Hand-grabbed rice is a traditional food mainly eaten by guests of some ethnic minorities in China.

Uyghur finger food is a xinjiang cuisine. The main raw materials are fresh mutton, carrots, onions, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces, fry it in clear oil, then fry the onions and carrots in a pot, and add some salt and water appropriately. After 20 minutes, put the soaked rice into the pot without stirring. After 40 minutes, grab the rice and it will be cooked. The cooked pilaf is shiny and shiny. Delicious and delicious. Uighurs think pilaf is a good meal.