!ئەسسالامۇ ئەلەيكۇم.كەلگەن قەدىمىڭىزگە مەرھابا
.بىر ياخشى كىتاب بىرياخشى دوسىت
.كىتاب ئوقۇش ئارقىلىق دەم ئېلىشنى ئۈگۈنۈڭ
!!!خۇددې كېىنو،تېلىۋزۇر كۆرگەندەك
A Good Book a Good Friend!!!
Friend come here！ And read book make your relax！
ئۆزىڭىز ياقتۇرغان كىتابلارنى دوستلىرىڭىزغا تەۋسىيەقىلىشنى ئۇنۇتماڭ
Dont forget to recommend your favorite books a good friend!
يوللۇغۇچى Uyghur Ogly ۋاقىت： 10:26
يوللۇغۇچى Uyghur Ogly ۋاقىت： 10:10
يوللۇغۇچى Uighur boy ۋاقىت： 00:58
يوللۇغۇچى Uyghur Ogly ۋاقىت： 23:37
يوللۇغۇچى Uyghur Ogly ۋاقىت： 20:07
Top 50 Poems
1 Phenomenal Woman
Pretty women wonder where my secret lies.
I'm not cute or built to suit a fashion model's size
But when I start to tell them,
They think I'm telling lies.
It's in the reach of my arms
The span of my hips,
The stride of my step,
The curl of my lips.
I'm a woman
I walk into a room
Just as cool as you please,
And to a man,
The fellows stand or
Fall down on their knees.
Then they swarm around me,
A hive of honey bees.
It's the fire in my eyes,
And the flash of my teeth,
The swing in my waist,
And the joy in my feet.
I'm a woman
Men themselves have wondered
What they see in me.
They try so much
But they can't touch
My inner mystery.
When I try to show them
They say they still can't see.
It's in the arch of my back,
The sun of my smile,
The ride of my breasts,
The grace of my style.
I'm a woman
Now you understand
Just why my head's not bowed.
I don't shout or jump about
Or have to talk real loud.
When you see me passing
It ought to make you proud.
It's in the click of my heels,
The bend of my hair,
the palm of my hand,
The need of my care,
'Cause I'm a woman
يوللۇغۇچى Uyghur Ogly ۋاقىت： 01:05
Reactions: easily engage your readers让读者容易评论بىلوگ ئوقۇرمەنلىرىڭىزگە يازمىلىڭىزغا ئىنكاس يوللاشنى ئاسان لاش تۇرۇپ بىرىڭ
Reactions: easily engage your readers
One of our goals at Blogger is to make it easy for authors to get feedback on their content; we believe that authors are driven in part by the reactions and criticisms offered by their readers, and that these interactions enhance the quality of blog content. In support of this effort, we're launching Reactions, simple annotations chosen by authors and given by readers.
With Reactions, readers can easily respond with one click, increasing feedback on posts.
Photo by Kevin Steele
To enable Reactions, log in to your dashboard, go to Layout > Page Elements and click the Edit link in the Blog Posts element to open the blog post configuration tool. Then, check the box next to Reactions, edit your reactions as a comma-separated list, and click Save.
Reactions works with Layouts templates, though if your template is heavily customized, you may have to reset your widget templates for Reactions to appear. If you have a Classic template you will need to switch to Layouts to use Reactions.
Of course, Reactions isn't the only way to gather great feedback from readers; we also recently launched the Embedded Comment Form. With both Reactions and better commenting, we aim to make it easier for you to get the response and adoration you deserve.
Try Reactions now! We hope your reaction is <3.
Updated, 2:30 PM: Corrected to say that Reactions is a Layouts-only feature.
10 things you should know about USB 2.0 and 3.0你必须要知道的10个事توغرىسىدا بىلىشكەتىگىشلىك 10ئىش USB 2.0 and 3.0
10 things you should know about USB 2.0 and 3.0 Date: December 28th, 2009 Author: Alan Norton Category: 10 things Tags: USB 2.0, Device, Specification, Connector, Cable, USB, USB 3.0, USB Specification, Full-Speed, High-Speed 6 comment(s) EmailSaveShare DiggYahoo! BuzzTwitterFacebookGoogledel.icio.usStumbleUponRedditNewsvineTechnoratiLinkedInPrintRecommend3USB 3.0 has been highly anticipated — and now, it’s finally here. Sort of. Find out about its availability, specifications, benefits, and limitations. -------------------------------------------------------------------------------- USB 3.0 is here! After long delays and much touted promotion of the new specification, USB 3.0 is now finally available or soon will be on some new ASUS and Gigabyte motherboards. ASUS has also announced an add-in PCIe x4 card with USB 3.0 support, though it is compatible only with its P55 series of motherboards after a BIOS upgrade. Dane-Elec has announced a family of external SuperSpeed SSD drives and add-in card, but you will have to pay a hefty premium for the extra performance. There is some bad news, though: Intel has announced that it will not include USB 3.0 in its chipsets until 2011. AMD may not support USB 3.0 until 2011 either. That means that USB 3.0 is not likely to go mainstream until then. Current versions of Windows do not support USB 3.0, but support is expected for Windows Vista and Windows 7 at a later date via an update or service pack. The Linux kernel supports USB 3.0 as of version 2.6.31. Now that USB has finally arrived, albeit barely, this is a good time to compare the previous USB specifications with USB 3.0. Note: I have taken great care to verify the accuracy of this information, but USB is complex. If you find an error in the documentation or have additional information, please post it in the forum. The examples in this document all use Windows 7. This article is also available as a PDF download. 1: USB release datesUSB (universal serial bus) was developed as an alternative to serial and parallel data transfer protocols. USB 1.0 was introduced in January 1996. As you can see in Table A, it has been a long time since the USB 2.0 specification was released. Table A 2: Changes in USB 3.0USB 3.0 is one of the most anticipated changes to the PC in years. Here is a summary of the major changes: SuperSpeed — New higher signaling rate of 5Gbps (625MB/sec) Dual-bus architecture — Low-Speed, Full-Speed, and High-Speed bus plus SuperSpeed bus Asynchronous instead of polled traffic flow Dual-simplex simultaneous bi-directional data flow for SuperSpeed instead of half-duplex unidirectional data flow Support for streaming Fast Sync –N-Go technology Support for higher power Better power management 3: The Low-Speed, Full-Speed, High-Speed and SuperSpeed confusionThere are four distinct data rates - not to be confused with the four USB specifications. Each new major USB specification introduced a new data rate. Table B shows USB data rate types supported by the four USB specifications. Each new USB specification has been backward compatible. Table B Table C shows maximum data rates for the four data rate types. Table C USB 2.0 does not always mean