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|title=Xinjiang Food (Xinjiang Cuisine 新疆菜) - Chinese Food Wiki
|title=Xinjiang Food (Xinjiang Cuisine 新疆菜) - Chinese Food Wiki
|keywords=Xinjiang Food,Xinjiang cuisine,新疆菜,halal food,Lamb Skewers,羊肉串,Xinjiang Pilaf
|keywords=Xinjiang Food,Xinjiang cuisine,新疆菜,halal food,Lamb Skewers,羊肉串,Xinjiang Pilaf
|description=Xinjiang Food combines halal cooking with the mellow aromatics of northwestern Chinese cuisine, centered on beef and mutton that is roasted, stir-fried, stewed or braised, as in lamb skewers (羊肉串).
|description=Xinjiang food reflects Uyghur, Kazakh, Hui and other regional foodways, with pilaf, laghman, naan, grilled meats, market snacks, tea, fruit and wine.
}}
}}


[[File:Xinjiang Food.jpg|frameless|center|Xinjiang Food]]
{{Breadcrumb|parent=Chinese Food Map}}


== Introduction ==
{{Infobox food region
| name          = Xinjiang Food
| simplified    = 新疆美食
| traditional  = 新疆美食
| pinyin        = Xīnjiāng měishí
| image        = Xinjiang Food.jpg
| caption      = Regional foods of Xinjiang
| level        = Autonomous region
| parent        = [[Chinese Food Map|China]]
| capital      = Ürümqi
| cuisine      = Uyghur, Kazakh, Hui, Kyrgyz and other regional foodways
| dishes        = Pilaf, laghman, big-plate chicken, hand-grabbed mutton, kebabs
| snacks        = Nang, baked samsa, thin-skinned buns, fried rice noodles
| ingredients  = Wheat, lamb, beef, rice, grapes, melons, dairy, cumin, chili
| drinks        = Milk tea, yogurt, kvass, fruit drinks, grape wine
| subdivisions  = Ürümqi, Karamay, Turpan, Hami, Aksu, Kashgar, Hotan, Tacheng, Altay, Ili, Bayingolin, Changji, Bortala, Kizilsu
| related      = [[Gansu Food]], [[Qinghai Food]], [[Ningxia Food]], [[Tibetan Food]]
| last_verified = 2026-09-27
}}


Xinjiang cuisine, which is featured in both characteristics of halal dishes and the mellow aromatic cooking characteristics of the northwestern Chinese cuisine. It is mainly cooked by vegetables, fruits, fish, meat, eggs, etc. As for the vegetable cooking, the seasoning is similar to other cuisines. The major difference actually lies in cooking of meet and eggs which is featured in its unique habits and particularity.
[[File:Xinjiang Food.jpg|frameless|center|Xinjiang Food]]


== Cook Method ==
'''Xinjiang Food''' is an umbrella for the region's varied local cuisines and foodways. Uyghur, Kazakh, Hui, Kyrgyz, Mongol, Tajik and other communities have distinct food traditions; recipes and customs also vary between cities, oases, grasslands and mountain areas. Nan (flatbread), noodles, rice dishes, lamb and beef appear widely, but no single menu or cooking style represents every community.<ref name="xinjiang-culture">[https://www.xinjiang.gov.cn/xinjiang/mfms/201912/8683745a702f4b798918854cf5c3d2a9.shtml Xinjiang Regional People's Government, ethnic customs and foodways]</ref><ref name="xinjiang-flavor">[https://wlt.xinjiang.gov.cn/wlt/wlgl/201911/d45cbf5fae3241bfa10544b276418ba7.shtml Xinjiang Department of Culture and Tourism, Xinjiang flavors]</ref>


Xinjiang cuisine is mainly composed of halal dishes, which take beef and mutton as the main materials, and mainly adopt Stir frying, roasting, quick-boiling, stewing, braising, simmering, and steaming. Well known dishes include: roast whole lamb, saute spicy chicken, braised lamb chops with Nan-bread, and hand-grabbed mutton. Xinjiang cuisine is usually hot and sour.
Well-known dishes include pilaf (抓饭), laghman or hand-pulled noodles (拉条子), lamb kebabs (烤肉), baked buns (烤包子), hand-grabbed mutton (手抓肉), big-plate chicken (大盘鸡) and nang (馕). Local meals draw on wheat, rice, livestock, dairy, vegetables and orchard crops in different combinations. Food practices, including halal observance, depend on the community and the individual household or business.<ref name="classic-foods">[https://www.xjyl.gov.cn/xjylz/c112874/202604/280de5febd2649ed8118be24085a8c21.shtml Ili Kazakh Autonomous Prefecture, regional classic dishes, staple meals, snacks, drinks and baked foods]</ref><ref name="transport-guide">[https://jtyst.xinjiang.gov.cn/xjjtysj/zwgg/202503/6b8ac3d5df53419d8bc37b0ffbad0e41.shtml Xinjiang Department of Transport, regional food guide for travelers]</ref>


