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.
For travellers planning a trip across Xinjiang, China i…
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On the vast land of Xinjiang lies a world-famous legend…
If Xinjiang is regarded as a crown adorning Western Chi…