Old Urumqi people almost know that there is a "wuwuzi lamb" in the alley of Shanxi, which is a cuisine of the Hui people. In the book "Urumqi Zhangshu" published in 1991, there was a special introduction to "Wuwuzi Lamb". At the earliest time, the store was run by a Hui nationality named Li Zhanshou. The locals called him “Wuwuzi”. He specialized in selling cooked lamb meat. Anyone who had eaten did not say good. At that time, he could sell several sheep every day. For a long time, the name of "My son and lamb" sounded loud!

Baked buns are traditional Xinjiang cuisine, and the taste is extremely delicious. Although there are similar or different shaped baked buns in all parts of Xinjiang, the most authentic baked buns are from Hotan. The dough of the Hetian Baked Buns is made with the finest white noodles and freshly cooked noodles and a slightly alkaline dough. The dough is simmered into one or two hundred grams and then made into a dough; the meat is cut into corn kernels with fresh mutton, plus a small amount. Put the chopped sheep oil and onion on the water, add the pepper powder and salt and knead it into a stuffing. Wrap the dough in a dough and wrap it in a round dough. Put the water on the skin and stick the side of the dough to the sac with the palm of your hand. On the wall, after all the dough is pasted, put a small amount of water on the surface of the baked buns, cover the pits, bake for 20 to 25 minutes, open the vents, and the charcoal in the pit will immediately turn red and then bake for a while. When the skin of the baked buns is red and shiny, it can be taken out. After the hot baked buns are opened, the soup is overflowing, the fragrance is nasal, and the nutritional value is high.

The scallion mutton is the home-cooked dish of Xinjiang people. The two words of scallions and mutton are inseparable, that is, they are inseparable from leather teeth and spicy skin. One bite, the green onions are overflowing, this is called fun!