Abstract: Objective To understand the contamination levels of acrylamide in specialty foods (naan, steamed buns, fried dumplings, baked buns) in Karamay City, Xinjiang, as well as the dietary exposure and risks of local residents. Methods 188 samples were collected from four main urban areas of Karamay City. The acrylamide content was measured using the method previously established by the research team. Residents' dietary consumption was investigated through a food frequency questionnaire. The daily exposure to acrylamide in four types of food was calculated, and the exposure boundary ratio (MOE) method was used to assess its health risks. Results The detection rate of acrylamide in the four specialty foods was 100%, and the average content was (16.7～162) μg/kg. Among them, the content in the dumplings was the highest and the oily aroma was the lowest. There was a significant difference in the acrylamide content among the four foods (H=105.96, P<0.001). The average daily exposure of residents to acrylamide through naan, baked buns, steamed buns and oily aroma were 2.38×10-2, 1.54×10-2, 0.37×10-2 and 0.12×10-2 μg/(kg·BW·d) respectively, and the total average daily exposure was 4.40×10-2 μg/(kg·BW·d), among which naan has the largest contribution rate (54.06%). The non-carcinogenic risk MOE value of all groups is much higher than the safety threshold (100); the cancer risk MOE value of the entire population is lower than 10 000, of which only the Han ethnic group and those over 66 years old have an MOE higher than 10 000, and the MOE values of the rest of the population are lower than this threshold. Conclusion Acrylamide is commonly detected in specialty foods in Karamay City. Residents have not found clear non-carcinogenic risks from acrylamide through the intake of these four types of foods. However, long-term excessive consumption of high-temperature baked or fried foods may still have potential carcinogenic risks, especially for groups with low MOE values such as Uyghurs, other ethnic minorities, and minors. It is recommended to control the intake and frequency of relevant foods to reduce long-term exposure risks. At the same time, it is recommended that relevant departments and R&D institutions optimize food processing technology and strengthen quality supervision and health publicity and education.