? 1. Xinjiang noodles, also called la tiaozi, are a staple food that Xinjiang people never tire of eating. There is a saying that "if you don't eat la tiaozi for a day, your whole body will feel soft." Noodles in Xinjiang are also divided into regions and ethnic groups. For example, Qitai Noodles, the most famous ones are Guoyou Pork Noodles, Toksun Noodles, Yili Noodles, Kashgar Noodles, etc. How many types of Xinjiang noodles are there? It’s hard to count this specifically, because different side dishes are just one type of noodles, and there are as many types of noodles as there are vegetables! Isn’t this statement particularly domineering! When you come to Xinjiang, of course the first thing you eat is a big bowl of noodles. The locals say that noodles without garlic cloves have no soul. So, raw garlic in hand, noodles with chopsticks, the spicy taste of garlic, chewy noodles, and side dishes, what a satisfying meal. 2. The Xibe people are an ancient ethnic group with a long history among the ethnic minorities in my country. Originally living in the northeastern region, during the Qianlong period, the Qing government recruited some Xibe people to move westward to Xinjiang to enrich the local area. Today, most of the Xibe people live in Liaoning Province (70.2%), Qapqal Xibo Autonomous County, Huocheng, Gongliu and other counties in Xinjiang. The Sibe language belongs to the Manchu branch of the Manchu-Tungus language family of the Altaic language family. The Xibe people also maintain their own national script, Sibe. Tomorrow's morning will be the Xibe people's traditional oil-flavored cakes, scones, and milk tea. The oil-flavored cake is baked with flour and spices. The surface of the scone is fermented with fresh milk and flour. It is soft and mellow. Drinking the rich milk-flavored butter tea, this ethnic breakfast not only satisfies the taste buds, but also Enriched spiritual food. 3. Of course, Xinjiang skewers are indispensable. The skewers are heavy and have the aroma of thorny oil. No matter how many times you eat them, you can’t help but be tempted. Today, we also added oily liver meat, using a piece of sheep tail oil and a piece of lamb. It is made from roasted liver. The lubricating sheep tail oil stimulates the fragrance of sheep liver, and the sheep liver also absorbs the fatness of the sheep tail oil. It complements each other and is a perfect match.

4. Tonight, my friends from Xinjiang are going to eat horse meat naren. Eating horse meat originates from the traditional eating habits of the Kazakhs. They boil the pickled horse meat in water and simmer it for an hour. , then chop the onions (spicy skin), garlic, etc., add the broth, and then put the belt noodles into the hot broth. The rich meat aroma infiltrates the very tough noodles, which is super delicious. In the traditional way of eating horse meat naren, this is a hand-caught meat, but it has been improved by a large number of Han people and does not maintain its original way of eating. Horse meat has the functions of replenishing qi, nourishing blood, nourishing liver and kidneys, strengthening muscles and bones. Eating horse meat has certain health effects. Horse meat is also red meat and contains more iron ions. After eating this type of food, it can promote the synthesis of one's own hemoglobin, increase blood volume, and can prevent and treat anemia. However, it is also a hair-raising substance. People with weak body resistance should try not to eat it, as it may cause hotness and allergies. 5. Cold dishes. I always thought that we in the south only eat cold dishes. When I came to Kuitun, the Kazakh cold dishes were more colorful. In order to match the fragrant horse meat, the Kazakhs would prepare several cold dishes, such as pickled cabbage, cold cucumbers, and cold dishes. Celery, cold shredded potatoes, cold fungus, cold peanuts, cold peppers, etc. It's refreshing and delicious, and it's really a good helper for relieving tiredness. 6. Sanzi, during the Spring and Autumn Period and the Warring States Period, the "cold utensils" eaten during the Cold Food Festival when fire was forbidden were the "sandzi". At that time, in order to commemorate Jie Zitui, a famous minister and martyr of the Jin Dynasty during the Spring and Autumn Period, fire was banned for three days during the Cold Food Festival (one or two days before Qingming Festival), so people fried some ring-shaped pasta in advance as a fast food during the Cold Food Festival. The utensils worn during the Cold Food Festival are called "cold utensils".

7. Steamed buns are made by rubbing strips in oily water and deep-frying them. Because they are dry and crispy, they make people forget to leave. They can be eaten dry or soaked in milk tea. They are a popular food in Xinjiang Delicious breakfast that people love-