Xinjiang Cuisine- Top 10 Delicacies you should try

Xinjiang Province is the largest province-level division of China, with amazing breathtaking scenery and also with diversity and delicious cuisine.

Xinjiang cuisine comes from the Xinjiang region in the far west of China and is known for its unique and bold flavors. This type of cooking includes a mix of different cultures, like the Uighurs, Kazakhs, and Han Chinese, who all live in the area. The food is famous for its use of meats like lamb, mutton, beef, and even camel, as well as grains such as wheat and rice. Spices like cumin, garlic, onions, and peppers play a big role in adding flavor to the dishes.

The Silk Road, an ancient network of trade routes, had a big impact on Xinjiang’s food. It brought new ingredients and cooking styles from other parts of the world, making the cuisine diverse and rich. Some popular dishes from the region include lamb kebabs, pilaf (also called polo), and hand-pulled noodles known as laghman. Exploring Xinjiang cuisine is not just about enjoying tasty dishes but also learning about the region’s rich history and cultural mix.

If you are traveling to Xinjiang Province, these are the top 10 delicacies you’ll need to try on your trip.

1. Xinjiang Uyghur Baked Buns (Samsa)  新疆烤包子

One of the most popular street foods in Xinjiang is baked buns, also known as samsa. These buns are a perfect example of the culinary fusion that characterizes the area, blending Central Asian and Chinese influences. They are crispy on the outside and so soft and tender on the inside filled with meat.

The filling is what sets these buns apart and usually includes a mixture of minced meat (either lamb or beef), onions, and spices like cumin, pepper, and salt. The spices give the buns their distinctive savory and slightly spicy taste.

Xinjiang grilled buns are cooked on a flat metal griddle over an open flame. 

Vendors can often be seen at night markets and during festivals, serving these hot and fresh buns to both locals and tourists. The popularity of Xinjiang grilled buns speaks to the region's love for grilled and hearty dishes that can be shared among friends and family.

To enjoy the full flavor of these grilled bunds, eat them hot and with a side of yogurt. For many, these buns are a comforting reminder of the region's culinary heritage and communal spirit.

Whether you are exploring street food or interested in the culinary traditions of Xinjiang, these grilled buns offer a delicious insight into the region's flavorful and diverse food culture.

Check this video, with the full recipe on Xinjiang Grilled Buns, if you want to try them at home, before traveling to Xinjiang.

2. Xinjiang Grilled Meat  (新疆烤肉) 

Any kind of grilled meat is a delicacy in Xinjiang. Whether it’s a grilled lamb skewers, rack of lamb, naan pit-roasted lamb, grilled pigeon, or whole roasted lamb, if it’s cooked over an open flame it's such a beautiful explosion of taste in your mouth. 

The secret of the grilled meat in Xinjiang is the marinade then skewered on long, flat metal sticks and cooked over a charcoal grill. 

Typically, Xinjiang grilled meat is served directly on the skewers, hot and sizzling. It is often accompanied by flatbreads, a variety of fresh salads, or simple dips like yogurt with herbs. These accompaniments help to soften the intense flavors of the meat and turn a simple dish of skewers into a hearty meal.

For anyone looking to explore the rich tapestry of flavors that Xinjiang cuisine has to offer, grilled meat is an essential experience. Its preparation, rich flavors, and the joy of communal eating encapsulate the spirit and hospitality of Xinjiang’s diverse cultures.

3. Uyghur Lamb Pilaf (Polo, 羊肉抓饭)

Lamb Pilaf, known in Uyghur as Polo and across China as Zhua Fan, is a staple dish in Xinjiang cuisine, embodying the rich culinary traditions of the region. This hearty and aromatic dish is not only a favorite in households but also a significant meal during festivities and communal gatherings.

The primary components of Lamb Pilaf are rice, chunks of lamb, carrots, onions, and a blend of spices including cumin, black pepper, and sometimes saffron, which gives the dish its golden color. The slow-cooking method allows the aromas to meld together beautifully, creating a rich and cohesive flavor profile.

In Uyghur culture, it's a part of significant social and family events such as weddings, holidays, and welcoming guests. Traditionally, it's often eaten with the hands, which adds a communal and intimate experience to dining. The dish is typically garnished with raisins, almonds, or both, adding sweetness and texture that contrasts with the savory flavors of the meat and rice.

