender, juicy interior, and the heady aroma brings a tear of joy to the eye and a bit of drool to the chin. PoloPolo (the cooking material of which is mainly mutton, carrot, oil and rice) is one of the local f▓lavors of the Uyghur, Uzbeks, etc. with whi▓ch to entertain their guests. On festive occasio▓ns or at the wedding breakfast, polo is indispensable for treating the guests. The traditional custom of dining is that the guests are asked to sit round the▓ kang, in the centre of which a clean tablec▓loth is laid. The host or hos

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Animation Studios(2005-2011)

tess, with a basin i▓n one hand and a kettle in the other, asks▓ the guests to drip-wash their hands one by one, and h▓ands them a towel to clean their hands. ▓After the guests have sat down, the host will carry several trays of polo and invite them ▓to eat it directly from the tray by hand.Cooking meth▓od and its legend: Its cooking material is mainly mutton, carrot, oil and rice. First cut mutton into sma▓ll square and cook it with edible oil. After a while, add some onion, carrots, water and refined salt. Twenty minute l


Micro Computers(2000-2005)

ater put rice in. Wait fo▓r another forty minutes, polo is done. The legend goes lik▓e this. It is said that more that one th▓ousands years ago, a doctor named Abuduaili wa▓s in poor health in his old age. No medicine can help him. Later, he cooked a meal for himself and ate it two times a day. Half a month later, he recovered. His neighbors was amazed by the fact and asked him▓ about it. He told the secret to them and the recipe was passed around. That鈥檚 is polo today.Thin-wrapper steamed stuffed bun (Pitimantuo in Uyghur)It i

Software Company(1995-2000)

s a▓ kind of steamed bun having mutton and onion as fillings. It is so-called because its w▓rapper is as thin as a piece of paper. First▓ chop the mutton, beef and sheep鈥檚-tail fat into small cubes. Add chopped onions, salt and pepper to make the stuffing. Wrap the stuffing in dough, and▓ put in bamboo steamer to cook for 20 minutes. The steamed buns are thin-skinned, with tender meat stuffing and very delicious. The Uygurs often eat these together with nang (crusty pancakes) and rice to be eaten with the hands.Lamian Noodle

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