If you want to ask where the barbecue is the most authentic?
In all likelihood, the answer you get will be: Of course it is from Xinjiang!
Why is Xinjiang barbecue delicious? This has to start with the history of Xinjiang barbecue.
In 1984, the archaeological team unearthed a fan made of wool in the tomb of Shanpura, Luopu County, Hotan Prefecture. The fan used a round wooden stick as the handle, the handle was 52.1 cm long, the fan was rectangular, and felt was used as the lining. , using white plain wool as a fan, the fan is 17.6 cm long and 12 cm wide.
Some studies believe that this may be the fan used by the ancients when they grilled meat 1700 years ago.
In the 1980s and 1990s, fans of this shape could still be seen on the stalls of Xinjiang kebabs, and basically kept the original appearance, except that the wool cloth became the current cotton cloth or other textures.
The classic Xinjiang barbecue is to cut the mutton and mutton into thin slices, and put them on a thin iron braze for roasting. After a while, the meat skewers will burst out with oily flowers. Just sprinkle some seasonings, and the aroma of the mutton will be delicious. Totally inspired.
Barbecue in Xinjiang is the most simple traditional cooking, the most distinctive ethnic food and the most solemn hospitality etiquette.
When the mutton is burnt on the outside and tender on the inside, the gravy splashes and the aroma bursts out at the moment when the teeth are inserted, and when it is paired with the browned and browned baked naan, you will never stop eating that feeling.
Everyone is welcome to come to Hotan and taste the delicious barbecue.
Editor in charge: [Ji Xiang]