Tag Archives: Xinjiang

Xinjiang spicy chicken (新疆麻辣鸡)

Posted on February 17, 2013 by TastyAsia

Braising is a technique used throughout China, in which you first sear food in dry heat and then finish it with a longer boil or simmer. It is ideal for helping tougher cuts of meat turn out tender and juicy. … Continue reading →

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Cumin beef (孜然牛肉)

Posted on February 2, 2013 by TastyAsia

This is twice-cooked cumin beef (孜然牛肉, zīrán níuròu), another very comforting and simple recipe. And here at TastyAsia, of course, “simple” always means that it’s done in the time it takes to cook rice. The taste of beef goes very well with … Continue reading →

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Laghman noodles (拌面)

Posted on December 13, 2012 by TastyAsia

Learning how this Chinese dish got it’s name is almost like taking a course in west Asian culture, history, and geopolitics. It’s known as Laghman noodles in English, after Laghman Province in Afghanistan where it has its roots. Laghman Province … Continue reading →

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Xinjiang pepper steak

Posted on June 12, 2012 by TastyAsia

Xinjiang (新疆, Xīnjīang) is a multiethnic autonomous region in the extreme northwest of China. As I mentioned in a previous post, it shares borders with Russia, Mongolia, Kazakhstan, Kyrgyzstan, Afghanistan, India, and Pakistan, with people from many ethnic groups including … Continue reading →

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