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Meat Dishes in Xinjiang: Pillar of Xinjiang Food
| Xinjiang Food | Main Ingredients | Taste |
|---|---|---|
| Gangzirou | Slow Cooked Fillet, Ribs | Tender, Savory |
| Tonur Kawipi | Roasted Lamb, Tandoor oven spices | Smoky, Juicy |
| Big Plate Chicken (Dapanji) | Stir fried and stewed Chicken, Potatoes, Chilies, Spices | Spicy, Hearty |
The Xinjiang food tapestry is largely built on meat due to its geography and climate. With a predominant nomadic heritage, especially in Northern Xinjiang, lamb, mutton, and beef have been the main ingredients in Xinjiang Food.
In the meantime, the cultural fusion of Xinjiang, particularly thanks to the ancient Silk Road, has made Xinjiang food diverse and inclusive over the centuries.
If you are a meat lover here are the meat dishes you should not miss in Xinjiang Food: Gangzirou (缸子肉), All Kinds of Roast(烤肉),Big Plate Chicken (Danpanji, 大盘鸡)
Gangzirou (缸子肉): Slow Cooked Fillet & Ribs, No. 1 Xinjiang Food for First-Time Visitor
This is a not the most famous Xinjiang dish, however, at Asia Odyssey Travel we would recommend this Xinjiang Food as the first food to try after landing in Xinjiang.
Because this Xinjiang Food, Gangzirou, slow cooked in a large Jar with clear yet aromatic broth, is a satisfying Xinjiang Food to warm you up and clear out the fatigue from a long journey to Xinjiang.
Main food ingredients: Lamb or beef, cooked in a ceramic jar with garlic, star anise, and other spices.
Taste: Tender, flavorful meat slow-cooked with aromatic spices.
Origin & Significance: Traditionally cooked in jars, Gangzirou reflects Xinjiang's nomadic history. It's often served on special occasions.
Counterpart of this Xinjiang Food: Similar to pot roast or braised beef, where meat is cooked low and slow to retain moisture and absorb the flavors of the broth.
Tips: Gangzirou is served with naan or rice. For the best experience, try it at a Xinjiang local restaurant where it's slow-cooked in ceramic pots.
Tonur Kawipi (Tandoor Oven Roast, 馕坑烤肉): Most Signature Xinjiang Food!
The popularity of roasted meat in Xinjiang is deeply rooted in its geography, climate, cultural heritage, and social practices. This culinary tradition continues to thrive, showcasing the Xinjiang's rich history and diverse influences.
Lamb Kebabs on skewers (羊肉串) have always been the Top Xinjiang Food to try on your trip!
Main food ingredients: Lamb or beef marinated in spices like cumin and chili.
Taste: Smoky, tender meat with a crispy, charred exterior.
Counter Part of this Xinjiang Food: Similar to barbecue or roast lamb, where the meat is marinated and roasted for a tender yet crispy result.
Origin & Significance: Roasting meat in a tandoor oven reflects Central Asian culinary traditions.
Tips: Roast meat is best enjoyed hot from the tandoor, accompanied by naan and a refreshing salad.
If you would like to go for a full on feast do choose Roasted Whole Lamb (烤全羊). It is best to share with a group. When you join our Xinjiang Tour you can get your fellow travelers on board and have a optional full lamb roast feast!
Big Plate Chicken (Dapanji): Culture Fusion Dish, Up-Coming Crown Jewell of Xinjiang Food
This can be considered one of the spiciest Xinjiang Foods. Heavily influenced by another major Chinese cuisine, Sichuan Cuisine, which really focuses on the spicy. Looking to explore more flavors, join a China Food Tours
The story behind this Xinjiang Dish is quite interesting. In the 90s, when a trolley driver stopped at a little Halal restaurant on the side of the road in Xinjiang, he was starving after a long haul. So, he asked for a dish with meat, vegetables, and carbs.
He also told the chef he needed the food to be spicy to keep him on his toes for the following trip. In short, he needed a dish with everything in one go and with a strong kick!
By that time, Xinjiang Food had not only incorporated the Silk Road heritage from Central Asia and ancient Chinese cooking styles but also various modern Chinese cuisines.
The chef, looking at what he had in the kitchen, came up with this idea of stir-fried then stewed chicken dish with a large amount of chili from Sichuan and peppercorn from Chongqiong!
So, Dapanjian was invented as a hearty dish for harsh road trips. But this fusion-style Xinjiang Food is so good that it soon became popular all over China and the world!
