Xinjiang specialties. I'm hungry when I see the second one. What about you?

1: Barbecue

In Xinjiang, no one calls it mutton kebabs, mainlanders call it mutton kebabs, Xinjiang natives call it barbecue, and Uyghur calls it Kawapu. There are barbecues all over the world, but Xinjiang kebabs are unique in flavor, fat, fragrant and hot.

2: Sliced noodles

Sliced noodles is a common name for mixed noodles in Xinjiang. It looks simple and easy to make, but the technology of making a delicious mixed noodles is not worse than making a first-class dish. In particular, every noodle restaurant must have a signature dish-fried noodles with oily meat, which requires the chef to have superb skills. The fried oily meat should be golden red and bright in color, transparent in thick sauce, not oily, not loose in soup, tender and smooth in entrance and rich in flavor.

3: saute spicy chicken

A whole chicken is called saute spicy chicken. Cut a whole chicken into pieces, stir-fry it with potatoes and chili pepper, stew it to make saute spicy chicken, and finally serve it with belt noodles as the staple food. Chicken is smooth and spicy, potatoes melt in the mouth, soft and sweet, spicy and fragrant, coarse and fine. Chili pepper oil soup, chicken and potato pieces from Huang Cancan, and green peppers, with a wide and thin belt surface as smooth as satin, are really the best to enjoy.

4: fried rice noodles

The rice noodles in fried rice noodles are thick and chewy, Q-shaped and spicy, and the soup is rich and hot. There are many kinds of fried rice noodles. You can choose chicken fried rice noodles or beef fried rice noodles freely. The common side dishes are celery, Chinese cabbage and sauerkraut. Stir-fried rice noodles have a thick soup and a heavy taste. If you choose a spicy taste, it will be transparent immediately after eating.

5: stewed mutton

the simplest seasoning is the most delicious. stewed mutton is a favorite food of all ethnic groups in northwest China. stewed mutton is added with the simplest seasoning-salty salt and pepper, and finally with carrots and parsley. Stewed mutton is white and tender in color, clear in soup color, and retains the unique fresh flavor of mutton to the maximum extent, with tender meat and endless aftertaste.

6: Pepper chicken

Pepper chicken is a classic dish spread in Xinjiang. The main ingredient is chicken, which is cooked and shredded. Finally, the carefully made pepper juice is poured on the chicken slices to form a cold dish. The pepper chicken is bright in color, with red pepper, green shallots and yellow shredded ginger. The finished product is salty, fresh and delicious. In summer, pepper chicken is the crowning touch of fine wine and delicacies, and in winter, it will make your eyes shine, and the smell of hemp will refresh your mind.