== Characteristics ==
{{Food hub cards
|link1=#Xinjiang Food by Region|label1=Food by region|desc1=City and prefecture food directories
|link2=#Rice, noodles and breads|label2=Staples|desc2=Pilaf, laghman, nang and filled breads
|link3=#Meat dishes and grilling|label3=Meat dishes|desc3=Lamb, beef, poultry and grill methods
|link4=#Street foods and market snacks|label4=Street foods|desc4=Market breads, noodles and small dishes
|link5=#Tea, drinks and alcohol|label5=Drinks|desc5=Milk tea, fruit drinks and wine
|link6=#Ingredients and regional products|label6=Ingredients|desc6=Fruit, dairy, grains and seasonings
|link7=#Food traditions and techniques|label7=Food traditions|desc7=Oven baking, noodle making and hospitality
}}


Mankind will consume great body heat and energy in the long cold winter. And eating is the best way to store heat. The harsh natural environment affects the eating habits of Xinjiang people. They often serve dishes featured in a large amount, which is the basic characteristic of Xinjiang Cuisine.
== Xinjiang Food by Region ==


== Roasted Whole Lamb ==
Xinjiang's food map includes four prefecture-level cities, five regions and five autonomous prefectures. The examples below are associated with local guides and produce records; they are not exhaustive lists or exclusive claims about any city.<ref name="admin-overview">[https://czt.xinjiang.gov.cn/xjczt/c115017/202602/c85a5bd919724786b1d2d1734f70528c/files/2026%E5%B9%B4%E6%96%B0%E7%96%86%E7%BB%B4%E5%90%BE%E5%B0%94%E8%87%AA%E6%B2%BB%E5%8C%BA%E6%94%BF%E5%BA%9C%E4%B8%93%E9%A1%B9%E5%80%BA%E5%88%B8%EF%BC%88%E4%B8%89%E6%9C%9F%EF%BC%89%E4%BF%A1%E7%94%A8%E8%AF%84%E7%BA%A7%E6%8A%A5%E5%91%8A.pdf Xinjiang Government bond report, administrative divisions and regional geography]</ref>
This is a famous dish in Xinjiang Cuisine with a long history. It can be said comparable Beijing Roast Duck.


== Hand Pilaf ==
=== Cities ===


It is one of the traditional staple foods of the Uygur people and could be cooked in sweet or salty taste. The hand pilaf is mainly cooked with rice, eggs, oil, raisins, apricots, peanuts and other dried fruits; the salty hand pilaf is mostly meat pilaf, cooked together with rice, mutton, carrots, onions and clear oil.
* '''Ürümqi (Urumqi):''' a regional dining center where pilaf, big-plate chicken, grilled meats, fried rice noodles, breads and foods from across Xinjiang appear in restaurants and markets.<ref name="xinjiang-flavor" /><ref name="transport-guide" />
* '''Karamay:''' local dining draws from the wider northern Xinjiang repertoire of breads, noodles and grilled foods; this guide does not assign one dish as exclusive to the city.<ref name="xinjiang-flavor" />
* '''Turpan:''' known for grapes and raisins as well as nang, pilaf and oven-baked foods. Grapes and other orchard products are important regional foods.<ref name="agri-fruit">[https://nynct.xinjiang.gov.cn/xjnynct/c113576/202212/d860ff0ee47f4badac02f040bc867446.shtml Xinjiang Department of Agriculture and Rural Affairs, regional crops and fruit-growing areas]</ref><ref name="china-taste">[https://sydney.china-consulate.gov.cn/whjw/zxzy/202205/t20220507_10682894.htm China Consulate in Sydney, Xinjiang food journey: Kashgar, Turpan, Altay, Ili and Ürümqi]</ref>
* '''Hami:''' local food guides feature naan-keng grilled meat, pilaf, baked breads and filled buns; Hami melon is a major local produce specialty.<ref name="hami-food">[https://www.hami.gov.cn/hami/c120163/hmms.shtml Hami Municipal People's Government, Hami foods]</ref><ref name="agri-fruit" />
* '''Aksu:''' regional menus include lamb, rice and wheat staples; Aksu apples and other orchard products are among the area's best-known foods and agricultural products.<ref name="fruit-products">[https://scjgj.xinjiang.gov.cn/xjaic/qjxx/202404/8acf4566d85a4024b87a034ce05455c2.shtml Xinjiang Administration for Market Regulation, geographical-indication agricultural products]</ref><ref name="agri-brands">[https://nynct.xinjiang.gov.cn/xjnynct/c113576/202501/0b96831612f64e3798791564c3ff709d.shtml Xinjiang Department of Agriculture and Rural Affairs, specialty agricultural products]</ref>
* '''Kashgar Prefecture:''' local food listings include nang, baked buns, pilaf, laghman, kebabs, pot-cooked lamb, pigeon soup, meatball noodles and yogurt. Kashgar Old City and its bazaars bring together many of these foods.<ref name="kashgar-food">[https://www.kashi.gov.cn/ksdqxzgs/c106710/202111/c728d0a1b28541abb1a1815a0672722a.shtml Kashgar Prefecture Administrative Office, ten foods to try in Kashgar]</ref><ref name="kashgar-tour">[https://zhuanti.mct.gov.cn/csxz2022/xinjiang/detail_g7yU_733/4497.html Ministry of Culture and Tourism, Silk Road Old Town travel route in Kashgar]</ref>
* '''Hotan Prefecture:''' southern-oasis cooking includes lamb and wheat-based staples; local fruit and nut products vary between counties and harvest seasons.<ref name="agri-brands" /><ref name="xinjiang-flavor" />


