Xinjiang cuisine:

1, Xinjiang baked buns

With fat and lean fresh lamb, adjusted into the bun filling, bun skin is made of dead surface, folded into a quadrangle, and finally on the stove, with a naan pit baked, baked bun filling practice, and we are very different, must be Xinjiang cumin powder, with mutton fat, onions, and Fresh lamb, just ten minutes to be cooked through, golden color, fresh and flavorful, crispy skin and tender meat, baked buns are generally a little more fat, eat more flavorful, onions can remove part of the fishy taste, baked buns nutritious and tasty, well loved

2, Xinjiang big plate chicken

In the very early days, Xinjiang is popular big plate chicken, especially in Tacheng region, the most authentic big plate chicken, and now the Street, there are big dish chicken production, but on the flavor, some authentic, some what is not, hard to eat, authentic Xinjiang big dish chicken, colorful, spicy and smooth, spicy, spicy, spicy, to be with potatoes and wide noodles, wrapped in soup to eat, green chili pepper can stimulate the intestines and stomach, completely open the appetite, is definitely a delicacy, very popular with over-the-road driver's welcome.

3, Xinjiang hand grabbed rice

Hand grabbed rice with local yellow radish, as well as fresh mutton chops, cooking mutton chops, you can properly put a few pieces of hawthorn, can effectively get rid of mutton chops of the stench, mutton chops made, and then put into the rice, do not have to add water, rib soup is the best broth, according to the normal cooking time, open the pot and stir evenly, you can eat, Xinjiang hand grabbed cake in addition to the street! In addition to the street is sold, family-style practice, but also very much, in the festivals, hospitality, usually appear, the original is eaten with the hands, and therefore named, now the quality of improvement, are using bowls and chopsticks or spoons.