1, Naan: The most frequently asked, similar to the steamed bread in the mainland, but more durable, keep it dry for 2 or 3 months without any problem, soak it in water (soup) and eat it soft. Xinjiang calls this "Nan" instead of "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 dipped in honey. You can try it if you have the chance.
2, baked buns: the most mainstream is mutton+onion+salt+pepper as stuffing, really only these, so it is very fresh and fragrant.
3, pilaf: Now few people will eat with their hands, pay attention to the picture in addition to carrots and Xinjiang's unique radish, if I am wrong, please point out. Mutton is the most mainstream, besides beef, pigeon meat and chicken. There will also be versions with raisins.
4. Lamian Noodles: People in northern Xinjiang like to talk about pulling strips, that is, braised vegetables (all kinds of fresh seasonal vegetables+beef or mutton fried) mixed with hand-drawn noodles. There is no fixed collocation for braised dishes, so Lamian Noodles can be said to have the most varied taste.
5, thin bag: dead dough, stuffing two mainstream, a kind of mutton+onion+salt+pepper almost the same as roast buns, another kind of pumpkin+sheep oil+salt+pepper, the latter is also called pumpkin buns.
6, Shantou beef hot pot generally has no fancy way to eat, it is the simplest beef bone broth pot bottom, and the meat is cut outside the door. Only in this way can we eat the original flavor of beef. Of course, there are three sauces in front of each diners-sand tea sauce, Chili sauce and Puning bean sauce, which are matched and adjusted by the guests according to their tastes. Therefore, people often say that Chaoshan cuisine is "tasteless".