Stir-fried Noodle Lungs-xinjiang Flavor
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
20m
Serving
2
Mian Lung Zi and rice intestines, if you often look at my delicacies, know that this is a unique delicacy in Xinjiang. It is said that Mian Lung Zi originated in Yili. It has a history of 30 to 40 years as a Xinjiang cuisine. Before the 1970s, all households were provided with rationed food. Uyghur families generally had many children, and many families generally did not have enough to eat coarse grains. The Uyghur aunt took back the lungs of the sheep that had been thrown away before and put them in the water for whitewashing. In the beginning, because of inexperience, the lungs of the sheep were not white, which means that the blood has not been drained. Later, they cut the two thick blood vessels connecting the heart and the lungs to the lungs, and then the lungs were washed. Bai, the clever Uyghur aunt added sheep lungs and gluten as ingredients, and added many kinds of seasonings to make a unique delicious noodle lung. Later, it slowly spread to all parts of Xinjiang, ranging from specialty restaurants to night markets, which became the characteristic delicious noodles, lungs, rice intestines. Mianfeizi has once again become a unique delicacy in Xinjiang. Visitors from the mainland have to taste it. After tasting, they all applaud and praise its unique flavor. In the past, there were more noodle lungs in soup. Now many halal restaurants have fried noodle lungs, adding seasonings and side dishes, and also divided into large and small portions, 30 yuan for a large plate. If you want to eat authentic Xinjiang specialty snacks, everyone is welcome to come to Xinjiang! "
