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 Xinjiang tour, 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.
Tasting Tip:
Enjoy them hot off the grill, perhaps accompanied by a piece of fresh naan. For an authentic experience, seek them out in bustling local markets.
2. Laghman (拉面 – Lāmiàn): The Art of Hand-Pulled Noodles
Xinjiang is renowned for its exquisite hand-pulled noodles, known as Laghman (or Lamian). Watching a chef skillfully stretch, pull, and fold a piece of dough into long, springy noodles is a culinary spectacle in itself. These fresh, chewy noodles are typically served in one of two ways: stir-fried with lamb or beef, tomatoes, peppers, onions, and other seasonal vegetables (suomian or gānbànmiàn), or in a rich, savory broth (tangmian). The texture of the freshly made noodles combined with the flavorful toppings or broth creates a deeply satisfying and comforting meal.
3. Big Plate Chicken (大盘鸡 – Dàpán Jī)
True to its name, Dapanji is a colossal platter of spicy, savory chicken stew that’s perfect for sharing. While associated with Hui culinary traditions, it has become incredibly popular throughout Xinjiang.
This flavor-packed dish features generous chunks of chicken (often bone-in), potatoes, bell peppers, and sometimes onions, all simmered in a rich, aromatic sauce seasoned with chili, Sichuan peppercorns, star anise, and other spices. What makes Dapanji truly special is that it’s often served over a bed of wide, hand-pulled noodles (latiaozi) that soak up the delicious sauce. It’s a vibrant, comforting, and incredibly social meal.
4. Xinjiang Naan (馕 – Náng): The Daily Bread
More than just bread, naan is a cornerstone of the Xinjiang diet and culture. This round, flatbread is traditionally baked in a tandoor-style oven (tonur), giving it a delightfully crispy crust and a soft, chewy interior. Naan comes in various forms, from plain to those sprinkled with sesame seeds, caraway seeds, or glazed with onion and oil. It’s incredibly versatile – eaten on its own as a snack, used to scoop up stews and sauces, or accompanying kebabs and tea. You’ll see stacks of fresh naan in bakeries and markets, often still warm from the oven.
5. Polo (抓饭 – Zhuāfàn): The Soul of Xinjiang Feasts
Often hailed as Xinjiang’s signature dish, Uyghur Polo is a fragrant and deeply satisfying rice dish that embodies the region’s culinary heritage. Tender pieces of lamb (or sometimes chicken) are slow-cooked with fluffy rice, sweet shredded carrots, onions, and occasionally chickpeas or raisins for an added layer of texture and sweetness. Traditionally cooked in large woks, Polo is a staple at celebrations, family gatherings, and everyday meals. Its rich, savory flavor and comforting warmth make it an absolute must-try.
6. Samsa (烤包子 – Kǎobāozi): Savory Roasted Buns
Samsa are delicious, savory pastries that are a popular snack or light meal in Xinjiang. These hand-held delights are typically triangular or square, made from a flaky dough, and stuffed with a flavorful mixture of minced lamb (or beef), onions, cumin, and black pepper. Unlike steamed buns (baozi) common in other parts of China, samsa are traditionally roasted in a tandoor oven until golden brown and crispy. They are perfect for eating on the go while exploring local bazaars.
Tasting Tip:
Enjoy samsa fresh and hot from the tandoor. They are often sold by street vendors and in small bakeries.
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?
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What makes Xinjiang cuisine different from other Chinese food?
Xinjiang cuisine is unique due to its strong Central Asian influences (Turkic, Persian, Mongolian) from its historical position on the Silk Road. It heavily features lamb and mutton, uses aromatic spices like cumin and chili prominently, and adheres to halal dietary practices. Breads like naan, baked in tandoor-style ovens, are also staples, differing from the steamed buns or rice focus in many other Chinese regions.
Is Xinjiang food very spicy?
While chili is a common ingredient, not all Xinjiang food is overwhelmingly spicy. Many dishes have a mild to moderate spice level, focusing more on aromatic spices like cumin. Dishes like Dapanji can be quite spicy, but others, like Polo, are generally milder. You can often request less spice if you prefer(bú yào làjiāo – 不要辣椒 – no chili).
What are the most common meats used in Xinjiang dishes?
Lamb and mutton are by far the most common and celebrated meats in Xinjiang cuisine, reflecting the region’s pastoral heritage. Beef and chicken are also used in various dishes, such as Dapanji (chicken) or some noodle dishes with beef.
What is the best way to experience Xinjiang's food culture?
The best way is to dive in! Visit local markets and street food stalls, especially in places like Kashgar or Urumqi. Eat at local Uyghur restaurants rather than just tourist spots. Be open to trying new things and sharing meals, as communal dining is a big part of the culture. If possible, a guided food tour or dining with a local family can offer even deeper insights.