Main ingredients: Chicken, bell peppers, potatoes, and onions cooked in a spicy sauce, served with wide noodles or naan.
Taste: Bold, spicy flavors with tender chicken and soft potatoes in a savory, chili-based sauce.
Counter part of this Xinjiang Food: Comparable to spicy chicken stew or even chicken cacciatore, where chicken is slow-cooked with vegetables and a rich sauce.
Origin & Significance: Invented by Uyghur chefs in the 1990s, Dapanji blends Chinese and Uyghur culinary styles and is now one of Xinjiang's most popular dishes.
Tips: This is a sharing dish, best enjoyed with friends or family. The wide noodles or naan help soak up the flavorful sauce.
Mains to Try in Xinjiang: Hearty Xinjiang Food for Turbo Energy Recharge
| Xinjiang Food | Main Ingredients | Taste |
|---|---|---|
| Xinjiang Noodles | Noodles with vegetables, meat toppings | Savory, chewy, can be spicy or mild |
| Xinjiang Polu Rice | Rice, lamb or beef, carrots, onions, spices | Savory, flavorful, slightly oily, with a nutty flavor |
| Samsa (Kaobaozi) | Flour, water, oil, salt, meat (lamb or beef), vegetables, onions, spices | Savory, flaky crust, meaty or vegetable filling |
| Naan | Flour, water, salt, yeast (optional) | Bland, chewy |
Carbohydrates, though often scorned by those seeking to manage their body weight, are still essential—especially in a dramatic climate and Weather of Xinjiang. And trust me, the carbs-rich Food in Xiangjiang is hard to resist!
The main dishes in Xinjiang cuisine are simply delicious, including noodles like latiaozi, naryn, and Xinjiang polu rice.
You'll find that high carbs Food in Xinjiang can be incredibly tasty because Xinjiang food enhances flavors, making everything more enjoyable for all taste buds with its inclusiveness for east and west!
Xinjiang Noodles: Laghman, Best Mains in Xinjiang Food
Noodle is the go-to Xinjiang Food in everyday life. You have various toppings, the , the soup. It's a easy meal yet worth trying food in Xinjiang to have when you visit the region.
And here are the two iconic Xinjiang Noodles to try, Uyghur Xinjiang Laghman (拌面 or拉条子) and Naryn (那仁).
Main ingredients: Hand-pulled noodles (Laghman ) or fine-cut noodles (Naryn), beef or lamb, vegetables, and a savory broth.
Taste: The noodles are springy with a slightly chewy texture. The broth is rich and flavorful, often spiced with cumin, chili, and local spices.
Counter part of this Xinjiang Food: Similar to Italian pasta dishes like spaghetti, where the noodles are the star and absorb the flavors of the sauce.
Origin & Significance: Noodles are a staple of Uyghur Xiangjiang dish, influenced by Central Asian traditions. Naryn is a cold noodle dish, popular in Uyghur and Kazakh communities, while Laghman is a warm noodle dish reflecting nomadic history.
There are regional variations for the these Xinjiang Noodles as well. While people all say their own version of Noodle is the best of Xinjiang Food. You might need to try it yourself when you travel to Xinjiang. Here are some variations for Laghman :
Urumqi Style Laghman : In Urumqi, the capital of Xinjiang, Laghman is often served with a rich and flavorful meat sauce, typically made with lamb or beef, stir-fried with vegetables like bell peppers, onions, and tomatoes. The sauce is usually spicy, reflecting the city's mix of Uyghur and Han Chinese culinary influences.
Kashgar Style Laghman: Kashgar, located in southern Xinjiang, tends to have a more traditional Uyghur flavor in its Laghman. The noodles are typically paired with lamb and vegetables, and the dish is seasoned more simply, relying on the natural flavors of the ingredients.
Turpan Style Laghman: In the Turpan region, Laghman is often served with dried fruits like raisins and apricots, as the area is famous for its vineyards and sweet produce. This variation adds a subtle sweetness to the dish, balancing the savory, meaty flavors.
Tips: Enjoy these noodles fresh from local street vendors. Naryn is best paired with cold salads, while Laghman pairs well with kebabs or roasted meat for a hearty meal.
Polu Rice, or Xinjiang Pilaf(新疆手抓饭): Worldwide Popular Dish with Xinjiang Twist
Polu rice in Xinjiang stands as a staple dish and is becoming increasingly popular across China.
