Hand pilaf. Hand pilaf in Xinjiang is made of rice, carrot and lamb. Raisins are sometimes added to balance the flavor of lamb and carrot. Uygur and Kazak people often put hand pilaf in a big plate and share it with families or friends. Han people also consume hand pilaf and take it as a necessary dish on Chinese New Year's dinner menu. [chinadaily.com.cn]
Camel feet (middle). Camel feet are another classic food in Xinjiang. Rare and precious, camel feet are often served on important festivals. People stew the soft and chewy tissue of the camel feet with herbs. The stewed camel feet are often consumed with vinegar, red pepper, cucumber and turnip. [chinadaily.com.cn]
Smoked horse meat sausage. Kazak people in Xinjiang put horse meat (often with bones) and the fat on the belly of a horse in the clean horse intestine. Then the sausages are hanged in the open air and smoked by the burning pine trees for 1 hour each day. After 10-15 days, smoked sausages are finished. During Chinese New Year, the horse meat sausage is very popular. People often take it with red wine. [chinadaily.com.cn]
Big plate chicken. Big plate chicken is one of the most common food in Xinjiang. Unlike the chicken cooked by other methods, big plate chicken has more soup to consume with wide noodles. The chicken is often stirred with potato and red pepper. Wide noodles are added in the chicken later. It is difficulte to locate the accurate birthplace of the dish. [chinadaily.com.cn]
Boiled mutton. Boiled mutton is a traditional dish of ethnic people. It also has become an important part of Han people's dinner on the Eve of Chinese New Year. Apart from making dumplings, people often boil mutton around midday and share it with the whole families in the evening. Han people add spring onions to reduce the scent of mutton, and turnip to help the digestion. [chinadaily.com.cn]
Butter rolls. Butter rolls are a traditional food of Hui people in Xinjiang. Hui people add butter in the flour to create a creamy flavor. And Han people develop two categories: one is added with spring onion, the other with dried red pepper. Both two kinds of butter rolls are steamed and consumed with stir fried meat and vegetables. [chinadaily.com.cn]
Crusty pancake. Crusty pancake is the staple food of Uygur and Kazak people in Xinjiang. People cut the cake into small pieces and consume them with mutton soup or roasted mutton. Often roasted mutton was placed on a crusty pancake to let the cake be soaked with the extra oil of the meat, which makes the pancake taste better. [chinadaily.com.cn]
Baked butter pancakes. Han people living in Barkol Kazak autonomous county in Xinjiang often make this kind of pancake for Chinese New Year. They add egg, butter and sugar in the flour and baked the two sides of the cake for about 30 minutes. The pancake with many layers tastes crispy and sweet. [chinadaily.com.cn]
