Flaming noodles

The pulmonary rice intestines, known to me frequently, is a food that is unique to Xinjiang, and is said to have originated in Ishawara, which has a history of 30 or 40 years as a food in Xinjiang. Before the 1970s, all households were providing food on a quantitative basis, with Uighur families generally having large numbers of children, and many families generally not fed enough. The Uighur mother brought back the sheep's lungs she had to throw away and put them in the water to wash. At the beginning, the sheep's lungs were not white, which meant that the blood was still fresh, and then, after they had cut the two coarse veins connected to the lungs, the smart Uighur mother, who added the sheep's lungs and face bands to the ingredients, added a variety of spices and made a uniquely delicious lung. Later, it slowly spread across Xinjiang, reaching out to the specialty restaurants to the night market, and became the present feature of a delicious plume of rice. Famous lungs have become food that is unique to Xinjiang, and tourists from the interior have come to taste it, and they've all taken pictures of it. It used to be soupy, and now there's a lot of hot-fried pasta pulmonary in a lot of real-estate restaurants, and they've added to the sauce and the dishes, and they've got a big plate of $30. If you want to eat a genuine Xinjiang specialty, you're welcome to Xinjiang