Locals generally choose shopping mall chains to taste Xinjiang cuisine. Veteran enthusiasts like the remote authentic old shops, there is a row of such old restaurants on Songpai Road in Yubei District, and there are barbecue stalls at the door of the shops, known as "cumin street". The quality of the Bashbai lamb from the Bosten estate is outstanding, and with the exclusive right to represent the lamb in the southwest region, the taste of the dishes stands out.
Affected by geographical factors, 80% of Xinjiang's dishes are related to mutton, and there are relatively few other meats, fruits and vegetables. Insiders often measure the quality of mutton by its origin, and the sheep fed in Ningxia, Qinghai saline-alkali land, northern and southern Xinjiang alpine areas, and some semi-desert grasslands in Inner Mongolia are of high quality. And "Bashbai" is not a place name, it is a professional sheep farmer in Tacheng, northern Xinjiang, he accidentally crossbred his own sheep with wild argali, in the southern mountains of Baruch, and the mutton meat is fresh and tender, and the muscle fibers are very delicate and easy to break; After several generations of hybrid selection, the final breeding of stable quality varieties, has been large-scale storage and continues to this day, and is now processed by the Sheligai of Tacheng, mainly exported to foreign markets. After professional acid discharge, Bashibai mutton has almost no smell, and the meat is fresh and strong, plus the taste is outstanding.
In particular, it is recommended to sweat steamed mutton, which is marinated in advance and then steamed in a special pot and steamed in pure steam. Compared with the boiling plan, steaming can firmly lock the flavor of the mutton in the meat, and the flavor is stronger, so diners who come to the name of "Bashibai" mutton must not miss it.
The lamb itself is of good quality and is very delicious when simply cooked. After the mutton is stewed with water and softened, it is eaten immediately, which is the most homely hand-handled mutton in Xinjiang, and the original method greatly presents the original taste of mutton. Hand-handled lamb is less expensive than steamed lamb, making it suitable for diners who are looking for value for money.
Boston's mutton dishes also include lamb chops, lamb legs, shelf meat, mutton skewers, minced meat pilaf, lamb leg pilaf, naan wrapped meat, naan fried barbecue, grilled buns, etc., this kind of side dish plan without sheep is actually completely in line with the local eating habits of Xinjiang. However, baked buns and pilaf are prepared in advance, and sometimes they are not too hot to serve, and once the mutton fat has solidified, it will greatly affect the taste. Chongqing's most powerful long-established stores often have ways to fly tomatoes, cantaloupe and other fruits and vegetables from Xinjiang, and the same is true for Bosten. It's often the little things that make the best dishes in the store come from these little details.
The space in the store is not large, the first floor is a small loose table, the second floor is a large round table, it is relatively clean, and the meal is quite comfortable. However, the distance between the tables is small, and it is noisy when there are many people, so it is recommended that diners who are invited to the banquet choose carefully.
