1, Xinjiang Naan, Naan, which means bread, is popular in Xinjiang and other places and is the traditional staple food of Xinjiang people. As the saying goes, "You can skip meals for a day, but you must never skip meals for a day", which fully proves the important position of Naan in Xinjiang. Naan skin is golden and round cake-shaped. First, the dough is fermented, kneaded into dough blanks, and then baked in a special pit. There are many kinds of naan, about fifty kinds. Rounang, Younang, Wowonang, Sesame Nang, Piannang, Hillman and so on are common. The largest one is called "Aimanke", which is thin in the middle and slightly thick in the edge, with many patterns poked in the middle and a diameter of 40-50 cm. Eating naan is usually accompanied by Fu tea, milk tea or broth.

2. Roasted mutton and kebab are ethnic snacks in Xinjiang, which are well known. The main raw materials are mutton, onion, salt and so on. Mixing mutton and onion for a period of time can reduce the smell of mutton. Mutton is tender and easy to digest, with high protein, low fat and more phospholipids, less than pork and beef. It is one of the delicious foods to keep warm in winter and has the effect of keeping out the cold.

3. Baked steamed stuffed bun, called "Samusa" in Uygur, is one of the special snacks in Xinjiang. The method is to stick the wrapped raw steamed bread in the pit and bake it for about 10 minutes. After baking, the skin of steamed stuffed bun is Huang Liang, crisp and tender, and delicious. The meat stuffing of roasted buns is not pork, but leg of lamb with even fat. Meat that is too thin is not suitable for stuffing, and it tastes too firewood.

4. Saute spicy chicken and Xinjiang Saute spicy chicken are special delicacies in Tacheng, Xinjiang Uygur Autonomous Region, and were rated as the top ten classic dishes in Xinjiang in 20 18. It is mainly made of fried chicken and potato chips. Colorful, tender and spicy chicken and soft and sweet sweet potato are very popular with everyone.

5. Xinjiang cake cutting is a traditional specialty in Xinjiang, which is made of walnut kernel, corncob, raisin, grape juice, sesame, rose, almond and jujube. Its taste is pure, mellow, moderately sweet and sour, fragrant, sweet but not greasy, and rich in nutrition.

6, xinjiang hand pilaf, hand-grabbed rice is one of the necessary foods for Xinjiang Uighurs to celebrate holidays and entertain guests. Its name is because you used to eat with your hands. But now they are all eaten with chopsticks, not directly grasped with their hands. The method is to fry onion, shredded radish (shredded radish is used because it is a specialty of Xinjiang) and mutton slices in oil, and then add clean rice and water to stew and steam. Hand-grabbed rice is nutritious and has the effect of food supplement.