page_title: Shaokao
section_title: In Xinjiang
hierarchical_section_title: Shaokao / Preparation in specific places / In Xinjiang
caption_attribution_description: English: "新疆羊肉串 Uyghur Lamb Skewers - Chengdu" by avlxyz is licensed under CC BY-SA 2.0
context_page_description: Shaokao, also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. In China, it is predominantly found on busy Chinese streets and night markets as a street food sold in food stalls and is a type of xiaochi. In China and elsewhere, such as in the United States, diners sometimes also order beer as an accompaniment.
  Shaokao typically consists of heavily spiced, barbecued foods on skewers. It is available in almost all of the cities in China, and is a prominent dish in Beijing, China, where some restaurants set up food stalls outdoors to purvey the product. Concerns about food safety associated with shaokao and air pollution generated from outdoor shaokao vendors associated with increased smog levels in Beijing have prompted complaints about the vendor
context_section_description: Xinjiang is one of the main places to make kaochuan in China. Sheep is the important meat for the mdiet of local people. Sheep in XinJiang eat in natural grasslands and grow up in the Mountains, the sheep is not likely to get sick. Sheep drink spring water comes out from cleft which is sweet and without pollution. In addition, the lamb selected from the skewers of roast lamb is about 2 years old. The lamb's meat quality is more tender with more moisture content.
  Ingredients:
  Lamb leg 300g, cooking wine 5g, salt 5g, pepper 5g, soy sauce 5g, vegetable oil appropriate, cumin 5g, chilli powder 5g, white sesame 5g
  Cooking steps:
  1. Fascia-remove the leg of lamb, wash it and cut it into medium-sized pieces
  2. Put into the crisper box, add wine, salt, soy sauce and pepper, mix them evenly, marinate for more than half an hour, pour in appropriate amount of oil before making
  3. Mix well, try to coat each piece of meat with a thin layer of oil, and dress the mutton on the bamboo skewer
  4. Preheat the air frypan to 200c and fry the lamb kebabs for 5 to 10 minutes.
caption: Uyghur Lamb Skewers - Chengdu (新疆羊肉串)
exif: {"Image Make": "CASIO COMPUTER CO.,LTD.", "Image Model": "EX-Z850", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "1.2B", "Image DateTime": "2007:09:03 18:34:45", "Image YCbCrPositioning": "Centered", "Image ExifOffset": "398", "Image CustomRendered": "Normal", "Image ExposureMode": "Auto Exposure", "Image WhiteBalance": "Auto", "Image DigitalZoomRatio": "0/0", "Image FocalLengthIn35mmFilm": "38", "Image SceneCaptureType": "Standard", "Image GainControl": "High gain up", "Image Contrast": "Normal", "Image Saturation": "Hard", "Image Sharpness": "Normal", "Image PrintIM": "[80, 114, 105, 110, 116, 73, 77, 0, 48, 51, 48, 48, 0, 0, 0, 5, 0, 1, 0, 22, 0, 22, 0, 2, 1, 0, 0, 0, 1, 0, 5, 0, 0, 0, 1, 1, 1, 0, 0, 0, 1, 16, 132, 0, 0, 0]", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "32716", "Thumbnail JPEGInterchangeFormatLength": "8736", "EXIF ExposureTime": "1/100", "EXIF FNumber": "14/5", "EXIF ExposureProgram": "Program Normal", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2007:09:03 18:34:45", "EXIF DateTimeDigitized": "2007:09:03 18:34:45", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "12800/2601", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "3", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire, auto mode", "EXIF FocalLength": "79/10", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "2448", "EXIF ExifImageLength": "3264", "EXIF FileSource": "Digital Camera"}