There are many ethnic groups, which means that Xinjiang has many specialties.

There are so many delicacies in Xinjiang that we can’t even count them because there are almost 50 ethnic groups in Xinjiang and tens of thousands of delicacies. This is not yet a specific statistical data.

The most authentic Xinjiang cuisine is found most in southern Xinjiang, where ethnic groups live together and is also the birthplace of ethnic cuisine.

Almost all the food in northern Xinjiang comes from there, especially Urumqi, the capital of Xinjiang.

Barbecue, noodles, large plate chicken, pepper and sesame chicken, large plate chicken, etc. are not unique to Xinjiang, because they can be made in other places, because the ingredients are too common, and people nowadays are too capable of imitating them.

You can’t imitate the taste of Xinjiang, but you can imitate it almost.

Speaking of Xinjiang’s unique delicacies, grilled buns, naan, naan pit pork, rice intestines, noodles, lungs, stuffed skin, spicy lamb trotters, roasted eggs, etc. are considered unique delicacies.

Just like grilled buns, this is a unique delicacy of the Uyghur people. Although mutton and Pi Ya Zi are the main ingredients, you don’t have a naan pit and you don’t know how to make it. The Uyghurs can make a naan pit and bake it into a golden crisp.

Fragrant baked buns.

Uyghur naan is called flatbread by mainlanders, and even you don’t know how to make it. Now some people bake it in ovens, but it doesn’t have the same flavor. Just like the barbecue in the mainland (what you call kebabs), it doesn’t have the same flavor either.

There is no down-to-earth flavor, and there is no down-to-earth flavor that is unique to Nang pits. Don’t say you have eaten it before, it is a different taste. According to my friend from the Xinjiang Cuisine Association, there are hundreds of kinds of Nang in Xinjiang, because

In the hearts of the Uyghurs, their naan bears the symbol of each family, which is their own micro seal. The pattern on the naan is the micro seal of the naan maker.

Do you think you can still make naan?

Nang pit meat is also a unique delicacy in Xinjiang. It is also baked in a Nang pit. This one is even more unique. Nang and baked buns can be baked to fool people. Can you bake Nang pit meat in an oven?

No, this is Xinjiang’s unique delicacy that cannot be copied. You can only eat it when you come to Xinjiang. By the way, I remind you that when you come to Xinjiang, don’t forget to eat naan pit meat. Generally, you pay by kilogram.

Rice intestines, noodles and lungs are absolutely not found anywhere else, including at home and abroad. This is truly a unique specialty of Xinjiang.

It is a kind of delicacy made from sheep's water, processed, stir-fried or added with soup. If you want to know the specific introduction, you can search my recipes for detailed introduction.

To bake the stuffed skin, you need to hollow out and wash the spleen of the sheep, stuff it with minced skin teeth, sheep tail oil, minced sheep liver, etc., seal it after filling, and then bake it with an iron.

It is shaped like a sheep kidney, and we also call it fake "sheep kidney". It looks scary and is said to be a dark dish from Xinjiang, but it has fascinated many children from Xinjiang.

Remember, you must not call yourself Lao Sepi. This is Xinjiang dialect: it means very stingy.

Spicy lamb trotters, this is a special delicacy of the Hui people in Xinjiang. It is difficult to eat this Xinjiang flavor elsewhere.

This is the food that Xinjiang two-character dolls are obsessed with. A friend of mine can eat 17 spicy lamb trotters in one sitting. This is the son doll of Xinjiang. It also fully illustrates the charm of this spicy lamb trotters. If you don’t believe it, you can search it on Baidu. That friend

I have left a message on a local website.

Baked eggs are particularly abundant in southern Xinjiang. There are many different baking methods. I don’t know if they are available in the mainland. At least they are not uncommon in Urumqi. There are not as many as in southern Xinjiang. This is what I took in southern Xinjiang.

That’s it for today. If you want to really understand the unique cuisine of Xinjiang, you have to eat and discover it. Even if you eat Xinjiang’s cuisine for a month, you won’t be able to finish it. If you have the opportunity, you should try it. Everyone is welcome to share Xinjiang.

More unique cuisine.