As a famous trade route, the Silk Road connects different civilizations and shows diverse cultures. During your China Silk Road tours, you can not only admire the stunning scenery, but also taste the distinctive local cuisines. Xian and Xinjiang, as important cities on China Silk Road, boast many specialties for you to explore.
Xinjiang
Xinjiang is famous for its unique geographical location, rich ethnic cultures and marvelous natural landscapes. In addition, the Xinjiang tours will take you to experience the diverse Xinjiang cuisines.
Lamb Kebabs
Lamb Kebabs are one of the most iconic cuisines of Xinjiang. Cut the lamb into even chunks and skewer with iron or willow sticks. Then the chef grills the Lamb Kebabs over hot coals and sprinkles them with cumin and chili powder. Grilled Lamb Kebabs are crispy on the outside and tender on the inside.
While eating the Lamb Kebabs, you can also serve them with onions or garlic to boost the flavor. Different restaurants or snack stalls in Xinjiang have different kinds of Lamb Kebabs for tourists to taste.
Hand Pilaf
Hand Pilaf is a traditional cuisine in Xinjiang with a long history. This delicacy is made with lamb, carrots, onions and rice. First, the mutton is cooked with onions, carrots and other vegetables. Then add the proper amount of water and pour the soaked rice in the pot to steam together. The lamb in the Hand Pilaf is tender and juicy. You can also taste the flavors of carrots and onions fully integrated into the rice.
Baked Buns
As the ancient delicacy of the Silk Road, Baked Buns combine many of the culinary techniques. During the cooking process, the dough is rolled out into a thin sheet to envelop lamb, onions, and cumin. Then the buns are attached to the inside walls of the tandoor and baked until the crust turns golden.
The tandoor baking process is a major feature of the cuisine’s culinary technique. This special oven makes both the bun crust and the filling more tasty. When you eat the buns, you will savor the crispy crust and flavorful filling. In addition, the filling of baked buns in the South Xinjiang region can be chosen from vegetables and tofu.
Roasted Whole Lamb
Roasted Whole Lamb is an essential dish in local banquets. It is made from high-quality whole lamb, which is carefully marinated and roasted. The whole lamp is cleaned and threaded from head to tail with a wooden stick. Afterwards, it is coated all over with a sauce made of brine, cumin and pepper. Finally the lamp is roasted in hot tandoor for about an hour. The skin of the Roasted Whole Lamb is crispy and the meat is tender. You can savor the lamb skin dipped in a special sauce and enjoy the leg meat dipped in chili powder.
Pulled Noodles
Pulled Noodles are one of the daily staple food of Xinjiang people. Distinct from regular noodles, Pulled Noodles incorporate a pinch of salt during kneading to make them taste better. In a Xinjiang restaurant, the chef will plate the noodles on a large platter and pour over a variety of side dishes.
According to the different side dishes, Xinjiang’s Pulled Noodles are divided into many kinds. Choose different side dishes based on your preferences, such as eggplant, peppers, eggs, and mutton. Before you eat your noodles, don’t forget to mix the side dishes with the noodles to coat them all in the sauce.
Xian
As the starting point of the Silk Road in China, Xian is a popular destination for China tours. While exploring the ancient city, you can also taste the Xian cuisine with various flavors.
Flatbread in Mutton Soup
Flatbread in Mutton Soup attracts countless diners with its unique cooking technique and flavor. Mutton soup is the highlight of this cuisine, which is made from high-quality lamb bones and mutton. The ingredients are slowly simmered for several hours with seasonings such as peppercorns, aniseed and cinnamon.
The key to Flatbread in Mutton Soup is “breaking the bun”. You need to break the bun with your hands so that each piece of bun can fully absorb the lamb broth. Finally, place the stewed lamb and bun in a bowl with vermicelli and seasonings. This cuisine is usually served with garlic, parsley, hot sauce, vinegar to boost the flavor.
Roujiamo
As one of the traditional foods in Xian, Roujiamo is a local delicacy that you can’t miss during your Xian tours. The meat and bread of Roujiamo are treated with a complex cooking process. Roujiamo are made of quality flour and meat as the main ingredient.
The chef puts the marinated meat into a pot and cooks it with a variety of spices until the meat is tender. The bread, known as “mo”, is baked until it is golden and crispy on the outside. After that, chop the cooked meat into small pieces and add it to the bread. The combination of the tender meat and the crispy bread makes Roujiamo a popular dish.
Liangpi
Liangpi is a popular summer snack in Xian. The cooking process of cold skin is very delicate. Knead the dough in the water repeatedly to dissolve the starch in the water. When the starch has settled completely, pour off the top layer of water, leaving a thick starch slurry at the bottom. Afterwards, spread the starch slurry evenly on the steaming plate and put it into the pot for steaming. The steamed starch slurry is the Liangpi.
You can season it according to your taste when you eat Liangpi. Traditional seasonings of Liangpi include garlic, chili peppers, vinegar, and sesame sauce. Also, add side dishes such as cucumber and cilantro.
Biangbiang Noodles
The name “Biangbiang Noodles” comes from the distinctive accent of the Shaanxi people. The word “biangbiang” describes the sound of wide and thick noodles hitting the board. And this dish is famous for its spicy flavor and chewy noodles.
The chef kneads wheat flour with salt and water to make a dough. The dough is then cut into small pieces and pulled into wide noodles. Cook the noodles and pour them into the bowl of seasoned sauce. One of the most important steps is to pour the hot oil over the chili powder and garlic in the bowl. Serve the noodles with side dishes such as carrots, string beans, fungus and potatoes.
Zenggao
As a famous dessert in Xi’an, you can find Zenggao in any food street. It earns its name from its cooker, the zeng, a traditional steamer with small holes. The Zenggao is made of sticky rice and Chinese dates, with red beans, raisins and other ingredients. These ingredients are layered on a pot for steaming. The bottom layer of the Zenggao is sticky rice, the middle layer is red beans, and the top layer is red dates. These ingredients form the rich texture and sweet flavor of the Zenggao.
Summary
The Silk Road is an important channel for cultural exchange between different regions. Through this major trade route, food cultures from all over the world are exchanged, enriching the Chinese culinary culture. As important parts of the Silk Road, Xinjiang and Xian boast rich and varied cuisines for you to explore.
