When it comes to Xinjiang delicacies, it’s really hard for foodies to stop, especially those who don’t like meat. Whether it’s Xinjiang roasted whole lamb, a large plate of chicken, or the most representative Xinjiang mutton skewers, I’m a no-brainer.

No, Xinjiang is vast and rich in resources, and its food is even more unique.

1. Xinjiang mutton skewers: Xinjiang mutton skewers are a snack with Xinjiang ethnic characteristics.

Catch the sheep, slaughter the sheep, cut and thread them on skewers; light the fire, burn the charcoal, and put the meat on the grill; turn over the grill, sprinkle the ingredients, and serve it on the plate.

At this point, the "trilogy" of Xinjiang mutton kebabs is completed ~ 2. Xinjiang roasted whole sheep: Roasted whole sheep is called "Tu Nur Khawafu" in Uyghur and is one of the most distinctive traditional flavors in Xinjiang.

The exterior of the roasted whole lamb is golden and shiny, the exterior meat is browned and crispy, and the interior meat is soft and tender. The mutton flavor is fragrant, quite delicious and unique.

3. Xinjiang Large Plate Chicken: Xinjiang Large Plate Chicken, also called Shawan Large Plate Chicken, is a famous dish in Xinjiang. The main ingredients are chicken and potato chunks, cooked with leather noodles.

The brightly colored, smooth and spicy chicken and the soft, sweet potatoes are spicy, fragrant and rich in taste, making them a delicious dish on the table.

4. Xinjiang Pepper Chicken: Xinjiang Pepper Chicken is a delicious dish. It is made from ecological native chickens and dozens of high-quality precious traditional Chinese medicines. It tastes numb but not numb and spicy but not irritating.

, the skin is crispy and tender, the meat is chewy, the fragrance is overflowing, the aftertaste is long, and the noodles taste great.

5. Xinjiang hand-caught mutton: Hand-caught mutton is a favorite traditional food of the Mongolian, Tibetan, Hui, Kazakhstan, Uighur and other ethnic groups in northwest my country.

The method is very simple. Chop the bone-in mutton into pieces, put it into clean water and cook it. After taking it out, sprinkle it with minced onions, salt, and pour some boiling soup. Serve it with skin teeth (onions are even more delicious).

6. Xinjiang Nine Bowls and Three Rows Banquet: The so-called "Nine Bowls and Three Rows" means that all the dishes at the banquet are served in nine bowls of the same size, and the nine bowls should be arranged in a square with three bowls on each side, so that

It looks like three lines from all directions.

The banquet uses beef, sheep, chicken, and fish as the main ingredients. The traditional special dishes include meatballs, stews, rolled curtains, sand-filled buns, yellow braised pork, etc., which are cooked by steaming and stewing.

7. Xinjiang Spicy Lamb's Hoof: The soft and spicy lamb's trotters immediately ignite our taste buds the moment they enter the mouth. Not only is it delicious, the Spicy Lamb's Hoof is rich in collagen protein. Beauty-loving ladies can enjoy the delicious food and beautify their skin at the same time. It also has

Strengthens muscles and bones.

8. Xinjiang fried pork: Xinjiang is a multi-ethnic region, and the dish fried pork is favored by people of all ethnic groups.

Xinjiang people like to eat oily meat. There are many ways to eat it, and the ingredients are very complex. There are some with skin sprouts, green spicy seeds, and some with tomatoes. In short, there are all kinds of varieties.

9. Xinjiang Gobi grilled fish: Grilled fish is to cut a whole fish open from the back, remove the meat, then pass two small wooden sticks across the upper and lower parts of the fish, and then use a slightly longer wooden stick to pass from the bottom.

To the top.

Insert the fish with wooden sticks on the beach by the river and line them up in a row.

Begin to light dry wood next to the fish and bake it.

10. Xinjiang Smoked Horse Sausage: Starting from early winter, Kazakhs slaughter livestock to prepare winter meat, then pickle and smoke it to survive the winter. The smoked meat has a rich aroma and is durable in storage.

The bacon sold in the market is basically similar, with some added seasonings, such as cumin, pepper, pepper, onion, etc., which can be cooked or steamed.

Smoked horse intestine is the best bacon.

Yili is the place in Xinjiang that produces the purest bacon and horse intestines.