"Rice from Miquan, noodles from Qitai, garlic from Jimusar, eggs from Hutubi", this jingle can represent Xinjiang's dietary characteristics.

The staple foods in Xinjiang mainly include naan, steamed soup, noodles, dumplings, pilaf, etc.

Naan is a 20 cm diameter baked dough pancake with minced onions inside. It costs 1 yuan each and will not go bad. It can be used as dry food. There is also a kind of fried naan, which is similar to the fried pancakes you usually eat.

Jiutang is a kind of pasta made of cabbage, radish, onion, etc. cut into shreds, and then cooked with mutton and noodles. A bowl costs 5 to 8 yuan; pilaf is made of minced carrots, yellow radish, onions, etc. mixed with rice.

It is made and tastes very good. It costs 8 to 10 yuan per bowl. It can also be served with pilaf meat for 2 to 3 yuan per piece.

The meat in Xinjiang is mainly mutton, including stewed mutton, rice pilaf, roasted whole mutton, etc.

In addition, Bachu's grilled fish and Bosten Lake's "five black" fish are relatively famous.

In addition to Turpan grapes, cantaloupe, and Korla pears, Xinjiang is also rich in apples, pears, watermelons, etc.

Ili apples are brightly colored and delicious, and are famous throughout Xinjiang. When you go to southern Xinjiang, you can eat fresh figs. The taste of gas melon is more refreshing and sweet than cantaloupe.

Naren is a favorite delicacy of the nomads in Xinjiang. Although Naren rice has become a home-cooked meal for many ethnic groups in Xinjiang, Naren rice still retains the taste of the ancient nomadic food.

There is a very old story about Naren Rice. I will introduce it to you by quoting the relevant information I found!

It is said that the Kirgiz people who lived in the Yeseni River Basin in ancient times lived in tribal groups and made a living by collective nomadic hunting. Therefore, pasta was very scarce. Only the Khan and high-ranking officials could eat food made from pasta.

One year, a Kirgiz Khan king led a group of soldiers to go out to fight and were surrounded by enemy troops in a valley.

The enemy troops were so large that they were besieged for 40 days and still could not break out.

Seeing that the dried meat and dried milk brought by the troops were getting less and less, King Khan was so anxious that he could do nothing.

In the end, the horses had to be slaughtered and the soldiers' rations reduced. As a result, the combat effectiveness of the troops was greatly weakened, morale was low, and people were panicked.

Not to mention breaking out, even survival is very difficult now.

Solving the problem of feeding soldiers suddenly became the key to the survival of the army.

King Khan and his advisers tried their best, but still couldn't come up with a clever plan.

In desperation, King Khan had no choice but to take out his flour and give it to the soldiers.

But how can the flour of King Khan satisfy the hunger of thousands of soldiers?

If the flour were made into cakes, the average soldier would have less than one bite!

After discussion, the chefs decided to roll the flour into very thin sheets, boil them in several large pots of water with the meat slices, and give them to the soldiers to eat.

Although there were only a few slices of noodles and meat in a large pot of water, because the soldiers had never eaten pasta and were hungry, every one of them ate the bowl of noodle soup with gusto.

The soldiers who had eaten their fill of meat noodle soup were very grateful to King Khan for caring for them. They were all refreshed, their fighting spirit doubled, and their morale was high.

King Khan was very happy when he saw this situation and lost no time in mobilizing before the war.

When the army was on the verge of death, a meal of meat noodle soup plucked up the courage, regained its vitality, raised the flag again, and with one go, broke through the enemy's encirclement, defeated the enemy's spirit, and turned defeat into victory.

This story is very exciting. If you try this delicacy in person, you will feel that the atmosphere of the ancient nomads is deeply hidden in the plates of naren.

Naren is a delicacy that can be found in every Kazakh or Kirgiz restaurant in Urumqi.

The ingredients used for naren are cooked thin noodles, onions, broth, yellow radish, etc., and seasonings such as refined salt and pepper are added.

Put some chopped mutton slices or tame horse meat slices on top of the noodles, and eat the noodles with the meat. It is a little salty and has a spicy taste from pepper. People with a strong taste will definitely like it.