People who have been to Xinjiang should be deeply impressed by Xinjiang cuisine. Urumqi snacks are also loved by many people, such as the nationally famous roast whole sheep. In addition, there are many specialties in Xinjiang. The following small series will recommend it. Please see below for details.

1. Roasting whole sheep

Roasting whole sheep is one of the famous snacks in Urumqi, and Uighurs call it "Tu Nurkka Wafu". Roasting whole sheep is a hard dish in Xinjiang.

2. Xinjiang saute spicy chicken

Xinjiang fried chicken can be divided into Shawan fried chicken and Chaiwobao fried chicken. Stir-fried chicken sauce in Shawan is thick, dip noodles after eating. Chai Bao saute spicy chicken is to stir-fry the chicken pieces thoroughly, and then stir-fry them with Chili, which is more chewy. Xinjiang saute spicy chicken is a halal snack, named after the big plate containing chicken pieces.

3. Hand-grabbed rice

It is called "Bolao" in Uyghur. It is a favorite food of Uygur, Uzbek and other ethnic groups in Xinjiang. Often eat with clean hands, so it is called "pilaf" in Chinese. The main raw materials of pilaf are rice, mutton, carrots, onions and clear oil. The rice cooked by mixing them together is shiny, fragrant and delicious. In addition, dried fruits such as raisins, dried apricots and peaches are used for pilaf, which is called sweet pilaf or vegetarian pilaf.

4. Naan

Naan has become one of the favorite foods of people of all ethnic groups. This is a kind of baked bread, similar to sesame seed cake, crisp or soft, delicious. It is made of wheat flour, corn flour, sesame seeds, onions, eggs, clear oil, ghee, milk, salt and sugar. There are also meat naan, sesame naan, oil naan and so on.

5. kebabs

After eating the kebabs in Xinjiang, I suddenly feel that the kebabs in other places are weak! Mutton kebabs are made by roasting moxibustion in a special roasting iron trough. When making, while roasting with coal fire, sprinkle with seasonings such as refined salt, Chili powder and cumin powder, turn over and bake for about 3-5 minutes, and serve after a few minutes. The meat is delicious, pure, oversized, cheap and full!

6. Rice intestines

m intestines are made by mixing chopped sheep liver, sheep heart, sheep intestine oil, pepper, cumin powder and refined salt with rice, boiling in water, waiting for half an hour, punching holes in the intestines to make them leak, and cooking for one hour.

7. Baked buns

Baked buns ("shamusha") are the favorite food of Uighurs. Baked buns are mainly baked in nangkeng. Steamed bread is rolled thin with a dead face and folded into squares on all sides. Add stuffing made of diced mutton, onion, cumin powder and other raw materials, and bake in the pit.