Xinjiang Cuisine:

There are many famous cuisines in Xinjiang: saute spicy chicken, kebabs, cheese, milk tea, pilaf, nang and so on, which we usually listen to, but today we are going to introduce a Xinjiang snack "roasted buns". The raw materials of baked buns are very particular. Baked buns are made by rolling the dead noodles thin and baking them in a small nang pit. Sheep oil is mixed with mutton gravy, which is spicy with onions and full of exotic cumin. The meat and nang baked in nang pit are like rice crust. The wheat is fragrant and crisp, and the gravy is fat but not greasy, which makes your taste buds burst.

Ningxia cuisine:

Ningxia is the hometown of Hui cuisine, and hand-grabbed mutton is a local must. The beach mutton in Ningxia is recognized as delicious and fishy. Mutton is hot and rich in nutrients, so it is very suitable for winter tonic. Wash the lamb ribs and cook them in a white water pot for an hour or two. When the mutton is stewed until it is deboned and soft, cut a few knives skillfully, sprinkle salt slightly before putting it on the plate, and you can eat it. At this time, it is a must with the vinegar dish that the locals like best. Don't forget to drink a bowl of soup after eating, sprinkle some salt and coriander, it's delicious!

Qinghai cuisine:

chop suey soup and steamed buns are called the best breakfast by Qinghai people. It can not only strengthen the body, resist hunger, but also resist cold. The chop suey soup shop is mostly open in winter morning, and red paper lanterns are hung around dawn to stir up business. Eating chop suey pays the most attention to getting up early, because getting up early has three advantages: "All kinds of chop suey, clear soup, cold resistance, warmth and longevity", you can choose your favorite parts according to your own hobbies, and clear soup is less mixed with water; Getting up early and exercising, together with the tonic effect of chop suey soup, can really prolong life. Eating a bowl of chop suey soup in the morning is rich in flavor, not greasy, tonic, and is loved by all ages.

Gansu cuisine:

The stuffed skin in Lanzhou, Gansu Province is one of the favorite snacks in the northwest, and its unique production technology and flavor are unique among the stuffed skin in the northwest. Stuffed skin is a unique pasta, which can be used as a staple food or a snack. It can be eaten with seasonings such as sauce oil, balsamic vinegar, garlic juice, Chili oil and refined salt. It is very suitable for eating in summer, sour and spicy, flexible, cool and delicious, appetizing and relieving summer heat. Slurry can also be used as a summer drink to clear the intestines and promote diuresis, which is helpful for digestion. It is really a good and cheap food!

Shaanxi cuisine:

There are countless Shaanxi cuisines, and only one Huimin street is enough to eat for several months. Today, the representative of Shaanxi cuisine-mutton paomo is introduced. In ancient times, mutton bread in soup was eaten by tribute emperors and called "mutton soup". Authentic mutton buns need to be broken by yourself. Your attitude in breaking the buns determines the taste of your buns. The key to breaking the buns is to break them into the size of a fly's head, so that when the master cooks the buns, the delicate flavor of the soup can be boiled in. Besides, according to your needs, it should be cooked into dry-pulled, oral soup and water-besieged. Coupled with Shaanxi's hot sauce, it is salty and greasy, and it tastes extremely delicious. Shaanxi people love to eat steamed buns, not limited to mutton buns, beef buns, tofu pudding buns, Chili paste buns and so on.