Palmuding is a traditional flavor food of the Uighur people. Its color is yellow and bright, the image is beautiful, the skin is crispy, the meat is tender, and the salty is sweet. It is very popular. Parmigine is made from flour, fat mutton, sesame oil (a little), onion (skin), eggs, salt, cumin powder, pepper and other raw materials.

Make Palmuding, first cut the fat mutton into small diced, chopped onion with salt, pepper cumin powder and a small amount of water and mix well to form a stuffing; add flour and egg in the flour, moderate amount of salt water and noodles, slightly饧, divided into equal small pieces, smashed into a round dough; and stuffed into a saddle bridge type. Stick the vinegar on the inner wall of the crater, and stick it over. In about five minutes, uncover the lid and bake for about another twenty minutes. The palmin is golden yellow, and you can take a little scented sheep oil and eat it. Legend has it that when someone has baked some steamed buns, he has some noodles and mutton. He wants to add some fresh content to his family’s lunch. He puts the noodles and puts on the mutton and skin buds. He has no intention of seeing a saddle next to him. The shape of the saddle was instinctively pinched out. Since then, people have used Parmuddin as a lunch, which means that they have eaten "saddles" at noon and run fast in the afternoon.