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Uyghur Cuisine
Uyghur cuisine ( ug, ئۇيغۇر تائاملىرى, , ; zh, s=維吾爾菜, p=Wéiwú'ěr Cài, links=no) is a cuisine of the Uyghur people, which is also consumed outside of Xinjiang. Signature ingredients include roasted mutton, kebabs, and rice. Because of the Muslim population, the food is predominantly halal. Xinjiang cuisine is found throughout much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions. The Herembagh ( ug, ھەرەمباغ, ; zh, c=海爾巴格, p=Hǎi'ěr bā gé), Yershari, Loulan, Tarhar, Ali Jiang, and many other franchises serve Uyghur cuisine. Ethnic composition Ethnic groups in Xinjiang meaning new territory originally Uyghuristan (East Turkistan) generally have traditionally cooking methods rooted by thousand of years from the Karahan empire. The Uyghurs form a large part of the population of (Xinjiang) Uyhguristan (East Turkistan), and so naturally their food dominates the region. Uyghur food i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uyghur Polu Closeup
Uyghur may refer to: * Uyghurs, a Turkic ethnic group living in Eastern and Central Asia * Uyghur language, a Turkic language spoken primarily by the Uyghurs ** Uyghur alphabets, any of four systems used to write the language * Uyghur Khaganate, a Turkic empire in the mid 8th and 9th centuries * Old Uyghur language, a different Turkic language spoken in the Uyghur Khaganate * Uygur, Kulp, a village in Turkey See also * Xinjiang Uyghur Autonomous Region * Yugur, or Yellow Uyghur, another ethnic group of China ** Western Yugur language, the Turkic language spoken by the Yugur people and descending from Old Uyghur ** Eastern Yugur language, the Mongolic language spoken within the Yugur ethnic group * Uygur (other) {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smetana (dairy Product)
Smetana (or ''smotana'') is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'' (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Uses and distribution Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes. It is served with dumplings (''pelmeni'', '' pierogi'', ''varenyky''), or with pancakes (''bliny'', '' palacsinta'', '' naleśniki'', ''oladyi'', ''syrniki''). It is also used as a filling in savoury pancakes. Smetana can be blended to a Liptauer-like cheese spread with quark or cottage cheeses, onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamian
Lamian (simplified Chinese: 拉面; traditional Chinese: 拉麵; pinyin: ''Lāmiàn'') is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. This unique method of making noodles originated in China. The ''Songshi Yangsheng Bu'' (), which was written by Song Xu and dates back to 1504, has the earliest description of the method to make lamian. Description The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, ''lā'', (拉) means to pull or stretch, while ''miàn'' (simplified Chinese: 面; traditional Chinese: 麵) means noodle. There are several styles of twisting the dough but they all employ the same concept: a piece of soft wheat dough is repeatedly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leghmen
''Laghman'' ( kk, лағман, ; uz, lagʻmon; tg, лағмон, ; ug, لەڭمەن, , ләғмән; ky, лагман, ) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as ''latiaozi'' ( zh, 拉条子) or ''bànmiàn'' ( zh, 拌面). As native Turkic words do not begin with L, ''läghmän'' is a loanword from the Chinese ''lamian'' and appears to be an adaptation of Han Chinese noodle dishes'','' although its taste and preparation are distinctly Uyghur. It is also a traditional dish of the Hui or Dungan people who call the dish ''bànmiàn.'' It is especially popular in Kazakhstan and Kyrgyzstan, where it is considered a national dish of the local Uyghur and Dungan ( Hui) ethnic minorities. It is also popular in Russia, Uzbekistan, Tajikistan, Turkmenistan and Northeastern Afghanistan, where chickpeas are added to it and parts of Northern Pakistan. The Crimean Tatar cuisine also adopted la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Family Style
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the USA, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual- dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or " formal". In British English, the term ''restaurant'' almost always means an eating establishment with table service, so the "sit down" qua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ürümqi
Ürümqi ( ; also spelled Ürümchi or without umlauts), formerly known as Dihua (also spelled Tihwa), is the capital of the Xinjiang Uyghur Autonomous Region in the far northwest of the People's Republic of China. Ürümqi developed its reputation as a leading cultural and commercial center during the Qing dynasty in the 19th century. With a census population of 4 million in 2020, Ürümqi is the second-largest city in China's northwestern interior after Xi'an as well as the largest in Central Asia in terms of population. According to the ''Guinness Book of Records'', Ürümqi is the most remote city from any sea in the world. Ürümqi has seen significant economic development since the 1990s and currently serves as a regional transport node and a cultural, political and commercial center. Ürümqi is one of the top 500 cities in the world by scientific research output, as tracked by the Nature Index. The city is also home to Xinjiang University, a comprehensive uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Customs And Etiquette In Chinese Dining
Customs and etiquette in Chinese dining are the traditional behaviors observed while eating in Greater China. Traditional Han customs have spread throughout East Asia to varying degrees, with some regions sharing a few aspects of formal dining, which has ranged from guest seating to paying the bill. Table and place settings In most traditional Chinese dining, dishes are shared communally. Although both square and rectangular tables are used for small groups of people, round tables are preferred for large groups, particularly in restaurants, in order to permit easy sharing. Lazy Susan turntables are a common feature at the center of larger tables, to facilitate passing of serving dishes. A basic place setting consists of a small teacup; a large plate with a small, empty rice bowl; a set of chopsticks, usually on the right of the plate; and a soup spoon. Additions may include a chopstick rest or holder, a large water or wine glass, and a smaller glass for ''baijiu''. Occasionall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir-fry
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Han Chinese
The Han Chinese () or Han people (), are an East Asian ethnic group native to China. They constitute the world's largest ethnic group, making up about 18% of the global population and consisting of various subgroups speaking distinctive varieties of the Chinese language. The estimated 1.4 billion Han Chinese people, worldwide, are primarily concentrated in the People's Republic of China (including Mainland China, Hong Kong and Macau) where they make up about 92% of the total population. In the Republic of China (Taiwan), they make up about 97% of the population. People of Han Chinese descent also make up around 75% of the total population of Singapore. Originating from Northern China, the Han Chinese trace their cultural ancestry to the Huaxia, the confederation of agricultural tribes living along the Yellow River. This collective Neolithic confederation included agricultural tribes Hua and Xia, hence the name. They settled along the Central Plains around the middle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton Bbq
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.'' Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard_ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandyr Nan
''Tandyr nan'' is a type of Central Asian bread. Names * Kazakh, Kyrgyz, Tajik: ''nan'' (), ''tandyr nan'' () * Turkmen: * Uyghur: ''nan'' (), ''tonur nan'' () * Uzbekistan: , * Chinese: ''náng'' () * Russian: ''lepyoshka'' () Varieties Obi non ''Obi non'' or ''lepyoshka'' (, "flatbread"), is a kind of flatbread in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and thicker than naan. Obi non are baked in clay ovens called tandyr. Tohax ''Tohax'' (, , , ), also known as ''toqach'' or ''toghach'', is a type of tandoor bread consumed within the Xinjiang Uyghur Autonomous Region of China, as well as in many regions of Central Asia (Kazakhstan, Kyrgyzstan, Uzbekistan).В. В. Похлебкин, ''Национальные кухни наших народов'', Москва, Центрполиграф, 2004, , (William Pokhlyobkin, ''National Cuisines of our Peoples'', Moscow, Centrpoligraf, 2004). Gallery Uyghur chon nan.JPG, Chon-na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus '' Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell ( endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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