1. Naan: The most frequently asked question is that it is similar to steamed buns from the Mainland but more durable. It can be kept dry for 2 or 3 months without any problem. Soak it in water (soup) until soft and eat it.

Xinjiang calls this "nan" instead of "nan pancake". The black spots on it are roasted green onions, and some also have black sesame seeds.

In addition to being dipped in broth, vegetables, sauces, etc., this product is especially delicious when dipped in honey. You can try it if you have the opportunity.

2. Grilled buns: The most popular stuffing is mutton + onion + salt + pepper. These are really the only fillings, so they are very fresh and fragrant.

3. Grab rice: Nowadays, few people still eat it with their hands. Note that in the picture, in addition to carrots, there is also yellow radish that is unique to Xinjiang. Please point out if I am wrong.

Mutton is the most popular, but there are also beef, pigeon, and chicken.

There is also a version with raisins.

4. Hand-pulled noodles: Northern Xinjiang people like to say la tiaozi, which is stewed vegetables (all kinds of fresh seasonal vegetables + stir-fried beef or mutton) mixed with hand-pulled noodles.

There are no fixed combinations of stews, so ramen can be said to have the most varied flavors.

5. Thin-skinned steamed buns: The dough has two main fillings. One is lamb + onion + salt + pepper, which is almost the same as grilled steamed buns; the other is pumpkin + mutton fat + salt + pepper. The latter one is also called

Pumpkin buns.

6. There is generally no fancy way to eat Shantou beef hot pot. It is the simplest beef bone soup base, with the meat cut outside and rinsed inside. Only in this way can you enjoy the original flavor of the beef.

Of course, there are three small plates of condiments in front of each diner - Shacha sauce, chili sauce and Puning bean paste, which can be adjusted according to the taste of the guests.

Therefore, people often say that Chaoshan cuisine is "big but light in flavor".