Naan and Tandoor

Naan or flat bread is the staple food of the locals. The dough is deftly pulled and shaped. After marking them with stamps carved out of gourds, they are slapped onto the walls of an intensely hot tandoor oven. 

烤饼和泥炉

馕或大饼是当地人的主食。面团被巧妙地拉扯成型。 再用葫芦刻印在面饼上做标记，有些面团包牛肉馅或羊肉馅，然后把它们拍打到高温泥炉的內壁上。 

Photo / 摄影:  HenYN

Pigeon Soup

Boiled with local herbs notably dried roses, wolfberries and red dates, the cooking produced a distinctively sweet and well-blended savoury soup. The stall was very attractive with the display of the herbal ingredients arranged in an artistic manner. 

鸽子汤

用当地的香料，特别是干玫瑰、枸杞和红枣作料理，烹调出一种独特的甜味，融合着咸味的鸽子汤。 摊位上的料理摆设得非常有艺术感，非常吸引人。

Photo / 摄影:  HenYN

Eggs Galore!

Pigeon eggs, duck eggs, chicken eggs, goose eggs, ostrich eggs…take your pick. The attendant would mix the yokes of your choice and put them in hot ash to bake. The eggs were served with local relishes. 

烤蛋

服务员会将你选择的蛋黄混合在热灰中烘烤。这些蛋黄搭配当地的调味料一起上桌。 

Photo / 摄影: LeowYL

Lamb Pilaf

Pilaf rice with lamb cooked in a gigantic pan at the night bazaar. The skill was to ensure that the rice grains were light, fluffy and separate. They were coated with a blend of local spices such as cumin, cardamom, bay leaves and cinnamon. 

羊肉抓饭

在夜市上用巨大的平底锅烹制的羊肉抓饭。关键技巧是确保米粒松软又粒粒分明，而且充满当地香料的味道，如豆蔻、月桂叶和肉桂等香料。看看平底锅的大小和堆放在一旁等待盛装的盘子，你就能感受到它有多受欢迎。

Photo / 摄影: LeowYL

Xinjiang Grilled Lamb

This famous Southern Xinjiang local delicacy attracts gourmets from all parts of China. Xinjiang lamb is much sought after. This can be attributed to the quality of its pastures. Lamb meat is cooked in various forms. Kebabs are the most popular. 

烤全羊

让每位新疆以外的中国人垂涎三尺的终极美食是“烤全羊”。整只羊经过细致的草药调味后，在地下挖出的特制大烤箱（称为坦多尔）中烹制。坑底燃烧的木材和木炭产生的高温均匀烤制着羊肉。皮酥而香辣，肉质鲜美多汁，因此它在烹饪界享有美誉。

Photo / 摄影:  LeowYL