Xinjiang cuisine has local characteristics.

nang: nang, one of the main pasta dishes loved by all the brothers and nationalities in Xinjiang, has a history of more than two thousand years.

there are many kinds of naan, about fifty. The common ones are Rounang, Younang, Wowonang, Sesame Nang, Sliced Nang, Hillman Nang, and so on.

Next, I'll introduce pilaf, saute spicy chicken, lasagna and so on.

Nao Bao meat: Nao Bao meat is carefully cooked with two ingredients, mutton and Nao. The mutton with Nao Bao meat is very tender, with golden Nao dipped in mutton soup, which is very classic. There are halal restaurants in the streets and alleys of Xinjiang, and the more delicious one is said to be the restaurant in the Grand Bazaar of Erdaoqiao in Urumqi.

pilaf: the ingredients are rice and carrots, and sometimes raisins are added. There are mutton pilaf and vegetarian pilaf. Carrots in Xinjiang are especially sweet and tender, and sheep oil tastes oily but not greasy. Baked steamed stuffed bun: it is stuffed with mutton, onion and other materials, baked in a pit, and the taste of the crust is somewhat similar to that of the sesame seed cake in the mainland, and it is more crisp than the sesame seed cake.

saute spicy chicken: the ingredients are chicken, pepper, potato and hand-pulled noodles, and the taste is spicy and soft.

pull a note. Also known as mixed noodles. Very chewy Lamian Noodles is made with mutton, onion and celery. The taste is fragrant and smooth. Baked buns. Mutton, onion and other materials are stuffed and baked in the pit. The taste of the skin is somewhat similar to that of the sesame seed cake in the mainland, and it is more crisp than the sesame seed cake.