1. Xinjiang nang, which means bread, is popular in Xinjiang and other places and is the traditional staple food of Xinjiang people. As the saying goes, "You can live without food for a day, but you can never live without naan for a day", which fully proves the important position of naan in Xinjiang. Naan skin is golden yellow, which is a round cake. Ferment the dough first, knead it into a dough blank, and then bake it in a special pit. There are many kinds of naan, about fifty. Common ones are Rounang, Younang, Wowonang, Sesame Nang, Piannang, Hillman and so on. Among them, the largest one is called "Aimanke", which is thin in the middle, slightly thicker at the edge, with many patterns poked in the center and a diameter of 4-5 cm. Eating naan is usually accompanied by Fu tea, milk tea or broth.

2. Roasted mutton and kebabs are ethnic snacks in Xinjiang, which are famous far and near. The main raw materials are mutton, onion, salt, etc. Mixing mutton and onion and pickling for a period of time can reduce the smell. Mutton is tender, easy to digest, high in protein, low in fat, and contains more phospholipids, which is less than that of pork and beef. It is one of the delicious foods for cold prevention and warming in winter and has the effect of resisting cold.

3. Baked steamed stuffed bun, which is called Samusa in Uighur, is one of the special snacks in Xinjiang. The method is to stick the wrapped raw steamed buns in the nang pit and bake them for about 1 minutes. After baking, the skin of the steamed buns is Huang Liang, crispy and tender, and delicious. The meat stuffing of baked buns is not pork, but leg of lamb with even fat. Too thin meat is not suitable for stuffing and tastes too firewood.

4. saute spicy chicken and Xinjiang saute spicy chicken are special foods in Tacheng, Xinjiang Uygur Autonomous Region, and were rated as the top ten classic dishes in Xinjiang in 218. It is mainly made of fried chicken and potato pieces. The colorful, smooth and spicy chicken and soft glutinous and sweet potatoes are very popular with everyone.

5. Xinjiang cake-cutting and cake-cutting are traditional specialties in Xinjiang, which are made of walnut kernel, corn cob, raisin, grape juice, sesame, rose, padan apricot, jujube and other raw materials. Its taste is pure, mellow, moderately sweet and sour, fragrant, sweet but not greasy, and rich in nutrition.

6. xinjiang hand pilaf, finger-grabbed rice is one of the necessary foods for Xinjiang Uygur people to entertain guests during festivals. It's named because you used to eat with your hands. But now, they are all eaten with chopsticks instead of grasping them directly with their hands. The method is to fry onion, shredded radish (radish is used because it is a special product of Xinjiang) and mutton pieces in oil, and then add clean rice and water to stew and steam. Hand-grabbed rice is nutritious and has the effect of food supplement.