苏来曼拌面王

[Location] Opposite the Turpan Museum, a little detour across the road. [Service] Normal. But the Uyghur compatriots here are too enthusiastic, and his family's is normal, which seems not enthusiastic enough, hehe. Restaurants here provide napkins and tea. [Environment] Why are there so many flies in Turpan... As soon as I stop, flies stop on the edge of the bowl and the surface. [Taste] I ordered mixed noodles, but I still want to eat pilaf. I saw the pilaf as soon as I entered the door. It's so tempting. Mixed noodles 18 yuan: served very quickly. The noodles are very chewy, and the amount of mixed ingredients is not small, but the meat slices are too old and hard to chew.

A restaurant recommended by the local guide. The pilaf is 15 yuan per portion, and you can get more for free. It is the original and fragrant pilaf with only salt. I haven't tasted it anywhere else since leaving Xinjiang. The barbecue and noodles are also very good. It should be considered authentic. Anyway, the boss and the staff are all Uyghurs.

This is a small shop that mainly serves Xinjiang mixed noodles. The taste is very good and it is a very down-to-earth shop. Most of the people who come here to eat are old customers. The mixed noodles are very unique and paired with grilled skewers, which can be said to be a very unique combination. His mixed noodles are delicious, the noodles are very chewy, and the seasoning is also great. In addition to mixed noodles, there is also pilaf, which is also very good. It is a shop with a good reputation and is recommended 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.