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.

It has a long history in Xinjiang, and its outer skin is golden yellow. It was called "hu cake" and "burning cake" in ancient times.馕Flour is the main raw material, mostly fermented noodles, but put a little salt without alkali. Modern oysters use flour as the main raw material, usually fermented noodles, a little salt, round, many patterns, rich in raw materials, in addition to flour, sesame, onion, eggs, clear oil, ghee, milk, sugar, salt can be called And so on. Not only is it delicious, but it is not easy to deteriorate for a long time, so the old Uighurs took the road with a long distance. According to legend, when Xuanzang passed through the desert Gobi, the food that was brought around was sputum.