Xinjiang is located in the motherland as inland by a strong continental climate, where gathered a lot of ethnic minorities, most of the residents prefer to meat-based diet, beef and mutton can be seen everywhere here, so that by the Xinjiang sure to try the local Kaoquan Yang,
as well as a real string of Xinjiang lamb, lamb pilaf and hands. Pasta is the main
staple food in Xinjiang, where the more common one called "Nang", showing apricot yellow, surrounded by thick, thin middle. There sesame Nang, meat Nang, Nang layers, such as g Nang and other varieties, is a kind of flour mixed with yeast surface, light salt and noodles, baked cake made of. Nang mind when doing thin at the bottom of the bundle of numerous holes, each affixed to Nang Pit, to be braised roast 10 minutes later, crisp taste of "Nang" on the pan, and this "Nang" may keep well, and So many visitors to Xinjiang deliberately brought back taste of this food. According to Xinjiang because it is a long time here than other places in the fruit sweet, so Turpan grapes, Hami melon is well-known at home and abroad. Xinjiang cuisine: roast lamb pilaf thin-skinned dumplings baked buns Kaoquan Yang Xiang-Fen Tang Nang La striped clutch jen na Smoked breast meat Ma Ma San intestinal oil seed oil tower sub-hanging braised pork noodle soup Niangpi seed oil San Kuqa sub-Pal Wood breast milk horse milk wine