Polo — Xinjiang’s hand-grabbed rice pilaf — is the region’s comfort staple: long-grain rice, lamb, carrot, and onion slow-cooked in fat. Learn its history, regional styles, and how to eat it properly.
Xinjiang spans deserts, glaciers, and grasslands — and the right packing list changes by region and season. Our complete guide covers clothing, gear, documents, and the items travelers forget.
Xinjiang is larger than many countries — getting around takes planning. This complete guide covers flights, trains, buses, car rental, and when to use each mode to save time and money.
The Karakoram Highway runs from Kashgar to the Pakistan border over 4,700-meter passes — one of the great drives on earth. Here’s the route, the permits, the season, and what to know before you go.
The Taklamakan Desert Highway crosses the world’s second-largest shifting-sand desert on a 500 km causeway. Here’s the route, the fuel stations, the season, and how to drive the ‘Sea of Death’ safely.
Nalati is the poster child of Xinjiang’s Ili grasslands — rolling alpine meadows, herds of horses, and Kazakh yurts. Here’s how to visit, what to do, and when the meadows are at their best.
Turpan is the lowest, hottest, and one of the oldest oasis cities in China — home to the Jiaohe ruins, the Karez wells, and the Flaming Mountains. Here’s what to see and how to handle the heat.
Naan is the daily bread of Xinjiang — baked in a domed tandoor, chewy, sesame-studded, and endlessly varied. Learn the types, the baking, and why no meal is complete without it.
Samsa — Xinjiang’s baked lamb bun — is flaky, savory, and cooked stuck to the wall of a tandoor. Learn the fillings, the baking, and where to eat the best ones hot from the oven.
Visiting Tashkurgan, Baihaba, or the Karakoram route? You need a border permit. This guide covers who needs one, where to apply in Kashgar, and what documents to bring.