Xinjiang cuisine includes brain, hand-grabbed rice, oil tower, Lamian Noodles, baked buns, Xinjiang saute spicy chicken and so on.

1, capsule

Naan is a favorite food of Uighurs. Just like steamed bread in the north of China, rice in the south and bread in the west, Naan is an indispensable food for Uighurs every day. At present, there are dozens of kinds of naan. According to different condiments, there are common ones, such as oil naan, nest naan, sesame naan, meat naan, sliced naan and so on. You can eat different naan on different occasions. Cow-bellied, sliced and oily bags are all very popular home-cooked meals, and stuffed meat bags are the most popular. Grilled naan skin is brown, crispy and delicious, and it is very popular.

2, hand-grabbed rice

Uygur language is called "Bolao". Xinjiang Uygur, Uzbek and other ethnic minorities like to eat, mostly with clean hands. Therefore, China people call it "pilaf". The main raw materials of pilaf are rice, mutton, carrots, onions and clear oil. The rice cooked with them is bright, fragrant and delicious. In addition, dried fruits such as raisins, dried apricots and dried peaches are also used to make pilaf, which is called sweet pilaf or vegetarian pilaf.

3. Oil tower

Shaped like a tower, it is a favorite noodle oil food of Uighurs. Its raw materials are mainly flour, refined sheep oil, clear oil, refined salt, pepper powder and soda ash. First, mix flour with water and knead it into soft flour. After one hour, add alkaline water and knead well. Then roll it thin, spread it with sheep oil, salt and pepper, roll it while rolling, twist it into a tower shape, and steam it in a cage for half an hour.

Step 4 pull a piece of paper

Stripes are made of fine flour and flour. They are round. The key to making sliver is to master two links: kneading and drawing. When kneading dough, use salt water. Put the right amount of salt, just right, and the dough should be softened and kneaded thoroughly.

Step 5 bake steamed bread

Baked buns are similar to Goubuli buns in Tianjin, with the skin color of Huang Liang, fresh and tender meat, crisp and delicious, and are very popular with customers. "Thin leather bag" is one of the favorite foods of people of all ethnic groups. It is characterized by thin and shiny skin, tender and rich meat and delicious flavor. Uighurs seldom eat thin bags alone, and often eat them with Nan or pilaf.

6. Xinjiang saute spicy chicken

Xinjiang saute spicy chicken can be divided into Shawan saute spicy chicken and Chaiwobao saute spicy chicken. Shawan saute spicy chicken sauce is thick, dip it in after eating. Chaiwobao saute spicy chicken is fried chicken pieces and dry fried with Chili, which is more chewy. Xinjiang saute spicy chicken is a halal snack, named after the big plate is filled with chicken pieces.

7. noodle soup

Hui nationality's delicious food. The main raw material of noodle soup is bean jelly (mainly pea powder), and mutton or beef ribs with moderate fat and thin are cut into pieces. Add salt, prepared ginger powder, pepper powder, pepper, onion, soy sauce and mature vinegar, add stock, bring to a boil with strong fire, then stew with low fire until the meat is rotten, and add appropriate amount of Chinese cabbage, chopped powder, spinach, red pepper and water fungus. Powder soup has good color, fragrance and taste, and unique flavor.