Nan is a kind of round roasted bread. It is everyday food of Uyghurs, which is as important as steamed breads to the northerners and rice to the southerners.
| Xinjiang Foot |
 Roast Meat (Kabab)Kabab. One can find Kababs in every bazaar or street of Kashgar. It is roasted above a special iron oven about 1 meter long and 20 centimeters wide. The charcoal fire is left to burn until it is nearly out, then sliced mutton is laid over the oven. The mutton is seasoned with refined salt, chili powder, and ziyadan. Read more »  Roast Lamb.(Kaoquang Yang)One of the most famous dishes in all of Xinjiang, Kaoquang Yang is often served during important banquets. When roasted the lamb takes on a complex flavor; bold yet delicate. The texture is a delightful contrast between the crisp, flavorful exterior and the tender, juicy meat inside. The heady aroma brings tears of joy to the eye and has even been known to bring a bit of drool to the chin. Read more » |
| Xinjiang Fruits |
 Hotan JujubeHotan in southern Xinjiang, has a dry climate and is light for up to 15 hours a day. The temperature difference between day and night can extend to more than 10° C. The local dates are known for their large size, smooth juicy flesh, good color, and small stone . Read more »  Xinjiang figThe Xinjiang Fig or sankoh, has been called many things. The local Uygur people call them “Angels” for their sweet taste and nutritional value and history books have refered to them as “culinary couriers”. Xinjiang Figs originated in West Asia, and were introduced to China before the Tang Dynasty, after which they spread in cultivation and popularity. Figs contain high fructose, acid, protein, and vitamins. Read more »  RaisinsRaisins are a mainstay of local food in Xinjiang, and have been for centuries. Whether baked into cakes and bread, eaten by the handful as a healthy snack, or as the main ingredient in a raisin-sauce, rasins are enjoyed by nearly everyone in the region. The local climate lends itself readily to their cultivation, as mature grapes must loose 85-75% of their water content before becoming rasins. However this must be done in a drying-house or in the shade of the vine; grapes dried in sunlight quickly become sour. Read more » |
