Whole Ram Roast

This is the most famous dish in Xinjiang, and a match for Beijing's roast duck. Chef use castrate sheep or within one-year old fat lamb as main raw material, kills and skins it, and removes the internal organs and hoofs. Then he puts a wooden stick through the ram daubing it with a mixture of fine flour, salt water, yolk, turmeric, ground pepper and other condiments. Finally he places it head first in a brick-and earth oven. The ram is roasted for about one hour until it turns golden brown.

When it is done the chef takes it out and puts it on a serving trolley. He ties a red silk ribbon with a flower knot around its head and stuffs some coriander or celery banquet table and serves the ram around the table. ach guest picks u the carving knife and cuts the part he or primitive simplicity and romance to the ritual.

Kebabs (mutton-skewers)

This is a snack with unique national characteristics in Xinjiang. Kebabs are prepared and sold on the street and at fairs in both town and country, as well as in large restaurants. The seller first cuts fresh mutton into cubes and mixes them with crushed onion. After half an hour, he or she puts iron skewers, each one thirty centimeters long with a wooden handle, through the mutton cubes, spreads fine salt, chilly powder and other condiments on them, and places them over an iron trough holding a charcoal fire. They are turned around and roasted for a few minutes before they are sold.

Lamb Meat

Lamb Meat is a delicious meat food. Lamb Meat select the castrated sheep of the same year or within one full year of age's lamb. Cook steps are: After slaughter the lamb, get rid of its hoofs and viscera, wash it clean and put it into a big hollowware and cook, and put onion & cedil; pepper, etc condiments into hollowware. The methods of cooking the meat have two kinds, one is cook with cold water at first, the other is cook it with boiled water at first, No matter what using method must fish out blood foam over the soup, don't put the salt till meat are cooked. Lamb Meat is fresh and tend and delicious, is top grade which is used to entertain guests.

Poluo

Normally translated as "Lamb Meat finger-picking rice". Its raw materials have rice; mutton ; carrot ; onion and vegetable oil.
Making steps: washing rice clean, and dunk it with water. Chop the mutton into hunk, after washing the carrot clean and cut into filament, after peel off the skin of onion and cut into pieces. Cooking finger-picking rice use pig iron hollowware generally. Stir-fry meat firstly, then stir-fry carrot & onion, till half cooked, put rice, clean water, salt, don't agitate, after 40 minutes cooked; before these, must stir the rice two times. After finger-picking rice cooked, stir carrot , mutton and rice equably and may eat it. Varieties have many, people make finger-picking rice besides mutton, also use beef , horse meat, chicken , goose meat, etc meats. also use currant, apricot etc dried fruits to cook finger-picking rice, call sweet finger-picking rice or vegetarian finger-picking rice. some finger-picking rice put "Biye" more. No matter which finger-picking rice all put carrot , onion taste is very delicious. Before eating, guest must wash hand. Generally host put finger-picking rice into a plate, and please guest eat it with hand picking , so get name "finger-picking rice". Now, when Uyghur & Uzbek etc. minorities invite guests to eat, already have prepared scoops, is very convenient.

Fragrant nan

Nang is a kind of flat bread which forms the daily staple of Uygur people of Xinjiang, and is enjoyed by many other nationalities as well. Nang has a long history in the Xinjiang region. Nang is usually made of wheat flour, but maize flour can also be used. It is invariable round in shape, but there are about fifty different kinds of nang. The most common are meat nang. Nang is generally made with a yeast dough and then baked, but another method uses unleavened dough kneaded together with vegetable oil or muttonfat, rolled out thin and then baked. Oily nang is often made with muttonfat; meat nang is stuffed with meat and sesame nang is made with sesame seeds. The methods of baking Nang vary greatly, as does its name. Nang contains very little water, so it can be stored for a long time and is easy to carry while traveling. It is said that Monk Xuan Zang of the Tang Dynasty took nang as his food on his journey to the west and it helped his cross the Gobi Desert.

Parmuda

This is a pie made of wheat flour, mutton, egg, onion, pepper and condiments. First, beaten eggs and salted water are added to the flour to make a paste. Then mutton is diced and mixed with onion, ground pepper, salt, condiments, and a little water. This mixture is put into the dough as filling to make pies. After being baked in the oven for 25 minutes, the pies turn a golden color, and a little mutton fat is put on them. They are delicious pies, crisp and tender.

Thin-skinned dumpling

This has been a staple food of all nationalities in Xinjiang for more than 2,000 years. There are more than fifty kinds of dumpling including meat dumplings, oil dumplings and sesame dumplings.
According to historical research, the dumpling was first introduced from Arabia, Turkey and Central Asia. The meat dumpling is made of wheat flour and salted water with a filling of diced mutton, smashed onion, and ground pepper. The sesame dumpling is a mixture of flour, sesame and grape juice, all baked together. The thin-skinned dumpling contains a small amount of water and can be stored for a long time. It is crisp, good to eat, and easy to carry on a long journey. The story goes that when Monk Xuan Zang of the Tang Dynasty went to get Buddhist scriptures from India and traveled across the dessert in Xinjiang, he carried thin-skinned dumplings as his staple food.

Nan
Nan is a kind of flat bread which forms the daily staple of Uyghur people of Xinjiang, and is enjoyed by many other nationalities as well. Nan has a long history in the Xinjiang region. Nan is usually made of wheat flour, but maize flour can also be used. It is invariable round in shape, but there are about fifty different kinds of Nan. The most common are meat Nan. Nan is generally made with a yeast dough and then baked, but another method uses unleavened dough kneaded together with vegetable oil or mutton fat, rolled out thin and then baked. Oily Nan is often made with mutton fat; meat Nan is stuffed with meat and sesame Nan is made with sesame seeds. The methods of baking Nang vary greatly, as does its name. Nan contains very little water, so it can be stored for a long time and is easy to carry while traveling. It is said that Monk Xuan Zang of the Tang Dynasty took Nan as his food on his journey to the west and it helped his cross the Gobi Desert.