Xinjiang banmian, commonly known as “Latiaozi”, is a wheaten food made by pulling the dough by hand instead of rolling or pressing. Mixed with vegetables to season the noodles, it is a food popular among the ordinary people of various ethic groups. In particular, Latiaozi from Uyghur and Hui ethnic groups is the most special and savory. Due to the cold weather in Xinjiang, the growth period of wheat is relatively longer. As a result, the flour is quite solid and chewy; thus it is the most suitable to make “Latiaozi”.