Xinjiang cuisine: it is both halal dish characteristics, but also has the Northwest China's cuisine, heavy flavor and aroma of the culinary characteristics. Xinjiang diet of raw materials is relatively rich, mainly vegetables, fruits and vegetables, fish, meat, eggs, etc., vegetables in the flavor with other cuisines, the difference is mainly in the use of meat, eggs, has a unique habits and instructions. Xinjiang cuisine is mainly halal cuisine, mostly eating beef and mutton, mostly using popping, roasting, shabu-shabu, burning, sauce, steak, steaming production methods, the famous delicacies are roasted whole sheep, big plate chicken, naan bread meat, hand-held mutton, etc., the taste of hot and sour.
Xinjiang people:
Xinjiang people are people who have long lived in the Xinjiang Uygur Autonomous Region and the Xinjiang Production and Construction Corps within the territory of the Chinese People's Republic of China and the Xinjiang Production and Construction Corps in sixteen prefectural and municipal cities and all the people of the Xinjiang region. Xinjiang is a multi-ethnicity gathered in the region, Xinjiang original Han, Uyghur, Mongolia, Hui, Kirgiz, Kazakh, Sibe, Tajik, Uzbek, Manchu, Daur, Russian, Tatar and other 13 historical ethnic groups. The remaining 55 ethnic groups include Tibetans, Yi, Buyi, and Koreans. The people of Xinjiang in the narrow sense refers to the people of all nationalities living in Xinjiang for a long time, and the people of Xinjiang in the broad sense refers to the Chinese of all nationalities living in the Xinjiang Uygur Autonomous Region and the Xinjiang Production and Construction Corps of the People's Republic of China*** and the State of China for a long time.