http://blog.sina.com.cn/s/blog_88523e890102xo0i.html
这才是正宗新疆烤鱼，其它地方吃不到
(2018-08-15 08:00:22)
转载▼
标签： 新疆
巴楚
烤鱼
旅游
图片
杂谈
中国有句俗话叫“一方水土养育一方人”，在长期的生活中形成一个个地方的饮食文化与习惯，比如江浙人爱吃甜，四川人爱吃辣，而新疆人大家都知道喜欢吃烤羊肉。不过在新疆巴楚的刀郎人，他们还喜欢吃鱼，而且制作方式是相当的独特。南疆著名的胡杨文化催生出的刀郎餐饮文化，是新疆餐饮界最为亮丽的名片。以烤制食物最具特色，馕、烤全羊、烤全牛、烤全骆驼、烤鱼、抓饭、曲曲（馄饨）、馓子等，深受吃货们的喜爱。
寒残一叶拍摄新疆巴楚。
很多人对南疆的印象是无垠的戈壁滩，苍劲的胡场林以及成群的牛羊。然而由昆仑山冰雪融水倾泻而下汇聚成南疆的母亲河“叶尔羌河”，它不仅哺育了百万亩原始野生胡杨林，也为两岸世代繁衍生息的人们提供了无尽的资源。
千百年来，生活在这里的刀郎人逐水草而居，划舟捕鱼，放牧牛羊，捡拾蘑菇……刀郎人环保意识很强，捉到鱼了，留下两公斤以上的大鱼，小鱼则是要放生的。当地人有这么一说法“想打大鱼，先舍小鱼”。
夕阳西下，在叶尔羌河畔燃起篝火，品尝美味的烤鱼，烤肉，用粗犷的歌喉唱起悠扬的刀郎木卡姆，豪情奔放地跳起麦西莱甫，人们在长年累月的生产生活中，创造出了独具特色的刀郎饮食文化。
鱼，必须是现捕鲜活的鱼儿，剖好洗净，用较粗的红柳枝做主支架，从背梁穿过，再用三根较细的枝条做横穿，使得整条鱼被彻底撑开。然后立于地面上，再捡些用胡杨枯枝就可以点火烧烤了。
值得一提的是，在烘烤过程中，新鲜的红柳枝会分泌出红柳汁液，使得鱼肉更加美味，这是其它地方所没有的味道。汉朝张骞出使西域路过此地，曾与当地人一起烤鱼，觉得味道特别鲜美，就把技术带回中原地区。可惜的是，中原地区没有胡杨和红柳枝，怎么也烤不出新疆巴楚烤鱼的独特香味。
待鱼烤至金黄色，将鱼放平，然后撒上用洋葱、番茄、辣椒及少量盐调制的调味料。再稍烤几分钟，就可以出炉了。
巴楚烤鱼的最大特色，就在于就地取材，完全回归自然的吃法。野生现捕的鱼，现剖现烤保留了鱼最新鲜的味道，胡杨和红柳枝更加提升了鱼肉的鲜美度，光是看这卖相就让人垂涎欲滴。
原汁原味的巴楚烤鱼出炉了，虽然做法比较原始，但是绝对卫生。鱼肉外脆里嫩，香气诱人，最主要的是它没一点鱼腥味。此时让我想起了当地流行的一句话：“来巴楚不吃红柳枝烤鱼，那等于白来了。”我现在信了。
[Recommended to Sina homepage, click to view more exciting content] This is the authentic Xinjiang grilled fish, can not eat anywhere else
[This blog post contains images] (2018-08-15 08:00:22)
Reprint ▼
Tags: Xinjiang
Bachu
Grilled fish
tourism
image
Talk
There is a saying in China that “one party raises one person in water and soil”, and forms a local food culture and habit in long-term life. For example, people in Jiangsu and Zhejiang love to eat sweet, Sichuan people love to eat spicy, and everyone in Xinjiang knows that they like to eat roasted. Lamb. However, the Daolang people in Bachu, Xinjiang, also like to eat fish, and the way of making it is quite unique. The famous catering culture of the famous Populus euphratica culture in southern Xinjiang is the most beautiful business card in the catering industry in Xinjiang. The most characteristic of grilled food, glutinous, roasted whole lamb, roasted whole cow, roasted camel, grilled fish, pilaf, koji (馄饨), scorpion, etc., are deeply loved by the foodies.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
A cold and a leaf shoots Xinjiang Bachu.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
Many people's impressions of southern Xinjiang are the innocent Gobi Desert, the vigorous Huchanglin and the flocks of cattle and sheep. However, the Kunlun Mountain ice and snow melted down and merged into the mother river “Yeltun River” in southern Xinjiang. It not only nurtured a million acres of primitive wild Populus euphratica forest, but also provided endless resources for people who lived on both sides of the strait.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
For thousands of years, the Daolang people living here lived by the grass, fishing in the boat, grazing cattle and sheep, picking up mushrooms... Daolang people have a strong sense of environmental protection, catching fish, leaving more than two kilograms of big fish, Small fish are to be released. The locals have such a saying "I want to fight big fish, first to fish."
