My hometown is in Xinjiang, and there are many kinds of delicious food. Here are the following:

1. Nan: The most frequently asked is similar to the steamed bread in the mainland, but it is more durable. It is no problem to keep it dry for 2 or 3 months. Soak it in water (soup) and eat it soft. Xinjiang calls this "Nan" instead of "Nan cake". The black spots on it are burnt onions and black sesame seeds. Besides dipping in broth, vegetables and sauces, this product is especially delicious dipped in honey. You can try it if you have the chance.

2. Baked buns: The most popular stuffing is mutton+onion+salt+pepper. It's really only these, so it's very rare and fragrant.

3. Pilaf: Few people still eat it with their hands. Note that there are carrots and yellow radishes unique to Xinjiang in the picture. Please point out if I am wrong. Mutton is the most mainstream, besides beef, pigeon meat and chicken. There will also be versions with raisins.

4. Lamian Noodles: People in northern Xinjiang like to say "lasagna", that is, braised dishes (all kinds of fresh seasonal vegetables fried with beef or mutton) mixed with hand-drawn noodles. There is no fixed collocation for braised dishes, so Lamian Noodles can be said to have the most varied taste.

5. Thin paper bags: dead dough and stuffing. One kind is almost the same as roast steamed stuffed bun: mutton+onion+salt+pepper, and the other is pumpkin+sheep oil+salt+pepper. The latter is also called pumpkin steamed stuffed bun.

6. Generally, there is no fancy way to eat Shantou beef hotpot. It is the simplest beef bone broth with meat cut outside and rinsed inside. Only in this way can the original flavor of beef be eaten. Of course, there are three sauces in front of each diners-sand tea sauce, Chili sauce and Puning bean sauce, which are matched and adjusted by the guests according to their tastes. Therefore, people often say that Chaoshan cuisine is "tasteless".