烤包子

烤包子配Jean Louis Chave Hermitage Rouge
烤包子是维吾尔族常见的主食,巴扎的饭馆和小摊上均有售卖。内地非维吾尔族同胞聚集的地区而不能尝到这一美食,并非缺乏原料,而是缺少烹饪的器具,烤包子需要用馕坑烤出来才地道。烤包子重在烤而不是蒸发,因此用的是死面。包子皮折成方形,填入羊肉、羊尾巴油丁、洋葱,以及孜然、胡椒和精盐等佐料,贴在馕坑壁上烘烤即成。烤好的包子皮色黄亮,而肉质鲜嫩可口,一定需要一款Syrah搭配才好,高酸度和单宁支撑起的棱角,与烤包子的肉馅搭配最相宜。JL Chave的艾米塔基使用100%的Syrah,主要来自陡峭并充满花岗岩石的Bessards地块,酿造出的酒如同葡萄田一般险峻,令人敬仰。乙未秋日,张翛翰。

Grilled Buns and Jean Louis Chave Hermitage Rouge
Grilled buns are commonly seen in the daily meals of Uyghurs in Xinjiang Province and are widely sold in restaurants and food stalls in bazaars. It is not easy to taste this delicacy in non-Uyghurs regions. This is, however, not due to a lack of ingredients but the cooking utensils and stoves specifically adapted to this dish. Only buns made in traditional tandoors are real grilled buns worthy for the name. These buns are grilled, baked but not steamed; therefore the dough is unleavened. The dough, once rolled flat, is folded into a cubic form, shoved with mutton meat, mutton tail fat, and onion, also seasoned with cumin, salt, pepper and other spices. The buns are stuck to the inner walls of the tandoor to grill. Grilled buns are golden in colour and the meat stuffing inside is extremely tender and juicy, which are deserved to be savoured with nothing less than a good syrah, regarding its relatively high acidity and powerful tannins. JL Chave produces 100% syrah Hermitage rouge, with vines located in the granite-strewn Bessards parts of the Hermitage hill. The wines made there are majestic, breath-taking and noble, just like the terroir where they are bred. Autumn 2015. Austin Zhang