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
As the sun sets, a bonfire is set up on the banks of the Yarkant River, delicious grilled fish, barbecued meat, and a melodious vocal singer of the singular singer Muqamu, who eagerly jumps up and beats Maixi Lai, in the long-term production and life. Created a unique knife culture culture.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
Fish, must be freshly caught fish, cut clean, use the thick red willow branches as the main support, pass through the back beam, and then use three thin branches to cross, so that the whole fish is fully supported open. Then stand on the ground, and then use some of the dead branches of Populus to ignite the barbecue.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
It is worth mentioning that during the baking process, the fresh red willow branches will secrete the red willow juice, making the fish more delicious, which is not the taste of other places. The Han Dynasty, Zhang Wei, made the Western Region pass by this place. He once grilled fish with the locals and felt that the taste was particularly delicious. He brought the technology back to the Central Plains. It is a pity that there is no Populus euphratica and red willow branches in the Central Plains. How can we not roast the unique flavor of Xinjiang Bachu grilled fish?
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
When the fish is grilled until golden brown, flatten the fish and sprinkle with seasonings prepared with onions, tomatoes, peppers and a small amount of salt. Boil for a few more minutes and you're ready to go.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
The biggest characteristic of Bachu grilled fish is that it is based on local materials and completely returns to the natural way of eating. The wild-caught fish is now grilled to retain the freshest taste of the fish. Populus euphratica and red willow branches enhance the freshness of the fish, and it is just a mouth-watering look.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
The original Bachu grilled fish is out of the oven, although the practice is relatively primitive, but absolutely hygienic. The fish is crispy and tender, and the aroma is tempting. The main thing is that it has no fishy smell. At this point, I reminded me of a popular saying in the local area: "Let's not eat red willow sticks, it is equal to white." I believe now.
这才是正宗新疆烤鱼，其它地方吃不到
转载▼标签： 新疆
巴楚
烤鱼
旅游
图片
杂谈
中国有句俗话叫“一方水土养育一方人”，在长期的生活中形成一个个地方的饮食文化与习惯，比如江浙人爱吃甜，四川人爱吃辣，而新疆人大家都知道喜欢吃烤羊肉。不过在新疆巴楚的刀郎人，他们还喜欢吃鱼，而且制作方式是相当的独特。南疆著名的胡杨文化催生出的刀郎餐饮文化，是新疆餐饮界最为亮丽的名片。以烤制食物最具特色，馕、烤全羊、烤全牛、烤全骆驼、烤鱼、抓饭、曲曲（馄饨）、馓子等，深受吃货们的喜爱。
寒残一叶拍摄新疆巴楚。
很多人对南疆的印象是无垠的戈壁滩，苍劲的胡场林以及成群的牛羊。然而由昆仑山冰雪融水倾泻而下汇聚成南疆的母亲河“叶尔羌河”，它不仅哺育了百万亩原始野生胡杨林，也为两岸世代繁衍生息的人们提供了无尽的资源。
千百年来，生活在这里的刀郎人逐水草而居，划舟捕鱼，放牧牛羊，捡拾蘑菇……刀郎人环保意识很强，捉到鱼了，留下两公斤以上的大鱼，小鱼则是要放生的。当地人有这么一说法“想打大鱼，先舍小鱼”。
夕阳西下，在叶尔羌河畔燃起篝火，品尝美味的烤鱼，烤肉，用粗犷的歌喉唱起悠扬的刀郎木卡姆，豪情奔放地跳起麦西莱甫，人们在长年累月的生产生活中，创造出了独具特色的刀郎饮食文化。
鱼，必须是现捕鲜活的鱼儿，剖好洗净，用较粗的红柳枝做主支架，从背梁穿过，再用三根较细的枝条做横穿，使得整条鱼被彻底撑开。然后立于地面上，再捡些用胡杨枯枝就可以点火烧烤了。
值得一提的是，在烘烤过程中，新鲜的红柳枝会分泌出红柳汁液，使得鱼肉更加美味，这是其它地方所没有的味道。汉朝张骞出使西域路过此地，曾与当地人一起烤鱼，觉得味道特别鲜美，就把技术带回中原地区。可惜的是，中原地区没有胡杨和红柳枝，怎么也烤不出新疆巴楚烤鱼的独特香味。
待鱼烤至金黄色，将鱼放平，然后撒上用洋葱、番茄、辣椒及少量盐调制的调味料。再稍烤几分钟，就可以出炉了。
巴楚烤鱼的最大特色，就在于就地取材，完全回归自然的吃法。野生现捕的鱼，现剖现烤保留了鱼最新鲜的味道，胡杨和红柳枝更加提升了鱼肉的鲜美度，光是看这卖相就让人垂涎欲滴。
原汁原味的巴楚烤鱼出炉了，虽然做法比较原始，但是绝对卫生。鱼肉外脆里嫩，香气诱人，最主要的是它没一点鱼腥味。此时让我想起了当地流行的一句话：“来巴楚不吃红柳枝烤鱼，那等于白来了。”我现在信了。
[Recommended to Sina homepage, click to view more exciting content] This is the authentic Xinjiang grilled fish, can not eat anywhere else
[This blog post contains images] (2018-08-15 08:00:22)
Reprint ▼
Tags: Xinjiang
Bachu
Grilled fish
tourism
image
Talk
