Pumpkin pans

Pumpkin paste is the traditional food of the Xinjiang Sibels, who love to eat pumpkins and make them a pan paste, which is different from the traditional pot paste practice, with very little platinum and very little odour, with a shape similar to that of the Xinjiang Uighur leather buns, but not the same way, with the gold and yellow roasted on the bottom of the pot, with a thick amount of pumpkin juice left between the lips, smoother than greasy, softened, softened, delicious. More than 240 years ago, more than 3,000 Siebers travelled more than 10,000 kilometres, after a year and five months of hard travel, to Xinjiang ploughing areas and to their second homeland. Most of them now live in Xinjiang, Buchal Sieber Autonomous District, Huo Township and Tar City. The Siebers of Xinjiang region still retain their language and customs and religious beliefs in their entirety. Living in harmony with Xinjiang ' s multi-ethnic communities and interacting with each other, and in the eating practices of the majority, has created the Sieber-like food that is unique to Xinjiang. Chinese doctors believe that pumpkins are hot, spleen and stomach. It has the capability to remediate, inflammate and detoxify. It can be used for ailments, neurological pains on the ribs, malaria, dysentery, detoxification of opium, deworming, bronchial asthma, diabetes etc。