1, nang: the most frequently asked, similar to mainland steamed bread but more durable, keep dry for 2 or 3 months without any problems, soak it in water (soup) and eat it soft. Xinjiang calls this "Nan", not "Nan cake". The black spots on it are burnt onions and black sesame seeds. Besides dipping in broth, vegetables and sauces, this product is especially delicious when dipped in honey. You can try it sometime.
2, barbecue: the most mainstream is mutton+onion+salt+pepper as stuffing, really only these, so it is very delicious.
3, pilaf: Nowadays, few people will eat it with their hands. Note that there are carrots and radishes unique to Xinjiang in the picture. Please point out if I am wrong. Mutton is the most mainstream, besides beef, pigeon meat and chicken. There will be a version with raisins.
4. Lamian Noodles: People in northern Xinjiang like to say "pull strips", that is, braised vegetables (all kinds of fresh seasonal vegetables are fried with beef or mutton) mixed with handmade Lamian Noodles. There is no fixed collocation of pot-stewed vegetables, so Lamian Noodles can be said to have the most varied tastes.
5, thin bag: dead dough, stuffing two mainstream, a mutton+onion+salt+pepper is almost the same as baking steamed buns, another pumpkin+sheep oil+salt+pepper, the latter is also called pumpkin steamed buns.
6, Shantou beef hot pot generally has no fancy way to eat, that is, the simplest beef bone clear soup pot bottom, cut the meat outside the door and rinse it inside, only in this way can we eat the original flavor of beef. Of course, every diner has three kinds of sauces in front of him-Shacha sauce, Chili sauce and Puning bean sauce, which are matched and adjusted by the guests according to their own tastes. Therefore, people often say that Chaoshan cuisine is tasteless.