There is a saying in China that “one party raises one person in water and soil”, and forms a local food culture and habit in long-term life. For example, people in Jiangsu and Zhejiang love to eat sweet, Sichuan people love to eat spicy, and everyone in Xinjiang knows that they like to eat roasted. Lamb. However, the Daolang people in Bachu, Xinjiang, also like to eat fish, and the way of making it is quite unique. The famous catering culture of the famous Populus euphratica culture in southern Xinjiang is the most beautiful business card in the catering industry in Xinjiang. The most characteristic of grilled food, glutinous, roasted whole lamb, roasted whole cow, roasted camel, grilled fish, pilaf, koji (馄饨), scorpion, etc., are deeply loved by the foodies.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
A cold and a leaf shoots Xinjiang Bachu.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
Many people's impressions of southern Xinjiang are the innocent Gobi Desert, the vigorous Huchanglin and the flocks of cattle and sheep. However, the Kunlun Mountain ice and snow melted down and merged into the mother river “Yeltun River” in southern Xinjiang. It not only nurtured a million acres of primitive wild Populus euphratica forest, but also provided endless resources for people who lived on both sides of the strait.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
For thousands of years, the Daolang people living here lived by the grass, fishing in the boat, grazing cattle and sheep, picking up mushrooms... Daolang people have a strong sense of environmental protection, catching fish, leaving more than two kilograms of big fish, Small fish are to be released. The locals have such a saying "I want to fight big fish, first to fish."
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
As the sun sets, a bonfire is set up on the banks of the Yarkant River, delicious grilled fish, barbecued meat, and a melodious vocal singer of the singular singer Muqamu, who eagerly jumps up and beats Maixi Lai, in the long-term production and life. Created a unique knife culture culture.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
Fish, must be freshly caught fish, cut clean, use the thick red willow branches as the main support, pass through the back beam, and then use three thin branches to cross, so that the whole fish is fully supported open. Then stand on the ground, and then use some of the dead branches of Populus to ignite the barbecue.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
It is worth mentioning that during the baking process, the fresh red willow branches will secrete the red willow juice, making the fish more delicious, which is not the taste of other places. The Han Dynasty, Zhang Wei, made the Western Region pass by this place. He once grilled fish with the locals and felt that the taste was particularly delicious. He brought the technology back to the Central Plains. It is a pity that there is no Populus euphratica and red willow branches in the Central Plains. How can we not roast the unique flavor of Xinjiang Bachu grilled fish?
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
When the fish is grilled until golden brown, flatten the fish and sprinkle with seasonings prepared with onions, tomatoes, peppers and a small amount of salt. Boil for a few more minutes and you're ready to go.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
The biggest characteristic of Bachu grilled fish is that it is based on local materials and completely returns to the natural way of eating. The wild-caught fish is now grilled to retain the freshest taste of the fish. Populus euphratica and red willow branches enhance the freshness of the fish, and it is just a mouth-watering look.
This is the authentic Xinjiang grilled fish, which can't be eaten anywhere else.
The original Bachu grilled fish is out of the oven, although the practice is relatively primitive, but absolutely hygienic. The fish is crispy and tender, and the aroma is tempting. The main thing is that it has no fishy smell. At this point, I reminded me of a popular saying in the local area: "Let's not eat red willow sticks, it is equal to white." I believe now.
