1. Mutton floss: Fresh mutton is boned, degreased, peeled, sliced, rinsed, boiled, kneaded, fried, cooled and packaged. The finished product Huang Liang is crisp, fragrant, delicate, salty, sweet and nutritious.
2, oily pork noodles: fried oily pork should be golden red and bright, the juice is transparent and thick, not oily and soup, the entrance is tender and smooth, and the flavor is rich.
3. Pepper chicken: It is a classic dish 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.
4. 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.
5. Baked buns: The skin of baked buns is made of unfermented flour, and the stuffing is made of mutton, diced sheep tail, oil diced onion and other seasonings. Thin skin, crisp skin and fresh juice.
6, stewed mutton: the meat color is white and tender, the soup color is clear, and the unique fresh flavor of mutton is retained to the maximum extent, and the meat quality is tender and memorable.