Under the scorching sun of Turpan, Ma Youyu's naan pit roasted whole fish conquered the taste buds of countless diners with its extremely powerful cooking method. When the whole fish covered with secret spices is sent into the traditional naan pit, the high temperature instantly locks the moisture of the fish meat, and the clay on the inner wall of the naan pit and the fruit wood charcoal fire interweave to create a unique smoky aroma. The moment the pit cover is opened, the burnt aroma wrapped in the compound aroma of cumin, fennel and chili powder hits you in the face. The fish skin forms a crispy amber armor under high temperature roasting, while the fish meat inside is as tender as solidified fat, and the oil seeps out along the texture and blends with the spices into a salty, fresh and slightly spicy juice.
The most amazing thing is its "Nangkeng gene" - the edge of the fish meat has a slightly crispy texture like naan, paired with belt noodles soaked in fish sauce, #Songlike journey #Scenery on the road #City Humanities Notes #Come here to see the most beautiful sunset #Capture City Humanities The collision of carbohydrates and protein inspires the heroic soul of Western cuisine. Locals always like to drink a pot of brick tea to relieve greasiness, while tourists are amazed at the size of the whole Lop Nur grass carp on the plate, which shows Xinjiang's "big is beautiful" food philosophy. As a Turpan food landmark, Ma Youyu has an average of thousands of tables per day and innovative cooking rooted in the Silk Road culture, making the naan pit roasted whole fish not only a feast for the taste buds, but also a cultural experience that travels through the atmosphere of fireworks for thousands of years.