Mianfeizi is a special delicacy of Xinjiang.

Mianfeizi originated in Yili. It has a history of 30 to 40 years as a Xinjiang specialty delicacy. It is made from sheep's offal. Its noodles are soft and tender, and its rice intestines are fresh and glutinous. All Chinese and foreign tourists who come to Xinjiang praise its unique flavor after eating it.

Mianfeizi is particularly time-consuming and laborious to make, and the production process is even more complicated. It usually takes at least 5 hours from kneading, filling and cooking. So not only is its flavor unique, but its cooking method is also unique.

Extended information:

The Uighurs in Xinjiang are not only good at eating mutton, but they are also very particular about eating haggis. Not only do they like to eat it themselves, but they also serve as a delicacy for entertaining guests. Due to their fine workmanship and skillful cooking, the haggis they make is very delicious.

It is very popular among the ethnic groups in Xinjiang. Almost every household of the Uighur people can make it, and it is also sold on the street. This unique Xinjiang snack is deeply loved by people of all ethnic groups.

Mianfeizi is generally eaten in three ways: soup, mixed dry, or stir-fried. Stir-fried haggis is an ethnic snack loved by people of all ethnic groups in Xinjiang, especially the rice intestines and The taste of noodles and lungs is even more outstanding.