== Hand-grabbed Mutton ==
=== Prefectures and autonomous prefectures ===


It is named by the way of eating the boiled mutton with hands.
* '''Ili Kazakh Autonomous Prefecture:''' smoked horse meat and horse sausage, pilaf, laghman, grilled meats and filled breads are among the foods featured in local guides. Smoked horse products are especially associated with Kazakh food traditions and the Ili Valley.<ref name="ili-food">[https://www.xjyl.gov.cn/xjylz/c112874/202401/7bf36bc37da04e0ead29d4411a77c7da.shtml Ili Kazakh Autonomous Prefecture, local foods]</ref><ref name="ili-horse">[https://www.xjyl.gov.cn/xjylz/c112877/202602/eaf294c49ab54496b39c52657e4f871f.shtml Ili Kazakh Autonomous Prefecture, smoked horse meat and sausage production]</ref>
* '''Tacheng Prefecture:''' local specialties include lamb-leg bread, dried meat, pilaf, stir-fried lamb and pastries. The food scene reflects several neighboring communities and household traditions.<ref name="tacheng-food">[https://xjtc.gov.cn/zzb/xsdt1__ywdt/jrtc/xsdt/content_56828 Tacheng Prefecture Administrative Office, local foods and specialties]</ref>
* '''Altay Prefecture:''' meat and dairy foods are part of pastoral foodways, with household practices differing among Kazakh and other communities. Regional travel guides include Altay among Xinjiang's distinct food destinations.<ref name="china-taste" /><ref name="xinjiang-culture" />
* '''Bayingolin Mongol Autonomous Prefecture:''' Korla fragrant pears (库尔勒香梨) and other orchard products are regional specialties; local meals also draw on lamb, wheat and oasis-grown produce.<ref name="fruit-products" /><ref name="agri-brands" />
* '''Changji Hui Autonomous Prefecture:''' regional dishes include nine-bowl, three-row banquet (九碗三行子) and locally grown fruit and dairy products. Food and rural tourism guides also feature local products and winery routes.<ref name="changji-food">[https://zhuanti.mct.gov.cn/csxz2022/xinjiang/detail_g7yU_733/4495.html Ministry of Culture and Tourism, rural food route in Changji]</ref>
* '''Bortala Mongol Autonomous Prefecture:''' regional foodways include pastoral meat and dairy foods as well as wheat and fruit products. Ingredients and meal customs vary between communities and locations.<ref name="xinjiang-culture" /><ref name="agri-brands" />
* '''Kizilsu Kyrgyz Autonomous Prefecture:''' local foodways reflect Kyrgyz and other community traditions; Atush figs and southern-oasis produce are among the foods associated with the prefecture.<ref name="fruit-products" /><ref name="agri-fruit" />


