The top ten delicacies in Kashgar are: large plate chicken, Xinjiang barbecue, naan, noodles with pulled strips, smoked horse meat, grilled fish, blood sausage, old yogurt, rice intestines, and naan pit barbecue.

1. Da Plate Chicken Xinjiang Da Plate Chicken is a traditional Uyghur dish in Xinjiang. It is named after the large plate filled with spicy and spicy chicken pieces. It is a major gourmet business card of Xinjiang.

The spicy chicken nuggets and soft potato nuggets blend and penetrate each other, making it very enjoyable to eat in your mouth.

Although Xinjiang large plate chicken has spread all over the country, when you come to Xinjiang, you still have to try the authentic Xinjiang large plate chicken.

2. Xinjiang barbecue mutton kebabs, called barbecue in Xinjiang, use high-quality Xinjiang mutton as the ingredients. The fat and lean mutton are threaded on thin sticks. No complicated cooking methods are required. It only needs to be simply grilled and sprinkled with refined salt.

Just add seasonings such as , cumin powder and chili powder. After the grilled lamb skewers are charred on the outside, tender on the inside, shiny in color, delicious but not sour, take a bite and the delicious gravy will instantly fill your mouth, which is very enjoyable.

3. Nang Xinjiang has abundant light and heat resources, special geological structure and soil resources irrigated by glaciers and snow water, thus forming high-quality wheat flour with strong gluten and good taste, which has created the Xinjiang people’s habit of eating pasta.

Among them, Nang has a long history in Xinjiang. It uses wheat flour as the main ingredient, is kneaded into a dough after fermentation, and is baked in a special fire pit.

4. La Tiao Zi Changji Noodles can kill the top ten noodles in China in terms of performance value. Why do the mainland confuse Lanzhou Ramen and Changji Noodles together? In fact, it is very simple. Noodle restaurants with bad taste have closed down long ago. Okay

The noodle shop is so busy that no one has time to go out.

Nian Mian is dignified. He only has a nickname: La Tiao Zi.

5. Smoked horse meat. Smoked horse meat is a must-have ingredient for the Kazakhs in the winter. It is a must-have in Kazakh cuisine. It uses Ili horse meat, known as Tianma, as raw material and smokes it with pine branches.

Smoked horse meat is rich in fat, oily but not greasy, with alternating fat and thin looks. It looks very tempting.

In the past, smoked horse meat was smoked with large bones attached. After being smoked, the horse meat became very tough and left people with endless aftertaste after eating it.

6. Grilled fish can be found all over northern and southern Xinjiang, and Bohu fish is the most fragrant.

No one in Bazhou is not proud of Lake Bosten, and no one does not like the taste of various wild fish in the lake.

Bosten Lake is the largest inland freshwater lake in China.

7. Blood Sausage Blood sausage is a traditional food of the Ili Kazakh Autonomous Prefecture and the Xibe people. Every year when winter is approaching, they will prepare some ingredients that can be stored for the winter, select strong horses, and put them in large pots when slaughtering them.

For horse blood, add salt, ginger powder, pepper and other seasonings, pour it into the intestines, put it in a pot and cook it, then slice it when ready to eat.

8. Eat a bowl of old yogurt unique to Aksu. The flawless white yogurt is beautifully served in a white porcelain bowl.

The mellow texture can be pulled out after stirring, and you can scoop up a spoonful of jelly-like yogurt and put it in your mouth. The tender and smooth taste is unforgettable.

9. Rice intestines are a famous dish made from sheep offal.

The method is to wash the sheep lungs and large intestine, wash the mixed noodles with water to remove the gluten, add oil and salt into a paste, pour it into the noodles and lungs, then tie the trachea and boil it in water for about two hours.

10. Nang pit barbecue. Nang pit barbecue is actually an upgraded version of Xinjiang barbecue. It is charred on the outside and tender on the inside, delicious and delicious.

Cut fresh, fat and lean mutton into fist-sized pieces, stir into a paste with eggs, turmeric, cumin powder, refined salt and flour. Apply the prepared paste on the surface of the cut meat and hang it in the naan pit.

Bake on the wall for about half an hour and then it is ready to eat.