Naan: Naan is one of the main pasta dishes favored by the brotherly peoples of Xinjiang, and has a history of more than two thousand years.

There are many varieties of naan, about fifty. Some of the common ones are meat naan, oil naan, naan, sesame naan, slice naan, hilman naan, and so on.

The next step is to introduce you to rice, chicken, and pulled pork.

Naan bread meat: Naan bread meat is carefully cooked with two ingredients, lamb and naan, naan bread meat is very tender lamb, with the golden naan dipped in lamb soup, very classic. There are halal restaurants all over the streets of Xinjiang, and the better ones are said to be the ones in the section of the Grand Bazaar on Erdaoqiao in Urumqi.

Rice: rice and carrots, sometimes with raisins. There are different kinds of rice, such as mutton rice and vegetarian rice. The carrots from Xinjiang are especially sweet and tender, and the mutton butter has an oily texture without being greasy. Baked buns: they are stuffed with mutton and onions and baked in a naan pit, with a crust that is somewhat similar in texture to the mainland's baklava, and a little crisper than baklava.

Dapan Chicken: the ingredients are chicken, chili, potatoes, and hand-torn noodles, and the taste is spicy and soft.

Lajiaozi. Also known as bibimbap. Very chewy ramen noodles made with lamb, onions, celery and other ingredients. Smooth and flavorful. Roasted Buns. Mutton, onions and other ingredients to do the trap, naan pit baked, the outer skin texture and the mainland of the baklava somewhat similar, than the baklava more crispy.