== Shish Kebab ==
== Rice, noodles and breads ==


A snack popular around the country, attracting vast number of fans.
* '''Pilaf (抓饭; ''polo''):''' rice is cooked with oil, carrots, onions and, in many versions, lamb or beef. Recipes may also include dried fruit or other ingredients; local and household versions differ.<ref name="xinjiang-flavor" />
* '''Laghman (拉条子):''' hand-pulled wheat noodles served with a topping of meat and vegetables. It is a familiar noodle meal in several Xinjiang communities and cities.<ref name="classic-foods" /><ref name="ili-food" />
* '''Nang (馕):''' round or patterned breads baked in a tandoor-style oven. Types, shapes and toppings vary; nang accompanies meals and is also sold as a portable market food.<ref name="china-taste" /><ref name="transport-guide" />
* '''Samsa / baked buns (烤包子):''' filled pastries baked against the wall of a hot oven. Lamb and onion are common fillings, while fillings and shapes vary by place and bakery.<ref name="xinjiang-flavor" /><ref name="kashgar-food" />
* '''Thin-skinned buns (薄皮包子):''' steamed or baked dumplings with a delicate wrapper, often filled with lamb and onion.<ref name="xinjiang-flavor" /><ref name="classic-foods" />
* '''Oil tower (油塔子), oil naan (油馕) and fried breads:''' layered, twisted or fried wheat foods served with tea, soup or meat dishes.<ref name="classic-foods" />
* '''Naren (纳仁), noodle soups and hand-cut dough foods:''' meat-and-dough meals with regional names and serving styles; some are particularly associated with Kazakh foodways.<ref name="classic-foods" />


== Nan-bread ==
== Meat dishes and grilling ==


One of the main flour foods that people of all ethnic groups in Xinjiang are fond of. It has already had two thousand years’ history.
* '''Lamb kebabs (烤肉 / 羊肉串):''' pieces of lamb grilled on skewers, commonly seasoned with salt, cumin and chile. Cuts and seasoning differ between vendors and regions.<ref name="xinjiang-flavor" />
* '''Nangkeng meat (馕坑肉):''' meat cooked in or beside a heated bread oven; local guides list it among foods served in southern Xinjiang and Hami.<ref name="hami-food" /><ref name="kashgar-tour" />
* '''Hand-grabbed mutton (手抓肉):''' boiled or simmered meat served in pieces. It is associated with several pastoral and Muslim food traditions, with serving customs varying between communities.<ref name="xinjiang-culture" /><ref name="classic-foods" />
* '''Roast whole lamb (烤全羊):''' a festive or banquet preparation in which a whole lamb is seasoned and roasted. It is one of several regional roast-meat traditions rather than a dish eaten daily by every household.<ref name="classic-foods" />
* '''Big-plate chicken (大盘鸡):''' chicken cooked with potatoes, peppers and a seasoned sauce, typically served with noodles or bread. Shawan-style big-plate chicken is associated with Tacheng Prefecture.<ref name="classic-foods" /><ref name="shawan-dapanji">[https://www.xjtc.gov.cn/ywdt/jrtc/jjdt/content_59972 Tacheng Prefecture Administrative Office, Shawan big-plate chicken]</ref>
* '''Pepper chicken (椒麻鸡), braised lamb and stew dishes:''' cooked with local aromatics, vegetables and broth; recipes differ by city and restaurant.<ref name="classic-foods" />
* '''Smoked horse meat and sausage (熏马肉、熏马肠):''' preserved meat products associated especially with Kazakh communities in Ili and other pastoral areas.<ref name="ili-horse" /><ref name="xinjiang-culture" />


== Baked Buns ==  
== Street foods and market snacks ==


One of the famous snacks of Uygur ethnic group. And it is named like this because it’s actually a stuffed bun baked in a baking furnace.
* '''Fried rice noodles (炒米粉):''' rice noodles stir-fried with a spicy sauce and vegetables or meat; styles range from mild to strongly seasoned.<ref name="classic-foods" />
* '''Kashgar market foods:''' baked buns, pot-cooked lamb, pilaf, kebabs, pigeon soup, meatball noodles and handmade yogurt are included in local food guides.<ref name="kashgar-food" /><ref name="kashgar-tour" />
* '''Hami oven foods:''' naan-keng meat, breads and filled buns are sold by local shops and food stalls.<ref name="hami-food" />
* '''Nang, samsa and skewers:''' fresh-baked breads, oven-baked pastries and grilled meats are widely available at bazaars and market streets; exact recipes vary by bakery and district.<ref name="transport-guide" /><ref name="xinjiang-flavor" />
* '''Xinjiang “three cold dishes” (新疆三凉):''' a local snack grouping listed alongside the region's other classic small foods; ingredients and serving combinations differ by shop.<ref name="classic-foods" />
* '''Yogurt zongzi (酸奶粽子), fried pastries and dried-fruit sweets:''' market and dessert-stall foods that combine grain, dairy, fruit and syrup in varying proportions.<ref name="classic-foods" />


