The "soul breakfast" of Xinjiang people - crispy baked stuffed bun, is made through the traditional Nang pit method for an authentic taste. After igniting the fire in the Nang pit, the stuffed buns are placed all over the walls of the pit for roasting, releasing an enticing aroma. The golden crust is crispy and inviting, while the meat filling is tender and juicy. Each bite is an intimate encounter with the heart and soul of Xinjiang's culinary heritage. Be sure to try this local delicacy if you
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