While this Xinjiang food is similar to pilaf from other regions, it has its own unique charm. The combination of caramelized carrots, lamb, dried fruits, and the slow-cooked method using lamb fat sets Xinjiang Polu apart from other pilafs.
This Xinjiang Dish balances sweet and savory flavors, offering a unique fusion of local and Silk Road influences, and serves as a symbol of Uyghur hospitality and culinary tradition.
Main ingredients: Lamb, carrots, onions, and raisins cooked with long-grain rice.
Taste: Aromatic with spices like cumin and cinnamon, offering a savory and slightly sweet flavor from the raisins. The rice is fluffy, absorbing the lamb's juices.
Counter part of this Xinjiang Food: Comparable to paella or pilaf, where rice is cooked with meats and vegetables, blending savory and sweet flavors.
Origin & Significance: This Xinjiang rice pilaf reflects Central Asian traditions and is often served during celebrations, symbolizing prosperity.
Tips: Polu is a festive dish but can be found in many Uyghur restaurants. For an authentic experience, try it in a family-style setting.
Samsa (Kaobaozi):Xinjiang Baked Bun with Meat Fillings
Not to be confused with fried Samosa in Southeast Asia or the Samsa is always baked, and it's a great Xinjiang Food to try.
Main ingredients: Flaky pastry filled with minced lamb, onions, and spices.
Taste: Crispy on the outside, juicy and savory inside, with a strong cumin flavor.
Counter part of this Xinjiang Food: Similar to empanadas or meat pies, with a crispy pastry exterior and a savory meat filling.
Origin & Significance: Samosas are influenced by Central Asian and Middle Eastern traditions. In Xinjiang, they're baked rather than fried, often served as street food or at gatherings.
Tips: You can find this practically on any street in Xinjiang, especially the market or night market where there are plenty other food and beverage options.
So do enjoy it fresh from the oven with a side of yogurt to balance the richness of the pastry.
Where to get all the best street food in Xinjiang? Simply join a Xinjiang tour with Asia Odyssey Travel, we will have everything covered for you!
Naan: The Main of the Mains in Xinjiang Food!
Even if you are not familiar with Xinjiang Food you would know Naan from other cuisines. It's a staple food in Xinjiang Food tapestry that is often served alongside other dishes, such as roast, and stews like Danpanji.
Naan can be used to scoop up meat and vegetables, or it can be eaten on its own.
Main ingredients: Wheat flour, yeast, and water, often sprinkled with sesame seeds or cumin.
Taste: Soft with a slightly crispy crust, perfect for soaking up stews and sauces.
Counter part of this Xinjiang Food: Similar to pita bread or flatbread, it's used to scoop up food or eaten on its own as a snack.
Origin & Significance: Naan is a staple in Xinjiang cuisine, with each city having its own variation. Baked in a tandoor oven, it reflects Central Asian and Middle Eastern culinary techniques.
Tips: Pair naan with lamb dishes like roast or Big Plate Chicken, or eat it on its own as a snack. Xinjiang markets and bakeries sell fresh naan throughout the day. It's a main and a Xinjiang street food as well.
Desserts: Not Just Delights, Also Essential in Xinjiang Food
| Food | Main Ingredients | Taste |
|---|---|---|
| Xinjiang Ice Cream | Milk, cream, sugar, flavorings (e.g., rose, saffron, fruit, nuts) | Sweet, creamy, with a variety of flavors |
| Baklava | Filo pastry, nuts , syrup or honey | Sweet, flaky, with a nutty crunch |
| Sarang Doghap | Yogurt, Ice, Honey | Refreshing, icy, sweet |
| Xinjiang Matang | Rice flour, dried fruits, nuts | Sweet, chewy, slightly sticky |
You might consider desserts a sweet add-on in a western culinary context. But desserts are quite essential in Xinjiang food.
In Xinjiang, desserts are Not Just a luxury or an afterthought. The geographical abundance of sweet ingredients(fruits in Grape Valley in Turpan), the cultural value placed on hospitality and celebrations, and the nutritional need for energy-rich foods in Xinjiang's challenging climate make desserts a fundamental part of Xinjiang Food.
The Silk Road's influence also contributed to the integration of sweetness into the region's cuisine, creating a deep-rooted tradition of enjoying desserts as an essential part of everyday life.
Xinjiang Ice Cream: It's Like Gelato, but in Xinjiang Style
Xinjiang handmade ice cream, known locally as "Kashgar Ice Cream," offers a dense and creamy texture similar to gelato. Both are crafted with higher fat content and undergo a slow churning process, ensuring a smooth, luxurious mouthfeel.