== Braised Mutton with Pancake ==
== Tea, drinks and alcohol ==


After stir frying the mutton, wrap the mutton together with onions, green peppers, and tomatoes by steamed pancake. It presents a unique attractive flavor and taste.
* '''Milk tea (奶茶):''' versions made with tea and dairy are part of several pastoral and household food traditions; recipes vary by community and region.<ref name="classic-foods" /><ref name="xinjiang-culture" />
* '''Yogurt and fermented drinks:''' plain and sweetened yogurt, kvass (卡瓦斯) and other locally sold fermented beverages appear in regional drink directories.<ref name="classic-foods" />
* '''Fruit drinks:''' pomegranate juice, apricot-skin water, sea-buckthorn drinks and grape beverages draw on local produce.<ref name="classic-foods" /><ref name="agri-brands" />
* '''Grape wine:''' vineyards and wine producers operate in several Xinjiang growing areas. Wine is one part of the regional drinks industry; it does not represent every community's food or drinking practices.<ref name="xinjiang-wine">[https://www.mct.gov.cn/wlbphone/wlbydd/xxfb/qglb/xj/202304/t20230412_943026.html Ministry of Culture and Tourism, Xinjiang wine estates and food-industry tourism]</ref>
* '''Other alcoholic drinks:''' locally produced grape wine, beer and grain-based spirits are sold in the region. Availability and consumption depend on local customs and individual preference.<ref name="classic-foods" /><ref name="xinjiang-wine" />


== Etiquette ==
== Ingredients and regional products ==


In Xinjiang, containing food by big dishes shows the basic respect to the guests. And eating up is also the best feedback to the hospitality.
* '''Fruit:''' Turpan grapes and raisins, Hami melons, Korla fragrant pears, Aksu apples, pomegranates, apricots, dates, figs and newer plum varieties are grown in different districts and harvest seasons.<ref name="agri-fruit" /><ref name="fruit-products" /><ref name="agri-brands" />
* '''Grains and staples:''' wheat, rice, corn and other grains support breads, noodles, pilaf and filled pastries.<ref name="xinjiang-flavor" />
* '''Livestock and dairy:''' lamb, beef, horse meat, camel milk and other dairy products feature in different regional foodways; product use differs by community and locality.<ref name="agri-brands" /><ref name="xinjiang-culture" />
* '''Seasonings:''' cumin, chile, garlic, onion, black pepper, tomato and local herbs appear in grilled, braised and stir-fried foods; combinations vary by dish.<ref name="xinjiang-flavor" />
* '''Regional products and brands:''' Korla fragrant pear, Aksu apple, Turpan grape and raisin, Hami melon, Jiashi new plum, Hotan jujube, Jinghe goji and Huocheng lavender products are tied to named growing areas. Geographical-indication status applies to specific registered products, not to all goods from a place.<ref name="fruit-products" /><ref name="agri-brands" />


== Famous Food ==
== Food traditions and techniques ==
* [[Lamb Skewers]] (羊肉串) — cumin-chili grilled lamb skewers


* '''Oven baking:''' nang and samsa are cooked in high-heat ovens, with dough, shape, fillings and oven practice varying by food and location.<ref name="xinjiang-flavor" />
* '''Noodle making:''' dough may be pulled, cut, rolled or shaped by hand for laghman, soups and other wheat meals.<ref name="classic-foods" />
* '''Pilaf cooking:''' rice, oil, vegetables and meat or dried fruit are cooked together; the order of cooking and ingredients varies between local recipes.<ref name="xinjiang-flavor" />
* '''Grilling and simmering:''' skewers, oven-roasted meat, broth-cooked lamb and braised dishes use different cuts, heat sources and seasonings.<ref name="classic-foods" />
* '''Hospitality and shared meals:''' pilaf and hand-served meat appear in festival, family and ceremonial settings documented among some communities; customs should be described for the community and occasion rather than generalized to everyone in Xinjiang.<ref name="xinjiang-culture" />


[[Dapanji]]
== Further guides ==


 
* [[Lamb Skewers]]
For further reading, see the English Wikipedia overview.<ref name="wp">[https://en.wikipedia.org/wiki/Uyghur_cuisine English Wikipedia]</ref>
 
== See also ==
* [[Shaokao]]
* [[Laghman]]
* [[Laghman]]
* [[Nang]]
* [[Nang]]
* [[Cumin Lamb]]
* [[Xinjiang Pilaf]]
* [[Xinjiang Pilaf]]
* [[Lamb Skewers]]
* [[Dapanji]]
* [[Dapanji]]
* [[Gansu Food]]
* [[Gansu Food]]
* [[Qinghai Food]]
* [[Ningxia Food]]
* [[Ningxia Food]]
* [[Qinghai Food]]
* [[Tibetan Food]]
* [[Tibetan Food]]
* [[Chinese Snack]]
* [[Chinese Food Map]]
* [[Chinese Food Map]]
* [[Chinese Snack]]
* [[Stir-fried Beef With Cumin]]


== References ==
== References ==


{{reflist}}
{{reflist}}
[[Category:Xinjiang cuisine]]
[[Category:Chinese regional cuisine]]
[[Category:Chinese food by province]]