Lamb Pilaf is usually served as a centerpiece dish surrounded by various accompaniments such as yogurt, fresh salads, or pickled vegetables.

4. Uyghur Naan Bread (新疆烤馕)

Naan is a flat bread that you must try when you are in Xinjiang. When you walk across Uyghur city you cannot miss the bread stand on every corner. 

Xinjiang naan is a type of bread that is an essential part of the region's culinary landscape, deeply ingrained in the daily lives and traditions of its people. Known for its crispy crust and soft, airy interior, this bread mirrors the cultural blend and historical influences found throughout Xinjiang.

What sets Xinjiang naan apart from other types of bread is its distinctive shape and method of baking. The dough is typically shaped into round, flat discs that are then stamped with a special pattern using a tool known as a chekichek. This tool not only decorates the naan but also helps it cook evenly by creating indentations that allow heat to penetrate the thick bread.

Traditionally, Xinjiang naan is baked in a tandoor, a cylindrical clay oven. The high heat of the tandoor quickly cooks the bread, giving it a crisp exterior and a fluffy, light interior. The direct contact with the hot walls of the tandoor also imparts a slight smokiness that is characteristic of this bread.

5. Xinjiang Big Plate Chicken 新疆大盘鸡 (Xinjiang Dà Pán Jī)

Big Plate Chicken also known as Da Pan Ji is a relatively new and modern dish in Xinjiang cuisine. It was developed in the mid-1990s to cater to truck drivers along the highways in Xinjiang. Now, it’s so popular that every traveler should try it when they are in Xinjiang.

Big Plate Chicken is a robust stew that typically includes chicken (often chopped with the bone in for added flavor), potatoes, bell peppers, onions, and sometimes noodles or flatbreads served on the side. The chicken and vegetables are seasoned with a mix of spices that might include star anise, Sichuan peppercorns, and dried chilies, reflecting the influence of both Chinese and Central Asian culinary traditions.

The key to the dish's unique flavor is the combination of soy sauce, garlic, and ginger, along with a generous amount of chili for heat and vibrant color. This mixture is simmered to allow the flavors to meld together and the sauce to thicken, enveloping the chicken and vegetables in a rich, aromatic gravy.

The dish is usually prepared in a large wok or pot. The chicken is first browned to develop flavor, then simmered with the spices and vegetables until tender. Potatoes are added partway through cooking so they can soak up the sauce without becoming too soft. In some versions, hand-pulled noodles are added towards the end of cooking, absorbing the savory sauce and making the dish even more filling.

6. Spicy Lamb Hoof 胡辣羊蹄

Spicy Lamb Hoof is a special dish, known for its rich flavors and cultural importance. This dish is a great example of the region’s cooking, combining local tastes and traditional methods to make hearty, satisfying meals.

The main ingredient in Spicy Lamb Hoof is, as you might guess, the hoof of a lamb, including the lower part of the leg. This part of the lamb is jelly-like when cooked and is often cooked with garlic, ginger, green and red bell peppers, and sometimes tomatoes to enhance the flavors. The lamb hooves are carefully cleaned, and then slowly cooked for several hours until they become tender and the tough parts turn soft and gelatinous.

What makes this dish stand out is its spiciness, coming from a generous use of dried chilies, Sichuan peppercorns, and other local spices that add a powerful, aromatic heat. These spices make the lamb taste even richer and add a depth of flavor that food lovers enjoy.

Spicy Lamb Hoof is slowly stewed to blend all the flavors well. This slow cooking process is important because it makes the hooves soft enough to eat and allows the meat to soak up all the spicy flavors.

7. Xinjiang Fried Rice Noodles 新疆炒米粉

Xinjiang Fried Rice Noodles is a mix of traditional Chinese cooking with local Uyghur styles. It’s a tasty dish known for its bold flavors and satisfying texture. 

The main ingredient in this dish is rice noodles. These noodles are stir-fried with vegetables like bell peppers, onions, and carrots. Often, pieces of meat such as chicken, beef, or lamb are added, making the dish more filling.

The noodles are seasoned with soy sauce and oyster sauce, and sometimes a little chili sauce or chili oil for a bit of spice. Garlic and ginger are also used to create a strong, appealing smell and flavor. This mix of ingredients makes the dish savory with a touch of sweetness and a slightly spicy taste.