High-Speed. This is usually, but not always, the case. A device labeled USB 2.0 can operate at Full-Speed instead of High-Speed. Will this confusing labeling exist for USB 3.0? The USB 3.0 specification supports the three legacy speeds in addition to SuperSpeed. This is accomplished by referencing, not replacing, the USB 2.0 specification. Low-Speed, Full-Speed, and High-Speed devices are USB 2.0 compliant but not USB 3.0 compliant, so a USB High-Speed device should not be labeled as a USB 3.0 device. The USB Implementers Forum (USB-IF) has developed logos for each of the four data rates. Look for these logos when buying a USB device. You can determine whether your USB 2.0 device is a High-Speed device in the Windows Device Manager (Figure A), although it is not a straightforward exercise. You will probably have to try more than one USB Root Hub before you find the device you are looking for. Figure A Open the Device Manager and expand the Universal Serial Bus controllers item. Open the Properties window for a USB Root Hub. Tip: Start at the bottom USB Root Hub. Next, click the Power tab (Figure B). If the device is attached to this hub it will appear in the Attached Devices section. In this example, I have attached a flash drive and it is displayed as a USB Mass Storage Device. Note that this Root Hub has six ports available — one of them used by the USB Mass Storage Device. Figure B Finally, click the Advanced tab to see the USB speed (Figure C). On my system, the top six USB Root Hubs operate at Low-Speed and Full-Speed and the bottom two each operate at High-Speed. Figure C 4: Actual data throughputActual data throughput is usually much less than the maximum advertised USB specification and is a function of many variables, including overhead. Actual throughput in practice is typically up to 35 - 40MB/sec for USB 2.0 and may exceed 400MB/sec for USB 3.0. NEC recently demonstrated its new USB 3.0 controller transferring 500MB in 4.4 seconds or “only” 113.6MB/sec. Symwave and MCCI claim to have demonstrated over 270MB/sec data throughput at the Intel Developer Forum in September 2009. Bottom line: Don’t expect actual SuperSpeed data rates approaching 400MB/sec anytime soon. I have a USB flash drive that can read at 26MB/sec and write at 6.6MB/sec and is typical of flash drives available as of late 2009. These data rates are within the actual High-Speed data rate. But Faster USB 3.0 flash drives are on the way that can take advantage of the SuperSpeed data rate. Most hard disk drives can transfer data faster than 40MB/sec. USB 3.0 will be welcomed by those who like to back up data to an external hard drive or SSD drive or who have any USB device that transfers large amounts of data. 5: Cabling and maximum cable lengthDuring my days at Hughes Aircraft Company, I was always looking for ways to save money. I suggested that my supervisor, who sat in the next cube, share a laser printer with me. But printing over the long parallel cable caused characters to be intermittently printed as the gibberish that is so familiar when data loss or corruption occurs. USB cables have a similar constraint. But unlike my parallel cable problem, there is a solution. Table D shows the maximum cable and total lengths. Table D *The USB 3.0 spec does not detail a maximum cable length, but 3.0 meters or 9.8 feet has been recommended. A total of six cables can be strung together using five hubs to achieve the maximum total length. In practice, the cable to the USB device counts as one of the six cables, reducing the maximum total length. If the USB 2.0 five-meter limit is not long enough for your needs, you can purchase one or more USB hubs or special cables. There are two types of hubs: powered and unpowered. Higher power draw devices may require a powered hub. Longer total lengths can be realized using repeater extension cables and CAT5 extenders for USB 1.0, 1.1, and 2.0. There is also a special class of USB 3.0 cables that contain circuitry to achieve a length of six meters (19.7 ft). The USB-IF Web site recommends a USB bridge to achieve lengths greater than 30 meters. The USB 2.0 specification for a Full-Speed/High-Speed cable calls for four wires, two for data and two for power, and a braided outer shield. The USB 3.0 specification calls for a total of 10 wires plus a braided outer shield. Two wires are used for power. A single unshielded twisted pair (UTP) is used for High-Speed and lower data transfer and allows for backward compatibility. Two shielded differential pairs (SDPs) have been added. Each SDP contains three wires, two for signal transmission and one drain wire. The two SDPs are used for transferring SuperSpeed data allowing for simultaneous bi-directional data flow. See the Author’s Notes section at the end of the article for a reference to a USB 3.0 cable cross-section diagram. 6: PowerOne of the most significant innovations in USB over serial and parallel protocols is the addition of power to the specification. Plug in a USB device and it can be powered from the host computer. To find the power requirements for USB devices open the Device Manager, expand the Universal Serial Bus controllers item, Right-click on Generic USB Hub as in this example or USB Root Hub (Figure B), select Properties and click the Power tab, as shown in Figure D. Figure D More power has been added in the USB 3.0 specification for power hungry devices. Table E shows the maximum amperage per port in milliamps. Table E There are four basic power states to accommodate a variety of devices and device states. For information about USB hubs and power, read Greg Shultz’s article Understand and exploit USB topology in Windows XP. Note: The USB 3.0 specification details more power states, including idle and sleep. 