Steamed buns

Steamed buns

　　There are two types of buns: thin-skinned steamed buns and baked buns, both unique to the Uyghur people. The filling for both is made from minced lamb and chopped onions. The thin-skinned buns are steamed, giving them a soft, moist, and flavorful texture, while the baked buns are roasted to achieve a crisp, hearty chew. Locals enjoy a “pilaf with buns” combination—placing a few thin-skinned buns atop pilaf, which allows the flavors to complement each other perfectly; another favorite is “baked buns with milk tea,” where the buns are eaten alongside a cup of milk tea, creating just the right balance of tastes. (Changji)