Xinjiang is a very good place, especially when it comes to fruits and vegetables.

As long as they are fruits and vegetables from Xinjiang, they must be very good.

So this editor will tell you about some delicious food in Xinjiang.

Mutton Skewers When it comes to Xinjiang cuisine, the first thing to do is "mutton skewers".

If Japan has Kobe beef that is famous at home and abroad, then Xinjiang mutton is famous in the West Sea.

Mainland people call it mutton kebabs, Xinjiang locals call it barbecue, and Uighurs call it "Kawapu".

There are barbecues all over the world, but Xinjiang’s mutton skewers have a unique flavor, fat, fragrant and spicy.

The first restaurant in Urumqi, the Flaming Mountain Hotpot upstairs is also very popular.

The entire store decoration is Uyghur style.

The dishes are very generous, the mutton is super delicious, there is a little fat on it, it's a little burnt, it's so fragrant.

Mutton skewers cost 10 yuan each, and each skewer is longer than an adult man's hand.

The Xinjiang meals are huge and the mutton skewers are silly.

You should order in moderation.

Nangkeng meat and Nangkeng barbecue is a delicacy that is very popular among people of all ethnic groups in Xinjiang.

Place the seasoned lamb into the pouch pit and roast slowly over a dark fire.

After baking for a certain period of time, the purse pit will open and the aroma will be overflowing.

To describe it as ten miles away is not an exaggeration!

A local restaurant, recommended by taxi drivers.

It’s usually a dish recommended by the taxi driver, so I didn’t try it.

certainly delicious.

The meat in the naan pit is tender on the outside and tender on the inside. It is delicious and full of vegetable flavor. The grilled vegetables are particularly delicious.

You might as well try two strings.

Shelf meat is a specialty food of southern Xinjiang.

The meat on the shelf is mostly selected from the current year's Jie sheep or sheep under one year old.

The method is to slaughter the mutton, remove its skin and internal organs, divide the meat into several pieces, wash it, wrap it with flour and eggs, add onions, peppers and other condiments, and then bake it in a sealed naan pit.

The meat on the shelf is tender and delicious, and it is a great treat for guests.

Font Speaking of roasted whole lamb, it is a precious delicacy used to entertain distinguished guests in Xinjiang during festivals, birthdays and festive days.

In the past, wealthy people could afford it, but now ordinary people can also afford it.

It's a popular restaurant that you can't get in without a reservation.

There were song and dance performances and interactive games in the evening, and the atmosphere was nice and warm.

Roast whole lamb and hand-caught mutton is a traditional food loved by the Mongolian, Tibetan, Hui, Kazakh, Uyghur and other ethnic groups in northwest China.

Hand-caught mutton has a history of nearly a thousand years and was originally named after the finger food.