Naren
Naren is a favorite delicacy of Kazakhs and Mongolians. It involves boiling the wide noodles directly in the soup in which the hand meat has been cooked, scooping it into a large tray, putting the horse meat on top, pouring the juice with mutton soup and shredded rawhide sprouts, and eating it with your hands. The secret to delicious noodles is to use an appropriate amount of salt water when kneading the noodles to make the noodles hard, and the broth should be thick. In the past, when distinguished guests came, herdsmen would kill sheep and make this kind of meal to entertain them. Although Naren has now become a home-cooked meal for many ethnic groups in Xinjiang, Naren still retains the taste of the ancient nomadic food. The flour is rolled into very thin sheets and cooked together with the meat slices. It is delicious and has obvious pastoral characteristics. This delicacy is also called hand-caught mutton noodles. Nowadays, many ways of eating it have been developed, including horse meat naren, smoked horse intestine naren, mutton beef naren, smoked goose meat, etc. No matter how you make it, you always use mutton soup to cook the noodles and eat with shredded onions as a side dish. Naren usually likes to eat it with milk tea, because milk tea can remove greasiness. This is a carrot stewed mutton soup. I used the mutton soup directly to make naren, and made two meals: carrot stewed mutton and horse intestine naren. If you try this delicacy in person, you will feel that the atmosphere of the ancient nomads is deeply hidden in the plates of Naren. Naren is a delicacy that can be found in every Kazakh or Kirgiz restaurant in Urumqi. Horse meat is sweet, sour, cold in nature, and enters the liver and spleen meridians. Horse meat has the effects of nourishing qi, nourishing blood, nourishing liver and kidneys, and strengthening muscles and bones.
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