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.
Chaomianpian — hand-torn noodle slices stir-fried with lamb, pepper, and tomato — is Xinjiang’s fast, filling comfort dish. Learn what makes it different from lo mein, and where to eat the best plate.
Xinjiang yogurt (酸奶) is nothing like the sweetened stuff from supermarkets. It’s tart, thick, and often served with honey or jam. Here’s where to find the best in Urumqi and Kashgar.
Standing in a night market in Kashgar for the first time is a sensory overload you don’t forget. Plan your Xinjiang trip with our expert guide.
In the busy streets of Urumqi, Kashgar, and virtually every town across Xinjiang, there is a dish that dominates the lunch hour with a sizzling, savory aro…
Among the many extraordinary dishes that define Xinjiang cuisine, few are as beloved by locals and as surprising to first-time visitors as Pitimanta (薄皮包子,…