Speaking of Xinjiang cuisine, Maybe many people still stay in some superficial impressions, such as Xinjiang saute spicy chicken, kebabs and naan. Actually, other than that, There are many others, such as rice intestines and noodles and lungs, Sha 'erkuole, Bohu grilled fish Wudaohei, Gangzi meat, Na Ren, Youtazi and other delicacies .

Little-known Xinjiang cuisine

Rice intestines and noodles and lungs In Xinjiang, it is very popular among Uygur and Hui ethnic minorities. Rice intestines and noodles and lungs are made from sheep's internal organs. Wash the mixed flour with water to remove gluten, add seasoning and pour it into the large intestine, then cook it, take it out after cooking, slice it slightly, and mix it. This kind of food is very famous in Xinjiang. If you travel to Xinjiang, you must try it. The intestines are soft and glutinous, the lungs are soft and tender, and the lamb tripe and gluten are very chewy. It has a unique taste and can be cold and fried.

Shaerkuole: It's a delicacy of Kirgiz nationality, and its raw materials are rice, milk and ghee. This kind of rice is just like a golden lake in front of your eyes, with unique shape and artistic quality. Make sticky rice with milk and rice, put it around an oval plate, make sticky rice into rolling mountains and a low-lying basin in the center of the plate, and then put golden melted ghee in the middle, just like a golden lake. Grab it with your hands when eating, or serve it with a spoon and dip it in the ghee in the lake. It is oily but not greasy, and it is delicious and unforgettable.