Kazy and Chuchuk: Xinjiang’s Kazakh Horse Meat Sausage, Explained
Kazy and chuchuk are Xinjiang’s Kazakh horse meat sausages. How they’re made, how to eat them politely, where to buy them and what they taste like.
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Xinjiang Street Snacks: What to Grab Between Meals on the Silk Road
Between meals in Xinjiang, the streets feed you: samsa hot from clay ovens, roasted seeds, fruit on sticks, and fried dough. Here’s what to grab and where.
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Xinjiang’s Ethnic Cuisines: How Uyghur, Kazakh, Kyrgyz, Hui and Han Tables Differ
From Uyghur polo to Kazakh lamb and Kyrgyz kymyz, Xinjiang’s ethnic cuisines tell the Silk Road story. A guide to what each group eats and where.
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Xinjiang Cold Dishes (Liangban): The Refreshing Side of Silk Road Cooking
Xinjiang cold dishes (liangban) are the cooling counterpoint to grilled lamb. Discover the must-try plates, regional twists, and how to build your own spread.
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Bozo and Other Ferments: Xinjiang’s Sour Drinks You Either Love or Learn From
Bozo is the fizzy fermented millet drink of the south. What it tastes like, how it differs from kumiss and kvass, and where to try it without regret.
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Xinjiang’s Tea Houses: Where the Day Actually Happens
The cha-kanas of Xinjiang are where men talk, trade, and rest. What is poured, how it differs from a cafe, and the etiquette of being served.
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Cooking Xinjiang Food at Home: What Actually Transfers From the Road to Your Kitchen
Most Xinjiang food does not survive the trip to a foreign kitchen. Here is the handful that does, and the mistakes I made learning it.
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Xinjiang Laghman: Hand-Pulled Belt Noodles and Where to Eat Them
Xinjiang laghman are hand-pulled belt noodles in tomato-pepper sauce. Here is how they are made, how they differ from lo mein, and where to eat them.
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Fruit Picking in Xinjiang: Orchard Tours, Grape Gardens, and Farm Stays
Pick your own grapes, melons, and apricots on a Xinjiang orchard tour. Where fruit picking runs, best months, costs, and how to combine it with a farm stay.
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Eating in Xinjiang with Food Allergies: A Practical Guide
How to manage nut, dairy, egg, and shellfish allergies while eating in Xinjiang — key phrases, safer dishes, and what to tell your host before you sit down.
