Xinjiang specialties include: Nan, roasted steamed stuffed bun, Youtazi meatball soup, noodles with lung/rice intestines, and Xinjiang mixed noodles.

1. Nan

Xinjiang people's staple food is also a snack, and its categories and tastes are subdivided into hundreds, such as Shekel Nan, Leather Tooth Nan, Walnut Nan, Rose Sauce Nan, etc., which are not only delicious, but also will not deteriorate for a long time, and are ideal "convenient meals".

2. Baked steamed buns

Ordinary steamed buns are eaten, while Xinjiang steamed buns are roasted. The fresh leg of lamb with even fat and chopped onions is delicious, which is good news for meat lovers.

3. Youtazi meatball soup

A perfect match, like soybean milk fritters. The shape of the oil tower is a bit like a flower roll, but the taste is completely different. Eat a frozen tofu filled with soup in meatball soup and take another bite of the oil tower, and the taste will be enriched immediately!

4. Noodles and lungs/rice intestines

Snacks that can only be eaten in Xinjiang. It is made by washing gluten with flour and then mixing it with sheep water, including sheep liver, sheep heart, sheep intestines and rice and other seasonings. Rice intestines, noodles and lungs, black lungs, sheep tripe and gluten are the five essential pieces of dry-mixed haggis in Xinjiang.

5. Mixed Noodles in Xinjiang

Lamian Noodles in Toksun, Xinjiang is the most famous, where the Q-strips are elastic and not sticky. The side dishes of mixed noodles cover almost all vegetables that can be seen in the market: Chinese cabbage, leeks, peppers, eggplant, beans, etc., and are accompanied by beef and mutton with stir-frying. The thick juice is transparent, and the soup is not scattered, and the flavor is rich.