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!

Pilaf is a food that is popular among people of all ethnic groups in Xinjiang. It is called "Polu" in Uighur. The practice is to first fry the onion and yellow radish with oil (the carrot is because the yield of Xinjiang specialty yellow radish is small, so other areas can only be replaced with carrots), mutton pieces, and then put into the pure rice and steamed rice.

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.

The Uighur language is called "Pittalda", which means dead bread. The bun is thin as paper, white and fragrant, oily and tender, tender and refreshing. It can be eaten alone, or it can be eaten with glutinous rice or pilaf. When eating, sprinkle some pepper on the steamed buns to block the smell of the mutton. Do not vinegar, do not oily and spicy, Xinjiang's thin bun is only the original match with pepper!

Pulling the sliver is the common name for Xinjiang noodles. It is made directly by hand without the method of pressing and pressing. It is a kind of popular pasta that is popular among people of all ethnic groups in Xinjiang. It is well-known both at home and abroad and is very popular among people of all countries.

As the name implies, the oil tower is shaped like a tower. It is white and oily, with a thin layer and a thin layer. It is rich in soft oil and not greasy. It is a noodle food that Xinjiang Uygur and Hui people like to eat. The Hui people generally make early soups with powder soup.

Grilled lamb chops are famous dishes in Xinjiang. It is usually roasted with anthracite on a barbecue stove or baked in a pit. The lamb chops used for grilled lamb chops are usually roasted on the ribs of lambs, and marinated with the onion salt of Xinjiang specialties. Xinjiang people do not like to add too much spices to the original flavor, this is also because of the delicious, no taste of Xinjiang lamb. The roasted lamb chops are not greasy, the meat is tender, the outer coke is tender, and the mouth is full of juice, which is particularly beneficial to the effect of the spirit.

In Xinjiang, no meat is not a New Year, but some must be placed in the home. Except for the blind, the only thing that is indispensable is this Bahari. Bahari is a traditional Uighur pastry that can be found everywhere in Urumqi. It was originally a snack that the Russians often eat, and some people call it a black cake. It is rich in content, with various nuts in the middle, such as walnuts, almonds, etc., there are raisins on the surface of the cake, the taste is very delicious.

Palmuding is a traditional flavor food of the Uighur people. Its color is yellow and bright, the image is beautiful, the skin is crispy, the meat is tender, and the salty is sweet. It is very popular. Parmigine is made from flour, fat mutton, sesame oil (a little), onion (skin), eggs, salt, cumin powder, pepper and other raw materials.

Xinjiang Ququer is actually a mutton chop, a traditional flavor food that is loved by the Uighur people, similar to the Han people. The koji skin is tender and tender, the soup is delicious, smooth and delicious, and the flavor is unique. It is a good helper for hangover. Xinjiang tastes songs, stuffed with mutton, soup is also mutton soup, can put tomatoes, fungus, spinach, parsley, golden needles, etc.; according to personal taste, can also put other dishes.