7: LimitationsWe’ve already discussed some of the USB limitations: Maximum data rates Actual data throughput Cable length and total length Power There are several other limitations that you should know about. Though you will likely never find it an issue, there is a 127 device limitation per controller. Each USB 2.0 Enhanced Host Controller Interface (EHCI) host controller has a 60MB/sec total bandwidth limitation, and the bandwidth is shared by all attached High-Speed USB devices. If, for example, two High-Speed devices like a digital video camera and an external hard drive are in use at the same time, the last High-Speed device attached may operate at a lower data rate or a USB Controller Bandwidth Exceeded error may occur. If you have two EHCI host controllers on your system, you may be able to resolve the bandwidth error by moving one of the High-Speed devices to another USB port. Wikipedia has a list of I/O Controller Hubs with two or more EHCI host controllers. Want to know how much bandwidth has been allocated for each USB device in Windows? According to this MSDN article, you can check Device Manager, if you use Vista or later: “Starting with Windows Vista, users can see how much bandwidth a USB controller has allocated by checking the controller’s properties in the Device Manager. Select the controller’s properties then look under the Advanced tab. This reading does not indicate how much bandwidth USB hubs have allocated for transaction translation. “The Device Manager feature that reports the bandwidth usage of a USB controller does not work properly in Windows XP.” Figure E shows that three USB devices have been allocated 4% of the bandwidth available for this Universal Host Controller. The Fujifilm FinePix S700 digital camera is a USB Full-Speed device and is therefore listed under one of the Universal Host Controllers and not one of the Enhanced Host Controllers. The USB specification defines four data transfer types: Control, Interrupt, Isochronous, and Bulk. The 10% System reserved value shown here is used for Control and Bulk data transfers and cannot be changed. Figure E During system boot-up and when a USB device is plugged in, a process called enumeration occurs. The device is recognized, its speed is identified, and a unique address is assigned. For devices using the Interrupt or Isochronous data transfer types, a specific amount of the remaining available bandwidth is requested, thus guaranteeing that the bandwidth will be available. If the bandwidth is available, it’s allocated, and the device description and reserved bandwidth will be listed on the Advanced tab. Note: Don’t bother looking for the bandwidth used by a Mass Storage device like a flash drive. This class of USB device typically uses the Bulk data transfer type and is not listed on the Advanced tab. In addition to any of the System Reserved bandwidth that may be available, devices using the Bulk data transfer mode may use the remaining non-reserved bandwidth. The Bandwidth Used column heading is misleading. The bandwidth is allocated/reserved but may not actually be used. As you can see in Figure F, ICH9R Southbridge supports six Universal Host Controller Interface (UHCI) host controllers and two Enhanced Host Controller Interface (EHCI) host controllers. The number of UHCI and EHCI host controllers may be different on your system. The ICH9R supports a total of 12 USB ports. The six Universal Host Controllers operate at Low-Speed and Full-Speed and each shares its bandwidth with two USB ports. The two USB2 Enhanced Host Controllers operate at High-Speed and each shares its bandwidth with six USB ports. The Advanced tab shows that 20% of the bandwidth is reserved by each Enhanced Host Controller for Control and Bulk data transfers. Figure F Note: There is another host controller type, not shown, called USB Open Host Controller Interface (OHCI) that supports Low-Speed and Full-Speed devices. The name of the new Intel SuperSpeed host controller specification is Extensible Host Controller Interface (xHCI). 8: Connector and receptacle typesThere are a number of USB 3.0 connector and receptacle types: Standard-A connector and receptacle Standard-B connector and receptacle Powered-B connector and receptacle (new in USB 3.0) Micro-AB receptacle Micro-A connector Micro-B connector and receptacle The matrix in Table F shows the types of USB 2.0 and USB 3.0 connectors that will work with USB 2.0 and USB 3.0 receptacles. Note that according to the USB 3.0 specification Table 5.1, the only USB 3.0 connector that will work in a USB 2.0 receptacle is the Standard-A connector. Table F A new multi-tiered system has been developed for the extra pins needed for USB 3.0. The Standard-A connector is slightly longer and the receptacle slightly deeper to accommodate the new design. Five pins have been added to the Standard-A connector and receptacle specifically for SuperSpeed transmit and receive data and ground. The USB 3.0 specification recommends using a blue color scheme for USB 3.0 Standard-A connectors and receptacles to distinguish them from USB 2.0 Standard-A connectors and receptacles. The USB 3.0 specification includes a new type of connector and receptacle called a USB 3.0 Powered-B Connector and USB 3.0 Powered-B Receptacle. They are identical to the USB 3.0 Standard-B Connector and receptacle, except that two pins have been added for power and ground. It is designed to provide power to a USB device without the need for any other power source. The USB 3.0 Powered-B Receptacle can accept both Standard-B and Powered-B connectors. The Micro family of connectors and receptacles are defined for handheld devices. Unlike the Standard-A connectors with their elegant design, the Micro connectors and receptacles have a more complex design with two plugs and receptacles sitting side by side — one for USB 2.0 and the other for USB 3.0. See the Author’s Notes section for references to diagrams for the USB 3.0 Standard-A Connector, the USB 3.0 Standard-B Connector, and the USB 3.0 Micro Connector Family. 9: Hot-swappable devices and data corruptionI can’t write an article about USB without bringing up the issue of data corruption. Removing any USB device capable of writing data can cause data corruption if done improperly. There are three ways to minimize the risk of data corruption: Verify write-back caching is off Pay attention to device LEDs Safely remove/eject device First, verify that write-back caching is turned off for the USB device. To verify write caching status, open Device Manager and right-click on the USB device. Select Properties from the drop-down list (Figure G). In this example, I am checking a SanDisk Cruzer flash drive. Figure G Next, click the Policies tab (Figure H). The Quick Removal (Default) option should be selected. If not, select it to reduce the risk of data corruption. Figure H Second, pay attention to device LEDs. Some USB devices will tell you when data is being transferred to or from the device with a flashing LED. Simply put, don’t remove the USB device when the LED is trying to tell you not to. Third, safely remove/eject device. No doubt you already know how to safely remove a USB device but I am including it to be thorough. To safely remove a USB device in Windows 7, click the Taskbar Notification area Up-arrow and click on the USB icon (Figure I). Figure I Click the USB device you want to eject — Cruzer Micro, in this example (Figure J). Figure J The Safe To Remove Hardware notification balloon will appear when it is safe to remove your flash drive (Figure K). Figure K There is an alternate method for ejecting a USB device that you might not be familiar with. To safely remove a flash drive using Explorer, right-click on the logical drive assigned to the flash drive and select Eject from the drop-down list (Figure L). You can eject attached drives in Explorer, but be aware that more than one drive may need to be ejected. 