Exploring the Flavors of Xinjiang

The dining table in Xinjiang is a living fossil of Silk Road trade: wheat, mutton, dairy products, dried fruits, and spices all appear on the same table. Eating itself is one of the main threads of a trip in Xinjiang.

Must-Try List

• Grilled Lamb Skewers and Red Willow Barbecue: Top-quality offerings can be found around Urumqi Grand Bazaar and Kashgar Old City Night Market.
• Hand-Pulled Rice (Pilaf): Rice stewed with lamb, yellow carrots, and onions; the best freshness is at lunchtime stalls.
• Xinjiang Cold Mixed Noodles (Latiaozi): Noodles rinsed in cold water, served with various vegetable and meat toppings and chili; free noodle refills are available.
• Big Plate Chicken: Shawan is the place of origin, served with wide noodles to soak up the sauce.
• Baked Buns (Samosa): Baked by sticking the dough to the walls of a clay pit, filled with lamb and animal caul fat, ready to eat once out of the oven.
• Jar-Stewed Meat, Pigeon Soup, Yogurt Shaved Ice: The three-part experience of Kashgar Night Market.

How to Eat Without Mistakes

Eat with locals: at lunchtime, check the turnover rate of stalls; at night markets, choose stalls that grill or cook food on the spot. Buy dried fruits from farmers or wholesale stalls; dried figs and dried apricots offer the best value. Most restaurants serve halal food, so do not bring non-halal items inside; those with sensitive stomachs should avoid raw milk that hasn’t been boiled; yogurt and milk tea that have been heat-treated are safer.