There is a saying in Xinjiang: If you don’t eat La Tiaozi for three days, your body will feel like it’s shaking!

Xinjiang La Tiaozi can be said to be a "hybrid". When Xinjiang's meat-eating habits met the Shaanxi-Gansu-Ningxia noodle technology, La Tiaozi was born.

The biggest feature of la tiaozi is that "it has all kinds of styles and welcomes all comers", whether it is oily meat from Shanxi, large plate chicken from Xinjiang noodles, oily spicy seeds from Shaanxi and Gansu, or fresh fried meat with celery, mutton and tomatoes.

...The characteristics of pasta being "tolerant of all rivers" are vividly displayed in the strips.

To serve a plate of pulled strips, serve the vegetables and noodles separately. Put the vegetables on the noodles with a "snap" sound, stir them up and down with chopsticks, and mix the vegetables and noodles. Serve with raw garlic. Drink a bowl of noodle soup and use the original soup to dissolve it.

Original food, so relaxing!

Fried rice noodles in Xinjiang can be regarded as a "rising star". For local young people, fried rice noodles are definitely the end of "casual" and "not knowing what to eat".

Different from rice noodles in other regions, Xinjiang's fried rice noodles don't have a "delicious taste", and they don't care about their appearance. Rice noodles as thick as chopsticks are stir-fried and lightly boiled with secret spicy sauce, chicken or beef and other side dishes.

With the absolutely exciting "spicy", it kidnaps the taste buds of every diner.

It should be more spicy, more oil should be added, it should smell fragrant, and the color should be red and attractive. After one bite, the rice noodles will be chewy and spicy. Friends who like spicy food should not miss it!

Grilled buns are a unique breakfast in Xinjiang. The fat and lean mutton are mixed with skin teeth, then wrapped in shiny dough, and baked in the naan pit. The aroma will be fragrant after a while.

The grilled meat buns are crispy on the outside and tender on the inside. When you bite into the pastry, you will find the delicious and juicy mutton stuffing inside, mixed with the fragrant cumin flavor and spicy skin. When you eat it, you will feel the juicy and fresh meat flavor.

The oil is sizzling, it’s really not that satisfying!

A friendly reminder, if you encounter freshly baked buns, don’t hesitate. If you hesitate at all, they will be sold out in the next second.

Mutton Skewers Xinjiang's mutton kebabs are one of a kind. Xinjiang calls them "barbecue". There is no place where the mutton kebabs are better than Xinjiang's.

You can see it everywhere on the street. Lamb skewers are skewered in alternating fat and lean shapes. They are slowly roasted over the fire, and then sprinkled with spicy seasonings. The fresh aroma of the mutton is combined with the strong aroma of the seasonings. After roasting, you can smell it.

The aroma is fragrant. When you eat it, it is charred on the outside and tender on the inside. It is fragrant and tender, and the oil is flowing. One skewer after another, you can't stop.

Da Pan Chicken Xinjiang Da Pan Chicken can be said to have been popular all over the country. If you go to Xinjiang and don’t try this authentic Da Pan Chicken, it would be a real loss!

A large plate of chicken was brought to the table. The soft and sweet potato pieces were paired with the smooth and spicy chicken pieces. The flavors of meat and vegetables blended with each other. Spicy and fragrant, thick and thin, it was really enjoyable!

The combination of the two makes the soup thicker and more fragrant. Add the unique local noodles and take a sip. The essence-rich noodles collide on the tip of your tongue, giving you the ultimate sense of satisfaction.

Roasted Whole Lamb When talking about Xinjiang cuisine, roasted whole lamb is indispensable.

It is said that roasted whole lamb was once a delicacy for dignitaries in the old days. Later, with the development of time, it gradually entered the homes of ordinary people.

Now walking on the streets of Xinjiang, there are stalls selling whole roasted sheep everywhere. You can buy as much or which part as you want, so you don’t have to worry about the whole roasted sheep being too expensive or that you won’t be able to finish it all.

When the roasted whole lamb comes out of the oven, the aroma is overflowing and can be smelled from several stores away. The appearance is golden and shiny, and it looks brown and crispy, which is mouth-watering.

Cut off a piece, put it in your mouth and chew it slowly. It is crispy on the outside and tender on the inside. It is fragrant but not smelly, fat but not greasy. It is simply delicious.