On the roadside in Xinjiang, you can see people queuing up regardless of nationality or gender. Most of them are queuing up to buy baked buns.

Baked buns were originally a favorite food of Uyghur compatriots.

Restaurants and food stalls in urban and rural bazaars mostly sell these two kinds of food, but because they are delicious and convenient, Han compatriots also like to eat them very much now.

Similar to Beijing's Shaobing with Shaobing and Tianjin's Goubuli steamed buns, these are roadside delicacies that are very popular.

Authentic baked buns must be baked in the Nang pit.

Of course, some people now use ovens to bake it, but the baked taste still lacks some earthiness.

Generally, the bun skin is rolled out thinly with dough and folded into a square shape on all four sides.

The stuffing is made of diced mutton, diced sheep tail oil, onions, cumin powder, refined salt and pepper, add a small amount of water, and mix well.

Place the wrapped raw buns in the naan pit and bake them in ten minutes. The skin will be bright yellow, the skin will be crispy and the meat will be tender, and the taste will be fresh and oily.

Cumin is a spice unique to Xinjiang. When walking in the streets and alleys of southern Xinjiang, this smell seems to be in the entire air. You can easily associate this spice smell with ethnic minorities.

This may be a magical regional flavor unique to my hometown.

In Urumqi, there are several famous bun-baking companies, and their business is surprisingly good.

The ones on Yingbin Road, Qifang, Nanmen, and those on Northwest Road are not enough to sell.

We are always queuing up.

Is it easy to eat a baked bun?

Therefore, I am generally greedy, that is, I buy two unknown food places around the community, and I think it is very good.

Sometimes I'm too busy to eat, so I can just grab two of them as a base, which provides both meat and vegetables. It's really convenient.

However, I still think Qifang’s is delicious.