10: USB downsidesUSB can cause problems that can be difficult to debug. For example, on one occasion I was unable to install XP until I disconnected the USB to parallel cable attached to my printer. USB is so convenient and easy to use, it poses problems in the workplace. Flash drives are the biggest concern to IT managers. Flash drives are so small that they are easy to bring into the workplace in a pocket or purse. The flash drive is a conduit for sensitive or confidential data leaving the office or malware sneaking in. In addition, people who are conscious of the risks of transferring viruses via a floppy, CD, or DVD don’t think twice about plugging in a flash drive and transferring files to/from home. Perhaps the best solution to this problem is education. Flash drives are banned in some government agencies and companies, though the effectiveness of that policy is questionable. Interestingly, the DOD is partially lifting its flash drive ban. The final wordUSB has been such a huge success that a more than 10 times improvement in speed and an 80% increase in power is almost certainly guaranteed to be just as successful, right? Well, maybe not. Intel’s original conceptual designs for the USB 3.0 cable specified optical fiber cabling to carry the SuperSpeed data. Copper replaced fiber optics in the final USB 3.0 spec, but Intel continues to work on a variation of this design known as Light Peak. It may be available as early as 2010 in Apple products before Intel plans to support USB 3.0 in its chipsets. Light Peak promises double the data rate of USB 3.0 now, with speeds possibly reaching 20 times the USB 3.0 speeds as the new technology matures. Perhaps more important in the short term, Light Peak cables may reach 100 meters (328 feet) in length and may be smaller in diameter and lighter. Could Light Peak make its way to the Wintel platform? It certainly could, and its data transfer capability would leapfrog it past USB 3.0. So don’t bet just yet that USB 3.0 will be as successful as its predecessors. Regardless of what happens with Light Peak, USB SuperSpeed should satisfy USB device data rate requirements for many years to come. From:http://blogs.techrepublic.com.com/
Xinjiang Uygur food culture
- Zhong-Lin -
"Hunger breeds discontent," the human diet is the material life of one of the most basic. From nomadic Xinjiang Uygur is an early settlement to one of the nation's agriculture, but she's culinary culture, still retains many of the nomads of the unique customs. Under normal circumstances, most of the Uighur people to the daily lives of pasta for the main food, like eating meat, dairy, vegetables eat less, eat fresh fruits and more in the summer.
In the past, due to backward economic development, most of the Uighur people with food for the pottery and wooden bowls, spoons, plates, etc., but many were food Shouzhua love with food. Three meals a day, eat breakfast or tea Nang, "Wu Mashi" (cornmeal porridge), noon for surface staple food categories, and dinner is noodles or tea Nang. Meal the whole family and I were sitting, eating meals in the pre-dinner away from the elderly for "W" (prayer), and then left.
Uygur staple food of many types, no less than dozens, and with good meat production with a variety of ethnic flavor of food.
Uighur people is indispensable in the daily life of most foods is also Uygur food culture in a special food. Uighur food is a long history of Nang. Nang Nang is kang (Turpan-Noor) by baking, were round. Nang
to make more use of the fermentation area as the main raw materials, combined with sesame seeds, onion, eggs, Qingyou, milk, salt, sugar, and other condiments. Nang, many different types, and because the surface additives and ingredients, the shape of Nang, the baking of different methods and different name. Nang largest "Aiman Ke" (film Nang) Nang, 40-50 cm in diameter are adequate, Nang is in the king. The smallest Nang "Tuoka" (Nang oil), more sophisticated work, put oil, milk, eggs, and so on, crispy, not bad for a long time to save, quit, see tea on the crisp, life is journey of Uighur Convenience meals, such as Nang food festival. Nang for the thick, "Gerd" (Wo Wo Nang), 5-6 cm thick, in the middle of a nest. In addition, Nang to do with unleavened dough, or Qingyou Yang You rub into the surface, rolling thin after baking; Nang is also a Bingtang Shui Tu on the surface of the sweet Nang. There is also a kind of meat and will be in the package or in the fermentation of flour in the baking Nang, commonly known as "Nang meat", is in the best Nang. Nang due to less water content, storage is not bad for a long time, easy to carry, plus the Krusty delicious, nutritious, but also other peoples favorite.
II, the oil-
tower is the preference of the Uighur people face a food oil. Its white color brown cigar with an oily, very small level, Hong soft but not greasy and more oil. Tap-oil production is about, first with warm water and add yeast to face, hair, about an hour, and then put on a flat surface on the board started rolling thin, the thinner the better, add oil Yang Wei, into the Long Zheng. Tap Oil is not only the son of Uighur guests a good staple food, but also on the streets flavor of the snacks, urban and rural areas in Xinjiang this pasta can be seen everywhere.
Uighur people is the traditional favorite foods, Uighur "Borneo", with rice, mutton, carrots, onions, cooking oil, and other raw materials make the meal. As a result of eating this meal when eating with their hands clinging to a direct, it is commonly known as "Zhuafan." Zhuafan, many different types, with the exception of lamb with Zhuafan do, there are beef, chicken, raisins, Xinggan, eggs, pumpkin, and other accessories made for the Zhuafan, has its different characteristics.
