I'm from Xinjiang, and the food here is very delicious. I don't know if it's my weak taste. The pages I've eaten are a little salty, but they are very fragrant. Generally, the pilaf will be cooked hard in the store, but it's impossible to be unfamiliar. I will make it soft at home according to my taste, and the meat in the pilaf will not be too soft. The barbecue is all fresh lamb, and it tastes the most delicious when it is 78% mature. The baked buns and naan are both delicious. The well-made naan is crispy, with a lot of eggs and clear oil in it. It will be a little soft when it is hot, but it won't be hard if it is kept for a long time. The poorly made naan is very tough when it is hot, and it is as hard as a stone when it is dry.