On the roadside in Xinjiang, you can see a queue, regardless of nationality or gender, and nine times out of ten people are waiting in line to buy baked buns.

Baked steamed stuffed bun was originally a favorite food of Uygur compatriots. Restaurants and food stalls in Bazaar in urban and rural areas sell these two kinds of food, but now Han compatriots like them very much because of their delicious and convenient reasons. Similar to Beijing meat biscuits and Tianjin Goubuli buns, street food stalls are very popular.

authentic baked buns must be baked in nangkeng. Of course, some people bake it in the oven now, but the taste of baking still feels a little lacking in local flavor. Generally, steamed stuffed bun skin is rolled thin with dead surface and folded into a square at four sides. The stuffed bun is made of diced mutton, oil ding with sheep's tail, onion, cumin powder, salt and pepper, etc., with a little water added and mixed well. Stick the wrapped raw steamed buns in the nang pit, and they will be cooked in ten minutes. The skin color is Huang Liang, and the entrance skin is crispy and tender, and the taste is fresh and fragrant. Cumin is a unique seasoning in Xinjiang. Walking in the streets and alleys of southern Xinjiang, it seems that the whole air is full of this flavor, and you can easily associate this flavor with ethnic minorities. This may be a unique regional flavor of a magical hometown.

In Urumqi, there are several famous bakers, and their business is surprisingly good. Yingbin Road, Qifang, Nanmen and Northwest Road are not enough to sell. What time are you waiting in line? Is it easy to eat a roast steamed stuffed bun? Therefore, I am generally greedy, that is, I bought two unknown foods around the community and felt very good. Sometimes I'm too busy to eat, so it's really convenient to just come to the bottom of two mats with meat and vegetables. However, I still think Qifang is delicious. What's the best place you've ever eaten?