Lamb steamed buns are also called boiled buns and mutton buns. The main raw materials are mutton, chopped green onion, vermicelli (or vermicelli), sugar, garlic and so on. It was called "mutton soup" in ancient times. Fine cooking, mellow taste, thick carrion soup, fat but not greasy, rich in nutrition, fragrant, attractive appetite, endless aftertaste after eating.

2. Salted prickly heat

Salted jiaozi, traditional fried pasta. It was called "cooler" in ancient times, and it was a cold food festival food. Jia Sixie's Book of Qi Yaomin recorded in detail the methods of making coolers in the Three Kingdoms, the Jin Dynasty and the Southern and Northern Dynasties. Throughout the ages, there have been names such as "hairpin", "thin rice cake" and "twist head". Mix flour and water, knead into thin strips, knead into rings, and fry.

3. Mutton kebabs

Mutton kebab is a popular barbecue food represented by Xinjiang kebab, which basically belongs to the public food. There are three ways: street night market barbecue stall, barbecue and buffet picnic.

Step 4 cut the cake

Cut cake is a name given to it by people outside Xinjiang according to the characteristics of Mamen candy when it is sold. It is a kind of ethnic food cooked by Xinjiang Uighurs with traditional raw materials such as walnut kernel, corncob, raisin, grape juice, sesame, rose, almond and jujube.

5, Babao Gaiwancha

Babao Gai Wan Tea is a kind of refreshment commonly eaten by Hui people of Ningxia. Cover the bowl, also known as the three-bubble table, which is called a cup by the people. It has a lid at the top and a tray at the bottom. The flower bowl containing water has a big mouth and a small bottom, which is exquisite and beautiful.