1. Stir-fried vermicelli

Xinjiang vermicelli is also called Xinjiang mixed noodles. People in Xinjiang will eat noodles if they like. All noodles are pulled out. Xinjiang vermicelli is mixed with salt, and the pulled noodles are very elastic. Together with cooking, it is a good match.

2. xinjiang hand pilaf

Xinjiang's pilaf is definitely a specialty of Xinjiang. You can see a cauldron at the door in the streets and alleys of Xinjiang, which is full of steaming pilaf. Several Nuoda pots of pilaf are sold out in less than one morning. The pilaf is usually lamb chops, plus yellow carrots and leather teeth, and finally sprinkled with raisins.

3. Roast whole sheep in Xinjiang

Roasted whole sheep in Xinjiang is famous at home and abroad because of its long roasting time and special roasting materials. It's a pleasure to eat an authentic roast whole sheep in Xinjiang. The local mutton is selected and cooked for more than ten hours, and it is tender on the outside, and every piece of meat is permeated with a strong secret spice flavor.

4. Baked buns in Xinjiang pits

People in Xinjiang can't live without buns for a day. It is necessary to drink milk tea and eat roasted buns, and there are many kinds of buns, but the bread is basically baked with dead noodles. Several people use a nang pit, which is very popular because it is dry and well preserved, especially in Xinjiang where the climate is dry.

5. Xinjiang saute spicy chicken

Xinjiang saute spicy chicken perfectly combines noodles with meat. I don't know when it became popular, but it suddenly became popular. Potatoes were paired with red and green peppers and people with noodles. A whole chicken and a large plate showed the openness and hotness of Xinjiang people.