Xinjiang cuisine: 1. Xinjiang baked buns use fresh mutton with even fat and leanness to make the stuffing. The bun skin is made of dead dough, folded into a square shape, and finally put on the stove and baked in a naan pit. How to make stuffing for baked buns

, which is very different from ours. It must be Xinjiang cumin powder, combined with mutton fat, onions, and fresh mutton. It can be cooked in just ten minutes. It is golden in color, fragrant and delicious, with crispy skin and tender meat, just like grilled buns.

More fat meat will make it taste more fragrant. Onions can remove part of the fishy smell. Baked buns are nutritious and delicious and are very popular. 2. Xinjiang Large Plate Chicken. Large plate chicken has been popular in Xinjiang since very early times, especially the large plate in Tacheng area.

Chicken is the most authentic. Nowadays, large plate chickens are made in the streets and alleys, but in terms of taste, some are authentic, and some are not at all, very unpalatable. The authentic Xinjiang large plate chicken is bright in color, spicy and smooth.

, spicy and fragrant, fragrant and spicy, served with potatoes and lasagna, wrapped in soup, and green chili peppers can stimulate the stomach and completely whet your appetite. It is definitely a delicious dish and is very popular with passing drivers.

3. Xinjiang hand-picked rice uses local yellow radish and fresh lamb chops. When cooking the lamb chops, you can put a few pieces of hawthorn appropriately, which can effectively remove the mutton smell. After the lamb chops are made,

, then add rice, no need to add water, pork rib soup is the best soup. Follow the normal cooking time, stir evenly, and then start eating. In addition to Xinjiang hand cakes sold on the street, they are also made in home style.

There are many of them. They usually appear during festivals and when entertaining guests. Originally they were eaten with hands, hence the name. Nowadays, the quality has improved, and bowls, chopsticks or spoons are used.