Noodle lungs are made from sheep's internal organs. After processing the sheep's lung leaves, the gluten is washed out from the white flour. After the flour paste is clarified, leave a small amount of flour paste, put the sheep's stomach on the lungs, and pour the flour paste into the sheep's lungs. Finally, pour the juice mixed with salt, pepper, pepper, cumin and other seasonings into it, tie the entrance tightly, and put it in a pot to cook. The face and lungs are soft, tender and elastic, cold and hot, each with its own flavor.

Pilaf is the staple food in Central Asia and West Asia, and it is widely spread among Uygur, Kazak and other ethnic groups in Xinjiang. The main ingredients of pilaf are rice, mutton, carrots, onions and raisins. In Xinjiang, pilaf generally does not add spices such as cumin and soy sauce, especially alcohol. The pilaf is full of color and flavor, with distinct grains of rice, oily and delicious, and the mutton is tender and juicy. Of course, besides mutton, you can also put chicken and duck in the pilaf, or use some dried fruits, such as dried apricots and peaches, instead. There are many kinds of pilaf, and the added food can also be decided according to the taste.

In the minds of Xinjiang people, pilaf is a first-class dish. Whenever there are important festivals such as weddings, funerals and weddings, Xinjiang people will entertain guests with pilaf. The pilaf is eaten by hand. The host will prepare pots and towels for washing hands before meals. After washing, guests can eat pilaf directly with their hands.

Na Ren also called hand-grabbed mutton noodles. Cook the mutton, cut it into pieces, add onions and other seasonings, and mix the top strips with the broth to eat. Na Ren usually eats with milk tea to relieve boredom.

Horse milk is one of Kazakhs' favorite drinks. Horse milk, as its name implies, is made of horse milk. As soon as the mare's milk is squeezed out, put it in a leather bucket, then add koji and stir it every once in a while. A few days later, mare's milk was formed. After horse milk is fermented, the alcohol content will be very low. The taste is salty and sour, slightly fragrant with wine, fresh and refreshing.