Barbecue is definitely a golden signboard of Xinjiang cuisine. The mutton is simply roasted and sprinkled with seasonings such as refined salt, cumin powder and Chili powder. Roasted mutton is tender outside and oily inside, and it tastes delicious. Take a bite, and the delicious gravy will instantly fill your mouth, which is very enjoyable.

02 saute spicy chicken

Cauldron chicken is a gourmet business card in Xinjiang. Spicy chicken nuggets and soft glutinous potato nuggets blend with each other, which is very enjoyable to eat in your mouth. Although Xinjiang saute spicy chicken has spread all over the country, we should try our authentic Shawan saute spicy chicken when we come to Xinjiang.

03 mansaf

Pilaf is a favorite food of Xinjiang people, which has the characteristics of color, taste and fragrance. The main raw materials for catching rice are rice, mutton, carrots, raisins, onions and clear oil. The rice cooked by mixing them is delicious and popular.

Vegetarian mansaf

Shredded pork mansaf

Mutton chop mansaf

04 pepper chicken

Pepper chicken is also a classic dish in Xinjiang cuisine, which consists of white tender chicken, red pepper, shredded ginger and shallots. Eating in the mouth is hemp but not dry, fresh and salty, refreshing and delicious.

5 meters of intestines, noodles and lungs

As a special food in Xinjiang, concubines have a history of thirty or forty years. It is made of sheep's internal organs, and its face and lungs are soft and tender. Rice sausage is made of chopped sheep liver, sheep heart, sheep intestine oil, pepper, cumin powder and refined salt, boiled in water for half an hour, punctured in the intestine to make it leak, and cooked after one hour.

All visitors to Xinjiang will be full of praise for this unique flavor after eating it. Rice sausage and noodles are particularly time-consuming and laborious to make, and the production process is complicated. Generally, it takes at least 5 hours from kneading stuffing to cooking. Therefore, not only the taste is unique, but also the practice is unique.

06 Kao steamed bun

Baked steamed bread is baked on the kang. Unlike ordinary steamed bread, it is quadrilateral. You must use fresh mutton to make steamed buns, and it is best to choose a leg of lamb that is even and fat. The freshly baked steamed buns are crisp on the top and crisp on the bottom, golden in color, and delicious when you take a bite.

07 Hula sheep's hoof

Sheep's hoof, named after its spicy taste, is the most eye-catching snack in Xinjiang. Rich in collagen, Hula sheep's S hoof tastes delicious, spicy and delicious, making people have a long aftertaste.

08 mixed noodles

Noodles are the most common and convenient food in Xinjiang, and are deeply loved by people of all ethnic groups in Xinjiang. When making noodles, you don't-you don't need to roll or press, you can make them directly by hand. The side dishes cover almost all vegetables, and the noodles should be thin, even, round and smooth. Cooking should have good color, taste and appetite.

Thin leather bag

Xinjiang thin-skinned mutton, stuffed with top-grade mutton, is white and shiny, as thin as paper, tender and rich in meat, accompanied by rich Xinjiang skin bud sweetness, which is very delicious.

0 south

Na 'an's position in the hearts of every Xinjiang people is irreplaceable. It is made of wheat flour as the main raw material, fermented and kneaded into dough, and then baked in a special cellar. There are many kinds of naan, the common ones are meat naan, sliced naan, Wo Wo naan, sesame naan and so on. The producer will decorate the naan and sprinkle sesame and onion powder to make it crispy and delicious.