Shaerkuole, mansaf steamed dumplings, roasted pumpkin, Semaiti apricot, roasted mutton, etc. 1. Baking pumpkin: Bake the pumpkin in the pit for 2-3 minutes, then cut it with a knife and let it cool. 2. Roast mutton: Slice the meat, put it on the iron drill one by one, then evenly put it on the iron barbecue stove burning charcoal or anthracite, sprinkle with refined salt, cumin and Chili noodles, and turn it up and down for a few minutes to eat.

1. Shaerkule: Shaerkule means "yellow lake". Its raw materials are rice, milk and ghee. The method is to make sticky rice with milk and rice, which is white in color, and put it around an oval plate, and make sticky rice into undulating mountains and a low-lying basin in the middle of the plate, and then put the melted ghee in Huang Cancan in the middle, just like a golden lake. The sticky rice made of milk is snowy white, and the heat emitted from the rice grains is like the white clouds on the top of the snowy mountain. When guests see this scenery, it is suitable for a big increase. Grab it with your hands when eating, or serve it with a spoon and then pour the ghee in the lake. It tastes oily but not greasy, and it is delicious and unforgettable. Kirgiz owners often use this kind of meal to entertain relatives and friends and express their enthusiasm for their guests.

2. pilaf steamed dumplings: cut the radish into chopsticks-thick strips, cut all the fat and lean mutton into diced pieces, put the pressure cooker on fire, add oil and pour the diced mutton when it is 7% hot, pour the radish and onion when it is fried to the highest color, add salt and cumin powder, add a little water and stew for about 1-15 minutes, then take out the soaked rice and pour it into the pot, scrape it flat, and cover the lid and stew for about 1-15 minutes. Then add the rice, radish and diced mutton into cumin powder and mix well to make pilaf stuffing, add salt to the flour to make semi-scalded noodles, roll into 5 grams of 7 small doses to make steamed dumplings skin, wrap the pilaf stuffing one by one, so that 4-5 diced meat can be wrapped in each stuffing, and steam in a steamer for about 8 minutes until the skin is mature.

? 3. Bake the pumpkin: bake the pumpkin in the pit for 2-3 minutes, then cut it with a knife and let it cool.

4. Semaiti Apricot: Semaiti Apricot has bright color, orange pulp, detached kernels, soft and juicy meat, less fiber, soluble solids content of 26%, total sugar content of 18%, total acid content of 1.3%, vitamins, protein and trace elements needed by human body, sweet pulp and high quality, which is not only a good fresh food, but also a good dried and processed apricot.

5. Roasted mutton: The kebabs in Kashgar have unique flavor, brown and shiny, crisp outside and tender inside, and delicious meat. The method is to cut the meat into thin slices, put it on an iron drill one by one, and then evenly discharge it on an iron barbecue stove burning charcoal or anthracite, sprinkle with refined salt, cumin and Chili noodles, and turn it up and down for several minutes to eat.