Zhuafan taste delicious, nutritious, not just Uighur people eat at home delicacies, but also marriage weddings, festivals to entertain friends and family the ideal food.
four or noodles
Uygur is one of the day-to-day staple food, by Uighur people love, Uighur, said "Sugarman", is water and face, drawn from that strip Chengyuan, Bancai吃. Ramen noodles flexibility of the slender, smooth round, eat up a special flavor.
five or noodles
Uygur day-to-day pasta is one of many varieties, the most characteristic is the silver surface rolling, Uighur, said "the ancient thermal jade." This rice noodles and eggs to be released, the rolling surface to be very thin, then cut into small, generally with the following mutton soup, and meat will be cut into pieces or make ball next to the soup and put some tomatoes and parsley, This Tangxian noodles, soft surface, easy to digest, with the color characteristics of the cooking methods can reduce fatigue, improve health.
after another child is loved by the people of Uygur traditional-style snacks, similar to the Han nationality of the wonton.
first mutton fat cut into small diced meat, coupled with the end of the onion, salt, pepper, cumin powder and a little water into mixed filling. And will be rolling into a thin face, a square cut into slices to meat in the package, patches. And then after another child next to the broth, the soup put some bits of parsley or mint leaves at the end. Filling thin and tender, emitting a unique aroma and unique flavor, very refreshing.
seven, Samut Sa (steamed roast)
Uygur is like eating traditional food, festivals are receiving the best of friends and family, weddings and funerals are often used as a gift each other gifts. In the majority of urban and rural areas of Xinjiang's Bazaar restaurant, Si Tan can be seen everywhere, not only by love of the Uighurs, but also by other ethnic groups in Xinjiang's favorite.
in Samut Sa Nang kang, baking, without using fermented skin surface do put stuffing into four equal to the square. Cattle and sheep filling with diced meat, mixed with a little onion, cumin, salt, pepper and mix well by water. Will be a good package, "Samut Savimbi," Nang attached to the pit, ten minutes to roast hot, skin color Huang Liang, Picui import tender, Hong Wei Xian oil. Eight, D-Pal is
Uygur traditional-style food. Filling it with the "Samut Savimbi", so the skin surface to be mixed in eggs and oil. Paper rolling into a circular, put stuffing into a saddle bag, dip in vinegar paste Nang kang, bake about 20 minutes after Kao Shu pleasing golden color, crisp skin, tender meat, crispy taste of chewing. Thin-skinned steamed and raw materials used by almost steamed roast, steamed rolling very thin skin, after the steam through the skin can be seen almost filling the inside, characterized by thin oil tender, as if to eat when steamed skin melted in the oil Nenrou Shannon In general.
nine, thin-skinned steamed
In addition to a separate foreign consumption, Zhuafan and often mixed together to eat, known as the Zhuafan steamed stuffed bun, which is one of the Uighurs first-class food.
Uygur Another unique flavor of steamed thin-skinned, "Kawamanta" (steamed stuffed gourd), the gourd with filling (this gourd, a long neck, skin was yellow sauce, slightly sweet, is the Uighur Like eating vegetables), beef and mutton mixed with a little onion, salt, pepper and Qingyou, and other condiments, steamed skin with thin-skinned. This filling steamed in Zhiduo, bite their Shunzui juice drip down. Whenever such a listing gourd, Uygur began to engage in this kind of steamed stuffed bun, the store also got up in the fall for winter consumption.
decade, the use of the Uighur
Kaoquan Yang roast, stew and so on, can produce a variety of meat flavor of their own equipment.
Kaoquan Yang, is a traditional Uygur Ming Yao. In Urumqi, Kashi, Hotan's Bazar and other places can smell it a unique flavor. Kaoquan Yang is not only the streets flavor snack, but also Uighurs guest of honor first-class cuisine, it has also become a senior banquet in the best, much favored by Chinese and foreign guests. Kaoquan Yang
more choice mian weather within the fat years of age or lamb as the main raw material, so that the sheep, not only the meat tender and high nutritional value, full of chew in his mouth incense. This is the Uighurs in the long-term consumption of meat daily life summed up valuable experience. Skinned slaughtered, to head, foot and internal organs, with a big screw nails of wooden sticks, will be put on sheep from start to finish. Use egg yolk, salt, turmeric, cumin powder, pepper, white flour into a paste, such as transfer of clean-juice in the sheep's body and then head down to the sheep into the hot pit Nang, Gaiyan Hang Hau, and From time to time, rotating wooden observation, Braised roast about 1 hour chunks. Kaoquan Yang Huang Liang color, tender Picui, Xianxiang abnormal, Xinjiang is now the major hotels and restaurants in the sheep's head of the Department of Kaoshu a red colored silk, some of the sheep mouth by putting celery and parsley to make the whole a become a sheep A feast for the eyes of the works of art.
11,Uygur roast mutton barbecue will be referred to as "Kawa Pu." Uighurs, many different types of barbecue, there are "co-Kawa Pu Zi" (kebab), "Nuerkawa just spit" (Nang kang barbecue), "Tawakawa Fu" (Nang up meat) . One lamb dishes, Uygur is the most unique one of the traditional-style snacks, both on the streets flavor of fast food and hospitality Uighur delicacies.
lamb meat chicken is cut into thin slices, one by one to wear at Qianzai iron, and then evenly emissions barbecue in the oven, sprinkled salt, pepper and cumin face, turned up and down for a few minutes to bake Consumption. Xianxiang mild in flavor with no non-greasy smell of mutton, tender and delicious. In the past, to do with the kebab Qianzai are the small red cut-off be cut from the wood filler. Now, the original wood filler is difficult to see. This meat is not only loved by the masses of all ethnic groups in Xinjiang, but also by some of the Han Guan welcome the masses, now has clearance in many parts of the lamb dishes, lamb dishes can be said that the unique flavor to it swept across the country to become a Kinds of snacks. Twelve, clear beef broth is a Uighur mutton
the most original flavor of the traditional diet. New large Mutton will be hacked, hack-stew, boil water after floating to Mo, the general release only some salt and onions, seasoning other tightly. In order to increase the taste, and sometimes also put some of the yellow turnip, Qiama old (Man Po), tomato and coriander, and so on, so that the stew meat, soup even more delicious. Usually eaten mutton in the Uygur people, but also drink a bowl of broth to digest and file.
