Located in northwestern
China, Xinjiang is famous for its extraordinary natural landscapes and various ethnic customs. But, Xinjiang cuisine is also a must-try during your trip. Food here is heavily influenced by Muslim cuisine and has a much more Central
Asian flavor than anywhere else in China.
Uyghur Lamb Pie
Uyghur lamb pie is another amazing lamb-centred dish. It consists of a thin dough crust filled with minced lamb meat, onions, and other spices which is then shallow-fried to a golden-brown crisp. When you bite into a Uyghur lamb pie, its crispy, chewy exterior gives way to a savoury, meaty centre.
DaPanJi – Big Plate Chicken
Big Plate Chicken is one of the top dishes among travelers wishing to experience great Xinjiang cuisine. You can order it at the Muslim Quarter in Xi’an or at a Xinjiang restaurant in Beijing, but trust me when I say that nothing compares to what is cooked up here in the province.
Xinjiang DaPanJi is often confused as a Uyghur dish, but it is in fact part of the Hui cuisine. It consists of a huge plate of potatoes, peppers, a whole chicken and various spices. This is a best dish served with a group, so find 4-5 local friends or fellow travelers, not only because it is a lot of food but also because it can be quite expensive.
Pilaf
Found again throughout Xinjiang in various forms, this fried rice dish comes with melt-in-your-mouth pieces of mutton, raisins, and spices. It is an amazing combination of sweet and peppery goodness that once again comes with an extremely cheap price tag. Small servings for one person are usually about 10-15 RMB with options for mega large servings for 80 RMB which can feed 10 people or more.
Hami Melon
Many people in
China say that the Xinjiang region has some of the most delicious fruits in the entire country, and if they ever make a trip there you can bet they are bringing back some fruit.
One of the most popular and famous fruits is the Hami melon, a Xinjiang speciality. A hard yellow exterior gives way to a sweet orange flesh that has the taste and texture of a cantaloupe. Some Xinjiang restaurants are known to serve this as an appetizer for free. Each slice is incredibly tasty and juicy; a good palette cleanser after all that savoury lamb meat.
Lagman – BanMian
The term “BanMian” is actually quite a quite confusing Xinjiang cuisine name, as it seems to be used for any type of noodle dish out here. The good news is that no matter which type of BanMian you find yourself eating, you will probably love it. The locals call the Uyghur version of BanMian “Laghman“, or “La mian”.
See more:
A quick guide on travelling to China in May
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