What to eat in Xinjiang, China

The food you'll find in the Xinjiang region is quite different from that of the rest of China. Here's a quick primer on the kinds of things you'll come across while you travel.

Pomegranates

Pomegranates are in season in the late summer and fall months. You’ll find them piled up outside markets and are sold by the kilo.

Naan Flatbread

These flatbreads are on sale throughout the region by small bread makers. Best bought warm, straight from the naan oven, they are a breakfast staple. Some are baked plain but you can also find some baked with cumin, salt, scallions or sesame seeds baked in. The bread is often decorated with traditional round circles.

Leghman Noodles

The Xinjiang version of “lamian” is called leghman. Traditionally hand-pulled, they are first boiled and then topped with a stir-fry of different ingredients, depending on where you have them. Usually, the topping is a mix of vegetables and we ate them with mixes of tomatoes, peppers, onions, potatoes, and beans. They are not served in a soup but rather cooked and topped with the vegetable mix.

Polu Rice Pilaf

Another very typical dish that you’ll find being sold often outside restaurants from an enormous wok-type dish is Xinjiang’s polu, or rice pilaf. This dish is made from cooked mutton along with onion and yellow carrots – a type of carrot I’ve only come across in Xinjiang. The meat and vegetables are cooked with some spices, including cumin, and then steamed along with the rice. Sometimes you’ll find raisins added in giving the dish a salty-sweet taste. This is a good dish to get to-go if you’re in a hurry. Most places that sell it will have plastic ware and they’ll pack you up a dish to go.

Lamb and Mutton Skewers

Kawaplar is piled up on tables at every market. These skewers of mostly mutton meat and mutton fat are a staple in Xinjiang. Outside of the market, there will be a line of men selling grilled skewers from small stalls. Each little stall will have a table, a pile of pre-grilled skewers and an enormous electric fan that blows the billowing smoke from the charcoal grill away and into your face if you're not careful.

The skewers are typically sprinkled with a mix of spices that includes some cumin and hot chili flakes. Pantomime that you don't want the spices if you don't like chili.

Samsa Mutton Dumplings

One of the most delicious foods we came across in Xinjiang were street-side Samsa. Baked in an oven similar to a naan-oven, these dumplings had a delicious mutton and onion filling. We ate them right as they came out of the oven.

See more: Where to visit in Xinjiang, China

Source: tripsavvy

5 activities to do in Ho Chi Minh City

Ho Chi Minh City is Vietnam’s largest city and cultural hub. Still known to many as Saigon, HCMC is a bustling urban sprawl of busy roundabouts and interesting sights. Use this list of things to do in Ho Chi Minh City to avoid missing any must-see sights during your exciting visit to Vietnam.

See a Water Puppet Show

The tradition of water puppetry dates back to the 11th century in Vietnam, and catching a show should be high on your list for things to do in Ho Chi Minh City.

Although water puppet shows attract plenty of tourists, the most authentic performances are still performed exclusively in Vietnamese. Musicians sat on each side of the stage provide the soundtrack with traditional instruments as well as the voices of the puppets. The puppets themselves, some of which are large and heavy, enact scenes from village life -- all on top of a pool of water.

Visit the Reunification Palace

The Reunification Palace, previously known as Independence Palace, is the place that the Vietnam War ended. On the morning of April 30, 1975, a North Vietnamese tank crashed through the palace wall as evacuation efforts were still underway.

The Reunification Palace was used as the command center for General Nguyen Van Thieu; strategic maps and war-related objects are still on display. Visitors can tour the building and grounds which include highlights such as the presidential office and a command bunker in the basement.

Go to Ben Thanh Market

Although very touristy, the Ben Thanh Market is still a must-see in Ho Chi Minh City. The cramped market is a labyrinth of stalls selling everything from trinkets to pigs’ feet.

Whether you’re after souvenirs, great travel photo opportunities, or just want to take a whirl in one of Asia’s most hectic markets, the Ben Thanh Market is a full-on sensory experience! You’ll need to drive a hard bargain to land a fair price.

Visit the War Market

Strangest of the markets in Ho Chi Minh City, the so-called War Market can be a little tricky to find. The market consists of cages in a basement where relics and artifacts dug up from the French and American wars in Vietnam are sold.

Plenty of other Chinese-made army surplus is on sale along with uniforms, ribbons, dog tags, and unidentifiable items lost by soldiers or pulled out of helicopter wrecks.

Find the War Market at the intersection of Yersin and Cong Tru Street, south of the Pham Ngu Lao area.

Get a Beer

The Pham Ngu Lao area in District 1 comes alive at night with scores of budget travelers eating pho, socializing, and enjoying cheap beer at simple sidewalk cafes.

Sitting on plastic stools along the busy streets to drink cheap local beer and inhale motorbike exhaust is a rite of passage for all visitors to Ho Chi Minh City. A thin lager can be had for 50 cents or less; watching traffic, people, and even rats scurrying is all part of the experience!

Bui Vien Street is the busiest and most popular for a bia hoi experience.

See more: The most impressive architectures in Ho Chi Minh City

Source: tripsavvy

Nasi Lemak, a Malaysia's national dish

Coconut rice, chili on the side, slivers of anchovy, nuts, and a boiled egg: meet Malaysia’s national dish, the nasi lemak. A simple everyday meal gracing the dinner table of Malaysians all across the country, this beloved dish has a history as humble as its ingredients.

The nasi lemak started off as a farmer’s meal. Long days in the field meant a filling dish ready for on-the-go eating was essential. The rice, oils, and fish provided a balanced diet in one packet, and it was easily concocted too. A recipe of Malay origin, it made use of the seafront harvests, coconuts, and fish.

A closer look at the individual ingredients shows exactly why this plain dish is so revered among the locals.

Santan rice

Plain white rice is steamed in coconut milk; not cooked, for the risk of burning the rice is higher. Coconut milk, or santan, is the “lemak” of the dish: the richness. Often, cooks will add a little extra something to personalize the flavor of the rice, such as ginger, lemongrass, or shallots, but always pandan to create the trademark subtle taste.

Read more: Breakfast in Malaysia and dishes you should try

Sambal

A spicy, semi-sweet chili paste is drizzled on the side of the plate; each distinguishable from the next. Malaysians, being of multicultural Asian heritage, have a fondness for spices that can’t be found anywhere else in the world. More signature-worthy than the rice, this crucial element to the nasi lemak can range from a complementary sweetness to bold spiciness. The chili oils provide great mix for the rice, giving it that beautiful vermilion stain.

Fried anchovies, nuts, cucumber, and a boiled egg

This handful of side dishes helps transform the packet into a nutritionally balanced meal. The anchovies are usually the fatter, flat variety, instead of the needle-thin ones, while the egg might come sliced in halves – but without even one of these, the nasi lemak is unacceptable.

Nasi lemak, being a cheap and loved pre-packaged meal, is sold almost everywhere, from little roadside stalls to five-star restaurants that provide buffets and fusion foods. The side dishes may vary, but the best add-ons include rendang, a spicy savory curry usually made with beef; fried chicken spiced and herbed specially; and veggie assortments of spinach or kangkung (water spinach).

The flavors of nasi lemak have also changed as the predominantly Malay taste is adopted and tweaked by the introduction of the many other races of Malaysia. For example, Chinese nasi lemak tends to be served alongside non-halal side dishes, notably pork slices. Indian versions of the meal tend to resemble their signature banana-leaf rices, and the sambal is mixed together with other curries. Whatever your preferred taste, this dish is sure to impress with its understated flavors and humble charm.

Source theculturetrip