Hand-grabbed rice will definitely be an unforgettable Xinjiang feature. Not only does the taste of rice have ethnic customs, but the way of eating it by hand is also very heroic and special, which is worth experiencing.

Cooking materials are rice and carrots, and sometimes raisins are added. There are mutton pilaf and vegetarian pilaf. Carrots in Xinjiang are especially sweet and tender, and sheep oil tastes oily but not greasy. Legend has it that in the early days of liberation, Master Zhang, a mainland chef, came to Shawan County to escape the war. He chose to open a small restaurant next to the 3 12 national highway, selling fried noodles and mixing noodles for a living, and his business was good and bad. One day in the early 1980s, a coach driver came to his shop for dinner and casually said to Master Zhang,' Fried noodles and mixed noodles are too dry, please fry me a spicy chicken, put more soup and pull some noodles to mix with me'. irritable

With a history of more than 2,000 years, Naan is one of the main pasta dishes loved by brothers and people of all ethnic groups in Xinjiang. There are many kinds of naan, about fifty kinds. Common ones are Rounang, Younang, Wowei, Sesame Nang, Sliced Nang, Hillman Nang and so on.