Mianfeizi and rice intestines: Mianfeizi and rice intestines are unique snacks in Xinjiang, which are rarely eaten outside Xinjiang.

It is made by rolling out small gluten with flour, and then mixing it with seasonings such as lamb, lamb heart, lamb liver, lamb intestine and rice.

The mutton is fragrant and delicious and very popular.

Youtazi meatball soup: Youtazi is a flour-based food of the Hui people in the northwest.

Oil tart, bright white in color, soft and delicious.

However, when people in Xinjiang eat oil tarts, they will definitely eat meatball soup, which is already a default combination among the locals.

Xinjiang is a good place with beautiful scenery and many delicacies, including kebabs, roasted whole lamb, finger meat, grilled fish, naan pit barbecue, hand rice, grilled buns, naan meat, yogurt rice dumplings, noodles, fried noodles, and large plates.

Chicken, large plate of fish, large plate of belly, spicy lamb trotters, noodles with lungs, rice intestines, yellow noodles, cold belly stuffed pork, roasted goose eggs, etc., there are so many!

Welcome to Xinjiang!

As an ethnic minority area, Xinjiang has all kinds of delicacies. The most distinctive one is the roasted whole sheep. The roasted naan is rich in quality, including sweet, salty, soft, hard, and some with meat. It’s ours.

One of the staple foods that must be eaten every day, grilled buns. Thin-skin buns paired with a plate of golden pilaf taste delicious.

After the meal, drink a cup of local brick tea, which is refreshing and delicious.

There are also roasted mutton, rack of meat, cold noodles, fried pork noodles, noodles with lungs, yogurt rice dumplings and so on.

Friends are welcome to come and taste.

Xinjiang kebabs are a snack with Xinjiang ethnic characteristics.

According to ancient books, kebabs have a history of more than 1,800 years in China.

Xinjiang mutton kebabs have a unique flavor, are fat, fragrant and hot, and are famous throughout the country.

Xinjiang barbecue sauce is bright in color, the meat is tender and crispy, the taste is spicy and mellow, and has a unique flavor.

Transfer to a plate when the meat is browned.

But just eat it with naan.

Ingredients and ingredients: 1 kg of lamb tenderloin.

Seasoning: chili powder, cumin and onion. Cooking method: 1. Wash the mutton and cut it into 3 cm square and 0.6 cm thick cubes.

Thread them with silver mutton skewers, usually 7 to 8 pieces per skewer, alternate between fat and thin.

2. Grill the skewers on a flat rack over a low charcoal fire, and sprinkle with chili peppers while grilling.

Bake for 2 to 3 minutes. When the meat turns brown, turn it over and grill the other side in the same way.

3. After baking on both sides, place it on the plate with the skewers.

The Xinjiang delicacies that impressed me the most include: Shawan Chicken, Langken Meat, Fuhai Wild Fish, Xiayedi Watermelon, Korla Fragrant Pear, Hotan Jujube, Aksu Red Fuji Apple, Anjihai Chili Sauce, Badam, Desert

Fruits, figs, pomegranates, pistachios, Turpan raisins, Turpan cantaloupe, melon, cantaloupe, yellow mandarin seeds, stewed mutton, braised beef, spicy red skin.