Courmeche

most people in the interior of xinjing's pit baked buns do not know, know or know about this unique practice, much less the taste of it. i baked buns in the oven last time. a lot of friends said they hadn't met, let alone ate. i remember a friend who played with foods who left me a message saying that his family came to xinjing for business, bought $200 for buns and pit meat every time they went back, heated it with ovens, that his family particularly liked to eat, that his lamb was so good, that she had to come to xinjing to taste the unique food of xinjing. it is a specialty of wada and a high-nutrient food produced in the desert environment. it's called "desert pancake." it's a little bit different in terms of buns, which are thicker and shaped like moontooths. many people don't know what it is. in the fields of the south frontier, the size of this kumachi is determined by the size of the man, and when it is finished, the qumachi twig sets fire with a hawl or a red willow branch, and when the fire is extinguished, then the qumaki twig is buried directly in the hot ash. about an hour later, the qumaki twig is removed and the dust is taken out, and a golden “kumei twig” is born. eat with a knife and cut into a triangulation. a kumachi man with a bowl of milk and tea can eat well. it is said that it ate kumechchi and that it would not catch the cold the next day without sleeping in the desert. as can be seen, the high heat and high nutrition of kumejis is well known by tourists as “desert pizza”. “kumaji” is an old-fashioned way of baked tungsten, which is called “kumaji” when the locals omit the word “tao”. in uighur, “kumaji” means bake cake because it is made in a unique and delicious way and is popular. according to ray, a senior editor of xinjiang's food industry, the most primitive cucumber is a big croquettes, which now have moontooth shapes, an improved modern version of the “comerchexium”。