What's delicious in Xinjiang tourist attractions?

Xinjiang cuisine has local characteristics.

Naan: Naan is one of the main pasta dishes loved by brothers and people of all ethnic groups in Xinjiang, with a history of more than 2,000 years.

There are many kinds of naan, about fifty kinds. Common ones are Rounang, Younang, Wowei, Sesame Nang, Sliced Nang, Hillman Nang and so on.

Next, I will introduce you to pilaf, saute spicy chicken, lasagna and so on.

Sanbao meat: Sanbao meat is carefully cooked with two raw materials: mutton and naan. Sambo mutton is very tender, and it is very classic to dip the golden naan in mutton soup. There are halal restaurants in all the streets and alleys of Xinjiang, and the more delicious one is said to be the restaurant of Dabazha in Erdaoqiao, Urumqi.

Pilaf: The ingredients are rice and carrots, and sometimes raisins. There are mutton pilaf and vegetarian pilaf. Carrots in Xinjiang are especially sweet and tender, and sheep oil tastes oily but not greasy. Baked buns: stuffed with mutton, onions and other materials, baked in the pit, the taste of the skin is somewhat similar to that of the mainland sesame seeds cake, and it is more brittle than the sesame seeds cake.

Saute spicy chicken: The ingredients are chicken, pepper, potato and hand Lamian Noodles, which is spicy and soft.

Pull a note. Also known as mixed noodles. Lamian Noodles, which is very chewy, is made of mutton, onion and celery. The taste is fragrant and smooth. Bake steamed bread. Mutton, onion and other materials are stuffed and roasted in the pit. The taste of the skin is a bit similar to that of the baked wheat cake in the mainland, and it is more brittle than the baked wheat cake.