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Section 1

Pulao Rice and Uygur baked dumpling
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Section 2
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Section 3
steamed rice with mixture of diffrent kinds of things


baked dumping


pulao eating by habd is possible
   


Pulao Rice
Pulao rice, a speciality usually eaten with one's fingers, is a favorite food among the Uygur and Uzbek nationalities in Xinjiang.

It is basically made from rice, lamb, carrots, raisins, onions and vegetable oil, which are mixed together and simmered gently to create this popular and richly aromatic and mouthwatering dish. Uygur families often cook pulao rice and on special occasions such as weddings or funerals, people always make a huge pot of pulao rice and invite their friends and relatives to eat. Pulao rice is highly nutritious and it is easy to see why this dish is also known as the "peak of nourishment." In Xinjiang there are many different kinds of pulao rice despite the fact that they all contain basically the same ingredients aside from a few changes now and then. For instance, different kinds of oils can be substituted, or instead of mutton, chicken, duck, goose or beef can be used. Dried fruits, such as raisins and dried apricots, may even take the place of meat, in which case a sweet pulao results. Southern Xinjiang is the home of many of the varieties of pulao rice. Some Uygurs from this area like to include a kind of quince in their pulao rice, while others simply add some fried bean starch noodles, cabbage, tomato or aubergine, making a tasty vegetable pulao. But the most interesting variation is kedek pulao, made by adding a few dollops of refreshing yogurt to the pulao, which stimulates the appetite and aids the digestion. Egg pulao is another kind of pulao in which eggs are broken into little.egg-sized "nests" hollowed out in the top of the almost-ready pulao. By the time the pulao is cooked through, the eggs are coated with sticky rice grains which gives them a wonderful savory taste. However axi mantu must take the credit for being the Uygur people's most elaborate pulao. For this dish, five or six thin-skinned dumplings with meat fillings are placed on each individual bowl of pulao rice. It is served to honored guests and when entertaining close friends or relatives. Visitors to Xinjiang from afar should not miss the opportunity to sample Xinjiang's pulao rice. Baked Dumplings and Thin-Skinned Dumplings

Baked dumplings, or shamusa and thin-skinned dumplings, or pitir mantu, are a favorite food of Xinjiang's Uygur nationality and ake a popular snack at town and country bazaars. At snack stall and in restaurants, just as the freshly steamed dumplings an newly-baked dumplings are brought out from the steamer or oven and laid out on display, the chef often raises his voice in a long-drawn-out cry of "Ibrahim Elik-Slam dumplings!" Ibrahim Elik-Slam was the name of a great chef who lived several hundred years ago, whose baked dumplings and thin-skinned dumplings were famed throughout the Western Region. Consequently his successors use his name as a kind of trademark to solicit customers for their wares. For baked dumplings, unleavened dough is rolled out thin and cut into little squares. The meat filling is made of diced mutton, diced sheep's tail fat, onion, ziran powder (a peppery spice used in Xinjiang for seasoning mutton dishes), salt and pepper mixed thoroughly with a little water. The baked dumplings are made by folding each dough square over a spoonful of filling and sealing the edges. They are then usually baked on a nang oven for ten or fifteen minutes until they turn a glistening golden color, deliciously crisp on the outside and tender within. The baked dumplings come in many different shapes and sizes, and are made from various kinds of dough. One kind is the small round panmurda which is made with a dough enriched with egg and vegetable oil, giving the baked dump-lings a golden appearance and a crisp, crunchy texture. Then there are the guoxigerde dumplings which are made from a stiff yeast dough. Well stuffed with a mutton or beef filling, they are extremely tasty. The Uygur people also make deep-fried dumplings with the same kind of filling. They are crescent-shaped with the edges skillfully pressed down around the filling to produce a decorative pattern. These dumplings are served to guests and also exchanged as gifts at weddings.
The oven used for baking dumplings is called a shamusa tunur, and is a little smaller than a nang oven. It is made from a small water vat with its base removed, upturned and surrounded by adobe bricks. The baked dumplings are plastered onto the brick sides to bake and the hot oven is sprinkled with salt water to stop them from falling off.
Thin-skinned dumplings, which have fillings very similar to baked dumplings, are cooked by steaminq. The dough should be rolled thin enough for the dumpling filling to show through after steaming, so that it melts on the tongue and mixes with the tender, flavorsome filling.