13, face-lung, intestine-meter
Uygur people can not only beef and mutton to make a wide variety of food flavors, but also to the sheep's offal for raw materials, cooking a delicious anomaly Xianxiang , The lung surface irrigation, irrigation meters is the representative of the intestine.
lung surface and intestine is Uyghur people-meter favorite traditional-style snacks, but also the best of hospitality. This is a unique flavor of the food by people of all ethnic groups in Xinjiang's favorite.
its approach is that the first sheep lung, washed sheep, the sheep lung shrub, Qingyou, flour paste, egg, and so on, with irrigation Yang Gan intestines, heart sheep, sheep oil and seasoned rice, add water, stirring the filling, Boiled water mold. Ruannen surface irrigation lung, intestinal glutinous rice irrigation of fresh, delicious smoky incense, unique flavor.
14, a sheep's head clear beef broth, sheep
Uygur is the original flavor with a snack. It's a very simple method of production, taking fresh sheep's head, sheep, to burn all the wool, wash clean, remove and Selenastrum sheep carcasses, into any pot boil seasoning, salt dip after the cooked food. It is very unique flavor of the popular masses of all ethnic groups in Xinjiang, the majority of urban and rural areas in Xinjiang can be seen everywhere these snacks. 15
Wardak is a Uighur with mutton, yellow carrots, potatoes, such as a vegetable stew, is a Uighur in The Wedding Banquet, and festivals to entertain friends and relatives of an ideal food . Mutton will pile into small pieces and put pan fried, put a little onion, pepper, spices such as ginger, and then into yellow carrots, potatoes, 7 Chaozhi mature, pouring water stew. This delicious dish, overflowing aroma, rich colors, to Nang on generally used to eat this dish.
16, is a micro-
such as the Uygur ethnic food festival. Is to use pepper water, immature oil, egg white, and so on a good face and Cuocheng fine, put in pan fried, it was the shape of most of the round, golden Zhazhi remove when placed in the tray, put into a multi-Wai Cylindrical layers, beautiful shape, color, Huang Liang, crisp taste.
Uygur traditional non-staple food mainly meat and mutton, beef, chicken, eggs, fish, in particular to eat more lamb. In addition, often the last to be able to hunt some wild animals, such as the Mongolian Gazelle, deer, argali and antelope, chukar, pheasant, quail, grouse, and so on to add the meat and less about improving the taste. There are dairy milk, Shanyang Nai, yogurt, such as sub-Naipi; vegetables are mainly yellow radish, the ancient Kama, onion, garlic, pumpkin, carrots, tomatoes, eggplant, Galinsoga, coriander, Agastache, green beans, potatoes, etc. .
Uygur people attached great importance Gardens long-term production, the vast majority of the Uighur people have their own orchards, hence the perennial habit of eating fruit orchards around the Tarim Basin in life to become an oasis on the Uighur people's treasure house of natural vitamins. From May mature mulberry, apricot and mature in June started a variety of mature fruit after another, nearly seven months in a year's time to eat fresh fruit. Winter
also eat nuts, Xinggan, almonds, raisins, angustifolia, red dates, dried peaches, and other dried fruits, melon save a lot of family there, grapes, apples, pears and other fruits of good habits. It is estimated that the annual consumption of the Uighurs Ganxian up to a fruit, 200 kg. Uighur summer, often on behalf of the appetite for food and drinks and fruits, melons and fruits to eat on Nang, winter often walnuts, almonds, raisins, and so on Nang to eat. Also like to use raisins, and so do Xinggan Zhuafan, grapes, mulberry, apple, Malus fruit, apricot, pears, strawberries, figs, cherry jam, and so on do.
Uygur traditional beverages are tea, breast, yogurt, fruit juice in preparing a variety of dried fruit, fruit syrup, Ga-fu (yogurt ice, drawing frame made of yogurt on the rocks, is the favorite Uygur The beverage), grape water (from a fracture of stream out of the water grapevine, Weisuan, medical treatment), to Sri Musa (with grape wines). Uighurs in their daily lives in particular, like to drink tea, tea can not be separated from all three meals a day. Uighur guests for tea is the main beverage, whenever Uighurs to be a guest at home, always masters of the first guests to Sincerely, a bowl of steaming tea and delicious Krusty Duanshang Yi Pan Nang, even in Guatemala Fragrance of fruit season, to give Jing Cha the guests. Uighurs more like drinking tea Fu is still the most Uighurs like the traditional beverage. Uighurs in older people like to put tea in the crystal sugar.
Northern Xinjiang Uighur people like He Naicha. Uighurs in the milk in particular, like to eat yogurt, often in the summer to eat yogurt on Nang. In the busy season in rural areas, farmers often put yogurt, as Nang own lunch. Home to the guests, hospitality Peng Chu will be the master of hospitality to a bowl of yogurt.
Uygur traditional spices are cumin, pepper, hot face, Agastache (resistance level), coriander-wu (coriander), black sesame seeds (Dan Addis), vinegar (on Sri Lanka to open).
the founding of New China, Uighur eating habits there have been some changes, although the meat is still the main non-staple food of the Uygur nationality, but also vegetables Uygur recipes occupy an important place. Uighur people to the Han people to learn a lot of cooking technology, is now on the table in the Uygur often of different colors can be seen cooking, so that the Uighur people's diets richer.
