Xinjiang's diet belongs to beef and mutton, pulled strips, skin and teeth, but it also belongs to the buns. Bread in Xinjiang is the same as noodles in the Central Plains, and every meal is indispensable.
As the place where the north and south meet, the special geographical location of the Central Plains determines the inclusiveness of the tastes of the Central Plains. To the north, you can get used to the iron plate fried Qiqihar barbecue, and to the south you can drink light Cantonese soup. At the same time, as a large province of noodles, Xinjiang's grilled bread is also deeply loved by our central plains people.
At a bakery in front of the Tongbai Road Vegetable Market, it is bound to be bustling before the meal is served. Such a store should be a family business, with three guys busy and a little girl selling.
The freshly panned bread dipped in melon seeds is soft and hot to the touch, and you can now smell the rich aroma of wheat noodles outside the window.
The thin bread is cut into small pieces and mixed well with the heavy cumin powder, so that each side is covered with spices, which makes people's fingers move.
Cumin-flavored roasted buns, large flour has been integrated with the bread, one bite down, every cell of the body feels the warmth and mellowness from Xinjiang.
Spicy roasted buns, a mouthful, the aroma of pepper straight to the brain, that is a kind of straight spicy from Xinjiang, without a hint of fragrance, later full of crisp, pepper mixed with noodles, milk aroma to form a perfect combination.
The cumin flavor is more intense and long, and the chili flavor is not very spicy, it feels particularly spicy, and it feels hot in the brain when you take a bite.