1. Xinjiang hot pot: Charcoal hot pot is also called fire bowl in Xinjiang. It is famous for its freshness but not dryness, fragrant entrance and long aftertaste.

This hot pot uses a copper hot pot with rich ancient Jiangzhou characteristics as a vessel, uses charcoal as fuel, and uses boiled old soup as the soup material.

2. New Jiangkou Bowl: Jiangzhou Kouwan is a famous snack dish from ancient Jiangzhou in southern Shanxi. It is a representative dish of local food and the most delicious home-cooked dish for Jiangzhou people.

The characteristics of this dish are crispy, tender, refreshing, fat but not greasy, and it is deeply loved by local people.

3. Xinjiang pig rolls: Pig rolls are made from selected fresh liver, heart, lungs and intestines. After repeated cleaning and soaking, they are carefully wrapped with long strips of pig intestines to form a cylindrical meat ball, which is sterilized at high temperature.

The old soup is cooked and served.

When eating, it can be sliced ??or diced and served cold, or diced and stir-fried, or diced and served with tofu and spinach stew. It is delicious, fragrant and tasty.

4. Xinjiang haggis: Jiangzhou mutton soup, commonly known as haggis, is one of Xinjiang people’s favorite breakfasts.

When eating, put a certain amount of mutton into a large bowl, pour hot mutton soup, add some shredded green onion, minced coriander, if you like spicy food, add an appropriate amount of mutton oil chili, and then serve with Jiangzhou Guokui or Mahua, hot

, fragrant, extremely delicious, and unforgettable.

5. Egg Pancake: Locally known as Xiaoxuan, the chopped green onion pancake is baked first, and then eggs are stuck on one or both sides.

The leather book is fragrant, oily but not greasy, and has no fishy taste when eaten. It is unique to Xinjiang County.

Features: fragrant, crispy, soft and cottony, suitable for all ages.