Revision as of 15:11, 27 September 2026


Xinjiang Food
新疆美食
Xīnjiāng měishí
Xinjiang Food.jpg
Regional foods of Xinjiang
Level Autonomous region
Parent area China
Capital / seat Ürümqi
Cuisine Uyghur, Kazakh, Hui, Kyrgyz and other regional foodways
Last verified 2026-09-27
Foods
Representative dishes Pilaf, laghman, big-plate chicken, hand-grabbed mutton, kebabs
Snacks Nang, baked samsa, thin-skinned buns, fried rice noodles
Ingredients and drinks
Condiments and ingredients Wheat, lamb, beef, rice, grapes, melons, dairy, cumin, chili
Tea and drinks Milk tea, yogurt, kvass, fruit drinks, grape wine
Places
Subdivisions Ürümqi, Karamay, Turpan, Hami, Aksu, Kashgar, Hotan, Tacheng, Altay, Ili, Bayingolin, Changji, Bortala, Kizilsu
Related places Gansu Food, Qinghai Food, Ningxia Food, Tibetan Food
More
Foods
Representative dishesPilaf, laghman, big-plate chicken, hand-grabbed mutton, kebabs
SnacksNang, baked samsa, thin-skinned buns, fried rice noodles
Ingredients and drinks
Condiments and ingredientsWheat, lamb, beef, rice, grapes, melons, dairy, cumin, chili
Tea and drinksMilk tea, yogurt, kvass, fruit drinks, grape wine
Places
SubdivisionsÜrümqi, Karamay, Turpan, Hami, Aksu, Kashgar, Hotan, Tacheng, Altay, Ili, Bayingolin, Changji, Bortala, Kizilsu
Related placesGansu Food, Qinghai Food, Ningxia Food, Tibetan Food
Xinjiang Food

Xinjiang Food is an umbrella for the region's varied local cuisines and foodways. Uyghur, Kazakh, Hui, Kyrgyz, Mongol, Tajik and other communities have distinct food traditions; recipes and customs also vary between cities, oases, grasslands and mountain areas. Nan (flatbread), noodles, rice dishes, lamb and beef appear widely, but no single menu or cooking style represents every community.[1][2]

Well-known dishes include pilaf (抓饭), laghman or hand-pulled noodles (拉条子), lamb kebabs (烤肉), baked buns (烤包子), hand-grabbed mutton (手抓肉), big-plate chicken (大盘鸡) and nang (馕). Local meals draw on wheat, rice, livestock, dairy, vegetables and orchard crops in different combinations. Food practices, including halal observance, depend on the community and the individual household or business.[3][4]

Food by region
City and prefecture food directories
Staples
Pilaf, laghman, nang and filled breads
Meat dishes
Lamb, beef, poultry and grill methods
Street foods
Market breads, noodles and small dishes
Drinks
Milk tea, fruit drinks and wine
Ingredients
Fruit, dairy, grains and seasonings
Food traditions
Oven baking, noodle making and hospitality

Xinjiang Food by Region

Xinjiang's food map includes four prefecture-level cities, five regions and five autonomous prefectures. The examples below are associated with local guides and produce records; they are not exhaustive lists or exclusive claims about any city.[5]

Cities

  • Ürümqi (Urumqi): a regional dining center where pilaf, big-plate chicken, grilled meats, fried rice noodles, breads and foods from across Xinjiang appear in restaurants and markets.[2][4]
  • Karamay: local dining draws from the wider northern Xinjiang repertoire of breads, noodles and grilled foods; this guide does not assign one dish as exclusive to the city.[2]
  • Turpan: known for grapes and raisins as well as nang, pilaf and oven-baked foods. Grapes and other orchard products are important regional foods.[6][7]
  • Hami: local food guides feature naan-keng grilled meat, pilaf, baked breads and filled buns; Hami melon is a major local produce specialty.[8][6]
  • Aksu: regional menus include lamb, rice and wheat staples; Aksu apples and other orchard products are among the area's best-known foods and agricultural products.[9][10]
  • Kashgar Prefecture: local food listings include nang, baked buns, pilaf, laghman, kebabs, pot-cooked lamb, pigeon soup, meatball noodles and yogurt. Kashgar Old City and its bazaars bring together many of these foods.[11][12]
  • Hotan Prefecture: southern-oasis cooking includes lamb and wheat-based staples; local fruit and nut products vary between counties and harvest seasons.[10][2]

