Turpan cuisine is recommended. These kinds of Turpan cuisine should not be missed. How many kinds of Turpan cuisine have you eaten?

When Turpan kebabs are mentioned in Xinjiang, people usually think of them, and of course Turpan is the same. Mutton kebabs can be said to be the most famous snack in Turpan. They may be sold in many cities now, but if you come to Turpan, you should try the local mutton kebabs yourself. I believe there will be different flavors.

Pilaf is called "Shrike" in Uygur language. There are many tricks for pilaf. Besides mutton, people also use beef, horses, chickens, geese, snow chickens and pheasants to make pilaf. In addition, dried fruits such as raisins, dried apricots and peach peels are also used to make pilaf, which is called sweet pilaf or vegetarian pilaf. No matter what kind of pilaf, you should put carrots and onions.

In addition, dried fruits such as raisins, dried apricots and peach peels are also used to make pilaf, which is called sweet pilaf or vegetarian pilaf. Some pilaf also put "(text)". No matter what kind of pilaf, you should put carrots and onions. The prepared pilaf tastes delicious.

Naan is the representative of Xinjiang cuisine in Xinjiang. Naan has a long history and was once called "Hu Bing" and "Luobing". Yes, after that.

Made, this kind of food is more like sesame seed cake. It tastes crisp, fragrant and round, with all kinds, sizes and tastes.

Naan is also one of the special cuisines in Turpan. Wheat flour is the main raw material, and corn flour can also be mixed with sesame and onion.

Seasonings such as eggs, clear oil, ghee, milk, salt and sugar are simple to keep and affordable.

Naan, called "Hu Bing" and "Luo Bing" in ancient times, has a history of more than 2,000 years in China and is one of the favorite staple foods of people of all ethnic groups in Xinjiang. The practice of Naan is a bit like scones. It uses flour as the main raw material, ferments noodles, but only adds a little salt and no alkali, and then bakes them. Wherever you go in Xinjiang, you can eat crispy Nan cakes. When it comes to Xinjiang Naan, we have to mention Kuche Naan, which is absolutely as famous as grapes in Turpan, cantaloupes in Hami, apples in Aksu and pears in Korla.

Xinjiang cold noodles Xinjiang cold noodles, also known as yellow noodles, is named after its yellowish color. Uygur language is called "Serike Axi", which belongs to summer snacks. Xinjiang cold rice noodles have a main raw material called Peng Hui, which is a kind of wild plant from Gobi. When autumn comes, people collect Artemisia selengensis and burn it in the pit. After cooling, the water juice of Artemisia selengensis will condense into a block, which is Peng ash. Xinjiang cold noodles taste soft and tender, and the sour ingredients are spicy and delicious, which makes people memorable.

Xinjiang Roasted Whole Sheep In the senior banquet in Xinjiang, if there is roasted whole sheep in the banquet, the whole banquet will be particularly luxurious and generous. Roast whole sheep is so popular, in addition to the exquisite selection of materials, its unique baking method also adds a lot of color to this famous Xinjiang dish. Xinjiang roast whole sheep is a famous Xinjiang dish comparable to Beijing roast duck and Guangzhou crispy suckling pig. When selecting meat for roasting whole sheep, it is especially emphasized to choose Mianjie sheep, which grows in arid areas of southern Xinjiang, and it is best to choose fat sheep within two years old. Roast mutton is tender and tasteless.

After the whole lamb is roasted, put it on the dining car, sprinkle with coriander or green vegetables and push it to the table for guests to eat. Or in some banquets and more exquisite occasions, red colored silk will be tied on the sheep's head, tied into a flower knot, coriander or celery will be put in the sheep's mouth, and the dining car will be equipped with a knife. The service staff will push the dining car around the dining table and sincerely invite the guests to eat meat. Rude diners will cut the meat from the roast sheep with a knife and eat it to their heart's content. Its warm, leisurely, simple and romantic scene is hard to imagine without being there. Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. It is a good product for Uighurs to entertain VIPs.