2. Grab the rice. Ordinary food, but not really grasped by hand, and spoons and gloves. Hand-grabbed rice is one of the staple food recipes of cakes, with mutton as the main ingredient. The cooking skill of mutton pilaf is mainly marinated vegetables, and the taste belongs to clear fragrance. The characteristics of mutton pilaf: mutton tastes delicious, carrots and raisins are soft and sweet, and rice is soaked in various flavors.
3. Xinjiang saute spicy chicken. Xinjiang saute spicy chicken, also known as Shawan saute spicy chicken, is a famous dish in Xinjiang. The main ingredients are chicken pieces and potato pieces, which are cooked with noodles. Bright-colored, tender and spicy chicken and soft and sweet sweet potato are delicious and rich in taste, which are the best products on the table.
4. Xinjiang pepper chicken. Xinjiang Pepper Chicken is a delicious dish, which is made of free range chicken and dozens of fine and precious Chinese medicines. It tastes hemp but not wood, spicy but not angry, crispy skin and fragrant meat, long aftertaste and excellent noodles.
5. Xinjiang Hula sheep hoof. The tender and spicy mutton hoof instantly detonated our taste buds, which were not only delicious, but also rich in collagen.
6, Xinjiang hand-grabbed meat. Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazakh, Uygur and other ethnic groups in the northwest of China. The method is simple. Chop the mutton with bones and cook it in clear water. Take it out, sprinkle with chopped green onion, salt and some cooked soup, and serve with leather teeth (onions are more delicious).
7. Braised mutton offal, also known as chop suey and mutton in water, is a common traditional soup snack in northwest China. It is made of head, hoof, blood, liver, heart, intestine, belly and so on. Sheep's, so it is also called haggis;
8. Roast whole sheep in Xinjiang. Roast whole sheep is called "Tuner Kawafu" in Uygur language, which is one of the most distinctive traditional flavors in Xinjiang. Roasted whole sheep is golden and shiny in appearance, brown and crisp in external meat, soft and tender in internal meat, and fragrant in mutton, which is quite palatable and unique in flavor.
9. Baked buns, as the name implies, are of course baked. It is worth mentioning where it was baked. It's not an oven, it's a pit. Therefore, if you want to eat baked buns, you must find a shop with pits. Is this rare? Of course, it is quite common in Xinjiang. The baked buns are full of diced mutton marinated with onions. After baking out of the pit, the skin color is Huang Liang. Take a bite, and the thick meat will come to your face. The fragrant sheep oil bully occupies your whole mouth.