Roasted buns are the delicacies in Xinjiang.

Baked buns (called Samusa in Uighur) and thin paper bags (called Gox garda in Uighur) are one of the favorite foods of all ethnic groups in Xinjiang. You have to use fresh mutton to bake steamed stuffed buns. It is best to choose the leg of lamb with even fat and thin meat. Too thin meat is not suitable for stuffing, and the taste is too firewood. Generally, it is half fat and half thin.

Features:

Baked buns are mainly baked in Naokeng. The steamed stuffed bun skin is rolled thin with a dead surface and folded into a square on four sides. Bun stuffing is made of diced mutton, oil ding with sheep tail, onion and cumin powder (cumin, a kind of spice produced in Xinjiang, has a special fragrance, which can enhance fragrance and remove smell.

is a good seasoning for mutton dishes), refined salt, pepper and other raw materials, add a little water and mix well. Stick the wrapped raw steamed buns in the nang pit, and they will be cooked in ten minutes. The skin color is Huang Liang, and the entrance skin is crispy and tender, and the taste is fresh and fragrant.