Xinjiang Nan Bread: A Traveler’s Guide to the Region’s Iconic Flatbreads
From tandyr ovens to bazaar stalls, discover Xinjiang nan bread varieties, how they’re made, where to buy them, and the etiquette of eating them.
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Xinjiang Istiray: The Cold Wheat Noodles You’ll Crave on a Hot Day
Xinjiang istiray — thin cold wheat noodles in garlicky vinegar sauce. Where to eat them, how they differ from liangpi, and a quick home version.
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Xinjiang Grape-Leaf Dolma: A Vineyard Wrapped in a Leaf
Xinjiang grape-leaf dolma (yaprak) explained: where to eat it, how it’s made, veg vs meat, and how to read the menu in Turpan and Kashgar.
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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.
