salaojia

Salaojia is a traditional dish originating from the Xinjiang Uyghur Autonomous Region of China. It is a type of hand-pulled noodle, similar to laghman, but typically prepared with a simpler, more robust broth and often incorporating lamb or beef. The noodles are characterized by their thick, chewy texture, achieved by stretching and folding the dough by hand.

The preparation of salaojia involves making a basic dough from flour and water, which is then kneaded and allowed to rest. The dough is then stretched and pulled into long, irregular strands. These noodles are usually boiled separately. The broth is typically made by simmering meat, such as lamb or beef, with spices like cumin, coriander, and chili flakes, along with vegetables like onions, tomatoes, and sometimes peppers. The boiled noodles are then added to the hot broth and served.

Salaojia is known for its hearty and flavorful nature, making it a popular comfort food, especially during colder months. It is often seasoned with a generous amount of chili oil and vinegar according to personal preference. The dish is a staple in Uyghur cuisine and reflects the region's nomadic heritage, emphasizing simple yet satisfying ingredients. While variations exist across different households and regions within Xinjiang, the core elements of hand-pulled noodles and a savory meat broth remain consistent.