Hotan
🍽️ Roast Egg
Introduction：
Charcoal-roasted eggs with salt, desert-edge snack.
Detailed Introduction：
Roast Egg is an unusual snack from the edge of the desert around Hotan, Xinjiang. Fresh eggs are buried directly in the warm sand or ash left beside a tandoor and slow-roasted until the white sets and the yolk stays slightly soft. Peeled, they are eaten hot with a sprinkle of salt or cumin. The white becomes firm with a faint smoky, char-grilled aroma, and the yolk dense and toasty — quite unlike a boiled egg. Simple and rustic, it reflects the resourceful cooking of the desert oasis. At Hotan's bazaars and night markets, roast eggs appear alongside skewers and naan, and are a curious, memorable taste of Xinjiang's desert edge.
