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.

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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 »

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 »

Polo (whose main ingredients are mutton, carrot, oil and rice) is one of the local flavors of the Uyghur, Uzbeks, and Tajik people. It is often served to guests, and is almost always included as the main course for a traditional wedding breakfast. Read more »

Ramen (noodles) in the Uighur language called the “Laghman,” because of its unique system of law, and mixed with fresh vegetables named.
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Yogurt fermented dairy products sub-Xinjiang, most locals regardless of seasons, young and old, children are Uighurs fond of yogurt, not separate them as a moment of homemade beverages. Both seasons, regardless of gender, age, sub-fond of yogurt, homemade drink as inseparable.  Read more »

Fish is the traditional flavor of Kashgar snacks, grilled fish in Bachu County, the most famous; tender and not fishy, ​​crispy and delicious, distinctive flavor.  Read more »

Sangzha is a deep-fried pasta. It is used to celebrate the annual traditional Uighur Corban Festival as well as weddings and special events. Sangza is regarded as one of the traditional foods cooked for guests. Read more »

Sheep offal is a traditional Uighur food. Eat the sheep offal is very particular on the Uighurs.Uighur not they like to eat, and entertain guests as a name dishes cuisine. As the work fine, cooking well and make very delicious taste of sheep offal. Especially the lung surface and sub-sub-gut, the taste is very delicious. Read more »

Samsa is a traditional Uygur food, similar to dumplings. It is most composed of beef or sheep’s fat, combined with vegetables and wrapped in dough. Uygurs often eat these together with nang (crusty pancakes) and rice as a simple and quick meal. Read more »

Ququre is another type of traditional dumpling found in Xinjiang. Like Samsa it is mostly made of mutton and vegtables. But different from it’s roasted cousin, Ququre is boiled. Read more »