May. 17, 2010 -- Most of the Uyghur dishes adopt lamb and mutton as the main ingredient, being cooked in different manners. Urumqi is keeping assimilating distinctive food culture from other areas in China and even some foreign countries. At present, people who travel to the place do not need to worry about the maladjustment to food. Furthermore, Xinjiang is also justly famous for its melons, pomegranates and grapes, which thrive in the dry, hot climate.

 

Cool Noodle

Cool noodle is also called Yellow noodle. It is called "Saizhikeaxi" in Uygur language. It is a favorable summertime dish. It is made of noodle, buck and grass ash water. The latter two are the special local products of Sinkiang. The most famous ones are the local buck from bulrush cluster at Tuokexun County and the grass ash in Tulufan city area.

Niangpizi

Niangpizi is a special local dish of Hui ethic group. It is delicious and economical. It always serves quickly. If you ask for Niangpizi in a stand, you can get one in one or two minutes, so it is favored much by mass people.

Paermuding

Paermuding is a special food of Uygur people. It is golden, with crisp skin, tender and fresh mutton, a little sweet. It is make of flour, fat mutton, sheep oil (a little), onion, egg, salt, cumin powder, pepper powder and baked in “Nang” (crusty pancake) bed.

Roast mutton

Uygur call roast mutton "Kawapu". According to different method of roast, there are different names, such as "Tuluerkawapu", means roast mutton in crusty pancake bed, which is also called roast whole sheep; "Zihekawupu" means bunch roast mutton; "Kazankawapu" means "wok roast mutton", which is actually fried roast mutton; "Kerenkawapu" means "belly roast mutton".

Yogurt

Yorgut is a barmy dairy product and favored much by people of all ethic groups. It is a common beverage at all seasons in a year. It contains many kinds of lactic acid, lactose, aminophenol, mineral, vitamins, enzyme, etc. The value of the protein of yogurt is higher than that of rice, flour and meat.