The ultimate guide to Xinjiang cuisine

Xinjiang is a culinary mosaic. From lamb kebabs and rice pilaf dishes sold in the regions’ southern bazaars to salty milk tea served in teahouses in the northern alleyways – the marriage of food and tradition along the Silk Road has created a cuisine packed with Eurasian flavours. Read on to begin your gastronomic journey through Xinjiang.

Lamb skewers

Stalls serving lamb skewers are an integral part of the Urumqi cityscape. Grill chefs start by searing the fattier morsels until they’re aromatic, then turn the skewers to cook the leaner parts, allowing the meat to remain succulent while developing an enticing, smoky crust. Finally, salt, cumin and chilli flakes are sprinkled over the meat to create a symphony of flavours.

He Tian Er Jie, Saybag District, Urumqi

Laghman

Xinjiang laghman noodles, or latiaozi, burst with regional character. These hand-pulled noodles are silky smooth, rich in flavour and typically served al dente, then covered in sauce and topped with stir-fried meat, pickled cabbage and shredded potato. A local favourite in the heart of Urumqi is Daidaide Jia Ge Mian on Siping Road – and since it’s an all-you-can-eat joint, just shout the magic words: “Another round, please!” 

Shop 114, 1/F, Shenlan Centre Commercial Complex Building, 455 Shuangchuang Xiang, Siping Road, Kashgar East Street, Urumqi

Uyghur polo

Uyghur polo (a Central Asian variant of pilaf) was once a staple of Uyghur banquets, with recipes varying by region. In the south, it’s typically layered with raisins, nuts and preserved fruits and covered in rice to create a perfect balance of sweet and savoury. In the north, carrots and raisins are paired with lamb instead of beef. Nadear serves authentic polo in a modern setting.

Next to Fushui Chizhu Yuan, 686 Xuanwuhu Lu and opposite to Jingkai Wanda Plaza, Qimashan Sub-district, Urumqi

Piyaz Baozi 

A classic Xinjiang breakfast consists of two beloved dishes: a bowl of salted milk tea and a juicy, flavour-packed steamed meat bun (baozi) filled with minced lamb and diced onions (piyaz). For the best cumin-spiced baozi, head to Mina’s Breakfast Store, where you can also try a wide selection of regional specialties, such as baursak, a traditional Kazakh snack, or Hui’s fragrant bean cakes and beef pies. 

Shop 104, Guanlan Jingyuan Phase II, Shuimogou District, Urumqi

Dapanji 

Dapanji (big plate chicken) is one of Xinjiang’s signature dishes. Made with dried chillies for a spicy kick, it consists of a thick, richly flavoured sauce that coats the flat “belt” noodles and potatoes, encapsulating the rustic soul of this regional cuisine. Discover the extraordinary dining experience at Ma Fenghua Xinjiang Cuisine, complete with a traditional Uyghur dance performance.

1/F Commercial Unit, Chengji Building, Jianshe Road, Urumqi

Naipizi

Xinjiang is blessed with quality dairy products, most notably a delicacy called naipizi, which is made by boiling milk and leaving it to dry until it forms a crispy skin. Naipizi is often added to drinks or desserts, like the blueberry-flavoured naipizi cake at Kashgar Corner, but it can also be enjoyed as a snack on its own. Diners at Kashgar Corner can also sample speciality coffees, such as the Desert Camel Latte or the Badam (Almond) Dirty, for a truly unique experience.

160 Shengli Road, Tian Shan District, Urumqi

First video credit: kool99/Getty Images