What are the characteristics of Xinjiang cuisine?

Xinjiang cuisine features saute spicy chicken, hand-grabbed mutton, roasted whole sheep, bacon, rack meat and so on. Stir-fried chicken Xinjiang: Stir-fried chicken, also known as Shawan fried chicken and Chili fried chicken, is a special food in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region. Hand-grabbed mutton: Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups in northwest China. It is said that it has a history of nearly a thousand years, and it was originally named after eating with hands. Roast whole sheep: Roast whole sheep is a traditional meat product of ethnic minorities in Inner Mongolia and Xinjiang.

Xinjiang cuisine features saute spicy chicken, hand-grabbed mutton, roasted whole sheep, bacon, rack meat and so on.

1, Fried Pan Chicken Xinjiang: Fried Pan Chicken, also known as Shawan Fried Pan Chicken and Chili Fried Chicken, is a special food in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region.

2. Hand-grabbed mutton: Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups in northwest China. It is said that it has a history of nearly a thousand years, and it was originally named after eating with hands.

3. Roast whole sheep: Roast whole sheep is a traditional meat product of ethnic minorities in Inner Mongolia and Xinjiang.

4. Sambo Meat: Sambo Meat is called "Tawakawaf" in Uighur, which is a fashionable snack variety and one of the famous foods in Xinjiang.

5. Shelf meat: Shelf meat is a special food in southern Xinjiang. Shelf meat is mostly selected from one-year-old sheep or sheep within one year old. The meat on the shelf is tender, smooth and delicious.