Carrot

Carrot meat dumplings are common practice in Xinjiang, especially in winter, where lamb is needed to supplement it, while carrots and lamb are the perfect match. The Xinjiang people also love lamb, and carrots are the favorite in lamb stew. It's a habit to pack dumplings and play carrots. Xinjiang tends to pack lamb dumplings with a small amount of spices, with a maximum of onions or ginger onions, and some with no ginger, fearing to make the smell of lamb tastes, affecting Xinjiang's taste. In winter, the body's aerobics are hidden in the body, so that the body is prone to cold hands and feet and poor circulation of blood. According to the Chinese doctor, it is a good thing to eat lamb in the winter, both to resist the cold and to repair the body, because it tastes like it's warm and warm, to replete its kidneys, to regenerate its blood, to regenerate its stomach. Carrots and lambs are made into a single dish, and the carrots are fully cool and can act as digestives and heat。