Large diasporic communities of Uyghurs exist in the Central Asian countries of Kazakhstan, Kyrgyzstan, and Uzbekistan. Smaller communities are found in Mongolia, Pakistan, Afghanistan, Turkey, Russia and Taoyuan County of Hunan province in south-central Mainland China. Uyghur neighborhoods can be found in major cities like Beijing, Shanghai, Sydney, Washington D.C, Munich, Tokyo, Toronto, Istanbul and Adelaide.
دىن ۋە ھايات
(1600سۇئالغا جاۋاپ )
ناھايىتى شەپقەتلىك ۋە مېھرىبان ئاللاھ تائالانىڭ نامى بىلەن باشلايمەن
بارچە مەدھىيە ۋە گۈزەل ماختاشلار ئالەملەرنىڭ پەرۋەردىگارى ۋە مۆمىنلەرنىڭ مەدەتكارى جانابى ئاللاھ تائالاغا خاستۇر. ئاللاھ تائالاغا مەۋجۇداتنىڭ سانىچە ھەمدۇ سانا ئېيتىمەن. ھەق دىننى ئىنسانىيەتكە يەتكۈزۈش ئارقىلىق ئۇلارنى كۇپرى، زالالەت ۋە ئازغۇنلۇقنىڭ قاراڭغۇلۇقلىرىدىن قۇتۇلدۇرۇپ، ئىمان، ھىدايەت ۋە ھەقىقەتنىڭ نۇرىغا يېتەكلىگەن سۆيۈملۈك پەيغەمبىرىمىز ھەزرىتى مۇھەممەد ئەلەيھىسسالامغا، ئۇنىڭ ئائىلە ـ تاۋابىئاتلىرىغا ۋە ئۇنىڭ يولىنى داۋاملاشتۇرۇپ بىزلەرگىچە يەتكۈزگەن ساھابىلىرىغا، شۇنداقلا تا قىيامەتكىچە ھەق يولدا يۈرگەن مۆمىنلەرگە سالام يوللايمەن.
ھۆرمەتلىك كىتابخان! قولىڭىزدىكى ”دىن ۋە ھايات (1600 سوئالغا جاۋاب)“ ناملىق بۇ ئەسەر چوڭ – كىچىك ھەممىگە ئاممىباپ، چۈشىنىشلىك ھەم ئىخچام قىلىپ ھازىرلاندى. كىتابنىڭ تۈزۈلىشى مۇنداق بولدى:
بىرىنچى بۆلۈم : ئېتىقاد ۋە ئۇنىڭغا مۇناسىۋەتلىك مەسىلىلەر
ئىككىنچى بۆلۈم: ئىبادەت ۋە ئۇنىڭ تۈرلىرى ھەم ئەھكاملىرى
ئۈچىنچى بۆلۈم: ئەخلاق ۋە ئۇنىڭ ئەھمىيىتى
تۆتىنچى بۆلۈم: مۇھەممەد ئەلەيھىسسالامنىڭ تەرجىمىھالى
بەشىنچى بۆلۈم: مۇئامىلە ۋە ئۇنىڭ ئەھكاملىرى
ئالتىنچى بۆلۈم: ھارام ۋە چەكلەنگەن ئىشلار
يەتتىنچى بۆلۈم: ئىسلامىي بىلىملەردىن قىسقىچە مەلۇمات
كىتابىمنىڭ بىرىچى، ئىككىنچى ، ئۈچىنچى ۋە تۆتىنچى بۆلۈملىرى ئاساسەن ياش – ئۆسمۈرلەرگە مۇناسىب شەكىلدە ھازىرلانغانلىقتىن، سوئاللارنىڭ جاۋابلىرى ئىخچام بولۇپ، مەسىلىلەرنىڭ مەنبەلىرى بېرىلمىدى ۋە تەپسىلاتلىرىغا كىرىلمىدى، ھەمدە فىقھى مەسىلىلەردە ئىمام ئەزەم ئەبۇ ھەنىفەنىڭ مەزھىبى ئاساس قىلىنىپ، ھەنەفىي مەزھىبىنىڭ ئەڭ كۈچلۈك ۋە ھەممە بىرلىككە كېلىنگەن ئىختىلاپسىز مەسىلىلەر تاللاپ ئېلىندى.
ئەمما كىتابىمنىڭ بەشىنچى، ئالتىنچى ۋە يەتتىنچى بۆلۈملىرى ئومۇمەن چوڭلارغا مۇناسىبرەك بولغانلىقتىن، جاۋابلار بىر ئاز كېڭەيتىپ بېرىلدى ۋە مەسىلىلەرنىڭ مەنبەلىرى ئىمكان قەدەر تولۇق بېرىلدى.
مەن بۇ كىتابىمدا، ئەخلاققا ئالاھىدە كەڭ يەر ئايرىدىم. ھەقىقىي دىندارلىقنىڭ ۋە تەلەبكە لايىق مۇسۇلمانلىقنىڭ پەقەت ساغلام ئېتىقاد ۋە گۈزەل ئەخلاق بىلەن بولىدىغانلىقىنى، ئەخلاقنىڭ مەرتىبىسى ئىمان بىلەن ئوخشاش دەرىجىدە ئىكەنلىكىنى، گۈزەل ئەخلاقنىڭ ئىبادەت ئىكەنلىكىنى، تەلەبكە لايىق قىلىنغان ئىبادەتلەرنىڭ چوقۇم ئەخلاقنى ئىسلاھ قىلالايدىغانلىقىنى، ئەكسىچە بەزى دىندارلارنىڭ ئەخلاقىدىكى ناچارلىقلار ئۇلار قىلغان ئىبادەتلەرنىڭ نەپسنى ۋە روھنى پاكلاش، ئەخلاقنى ئىسلاھ قىلىشتىن ئىبارەت مېۋىسىنى بېرەلمىگەنلىكى سەۋەبتىن ئىكەنلىكىنى چۈشەندۈرۈشكە تىرىشتىم.
