Hand-picked rice is a specialty of Xinjiang.

Polo is called "polo" in the Uyghur language. It is a favorite meal of the Uyghurs, Uzbeks and other ethnic groups in Xinjiang. It is often eaten with clean hands, so it is called "polo" in Chinese. Pilaf is a traditional way for the Uyghur people to celebrate festivals and entertain guests.

One of the must-have foods.

There are also great differences in hand-cooked rice in different regions of Xinjiang.

For example, in southern Xinjiang, ethnic minority friends like to add papaya, Chama mushroom leaves and other seasonings to pilaf; in northern Xinjiang, ethnic minorities like to add air-dried meat, chickpeas, etc. to pilaf to adjust the taste.

But in short, people living in Xinjiang, whether they are ethnic minorities or Han, like this kind of food very much.

Types of pilaf 1. Lamb leg pilaf. Lamb leg pilaf is really not made from the whole leg of lamb, but the section of the leg. The lean meat and tendons are connected. Take a bite of the mutton leg meat and then eat a mouthful of rice. The taste

The good ones make you unforgettable.

2. Lamb Chops Pilaf This is the most common type of rice pilaf. The large pieces of mutton are well cooked and fragrant, with a layer of fat and lean mutton. The juice will flow out when you take a bite, and you will eat a spoonful of the fragrant meat.

Rice, paired with refreshing special pilaf side dishes, is very delicious.

3. Minced meat pilaf is made by removing the mutton bones and directly cutting the mutton into small pieces or dices. The method is the same as other pilafs, except that the mutton is very small. Generally, the elderly and children like to eat this kind of pilaf.

The boneless meat is required and can be eaten directly by the spoonful.