Chao Mian Pian (炒面片) is Xinjiang’s beloved stir-fried noodle dish of hand-torn wheat slices, tender lamb, and tangy tomato sauce. Discover how this rustic Central Asian classic is made, what it tastes like, and where to find the best ones in Xinjiang.
Pitimanta (薄皮包子) are Xinjiang’s beloved thin-skinned steamed buns filled with fragrant lamb and onion. Discover the traditional Uyghur recipe, how to eat them, and where to find the best pitimanta in Xinjiang.
Da Pan Ji (Big Plate Chicken) is Xinjiang’s most beloved communal dish — tender chicken, waxy potatoes, and hand-pulled belt noodles in a rich, spicy red sauce. Discover its fascinating origin story and how to eat it like a local.
Discover the authentic Xinjiang lamb skewers (kawap) — the sizzling street food born on the Silk Road. Learn about its history, ingredients, cooking techniques, and where to find the best ones in Xinjiang.