Speaking of grilled buns, they are a delicacy in Xinjiang, a delicacy loved by people of all ages. Let me show you what grilled buns look like. Isn’t it particularly tempting? Many friends who have never tried it

They will ask, how is this made? Is it the same way we usually make steamed buns?

No, no, of course not. The characteristics of Xinjiang must of course have the flavor of our Xinjiang.

The baked buns like ours in Xinjiang are baked in the naan pits in our Xinjiang. The skins of these buns are made of dead noodles, and the fillings inside are made of mutton and mutton tails.

Oil, piyazi (our onion in Xinjiang), cumin powder, salt, pepper and the stuffing made together, then wrap it into a square shape with a bun skin, lightly coat the back with water, and put in the naan

Bake it in the pit and it will take about ten minutes to be cooked, which is about the same time as steaming the buns. But if you want it to be more beautiful, you can brush it with a layer of oil when you take it out to make it look crystal clear.

The smell of baked buns can be said to be very fragrant. In Xinjiang, we usually have four baked buns with a bowl of milk tea in the morning. We are full of energy. At noon, we eat pilaf with two and drink mutton.

Pair a few with soup and a few with noodles. It can be said to be very delicious. It goes well with any rice.