On the roadside in Xinjiang, you can see a queue, regardless of nationality or gender. Nine times out of ten people are waiting in line to buy baked buns.

Baked buns were originally a favorite food of Uighur compatriots. Both kinds are sold in restaurants and food stalls in urban and rural markets, but now Han compatriots like them very much because of their convenience. Similar to Beijing's meat pies and Tianjin's Goubuli steamed buns, street food stalls are very popular.

Authentic baked buns must be baked in nangkeng. Of course, some people bake it in the oven now, but the taste still feels a little lacking in local flavor. Generally, steamed stuffed bun skins are rolled thin with dead faces and folded into squares at four sides. Steamed buns are made of diced mutton, sheep tail oil pan, onion, cumin powder, salt and pepper. Add a little water and mix well. Stick the wrapped raw steamed bread in the pit and it will be cooked in ten minutes. The skin color is Huang Liang, the entrance skin is crisp and tender, and the taste is fresh and fragrant. Cumin is a unique condiment in Xinjiang. Walking in the streets of southern Xinjiang, it seems that the whole air is filled with this smell, and you can easily associate this smell with ethnic minorities. This may be the unique regional flavor of a magical hometown.

In Urumqi, there are several famous bakers whose business is surprisingly good. Yingbin Road, Qifang Road, Nanmen Road and Northwest Road are not enough to sell. When do you line up? Is it easy to eat a baked steamed stuffed bun? So I am generally greedy, that is, I bought two unknown foods around the community, and I feel very good. Sometimes I am too busy to eat, so it's really convenient to have two bottoms with meat and vegetables. However, I still think Qifang is delicious. Where is the best place you have ever eaten?