1, Morchella chicken soup: Morchella and chicken are used as raw materials, supplemented by shredded ginger and red dates. The soup is clear in color, firm in meat and rich in nutrition.
2. Air-dried beef: When the temperature drops below zero, cut the beef into small strips and hang it in the shade to air dry naturally, so it can be eaten in February and March next year.
3. Nine bowls and three rows of banquets: mainly made of cattle, sheep, chicken and fish, and the cooking methods are steaming and stewing. It is named because it is filled with nine bowls of the same size and placed in a square with three bowls on each side.
4, mutton pilaf: cooked with rice, carrots, mutton and onions as the main ingredients, the rice is bright, the mutton is tender, and the color and flavor are all available.
5. Naan: There are dozens of varieties, such as Wo Wo Naan, Rounan, Younan and so on. This is a circle with flour as the main raw material. The largest one is called Aymanke Naan, which is thin in the middle, slightly thicker at the edge, with many patterns and a diameter of 40-50 cm.