苏来曼拌面王

[Location] Opposite the Turpan Museum, crossing the road is a bit round. [Service] Normal. But the Uighur compatriots here are too enthusiastic, and the normality of his home is not enthusiastic enough, hehe. The restaurants here provide napkins and tea. [Environment] Why are there so many flies in Turpan... As soon as the hand stops, the flies stop on the side of the bowl and on the surface. [Taste] The noodles came, but I still wanted to eat pilaf. It was tempting to see the pilaf as soon as I entered the door. 18 yuan noodles: up quickly. The noodles are very chewy and the mixture is quite large, but the meat slices are too old to chew.

A shop recommended by the local guide, 15 pieces of hand-cooked rice, not free enough, is the original and particularly fragrant pilaf that only puts salt. After leaving Xinjiang, I have not eaten this taste in other places. There are also barbecue and noodles. The taste is very good. It should be considered authentic. The boss guys are Uighurs anyway.

It is a small shop that mainly eats Xinjiang noodles. The taste is very good and it is very grounded. The people who come here to eat are basically old customers. The noodles are very distinctive. The noodles are skewers. It can be said that it is a very distinctive combination. His noodles are delicious, the noodles are very strong, the seasoning is also great, in addition to the noodles, there is also a pilaf is also very good, a store with a good reputation, recommend it to everyone!

The taste here is not as good as expected, but I am already very content. The mutton skewers are five yuan a string, four pieces of meat, some expensive, and the taste is average. The hand-caught rice is mainly a combination of mutton, carrots, papaya and other foods. It tastes good and the nutrition is not bad. good service.

Under the scorching sun of Turpan, the crater of horse fish roasted whole fish conquered the taste buds of countless diners with a very tension cooking method. When the whole fish wrapped in secret spices is sent into the traditional pit, the high temperature instantly locks the water of the fish, and the clay on the inner wall of the pit and the fruit charcoal fire intertwine a unique smoky atmosphere. The moment the pit was opened, the coke was wrapped in a composite aroma of cumin, resting fennel and chili noodles. The fish skin formed a crisp amber armor under the hot roasting, and the fish inside was as tender as curd, and the oil oozed out along the texture. Mix with spices to make salty, slightly spicy juice. The most amazing thing is its "crater gene" squid meat edge with a crispy texture like a pancake, with a belt surface soaked in fish juice, #song journey #scenery on the road #city humanities handwriting #come here to see the most beautiful sunset #capture the city humanities The collision of carb and protein stimulates the western region drink The soul of the food. Locals always like to have a pot of brick tea to relieve their greasy, while tourists marvel at the weight of the whole robo moss fish in the plate, which shows the food philosophy of Xinjiang's "big is beautiful". As a landmark of Turpan cuisine, horse fish with a daily average of thousands of tables in line, rooted in the Silk Road culture of innovative cooking, so that the pit roasted whole fish is not only a taste feast, but also a cultural experience through the millennium of fireworks.