The delicacies of Wujiaqu City include baked buns, roasted leg of lamb with cumin, mixed rice, hand-picked rice, large plate of chicken, etc.

1. Baked buns: called "Shamusa" in Uyghur.

The baked buns are baked in the naan pit.

Use unleavened flour to make the skin. Roll the skin very thin into a square bun.

The stuffing is stirred with diced lamb, diced lamb tail oil, onions, cumin, pepper and salt.

Place the wrapped buns in the naan pit and they will be cooked in ten minutes.

The grilled buns are yellow and bright in color, and the meat is tender and delicious.

2. Cumin roasted leg of lamb: Wash the leg of lamb and put it into the pot. Bring to a boil over high heat and skim off the foam.

Add green onions, ginger slices, and seasoning packets, add soy sauce and salt, cover, and cook in a pressure cooker for 30 minutes.

Add water to the honey and stir evenly. Line a baking sheet with tin foil and preheat the oven to 230 degrees.

Take out the cooked lamb leg and put it into a baking pan. Brush it with a layer of honey water while it's still hot, then sprinkle a layer of cumin and a layer of chili powder. Place it in the middle of the oven and bake for 10 minutes.

3. Zakel: Zakel is a naan made from cornmeal. The "Zakel" in Hotan area grinds the cornmeal very finely and is used to mixing it with cold water. Sometimes it is mixed with onion strips, pumpkin strips, and fat lamb.

Ding, etc., have the natural flavor of cornmeal. This delicacy cannot be tasted in other areas of Xinjiang.

4. Hand-pulled rice: The main raw materials of pilaf are rice, mutton, carrots, raisins, onions and clear oil.

The rice stewed by mixing them is shiny, fragrant and delicious. Especially on weddings and funerals, it is used to entertain relatives and friends.

5. Large Plate of Chicken: The chicken is tender, smooth and not greasy, with a light aroma of beer and a strong chili aroma. The potato skin is crispy and the center melts in your lips. It is soft and sweet, and the soup is even more delicious.

Arrive.