The Xinjiang Noodles are popular among all ethnic groups in Xinjiang. The noodles of the Hui people are especially unique.

The key to making Xinjiang noodles is to prepare the dough well. You put some salt in the water when preparing for the dough, so that the noodle will taste a bit salty. You should only need to hold the two ends of the noodles and stretch and fold them.

Dough that is 30 centimeters can be stretched into about 2 meters and will be as thin as vermicelli. When eating Xinjiang noodles, some side dishes are recommended. Fried boiled pork, red pepper fried mutton, stir-fried eggs with tomato, and shredded cabbage fried meat are all very popular among local Xinjiang people.

It is said that after eating Xinjiang noodles, diners should not forget to have some soup to help digest. Rumors have it that there was a man who had some Xinjiang noodles in the city of Dabancheng. He forgot to have soup after eating the noodles. To everyone’s surprise, he went back to Dabancheng at once just to have a taste of the original soup from the Xinjiang noodles.

So if you have the opportunity to taste Xinjiang noodles, please don’t forget to have some soup after eating the noodles.