Xinjiang Fried Rice Noodles similar to Big Plate Chicken is a relatively new dish in Xinjiang cuisine. They are usually eaten as a quick lunch or a hearty dinner and show how Xinjiang's cuisine can blend local flavors with more widespread Chinese cooking styles.

These noodles are best served hot, topped with fresh herbs like cilantro or green onions to add a burst of freshness. They are a comforting meal, perfect for a casual lunch or dinner. Xinjiang Fried Rice Noodles provide a delicious way to experience the diverse and rich flavors of Xinjiang’s cuisine.

Here is a close-up video of how are made the Fried Rice Noodles.

8. Xinjiang Lamb Skewers 新疆烤羊肉串

Yes, lamb again. The lamb meat is very common used in Xinjiang cuisine. The Lamb Skewers, known as Yangrou Chuanr, are a staple street food and a beloved feature of the region's culinary landscape. These skewers are not only popular in Xinjiang but have also gained popularity across China, where they are enjoyed at night markets and restaurants alike.

The meat is typically cut into small, even pieces that are perfect for skewering. Before grilling, the lamb is marinated in a mixture of spices that can include cumin, chili powder, salt, and sometimes Sichuan peppercorns for an extra kick. This marinade is crucial as it infuses the lamb with bold, robust flavors.

As we said before any grilled meat in Xinjiang is a delicacy. 

The defining characteristic of Xinjiang Lamb Skewers is their strong seasoning, led by cumin, which pairs wonderfully with the rich, gamey flavor of lamb. The chili adds a layer of heat, making each bite both spicy and aromatic. This combination of spices creates a taste that is deeply satisfying and hard to resist.

Xinjiang Lamb Skewers are typically served hot off the grill with simple accompaniments like flatbread and fresh vegetables or a sprinkle of extra cumin and chili powder.

9. Yogurt-Shaved Ice 新疆酸奶冰沙

On the sunny summer days in Xinjiang, there is no better way to get cool than a cold drink. Yogurt Shaved Ice is full of nutrients and also very refreshing. What is so special about this sweet treat? The serving. Watching how they served you is very amusing. First, they add ice into the bowl then yogurt, and then the texture from the bowl is flipped into the air and back to the bowl. We can say it’s some kind of attraction in the bigger cities. However, locals who serve Yogurt Shaved Ice keep the serving simple; they don't do the flip in the air, but the taste is still delightful.

Yogurt Shaved Ice is a versatile dessert that suits a wide range of tastes, offering a refreshing break from the heat with the added benefits of yogurt's probiotics. It's an excellent choice for those looking for something different from the typical ice cream or gelato, providing a delightful blend of textures and flavors that cool the palate and refresh the senses.

10. Uyghur Matang | Nut Snack 新疆切糕

Uyghur Matang is a traditional nut snack from the Uyghur community in Xinjiang. This delightful treat is a popular snack and an essential part of local celebrations and festivals. Known for its sweet, crunchy texture, Matang is a favorite among both locals and visitors.

Matang primarily consists of nuts—commonly walnuts, almonds, or peanuts—bound together by a hardened syrup made from sugar and honey. 

The process of making Matang involves cooking sugar and honey together until they reach a caramel-like consistency. This requires careful temperature control to prevent burning. The roasted nuts are then stirred into this hot syrup, ensuring each nut is evenly coated. The mixture is then poured onto a flat surface to cool and harden. Once set, it is broken into smaller, bite-sized pieces.

Matang is especially popular during various Uyghur festivals and celebrations, including weddings and religious holidays. Overall, Uyghur Matang is a part of the culinary and cultural heritage of the Uyghur people, offering a glimpse into their rich traditions through its simple yet delightful combination of flavors and textures.

Final Words

Traveling to Xinjiang is an adventure in itself, but trying Xinjiang cuisine is another level of adventure. If you are a meat eater then this is your dream destination, however, there are also vegetarian dishes delicious. Xinjiang cuisine is famous for its bold use of spices like cumin, chili, and Sichuan peppercorns, the food includes filling dishes like lamb skewers, rice pilafs, and hand-pulled noodles. As we can see the lamb is a common ingredient, reflecting the traditional lifestyles of many local people. The cuisine is also about sharing, with dishes like Big Plate Chicken and Uyghur Matang often enjoyed at social events, representing hospitality and community. Overall, Xinjiang's food is more than just meals; it's a celebration of the region’s rich history and cultural connections.