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 satisfied. The lamb skewers are 5 yuan a skewer, with four pieces of meat, which is a bit expensive and tastes average. The pilaf is mainly a combination of lamb, carrots, papaya and other foods. It tastes good and is not bad in nutrition. The service is good.

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.