Famous City of Chinese Cuisine – Xinjiang

Xinjiang: A Land of Breathtaking Landscapes and Irresistible Cuisine

Nourished by the snowmelt of the Tianshan Mountains, Xinjiang is a land that never lacks for heart-stirring scenery or mouth-watering food. Its flavors hold the boldness of nomadic traditions and the delicacy of farming cultures, each bite carrying the freshness of mountain snowmelt and the hearty generosity bestowed by the grasslands.

I. The Core Strength of Xinjiang Cuisine: A World of Meat

If there is one classic Xinjiang dish, it must be lamb. The sheep here drink snowmelt and graze on pastures irrigated by Tianshan waters, resulting in tender, minimally gamey meat that needs only simple cooking to release its inherent fragrance.

Roasted Whole Lamb – The star attraction at feasts to honor distinguished guests. A local lamb under one year old is selected, prepared, and mounted whole inside a nang pit oven to be slow-roasted for hours over fruitwood. When ready, its skin is golden like amber, shatteringly crisp to the touch. The fat renders away at high heat, leaving no greasiness. Inside, the meat is succulent and juicy. A sprinkle of cumin combines with the lamb's natural aroma, creating an supreme taste experience.

On street corners, Grilled Lamb Neck is popular. The bone-in neck, charred over charcoal, boasts crispy skin and rich marrow. Suck out the marrow with a straw, then gnaw on the tendon-filled meat—the more you chew, the better it gets.

Gangzi Rou (Stewed Lamb in a Mug) is a unique "nostalgic dish" from the Kashgar region. A piece of bone-in lamb and some yellow carrots are stewed for an hour over a fire in an old-fashioned enamel mug. The broth is so delicious you could drink it all in one go; the meat is so tender it falls apart at the touch of chopsticks. Eaten with nang, it warms you to the core.

Dapanji (Big Plate Chicken) is a Xinjiang dish found nationwide. In almost every city's Xinjiang restaurant, you can savor this famous stew of large chicken pieces, potatoes, and green peppers cooked until wonderfully soft in a rich sauce. Served over wide "belt noodles" that soak up all the delicious juices, the noodles can be even more addictive than the meat.

Nang Bao Rou (Lamb Skewers Wrapped in Nang) is a street food hit. Sizzling, freshly grilled lamb skewers, dripping with juices, are slid into a crispy-on-the-outside, soft-on-the-inside nang. The lamb's savoriness, the cumin's spice, and the nang's wheaty fragrance combine into a single bite of pure bliss.

II. The Staple Food Scene: "Hearty Happiness" Wrapped in Wheat Aroma

Xinjiang's staple foods take wheat aroma and flavor to the extreme.

Polo (Hand-Pulled Rice or Pilaf) is the most traditional Uyghur staple. Rice, lamb, carrots, and onions are stewed together. The rice absorbs the meat juices, becoming glossy and resilient, while the lamb turns tender but not greasy. The vegetables' sweetness cuts through the richness, creating a delightful sweet-and-savory interplay.

Guo You Rou Laghman (Stir-Fried Meat with Noodles) is a "carb-lover's狂欢 (feast/celebration)." Chewy hand-pulled noodles are topped with a stir-fry of meat slices, green peppers, and onions in a flavorful sauce. In Xinjiang, if one portion of noodles isn't enough, many restaurant owners will gladly offer a free second helping.

Nang (Flatbread), the "soul carrier" of Xinjiang cuisine, comes in countless varieties: sesame nang, onion nang, chili nang... Fresh out of the oven, it's crispy outside, soft inside, with an irresistible wheaty aroma. You can easily finish a whole one plain. Since ancient times, nang has been essential sustenance for travelers.

(Michangzi - Rice Sausage) is a Xinjiang "acquired-taste delicacy." Sheep intestine is stuffed with rice, lamb liver, heart, etc., and steamed. Sliced and dipped in vinegar, it's soft, sticky, and grows more flavorful the more you chew.

Chao Mi Fen (Stir-Fried Rice Noodles) has gained popularity in recent years. Thick rice noodles coated in a spicy, oily sauce are stir-fried with celery and chicken. It's mouth-numbingly spicy yet impossible to stop eating—a favorite "guilty pleasure" for many Xinjiang women.

III. Sweets and Snacks: "Surprise Treats" for the Tongue

Beyond the hearty meats and staples, Xinjiang's sweets and snacks offer gentle delights.

Yogurt Honey Zongzi is a summer must-eat. Soft, sticky zongzi (glutinous rice dumplings) are dipped in thick homemade yogurt and drizzled with honey. The tangy and sweet flavors balance each other, cutting through richness and whetting the appetite.

Samsa (Baked Buns) are among the most common street snacks, beloved not just in Xinjiang but across China. Thin dough is wrapped around diced lamb and onions and baked until golden and crispy. Biting into one releases a burst of steaming-hot, meaty aroma—you can't stop even if it burns your mouth.

Roasted Camel, though not everyday fare, is a Xinjiang "specialty grand dish," often prepared for festivals. The meat is fine-textured, flavorful without being greasy, and cherished during celebrations—every bite reflects Xinjiang people's zest for life.

Xinjiang's cuisine is never just about isolated flavors; it's a microcosm of regional culture. Polo holds the fusion of nomadic and farming lifestyles; Gangzi Rou carries the memories of older generations; Nang Bao Rou wraps up the bustling energy of street life. Every flavor here is like the character of Xinjiang's people: hearty, substantial, and full of warmth. If you ask which one is the best, the only answer is: Come to Xinjiang yourself. Unlock the secrets of its culinary charm, slowly savoring everything from Samsa and Polo to Yogurt Honey Zongzi.