1 Hezan is one of the most important traditional pasta in Yili. "You can skip meals for a day, but you can't skip meals for a day", which is the best summary of the importance of food. There are many kinds of naan, about 50 kinds, mainly meat naan, oil naan, sliced naan, nest cowardly and sesame naan. "Aikman Naan" is the largest Naan with a diameter of 30-40 cm; "Tokasi Naan" is the smallest Naan with a diameter of 3-5 cm. "Wowei" is called "Gedai Naan" in Uygur language, which is the thickest Naan with a thickness of 7- 10 cm. "Piancan" is thick around, thin in the middle, and the thinnest part is only 0.3 cm.

2. Baked buns are mainly baked in pits. The steamed stuffed bun skin is rolled thin with a dead surface and folded into squares on all sides. Steamed buns are made of diced mutton, sheep tail oil pan, onion, cumin powder, salt and pepper. Add a little water and mix well. Stick the wrapped raw steamed bread in the pit and it will be cooked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant.

3. Ili pilaf is found in all the streets and alleys of Xinjiang, so it is a very common food, but the meat with it is different, so the price is different, generally around 20-20 70 yuan.