Xinjiang, China’s vast northwestern region, offers a culinary adventure as rich as its landscapes. With influences from Central Asia and the Middle East, Xinjiang cuisine features bold flavours, hearty meats, and fragrant spices. If you’re planning a trip, here are the must-eat dishes you simply can’t miss.
1. Roasted Lamb Skewers (羊肉串 – Yángròu Chuàn)
No trip to Xinjiang is complete without trying lamb skewers (kawap). It is a staple street food found in night markets and local restaurants. Vendors grill succulent chunks of marinated lamb over open flames, seasoning them with cumin, chilli, and salt. The smoky aroma alone will draw you in. It is tender, juicy, and packed with spice – a true taste of Xinjiang.
Best place to try: Night markets in Urumqi or Kashgar, where skewers sizzle on every corner.
2. Hand-Pulled Noodles (拉面 – Lāmiàn)
Xinjiang’s laghman (拉条子 – lātiáozi) features thick, chewy noodles hand-pulled to perfection. Cooks toss them with stir-fried beef, peppers, and tomatoes for a satisfying, slightly spicy dish.
Pro tip: Pair it with a drizzle of vinegar and fresh garlic for extra zest.
Big Plate Chicken (大盘鸡 – Dàpán Jī)
A delicious spicy chicken stew cooked with potatoes, peppers, and garlic. This iconic dish combines tender chicken, potatoes, and wide noodles in a rich, spicy sauce. Big Plate Chicken lives up to its name—it’s a massive, shareable meal best enjoyed with friends.
Where to find it: Almost every local restaurant, but Shaquanzi in Urumqi is legendary.
4. Naan Bread (馕 – Náng)
Xinjiang’s version of Middle Eastern naan, baked in a traditional clay oven (tandoor).
Xinjiang’s version of naan is thicker and chewier than its Indian counterpart. Baked in traditional clay ovens, it comes plain or stuffed with onions, sesame, or even minced meat.
Fun fact: Locals often eat it with tea or use it to scoop up stews.
5. Polo (抓饭 – Zhuāfàn)
A Silk Road-inspired dish with braised lamb, carrots, onions, and raisins. Also known as pilaf, this fragrant rice dish is also feathered with chicken. The sweetness of the raisins balances the savoury meat beautifully.
Must-try variation: Kumut polo, made with yellow carrots for extra sweetness.
6. Samsa (烤包子 – Kǎobāozi)
These flaky, oven-baked pastries contain minced lamb, onions, and black pepper. Crispy on the outside and juicy inside, they make the perfect street snack.
Best time to eat: Fresh from the tandoor in the morning.
7. Yogurt (酸奶 – Suānnǎi)
Xinjiang’s homemade yogurt is thick, tangy, and often served with honey, sugar, raisins, or nuts. Some vendors even sell it in clay pots for an authentic touch. Perfect to cool down after eating spicy food.
Try it with: A sprinkle of local walnuts or dried fruit.
8. Xinjiang Tea (砖茶 – Zhuānchá)
A meal isn’t complete without Xinjiang brick tea, a strong, earthy brew locals drink with milk and salt. It aids digestion and complements the region’s rich, meat-heavy dishes.
Final Tips for Foodies in Xinjiang
- Visit local bazaars like Kashgar’s Sunday Market for fresh produce and snacks.
- Spice levels vary—ask for less chilli if you prefer milder flavours.
- Eat like a local: Use your hands for naan and polo, and don’t shy away from communal dishes.
- Food Sharing – Xinjiang meals are often served family-style, so bring friends!
- Halal Food – Many restaurants serve halal food, as the majority of the region’s people are Muslim.
Xinjiang’s cuisine is as diverse as its culture. Whether you’re biting into a smoky lamb skewer or sipping fragrant tea, each dish tells a story. Which one will you try first?
