There are several types of Turpan delicacies: 1. Palmudin. Palmudin is golden in color and pleasing to the eye, with crispy skin and tender meat. When you eat it, the skin of the buns seems to be melting into the tender meat and the oily aroma.

It can be eaten alone or with pilaf. It is called pilaf buns and is a top-quality meal for the Uyghurs.

2. Muselles uses camel thorns with leaves and thorns removed to beat the washed fresh grapes, so that the skins and cores of the grapes remain on the chopping board, and the juice flows into the basin, filtered and poured into the pot to boil.

After boiling, pour it into a jar, seal it with a lid, and place it in a sunny place for fermentation. The whole process takes about 40 days.

Due to different regions, the things added to the mussels juice are also different. In some places, corn kernels, tea leaves and medicinal materials are added, while in other places, young pigeons and pigeons with their heads, claws, hair and internal organs removed are added.

Roasted lamb thigh meat that has been trimmed of fat, and some wealthy people will also add some gold powder.

3. Grabbing rice is called "Po Lao" in Uyghur.

There are many ways to make pilaf. In addition to using mutton, people also use cattle, horses, chickens, geese, snow chickens, pheasants and other meat to make pilaf.

In addition, raisins, dried apricots, peach peels and other dried fruits are also used to make pilaf, which is called sweet pilaf or vegetarian pilaf.

No matter what kind of pilaf, carrots and onions should be included.

4. Roast mutton. The traditional Uyghur folk skewers are also not only a street-flavored fast food, but also a delicious dish that can be served to entertain guests.

The authentic skewered meat is as bright as the roasted whole lamb. The taste is slightly spicy and fragrant, not greasy or tangy, and the meat is tender and delicious.

The materials used are not as strict as roasting whole lamb. The difference between the two lies in the size of the roasting scale and the specific method.

5. Xinjiang roasted whole lamb is a famous dish in Xinjiang comparable to Beijing roast duck and Guangzhou crispy suckling pig.

When choosing meat for roasted whole lamb, special emphasis is placed on choosing sheep that grow in the drier areas of southern Xinjiang, and it is best to choose fat sheep under two years old.

The roasted lamb is tender and has no smell.

6. Hand-caught mutton. Hand-caught mutton is said to have a history of nearly a thousand years. It was originally named after being eaten with hands.

There are three ways to eat it, that is, eat it hot (slice it and then steam it in a cage and dip it in hot oil), eat it cold (slice it and dip it directly in refined salt), and eat it fried (fry it hot in a pan and eat it while frying).

The characteristic is that the meat is delicious, not greasy or tangy, and has both color and aroma.

7. Turpan grapes Turpan, Xinjiang, is the hometown of grapes and the kingdom of grapes.

Turpan's grapes are like pearls and agate, crystal clear, sweet and juicy, mouth-watering.

There are many varieties here, including more than 500 excellent varieties such as seedless white, red, black, rose, and white grapes. It can be called the "World Grape Botanical Garden".

8. Hami melon There are many varieties of Hami melon in Turpan, the most famous varieties are Golden Dragon, Red Heart Crisp (called Aishan Kekeqi in Uyghur), etc.

In recent years, excellent varieties such as Queen, Furong, Zuixian, Yujin, and Hanxiao have been introduced, which are popular both inside and outside the region.

Hami melon will be on the market in August. It can be eaten fresh, made into juice, and can also be dried into preserved cantaloupe.