Tumushuke's delicacies include thin leather bags, stewed whole sheep, pilaf, Xinjiang saute spicy chicken, Naren, stewed mutton pieces, and rice sausage. Thin leather bag: the thin leather bag is white and shiny, thin as paper, tender and rich in meat, accompanied by the rich fragrance and sweetness of Xinjiang onions, and has a mellow taste. Braised whole sheep: Nao Bao meat is an old dish in Xinjiang. It is made by cutting lamb chops into small pieces, not deboning them, cooking them in a pot, and then pouring them on a Nao.

Tumushuke's delicacies include thin paper bags, stewed whole sheep, mansaf, Xinjiang saute spicy chicken, Naren, stewed mutton pieces and rice sausage.

1. Thin bags: oil towers and thin bags. It is made of good mutton and is a delicious food that Uighurs like to eat. The thin leather bag is white and shiny, thin as paper, tender and rich in meat, accompanied by the rich aroma and sweetness of Xinjiang onions, which is very refreshing and delicious. Youtazi is a kind of noodle oil food that Uygur people like to eat. Its color is white and shiny, its layers are fine, its fragrance is soft, and its oil is rich but not greasy.

2. Braised whole sheep: Braised whole sheep evolved from the meat, but they are two dishes with completely different styles. Nao Bao meat is an old dish in Xinjiang, which is mainly made by Uighurs. It is to cut lamb chops into small pieces, cook them in a pot, and pour them on an Nao (a staple food in Xinjiang) after taking out the pot.

3. pilaf: it used to be a Uzbek-style meal, called "Polao", and it is also the favorite food of people of all ethnic groups in Yili. When ethnic minorities eat pilaf, they wash their hands first and then eat it, so it is called pilaf in Chinese. The main raw materials are rice, onions, carrots, mutton (beef or chicken, duck, goose can also be used), and some also put raisins, dried apricots and so on. The pilaf is shiny, fat, tender and refreshing, and rich in nutrition.

4. Xinjiang saute spicy chicken: Xinjiang saute spicy chicken is a famous dish in Xinjiang, which originated in the late 198s. The main ingredients are chicken pieces and potato pieces, cooked with belt noodles. Xinjiang saute spicy chicken has bright colors, including smooth and spicy chicken and soft, waxy and sweet potatoes, which are spicy and fragrant, coarse and fine, and economical.

5. Naren: It is a food with unique grassland flavor, and it is also a delicacy for Kazakhs to entertain guests at home. Naren, also known as hand-grabbed meat. Usually, the freshly slaughtered mutton with bones is cut into twelve pieces, and the head of the lamb washed by Liao is cooked. Only salt is put in the soup, which plays a seasoning role and keeps the meat delicious. After the meat is taken out, the noodles or noodles are cooked with the original juice broth, taken out and put on a plate, and the meat is put on the noodles, which is Naren.

6. Stewed mutton pieces: Stewed mutton pieces are a traditional and famous food of Uighurs, and are a delicacy for festivals and hospitality. The stewed mutton is tender, not greasy and delicious.

7. Pouring rice sausage: The sheep's large intestine is used for filling rice sausage. The sheep's heart and liver are stuffed with some seasonings and rice, which can be tied tightly in the intestine and boiled in cold water. When cooking, poke the rice sausage with a rough town to prevent it from bursting. When eating, cut it into sections for convenience.