1, naan: the most asked, similar to the Mainland steamed bread but more resistant to put, keep dry 2,3 months no problem, water (soup) soak soft eat. Xinjiang called this "naan" rather than "naan bread", the top of the black spots are burnt onions, there are also put black sesame. In addition to dipping in broth, vegetables, sauce and so on, this product dipped in honey is particularly delicious, you have the opportunity to try.

2, baked buns: the most mainstream is lamb + onion + salt + pepper as a filling, really only these, so very fresh and fragrant.

3, grabbing rice: now very few people will still eat with their hands, note that in addition to carrots in the picture there are also Xinjiang's unique yellow carrots, if I'm wrong, please point out. Mutton is the most mainstream, in addition to beef, pigeon meat, chicken. There will also be a version with raisins.

4, pulled noodles: people in northern Xinjiang like to say pulled noodles, that is, chowder (a variety of fresh seasonal vegetables + beef or mutton fried) mixed with hand-pulled noodles. There is no fixed combination of braised vegetables, so ramen can be said to be the most varied flavors.

5. Thin-skinned buns: dead-skinned, with two main types of filling, one almost identical to the baked buns, lamb + onion + salt + pepper, and the other pumpkin + suet + salt + pepper, the latter also called pumpkin buns.

6, Shantou beef hot pot is generally no fancy way to eat, is the simplest beef bone clear soup pot base, door cut meat door shabu, only so that you can eat the original flavor of beef. Of course, there are three small plates of condiments in front of each diner - sacha sauce, chili sauce, and Puning bean sauce - which guests can mix and match according to their tastes. That's why it is often said that Chaoshan cuisine is "light and flavorful".