Is there a good introduction, is there a good introduction?

My hometown is in Xinjiang, and there are a lot of delicacies, so let's introduce the following kinds:

1. Naan: The most asked is similar to the steamed buns in the mainland but more durable, keeping them dry for 2 or 3 months without problems, and soaking them in water (soup) to eat softly. Xinjiang calls this "naan" instead of "naan cake", and the black spots on it are burnt green onions, and there are also black sesame seeds.

In addition to dipping broth, vegetables, sauces, etc., this product is particularly delicious when dipped in honey, so you can try it if you have the chance.

2. Grilled buns: The most mainstream is mutton + onion + salt + pepper as filling, there are really only these, so they are very fresh and fragrant.

3. Pilaf: Now few people will eat with their hands, note that in addition to carrots, there are also yellow radishes unique to Xinjiang, if I am wrong, please count the eggplant and point it out. The main cave of mutton is Biheliu, in addition to beef, pigeon meat, and chicken. There will also be a version with raisins.

4. Ramen: Northern Xinjiang people like to say that rais, that is, stewed vegetables (all kinds of fresh vegetables + beef or mutton fried) mixed with hand-drawn noodles. There is no set pairing for risotto, so ramen can be said to have the most varied tastes.

5. Thin-skinned buns: dead dough skin, two main streams of fillings, one is almost the same as roasted buns of lamb + onion + salt + pepper, the other pumpkin + mutton fat + salt + pepper, the latter is also called pumpkin buns.

6. Shantou beef hot pot generally has no fancy way to eat, that is, the simplest beef bone clear soup pot bottom, cut meat outside the door and shabu inside, only in this way can you eat the original taste of beef. Of course, each diner has three small plates of condiments in front of them – sa cha sauce, chili sauce and puning bean sauce, which are adjusted by the guests according to their tastes. Therefore, it is often said that Chaoshan cuisine is "big and light".

Singer introduction: Tang Jianhong, Hong Kong singer and actor. Born in Hong Kong, he studied fine arts at university.

Participated in the 15th Rookie Fengwu Singing Contest in 1996 and entered the entertainment industry. The entry is a contracted artist of Hong Kong TVB. In the early days, he was the host of the children's program "Lightning Fax Machine".

He officially became a singer in 2001, but due to the conflict between TVB's agent contract and the record company's contract, he did not sign an agent contract with TVB for singing from 2005 to 2006. In 2007, he became a TVB contract artist again, and became the first artist in the history of TVB to jointly operate TVB and Record Yinhe or the company. In addition to singing, lyrics and music, Tang will also participate in drama and stage plays, host programs, and participate in sound performances of radio dramas.

By the end of 2009, he had released a total of 8 solo albums, participated in more than 10 compilation albums, and created more than 20 songs.

最, pinyin zuì hǎo, means. indicates the most desirable option; The best hope.

"The Most Sleepy Spike" is a song composed and sung by Wang's masterpiece, written by Li Min, and included in "Hello" ** released by Emperor Entertainment on January 1, 2000.

"Better" is a Chinese song sung by Hong Kong singer Zhong Hanliang, lyrics written by Yan Xixuan, composed by Huang Hanqing, and arranged by Hong Jingyao. The song was released in 2004 and was included in "Flowing to Paris".

Pincha cracking burning sound: [bù cuò] good, it means higher than the average, the source mountain is good, right, can. 2. The table is positive if it is false 3. It is correct.