Prefectures and autonomous prefectures

  • Ili Kazakh Autonomous Prefecture: smoked horse meat and horse sausage, pilaf, laghman, grilled meats and filled breads are among the foods featured in local guides. Smoked horse products are especially associated with Kazakh food traditions and the Ili Valley.[13][14]
  • Tacheng Prefecture: local specialties include lamb-leg bread, dried meat, pilaf, stir-fried lamb and pastries. The food scene reflects several neighboring communities and household traditions.[15]
  • Altay Prefecture: meat and dairy foods are part of pastoral foodways, with household practices differing among Kazakh and other communities. Regional travel guides include Altay among Xinjiang's distinct food destinations.[7][1]
  • Bayingolin Mongol Autonomous Prefecture: Korla fragrant pears (库尔勒香梨) and other orchard products are regional specialties; local meals also draw on lamb, wheat and oasis-grown produce.[9][10]
  • Changji Hui Autonomous Prefecture: regional dishes include nine-bowl, three-row banquet (九碗三行子) and locally grown fruit and dairy products. Food and rural tourism guides also feature local products and winery routes.[16]
  • Bortala Mongol Autonomous Prefecture: regional foodways include pastoral meat and dairy foods as well as wheat and fruit products. Ingredients and meal customs vary between communities and locations.[1][10]
  • Kizilsu Kyrgyz Autonomous Prefecture: local foodways reflect Kyrgyz and other community traditions; Atush figs and southern-oasis produce are among the foods associated with the prefecture.[9][6]

Rice, noodles and breads

  • Pilaf (抓饭; polo): rice is cooked with oil, carrots, onions and, in many versions, lamb or beef. Recipes may also include dried fruit or other ingredients; local and household versions differ.[2]
  • Laghman (拉条子): hand-pulled wheat noodles served with a topping of meat and vegetables. It is a familiar noodle meal in several Xinjiang communities and cities.[3][13]
  • Nang (馕): round or patterned breads baked in a tandoor-style oven. Types, shapes and toppings vary; nang accompanies meals and is also sold as a portable market food.[7][4]
  • Samsa / baked buns (烤包子): filled pastries baked against the wall of a hot oven. Lamb and onion are common fillings, while fillings and shapes vary by place and bakery.[2][11]
  • Thin-skinned buns (薄皮包子): steamed or baked dumplings with a delicate wrapper, often filled with lamb and onion.[2][3]
  • Oil tower (油塔子), oil naan (油馕) and fried breads: layered, twisted or fried wheat foods served with tea, soup or meat dishes.[3]
  • Naren (纳仁), noodle soups and hand-cut dough foods: meat-and-dough meals with regional names and serving styles; some are particularly associated with Kazakh foodways.[3]

Meat dishes and grilling

  • Lamb kebabs (烤肉 / 羊肉串): pieces of lamb grilled on skewers, commonly seasoned with salt, cumin and chile. Cuts and seasoning differ between vendors and regions.[2]
  • Nangkeng meat (馕坑肉): meat cooked in or beside a heated bread oven; local guides list it among foods served in southern Xinjiang and Hami.[8][12]
  • Hand-grabbed mutton (手抓肉): boiled or simmered meat served in pieces. It is associated with several pastoral and Muslim food traditions, with serving customs varying between communities.[1][3]
  • Roast whole lamb (烤全羊): a festive or banquet preparation in which a whole lamb is seasoned and roasted. It is one of several regional roast-meat traditions rather than a dish eaten daily by every household.[3]
  • Big-plate chicken (大盘鸡): chicken cooked with potatoes, peppers and a seasoned sauce, typically served with noodles or bread. Shawan-style big-plate chicken is associated with Tacheng Prefecture.[3][17]
  • Pepper chicken (椒麻鸡), braised lamb and stew dishes: cooked with local aromatics, vegetables and broth; recipes differ by city and restaurant.[3]
  • Smoked horse meat and sausage (熏马肉、熏马肠): preserved meat products associated especially with Kazakh communities in Ili and other pastoral areas.[14][1]

Street foods and market snacks

  • Fried rice noodles (炒米粉): rice noodles stir-fried with a spicy sauce and vegetables or meat; styles range from mild to strongly seasoned.[3]
  • Kashgar market foods: baked buns, pot-cooked lamb, pilaf, kebabs, pigeon soup, meatball noodles and handmade yogurt are included in local food guides.[11][12]
  • Hami oven foods: naan-keng meat, breads and filled buns are sold by local shops and food stalls.[8]
  • Nang, samsa and skewers: fresh-baked breads, oven-baked pastries and grilled meats are widely available at bazaars and market streets; exact recipes vary by bakery and district.[4][2]
  • Xinjiang “three cold dishes” (新疆三凉): a local snack grouping listed alongside the region's other classic small foods; ingredients and serving combinations differ by shop.[3]
  • Yogurt zongzi (酸奶粽子), fried pastries and dried-fruit sweets: market and dessert-stall foods that combine grain, dairy, fruit and syrup in varying proportions.[3]

