Diet of the Uygur nationality

Diet of the Uygur nationality
The ancestor of the Uygur nationality is the nomadic people of horseback riding. When Han Dynasty, Xiongnu was very active on the plateau of Asia department. Later, the nomadic kingdom of Altai linguistic subfamily and fight of Xiongnu were in successive years, Tang treasure live iron of nomadism, rein in first back to Ge of tribe in the North of Tujue three year day ' Namely the Uygur nationality) Replace east Tujue, set up the nomadic country in the muddy river valley of Hubei Province in the north of Mongolia. Hereafter, the Uygur nationality and relation of the Tang Dynasty were strengthening constantly.
After second half of the ninth century, the Uygur nationality is driven out of the plateau of the north of Mongolia, they migrate in today's the Uygur nationality autonomous region of Xinjiang by the Hexi Corridor. Hereafter, the diet of the Uygur nationality changed since original taking meat, milk as the core into with the grain the main fact, made meat subsidiary. To the Uygur nationality, bigger social change is a change on the religion. The ones that crossed Pamir Mountain Area and developed towards east along Silk Road rubed Buddhist nun's teaching and Buddhism force a long time ago, up to the 13th century, fail during the war of religion that is carried on with Moslem. Then, this area has turned into the society of Islam completely. The whole clan of the Uygur nationality changes to believe Islam, its cooking culture has been added into circle of diet of Islam too. Reflect the cooking culture in Uygur people's daily diet of today, include nationality this nomadic the intersection of era and traditional cooking culture and the Uygur nationality descended to stay change the intersection of letter and drink that form under Islam from ancient times as the intersection of Turkey and national one not merely Diet culture, and include this nationality and colorful cooking culture that is produced in the exchange of other nationalities and areas around. Like this colorful cooking culture matches with the Uygur nationality lived in Xinjiang area very much. Because this area has been regarded as the exchange route of the civilization between east and west, has played an important role in history. We can say, this area is a joint of a cooking culture between east and west too. The most representative food is the kebob in the cooking culture of the Uygur nationality ' Uighur is called it " The cloth of snap " ). Can all see this kind of food in the street from West Asia all parts to Urumchi. The mutton bunch seems to come from the west, but actually the inherent food of Turkish nationality. Different from mutton bunch,at cereal, powder foods food by wheat powder and valley Nang of cake where powder roasts miscellaneous, can be regarded as it from the cooking culture of the Near East type in the diet which the west introduces to the Uygur nationality.
The hand-pulled noodles in pieces of food has already been run through in the huge numbers of families of the Uygur nationality, there are two kinds of its preparation method: One kind elongates the noodles sequentially to put into pan as spinning; Another kind overlaps repeatedly the elongated method of a noodles type with the dual tactics. The hand-pulled noodles can be regarded as the hand-pulled noodles culture of originating from the Han nationality. As for the way to eat of the rice, the Uygur nationality usually makes the rice into being called " Piao works " Mixed fried rice( Namely finger food) . People put the mutton, vegetables and grape in the rice. Catch the food with three fingers of the right hand while eating. This way to have a meal, belong to the cooking culture of Islam too. The boiling the rice into a diet method of the porridge of the Han nationality was not introduced to the Uygur nationality.
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