Pair it with other Xinjiang Food or simply enjoy it while strolling down the Xinjiang Market. It is finger licking good!
Main ingredients: Fresh milk, sometimes flavored with fruits like apricots or honey.
Taste: Creamy and smooth, with natural sweetness from local ingredients.
Counter part of this Xinjiang Food: Similar to artisan ice cream or gelato, using fresh, local ingredients for a rich, creamy texture.
Origin & Significance: Xinjiang ice cream is made using traditional methods, often reflecting pastoral traditions. It's a refreshing treat during the region's hot summers.
Tips: Enjoy it while strolling through local markets. Look for vendors who churn it fresh for an authentic experience. Check Best Time to Visit Xinjiang.
Baklava: Sweet Dessert with Xinjiang Flair, Just Eat It, No Justification Needed
Sometimes you make excuses for eating desserts, as we all do. Sometimes you don't because it is just too good and nobody even bothers to justify it. You simply admit that you just want it, because it's good! That's what Baklava, the great dessert to go with other Xinjiang Food!
A rich and decadent dessert made with layers of filo dough filled with chopped nuts and sweetened with syrup or honey. Baklava is a sweet and indulgent treat for your Xinjiang Trip.
Main ingredients: Thin layers of pastry filled with nuts and sweetened with honey or syrup.
Taste: Crispy and flaky, with a rich, sweet nutty filling.
Counter part of this Xinjiang Food: A well-known dessert in both Middle Eastern and Mediterranean cuisine, baklava is like pecan pie or nut tarts, where nuts are the star with a sweet, syrupy finish.
Origin & Significance: Found across the Middle East and Central Asia, baklava in Xinjiang is often served during celebrations and gatherings.
Tips: Baklava pairs well with Uyghur-style tea, which balances the richness of the dessert.
Sarang Doghap(萨朗达克): Is It Just Sweet Aryan? No!
Sarang Doghap (萨朗达克) translates roughly to "milk drink" or "milk beverage" in Uyghur, in Chinese it is called 酸奶刨冰. Sarang Doghap is often served with shredded ice or crushed ice, especially during hot weather.
The addition of ice makes the drink even more refreshing. And it's the perfect end note after feasting on other oily and meaty Xinjiang Food.
Main Ingredients: Fermented yogurt, water, and sometimes a hint of honey or mint.
Taste: Tangy and sweet, Sarang Doghap has a creamy consistency that is refreshing and invigorating, making it perfect for warm weather.
Counterpart in Xinjiang Food: Comparable to buttermilk or lassi or Aryan, Sarang Doghap offers a smooth, tangy profile with a richness that makes it a satisfying beverage.
Origin & Significance: Sarang Doghap is a traditional drink among Uyghur communities in Xinjiang, known for its nutritional benefits and refreshing qualities.
Tips: Enjoy Sarang Doghap alongside hearty dishes like Polu or Dapanji to balance spiciness, or , just walk along the street and you will find Xinjiang Local vendors tossing it in the air instead of mixing it in bowls. It's quite a show to see when you buy Sarang Doghap!
Xinjiang Matang(新疆切糕): Chewy Trail Mix Protein Bar, Best Energy Food in Xinjiang
Xinjiang Matang(新疆切糕) is typically made from nuts (such as walnuts, almonds, or pistachios), dried fruits (like raisins or apricots), and sugar or honey. It's a great sweet treat explore on Xinjiang Food map.
The nuts and fruits are often mixed with a syrup made from melted sugar or honey, then shaped into small balls or bars.
Main ingredients: Caramelized sugar, nuts, and seeds.
Taste: Sweet and crunchy, with rich flavors of toasted nuts and sesame seeds.
Counter part of this Xinjiang Food: Similar to nut brittle or caramelized nut bars, where sugar and nuts combine to create a crunchy, sweet treat.
Origin & Significance: Matang is enjoyed in Uyghur and Kazakh communities, often served during festivals or as a snack.
Tips: Matang is best enjoyed as a sweet snack after a meal or paired with tea. It can be found at local markets or sweet shops across Xinjiang.
Which City is the Best to Try Food in Xinjiang
The regional variation of Xinjiang cuisine may not be too diverse; however, for an authentic taste of Food in Xinjiang and a diverse travel experience, we at Asia Odyssey Travel recommend visiting at least the following cities, they are all great destinations to try Food in Xinjiang!