Tea, drinks and alcohol

  • Milk tea (奶茶): versions made with tea and dairy are part of several pastoral and household food traditions; recipes vary by community and region.[3][1]
  • Yogurt and fermented drinks: plain and sweetened yogurt, kvass (卡瓦斯) and other locally sold fermented beverages appear in regional drink directories.[3]
  • Fruit drinks: pomegranate juice, apricot-skin water, sea-buckthorn drinks and grape beverages draw on local produce.[3][10]
  • Grape wine: vineyards and wine producers operate in several Xinjiang growing areas. Wine is one part of the regional drinks industry; it does not represent every community's food or drinking practices.[18]
  • Other alcoholic drinks: locally produced grape wine, beer and grain-based spirits are sold in the region. Availability and consumption depend on local customs and individual preference.[3][18]

Ingredients and regional products

  • Fruit: Turpan grapes and raisins, Hami melons, Korla fragrant pears, Aksu apples, pomegranates, apricots, dates, figs and newer plum varieties are grown in different districts and harvest seasons.[6][9][10]
  • Grains and staples: wheat, rice, corn and other grains support breads, noodles, pilaf and filled pastries.[2]
  • Livestock and dairy: lamb, beef, horse meat, camel milk and other dairy products feature in different regional foodways; product use differs by community and locality.[10][1]
  • Seasonings: cumin, chile, garlic, onion, black pepper, tomato and local herbs appear in grilled, braised and stir-fried foods; combinations vary by dish.[2]
  • Regional products and brands: Korla fragrant pear, Aksu apple, Turpan grape and raisin, Hami melon, Jiashi new plum, Hotan jujube, Jinghe goji and Huocheng lavender products are tied to named growing areas. Geographical-indication status applies to specific registered products, not to all goods from a place.[9][10]

Food traditions and techniques

  • Oven baking: nang and samsa are cooked in high-heat ovens, with dough, shape, fillings and oven practice varying by food and location.[2]
  • Noodle making: dough may be pulled, cut, rolled or shaped by hand for laghman, soups and other wheat meals.[3]
  • Pilaf cooking: rice, oil, vegetables and meat or dried fruit are cooked together; the order of cooking and ingredients varies between local recipes.[2]
  • Grilling and simmering: skewers, oven-roasted meat, broth-cooked lamb and braised dishes use different cuts, heat sources and seasonings.[3]
  • Hospitality and shared meals: pilaf and hand-served meat appear in festival, family and ceremonial settings documented among some communities; customs should be described for the community and occasion rather than generalized to everyone in Xinjiang.[1]

Further guides

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Xinjiang Regional People's Government, ethnic customs and foodways
  2. ↑ 2.00 2.01 2.02 2.03 2.04 2.05 2.06 2.07 2.08 2.09 2.10 2.11 2.12 Xinjiang Department of Culture and Tourism, Xinjiang flavors
  3. ↑ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 Ili Kazakh Autonomous Prefecture, regional classic dishes, staple meals, snacks, drinks and baked foods
  4. ↑ 4.0 4.1 4.2 4.3 Xinjiang Department of Transport, regional food guide for travelers
  5. ↑ Xinjiang Government bond report, administrative divisions and regional geography
  6. ↑ 6.0 6.1 6.2 6.3 Xinjiang Department of Agriculture and Rural Affairs, regional crops and fruit-growing areas
  7. ↑ 7.0 7.1 7.2 China Consulate in Sydney, Xinjiang food journey: Kashgar, Turpan, Altay, Ili and Ürümqi
  8. ↑ 8.0 8.1 8.2 Hami Municipal People's Government, Hami foods
  9. ↑ 9.0 9.1 9.2 9.3 9.4 Xinjiang Administration for Market Regulation, geographical-indication agricultural products
  10. ↑ 10.0 10.1 10.2 10.3 10.4 10.5 10.6 10.7 Xinjiang Department of Agriculture and Rural Affairs, specialty agricultural products
  11. ↑ 11.0 11.1 11.2 Kashgar Prefecture Administrative Office, ten foods to try in Kashgar
  12. ↑ 12.0 12.1 12.2 Ministry of Culture and Tourism, Silk Road Old Town travel route in Kashgar
  13. ↑ 13.0 13.1 Ili Kazakh Autonomous Prefecture, local foods
  14. ↑ 14.0 14.1 Ili Kazakh Autonomous Prefecture, smoked horse meat and sausage production
  15. ↑ Tacheng Prefecture Administrative Office, local foods and specialties
  16. ↑ Ministry of Culture and Tourism, rural food route in Changji
  17. ↑ Tacheng Prefecture Administrative Office, Shawan big-plate chicken
  18. ↑ 18.0 18.1 Ministry of Culture and Tourism, Xinjiang wine estates and food-industry tourism
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