The delicacies in Toutunhe District include roast whole sheep, saute spicy chicken, oil tower, oil cake, rice sausage and Pamuddin.
1. Roast whole sheep: called Zhaomu in Mongolian, it is often eaten at grand banquets or festivals, with bright red color, crispy skin and tender meat, and fragrance floating all over the room.
2, saute spicy chicken: fried and stewed with chicken pieces and potatoes as the main ingredients, with noodles, bright color, tender and smooth, spicy and delicious.
3. Oil tower: named after the tower shape, it is made of flour, refined sheep oil, clear oil, pepper, refined salt and soda ash. Steamed into a tower shape, white, bright, fragrant, soft and fragrant.
4. Oil dumplings: also known as eating jiaozi, twister and cooler, fried with wheat flour as the main raw material, with Huang Liang color, stacked and displayed, light, beautiful, crisp and delicious. In the local Eid al-Adha and Mink Festival, there is a plate of oil dumplings on the table of every household.
5. Rice sausage: Cut sheep liver, sheep heart and intestine oil into small pieces, add pepper, cumin powder, refined salt and washed rice to make stuffing, fill it in sheep intestine, tie it tightly with rope and seal it for later use. When the rice in the intestines is half cooked, stick a drill into the intestines. Glutinous rice is fresh and tender, fragrant and delicious, and has a unique flavor, which is a good product of Xinjiang ethnic flavor.
6. Parmadine: The main raw materials are flour, diced fat mutton, refined sheep oil, onions, eggs, salt, cumin powder and pepper. Soft skin, rich oil juice and golden color. You can eat it alone or with pilaf. It's called mansaf steamed stuffed bun.