1, Mongolian cake: Knead the fermented dough into a round shape with a moderate size and fry it in a boiling vegetable oil pot until it is cooked. It is characterized by crisp, fragrant and crisp skin and soft, waxy and sweet inside.

2. Baked buns: The skin of baked buns is made of unfermented flour, and the stuffing is made of diced mutton, oil ding with sheep tail, onions and other seasonings. Thin skin, crisp skin and fresh juice.

3. Naan: It has a long history in Xinjiang. It uses flour as the main raw material, adds a little salt, and adds sugar, milk, ghee and onion when making naan cake.

4. Stir-fried chicken: cut a whole chicken into pieces and stir-fry it with potatoes and peppers to make stir-fried chicken. Finally, it is served with a belt surface as a staple food. Chicken is slippery and spicy, and potatoes melt in the mouth. The food is soft and sweet, spicy and fragrant, and delicious.

5. Pepper chicken: it is a classic dish circulating in Xinjiang. The main ingredient is chicken. After cooking, cut into shreds and pour the carefully made Chili sauce on the chicken slices. Pepper chicken is bright in color and the finished product is salty and delicious.