A kind of fried noodle food from the Hui, Dongxiang, Salar and Baoan ethnic groups. The method of making noodles varies from place to place. One type is hot noodles (commonly known as "dead noodles"), which is to add a small amount of alum, alkali and salt to the raw flour, stir it repeatedly with hot water, then roll it into a dough cake and place it in a pan for frying. Ripe. This is mostly a practice of the Hui people from Henan and some parts of the north. The cooking oil of the Hui people in the Jiangnan area is fragrant. The method is to use yeast dough. After kneading the dough, knead it with eggs, clear oil, salt (or sugar), etc., roll it into a dough cake, and fry it in an oil pan. Generally, the habit of eating Youxiang is to tear it open and eat it. Youxiang is a traditional food of the Hui and other ethnic groups. It can be used as a daily staple food and as an "auspicious" food in festivals or religious commemorations. Therefore, those who hold the spoons generally have to do "ghusl" first to maintain "halal" and respect?

Commonly known as "roasted naan" and "naan cake", it is a popular food among Uyghurs, Kazakhs, Uzbeks, and Kirgiz< /p>

One of the staple foods in the households of the Tajik, Tajik and Tatar ethnic groups. "Nang" is the collective name for various kinds of pancakes. The one made from wheat flour is white flour naan, and the one made from wheat flour and sorghum or corn flour is two-faced nang. From the shape, the naan has a big There are several types of naan (large as a tea tray), small round naan (like a discus in sports equipment, hollow and with small dimples) and thin naan (as thin as a paper board). Those made with flour, milk and mutton fat are called "oil naan", and those stuffed with mutton and onions are called "meat naan". ?The Uighur people's habit of eating naan is to break it into pieces before eating, and they are not allowed to bite the whole naan.

The flavor snack is shaped like a pile of cut and neatly stacked chicken shreds. name. The shredded ham and chicken rolls are loose and smooth, with the aroma of ham. It is a high-end variety among steamed snacks.

Preparation method: Chop the cooked lean ham into fine powder with a knife; add flour and water to the refined white flour and knead it into a dough. After fermentation, add food alkali to make it alkaline, add a small amount of lard and knead evenly. Place it on the chopping board and use a rolling pin to roll it into a 0.5 cm thick piece. Brush a layer of lard on the dough, then sprinkle the ham fines evenly, then roll the dough into a cylinder, roll it out, and cut it into long pieces. Sections, cut open with the knife edge facing downwards, flatten them, cut them into strips, and tie them into a bunch. Hold both ends of the strips with your hands, pull them slightly outward, put them in a steamer and steam them in the air, take them out, and cut them off with a knife. Except for the uneven ends, cut the middle into sections about 6 cm long?