ھازىرقى زامان مۇسۇلمانلىرى ئىچىدە يۈز بەرگەن ئەڭ زور كرىزىس دىيانەت بىلەن ئەخلاق ئىككىسىنى بىر – بىرىگە باغلىيالماسلىق، ئېنىقراق قىلىپ ئېيتقاندا، بەزى كىشىلەرنىڭ شەكلىي ئىبادەتلەرنى ئورۇنداپ قويۇش بىلەن كۇپايىلىنىپ، ئەخلاقىي تەرەپلەرگە ئەھمىيەت بەرمەسلىكى ، يەنە بەزىلەرنىڭ ئەدەب-ئەخلاق ئىشلىرىغا ئەھمىيەت بېرىپ، ئىبادەت مەسىلىلىرىگە كۆڭۈل بۆلمەسلىكىدىن ئىبارەت بولغان كرىزىستۇر.
ئۆزىنى دىندار دەپ سانايدىغان بەزى كىشىلەر گۈزەل ئەخلاقتا باشقىلارغا ئۈلگە بولۇشنىڭ ئورنىغا، ئالدامچىلىق، يالغانچىلىق، ساختىپەزلىك قاتارلىق ناچار ئەخلاقى سەۋەبلىك ئۆزى مەنسۇپ بولغان دىننىڭ، توغرىسى مۇسۇلمانلىقنىڭ شەنىگە داغ تەككۈزىدۇ. چۈنكى ئۇلار بەش پەرزگە ئوخشاش بەزى مۇھىم ئىبادەتلەرنىلا دىن قاتارىدىن ساناپ كەلگەنلىكتىن، ”دىن – مۇئامىلە“ ئىكەنلىكىنى، ” بىزنى ئالدايدىغانلار بىزدىن ئەمەس“ ۋە ” ئىمانى ئەڭ كامىل ئادەم ئەڭ ئەخلاقلىق بولغىنىدۇر“ دېگەن ھەدىسلارنىڭ روھىنى، شۇنداقلا دىن – بىر پۈتۈن ھاياتلىقنىڭ ھەممە تەرەپلىرىنى ئۆز ئىچىگە ئالىدىغان بىر پۈتۈنلۈك ئىكەنلىكىنى بىلمەيدۇ.
ئىمان بىلەن ئەخلاق ئوتتۇرىسىدىكى بىرى- بىرىنى تاكامۇللاشتۇرىدىغان مۇستەھكەم باغلىنىشنى كۆزدە تۇتۇپ، ئەخلاق بۆلۈمىنى كىتابىمنىڭ بىرىنچى بۆلۈمى بولغان ئېتىقاد بۆلۈمىدىن كېيىنلا قويۇشنى ئەڭ مۇناسىپ كۆرگەن بولساممۇ، دىنىي كىتابلارنىڭ ئېتىقادتىن كېيىنلا ئىبادەت مەسىلىلىرىنى بايان قىلىش تەرتىبىگە رىئايە قىلىپ، ئىبادەت بۆلۈمىنى كىتابىمنىڭ ئىككىنچى بۆلۈمى، ئەخلاق بۆلۈمىنى بولسا ئۈچىنچى بۆلۈمى قىلىپ تىزدىم.
بۇ ئەسەرنى ھازىرلاش ئۇزۇن مۇددەتلىك قىيىن ۋە جاپالىق ئەمگەك بولدى. بۇ ئەسەرنىڭ ئومۇمغا مەنپەئەتلىك، چۈشىنىشلىك ۋە تولۇق بىر ئەسەر بولۇپ چىقىشى ئۈچۈن ئىقتىدارىمنىڭ يېتىشىچە تىرىشتىم، ئەڭ ئىلغار ۋە ئومۇمىي مۇسۇلمانلار ئارىسىدا ئىختىلاپسىز پىكىرلەر بىلەن بېيىتتىم. دوستلىرىمنىڭ، كەسىبداشلىرىمنىڭ پىكىرلىرىنى ئالدىم ۋە ئاخىرقى نۇسخىنى ئۇلار كۆرۈپ چىققاندىن كېيىن مۇقىملاشتۇردۇم.
بۇ كىتاپنى كۆزدىن كەچۈرۈپ چىقىپ بېكىتىش ئىشىنى سەئۇدى ئەرەبىستاننىڭ ھەر قايسى ئالىي بىلىم يۇرتلىرىدا، پاكىستان ئىسلام ئۇنىۋېرسىتېتلىرىدا، شۇنداقلا مىسىر ئەزھەر ئالىي بىلىم يۇرتىدا ئىلىم تەھسىل قىلىپ، يۇقىرىسى دوكتورلۇقتىن باشلاپ تۆۋىنى باكلارىيوس ئۇنۋانلىرىنى ئالغان ياش ئالىملار ئۈستىگە ئالغان ئىدى.
دېمەكچى بولغىنىم، بۇ ئەسەرنىڭ مۇسۇلمانلار ئارىسىدا بىرلىككە كېلىنگەن ئىسلام پرىنسىپىغا، قۇرئان كەرىم ۋە ھەدىسلەرنىڭ روھىغا تامامەن ئويغۇن ئىكەنلىكىدە شەك يوق. ئوقۇرمەنلەرنى بۇ جەھەتتە خاتىرجەم قىلىشنى خالايمەن.
بۇ مۇناسىۋەت بىلەن مەزكۇر ياش ئالىملارغا، شۇنداقلا بۇ ئەسەرنى يېزىشىمدا ماڭا قىممەتلىك پىكىرلىرىنى بەرگەن دوستۇم ۋە ساۋاقدىشىم – ئەزھەرىي دوكتور ئابدۇلئەزىز رەھمەتۇللاغا رەھمەت ئېيتىمەن.
بۇ ئەسەرنىڭ ھەر بىر ئۇيغۇرنىڭ ئۆيىدە بىر نۇسخىدىن بولىشىنى ئۈمىد قىلىمەن.
جانابى ئاللاھتىن بۇ ئاددى ئەمگىكىمنى قوبۇل قىلىشىنى سورايمەن.