When it comes to the roasted mutton kebabs that are charred on the outside and tender on the inside, which makes people want to eat another bite after one bite, it is not difficult to think of this beautiful place in Xinjiang. In addition to the Turpan grapes and Hami melons that are abundant here, the snacks here are also famous.

You may find kebabs in other places, but they are the most authentic in Xinjiang! Pile coal blocks on the grill, light the fire, put a row of freshly dressed mutton skewers, and sprinkle some cumin , sprinkle some spicy noodles. I saw the guy who was grilling mutton skewers holding twenty iron drills in one hand and turning it over, that side had turned golden. The rich aroma filled the air for dozens of miles along with the smoke, attracting an endless stream of people to come and eat.

Of course, just eating mutton skewers is relatively monotonous. Xinjiang’s snacks are colorful and varied. The main staple food is pilaf and pulled strips. The pilaf contains yellow radish, carrots, raisins, dried apricots, rice, and mutton. Cut the radish into strips, wash and put the raisins directly, remove the core from the dried apricots, cut the mutton into large pieces and eat them. What matters most about pilaf is the heat. There is a kind of heat for cooking meat, and there is also a kind of heat for cooking rice. It is easy to make pilaf, but to make delicious pilaf with full color, aroma and flavor, you still need to come to Xinjiang to taste tea. The pilaf meat in Xinjiang is stewed again. It's fragrant and rotten, and the grains of the stewed rice are distinct and fragrant.

Milk tea is an indispensable part of the Xinjiang people’s dining table. Milk tea is made from brick tea and milk. If you like the tea to be more fragrant, add more brick tea.