Urumqi – The Gateway to Xinjiang Food
Allow one to two days for Urumqi(乌鲁木齐) , the capital city of Xinjiang, China. Visit iconic attractions like Heavenly Lake, Xinjiang Regional Museum.
After exploring, a hearty dish like Big Plate Chicken (Dapanji, 大盘鸡) with its spicy, warming flavors is the perfect way to recharge. Pair it with Naan(馕), just as Xinjiang locals do.
For a deep dive into Xinjiang's history, visiting the museum can be followed by a traditional meal at a nearby Uyghur Xinjiang restaurant, featuring Gangzirou (slow-cooked lamb,缸子肉).
You will have a chance to try every Xinjiang Food in Urumqi. In the mean time the setting matters for an authentic dining experiences in Xinjiang. Read on to find more destinations for more Food in Xinjiang.
Kashgar - Heart & Origin of Iconic Uighur Xinjiang Food
Allow two days to explore Kashgar(喀什) , the cultural heart of the Uyghur. Wander through the Kashgar Old Town or visit the iconic Id Kah Mosque (艾提尕尔清真寺), one of China's largest mosques.
After navigating the bustling bazaars, where you can find Samsa (Kaobaozi,烤包子) fresh from the tandoor, enjoy the city's signature Polu Rice Pilaf (Shouzhuafan, 手抓饭). This hearty dish made from lamb, carrots, and rice reflects the rich culinary history of the Silk Road.
Turpan - Grape Valley of Abundance for Special Xinjiang Desserts
Spend a day in Turpan(吐鲁番) , known for its ancient Silk Road history and stunning landscapes like Jiaohe Ancient City(交河故城), as well as the abundance of fruits and desserts in Grape Valley.
After visiting these historic sites, cool down with a bowl of hand-made Xinjiang Ice Cream—dense, creamy, and a local favorite. It's a price-friendly counterpart to gelato, often flavored with local fruits like melons and apricots.
For a sweeter treat, indulge in Xinjiang Matang(切糕), a chewy, nut-based dessert that's perfect after trekking through the ruins of Jiaohe.
Don't forget to try local wine at Grape Valley, the vineyard there is the best in Xinjiang, and probably best in whole China as well.
Hotan - Oasis of Crafts and Xinjiang Roasted Meats
Plan one or two days in Hotan(和田) , a city famous for its rich Silk Road heritage and fine craftsmanship, especially Jade and jewellery. Visit the Hotan Silk Factory to learn about traditional silk-making, or explore the ancient Tomb of the King of Yutian.
Afterward, treat yourself to Tonur Kawipi (tandoor oven-roasted lamb, 馕坑烤羊肉). The slow-roasting method used here is as intricate as the region's famed craftsmanship.
Karamay - Oil City with Noodle Culture
Spend a day in Karamay(克拉玛依) , known for its surreal natural wonders like Karamay Urho World Ghost Town and its massive Oilfields.
After exploring the unique landscapes, refuel with Laghman(拉条子), Xinjiang's hand-pulled noodles served with a savory broth and lamb.
For a lighter option, try Naryn(那仁), another noodle dish paired with shredded meat and vegetables. These hearty dishes are the perfect way to recharge after an active day in the desert terrain.
Taxkorgan - Tajik Family for Regional Xinjiang Tea Culture
Allow two days for Tashkurgan(塔什库尔干) , the gateway to the Pamirs Plateau. Visit the ancient Stone City, which offers breathtaking views of snow-capped mountains, or relax on the Golden Grasslands, perfect for horseback riding.
After a day of exploring, enjoy a family visit for a tea session and Xinjiang desserts. Talk with a local Chinese Tajiks family and learn that the diversity of Xinjiang.
Try Baklava or Matang, paired with fragrant, spiced Xinjiang tea, while you take in the tranquil beauty of the plateau region of Xinjiang.
Travel with Asia Odyssey Travel, Culture & Nature Xinjiang Tour
First-time visitor or not, Xinjiang is Not What You Think. It's More Than What You Imagine!
Looking for natural grandeur? Experience the the sunrise at pristine Kanas Lake, the sky-touching Naraty Grassland, the boundless Taklamakan Desert along the acient Xinjiang Silk Road.
Looking to broaden your horizons? Discover exquisite Uyghur crafts at the bazaars at Kashgar, the nomadic dances of Tajiks on the Pamir Plateau at Tashkurgan, and the finest vineyards at Grape Valley at Turpan. You can even visit the oldest Buddha Grottoes in China!
Your Xinjiang Trip will be an eye-opening adventure and a soul-touching journey!
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