Xinjiang Cuisine

Xinjiang cuisine is a flavorful and diverse culinary tradition from the Xinjiang Uyghur Autonomous Region in northwest China. It reflects a unique blend of Central Asian, Middle Eastern, and Chinese influences, resulting in dishes rich in spices, hearty meats, and fresh produce. Known for its bold flavors, Xinjiang cuisine prominently features ingredients like lamb, beef, cumin, garlic, and chili, often prepared through grilling, roasting, or stewing. Popular dishes include lamb kebabs, hand-pulled noodles (laghman), and naan bread, all showcasing the region’s vibrant cultural heritage and diverse culinary practices.

Food in Xinjiang Cuisine- Best Dishes to Try

Lamb Kebabs (Kawap)

Lamb kebabs, known as kawap in Uyghur cuisine, are one of the most iconic and beloved dishes of Xinjiang. These kebabs are made from succulent pieces of lamb, which are marinated in a mixture of spices such as cumin, chili, garlic, and sometimes yogurt or vinegar. The marinade imparts a deep, rich flavor to the meat, which is then skewered and grilled over an open flame.

The grilling process is key to achieving the perfect kawap—the lamb is cooked until it’s beautifully charred on the outside, creating a crispy crust, while the inside remains tender and juicy. The natural fattiness of the lamb enhances the flavor, making each bite both rich and satisfying. The skewers are often sprinkled with additional cumin and chili powder just before serving, adding an extra kick of flavor.

Kawap is typically enjoyed as street food or as part of a larger meal, often accompanied by freshly baked naan bread, grilled vegetables, or a refreshing salad. The smoky aroma and bold flavors of these lamb kebabs make them a must-try for anyone exploring Uyghur cuisine and the diverse tastes of Xinjiang.

Pilaf (Polo)

Pilaf, or polo in Xinjiang cuisine, is a flavorful rice dish made with mutton, carrots, and spices like cumin and cloves. The mutton is cooked until tender, then combined with sweet carrots and long-grain rice. The rice absorbs the rich flavors of the meat and spices as it cooks, making the dish both hearty and aromatic.

Polo is often served during festivals and special occasions, where it’s enjoyed in large communal platters, symbolizing hospitality and togetherness. The dish may be garnished with raisins, nuts, or garlic, adding extra texture and flavor. With its blend of savory and sweet elements, polo is a beloved part of Uyghur culinary tradition.

Naan bread

Naan is a type of flatbread that’s a staple in Xinjiang cuisine, known for its slightly crisp exterior and soft, chewy interior. It’s traditionally baked in a tandoor oven, which gives it a unique texture and flavor. Naan is often served alongside meat dishes like kebabs or stews, making it perfect for soaking up rich sauces and enhancing the overall meal. In Xinjiang, naan is a daily essential, enjoyed with almost every meal. It also holds cultural significance, often being shared in communal settings, symbolizing hospitality and togetherness.

 cuisineDapanji (Big Plate Chicken)

Dapanji, meaning “Big Plate Chicken,” is a robust and flavorful dish from Xinjiang, perfect for those who enjoy bold, spicy flavors. The dish features large pieces of chicken, potatoes, and bell peppers, all simmered together in a rich, spicy sauce that often includes garlic, ginger, star anise, and chili peppers. The chicken is tender and absorbs the aromatic spices, while the potatoes and bell peppers add texture and sweetness. What makes Dapanji even more special is that it’s typically served with hand-pulled noodles, which are either mixed into the dish or served on the side, allowing diners to soak up every bit of the savory sauce. This dish is often enjoyed in a communal setting, making it not just a meal, but a shared experience.

Laghman

Laghman is a beloved dish in Xinjiang cuisine, featuring hand-pulled noodles that are both chewy and satisfying. These noodles are usually served with a variety of toppings, making each bowl of Laghman unique and customizable. Common toppings include stir-fried vegetables like bell peppers, carrots, and onions, along with tender pieces of meat, often beef or lamb. The dish is seasoned with a blend of spices, including cumin and chili, giving it a warm, savory flavor. The beauty of Laghman lies in its versatility; it can be served dry or with a light broth, and the toppings can be adapted to suit the season or personal taste. It’s a hearty, comforting dish that reflects the diverse culinary influences of Xinjiang.

 Yoghurt

Yogurt is creamy and delicious treat very famous in Xinjiang cuisine. It is  made from fresh milk, often from sheep, goats, or cows, this yoghurt is thick and smooth, reflecting traditional methods and high-quality ingredients. It’s commonly enjoyed with a drizzle of local honey or a sprinkle of nuts like almonds or walnuts, which add sweetness and crunch, creating a perfect balance of flavors and textures.

More than just a food, yoghurt in Xinjiang is a part of the region’s cultural heritage, often made at home using time-honored techniques. It’s a popular choice for breakfast, a refreshing snack, or a cooling side to spicy dishes. Valued for its health benefits, including probiotics and high protein content, Xinjiang yoghurt is both a delicious and nutritious staple.

Where to Eat Like a Local in Xinjiang 

Local Food Markets: One of the best ways to experience authentic Xinjiang cuisine is by visiting local food markets or night markets. These bustling areas are filled with stalls offering freshly made dishes like lamb kebabs (kawap), naan, and polo (pilaf). Try the Grand Bazaar in Urumqi or the night markets in Kashgar for a wide variety of traditional foods.

Small Family-Run Restaurants: For a more intimate experience and enjoying in Xinjinag cuisine, seek out small, family-run restaurants, often called qǐngkè houses. These places offer home-cooked meals with recipes passed down through generations. The food here is often more authentic and less commercialized than in larger, tourist-focused eateries.

Uyghur Neighborhoods: In cities like Urumqi and Kashgar, explore Uyghur neighborhoods where you’ll find restaurants serving traditional Uyghur dishes. These spots are popular with locals and offer a genuine taste of the region’s cuisine.

How to Order

Learn Some Basics: While many restaurants may have menus with pictures, knowing a few key phrases in Uyghur or Mandarin can help. For example, “Nang yakhshi” means “bread is good,” and “Qoy go’shti” means “lamb meat” in Uyghur. Even a simple greeting like “As-salamu alaykum” (a traditional greeting) can make a positive impression.

Ask for Recommendations: Don’t hesitate to ask the staff for their recommendations. Phrases like “Nǐ tuījiàn shénme?” (What do you recommend?) in Mandarin can be useful. Locals often know the best dishes or what’s in season.

Share Your Meal: In Xinjiang, meals are often shared family-style, with several dishes placed in the center of the table. Order a variety of dishes to share, including a mix of meats, vegetables, and staple items like naan or rice. This way, you can sample different flavors and enjoy a communal dining experience.

Look for Specials: Many restaurants have daily specials, often featuring fresh, seasonal ingredients from Xinjiang cuisine. These dishes might not be listed on the menu, so it’s worth asking if there’s anything special that day.