Dapanji (Big Plate Chicken) is Xinjiang’s most iconic dish — a hearty one-pot meal of chicken, potatoes, peppers, and hand-pulled noodles. Learn its origins, how it’s made, regional variations, and where to find the best Dapanji in Xinjiang.
Polo (手抓饭) is Xinjiang’s most iconic dish — a fragrant pilaf of rice, lamb, carrots, and onions. Learn its history, how it’s made, regional variations, and where to find the best Polo in Xinjiang.
Naan in Xinjiang isn’t just one thing — there’s guitar-shaped naan, onion naan,芝麻 naan, and more. Here’s a guide to the different varieties and where to find the best ones.
Laghman (拉条子) is Xinjiang’s answer to hand-pulled noodles — thick, chewy, and topped with a savory vegetable and meat sauce. Here’s where to find the best bowls 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,…
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.