There are many kinds of delicious foods in Xinjiang, which are generous in weight, wide in taste and hearty to eat. Xinjiang specialties include Xinjiang barbecue, saute spicy chicken, noodles, baked buns, pilaf, nang, nang pit meat, fried rice noodles, pepper chicken and thin paper bags.

1. Barbecue in Xinjiang

No one calls it kebab in Xinjiang, but it's barbecue. In Uygur, it's called Kawapu. As the originator of barbecue, Xinjiang barbecue has its own unique production method, whether it is cured or baked.

2. saute spicy chicken

saute spicy chicken, also known as Shawan saute spicy chicken, is said to have originated in the 198s. It is mainly cooked with whole chicken, potato pieces and belt noodles. The color is red, the taste is smooth and spicy, which is definitely a good product on the table. Especially the dough inside, it tastes slippery and comfortable. ?

3. Sliced noodles

This is a common name for mixed noodles in Xinjiang. According to different tastes and ingredients, there are many combinations of mixed noodles, but each one is really delicious and tender. In Xinjiang, pulling stripes is definitely the homesickness of the local people, and almost every Xinjiang person has a noodle mixing complex. ?

4. Baked buns

Only Xinjiang has baked buns, because only Nangkeng can bake buns. The freshly baked buns are Huang Liang in color, crispy and tender at the entrance, and a bite of the rich mutton flavor wrapped in leather teeth fragrance comes to my face. ?

5. Pilaf

In Xinjiang, pilaf is basically eaten by every household. Pilaf mainly consists of mutton, radish, leather teeth, rice and other ingredients, which are fried before stewing. The pilaf out of the pot is shiny, delicious and nutritious, and it is a fine meal for Xinjiang people to entertain guests. ?

6. Nan

The word Nan is Persian and has a very long history in Xinjiang. Naan, most of them are round, crisp in the middle, thick and chewy at the edge, with many patterns on them. Naan, in the eyes of Xinjiang people, is unshakable. There are not less than 5 common Naan varieties, such as traditional meat Naan, oil Naan, nest Naan, sesame Naan and sliced Naan. Now Naan has become the industry of Xinjiang people. ?

7. Naokeng Meat

Naokeng Meat, also known as TuNurkka Wapu (Uyghur) and Palace Barbecue. It is baked with fresh fat and tender mutton. It belongs to the "family" with the baked buns, and both come out of the pit. After the mutton is cured, it is roasted slowly with a small fire. The roasted meat is fragrant, golden in color, tender and delicious.

8, fried rice noodles

Xinjiang fried rice noodles were introduced to Xinjiang in 1982. After the local people improved the taste, half a bowl of hot sauce and half a bowl of coarse powder became the characteristic labels of Xinjiang fried rice noodles. ?

9. Pepper chicken

Pepper chicken is definitely the "homesickness" that Xinjiang wanderers put in their suitcases. Compared with saute spicy chicken, it needs to be feasted in the store, while pepper chicken is more portable.

In Xinjiang, no one can refuse to get pepper chicken. When every piece of fresh chicken is wrapped in special sesame oil and sauce, the entrance is full of the aroma of pepper and pepper. The chicken is cooked properly, and the meat is tender and smooth, even the bones are tasty. If it is accompanied by a bite of "Desperate Wusu", this is the most wonderful way for Xinjiang people to eat.

1. Thin bag

There are not only roasted buns in Xinjiang, but also a kind of crystal clear thin bag called "Pitimanta" in Uygur, which is white and shiny, with paper-thin skin, tender and rich meat, accompanied by the smell of leather teeth, and is very refreshing and delicious. Uighurs usually eat it with Nan or hand-grabbed rice. No matter which way you eat it, you should sprinkle some black pepper on it when you eat it, which will not only improve the taste, but also increase people's appetite.