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It is impossible to go to Xinjiang without mentioning roast mutton in Xinjiang, but in Xinjiang, roast mutton is called by foreigners, and locals call it barbecue directly (because there is basically no pork). Xinjiang kebabs are delicious, and the most important thing is that all kinds of spices are the most authentic when roasting, and the general taste of barbecue depends on these spices. Delicious barbecue, a bunch of meat should not only have lean meat, that's how people eat it. Really delicious barbecue, when skewering meat, is always a piece of lean meat and a piece of fat meat strung together, so when roasting, the delicious gravy in the fat meat seeps into the lean meat on the side, which will make the barbecue particularly delicious. Delicious barbecue stalls should be scouted by yourself in Xinjiang. If you are diligent enough, you can find cheap (1 block) and delicious barbecue.
When you arrive in Xinjiang, you can eat not only barbecue, but also roast lamb loin, kidney, liver, heart and intestines. Except for the lamb loin, which is more expensive, a bunch of three pieces (three complete lamb loins, Kashgar price), the others are cheaper. In Kashgar, a string of sheep intestines costs only 20 cents. At that time, I thought my ears were wrong. Of course, the price in Kashgar is also the cheapest in Xinjiang. String 6
Naan is the staple food of Xinjiang people, just like the rice of southerners. The quality of naan is very different. The delicious naan smells sweet and tastes good, and you don't feel thirsty if you eat more. I ate a lot of naan in Xinjiang, and all the dry food I took out was it. I finally concluded that judging whether a naan is good or not is mainly after it is completely dried. A good naan is dry and crispy, and a poor naan can only be called dry and hard. If you are afraid of trouble, look for the "Abra Dahlman Nan" in the picture, which is equivalent to the dog ignoring the steamed stuffed bun, but the price is naturally twice as expensive as other Nan.