Xinjiang located along the ancient Silk Road, offers a rich variety of flavors. The local cuisine is a mix of Uyghur, Han, and Central Asian influences. Here are the top 8 must-try Xinjiang foods for a true Silk Road culinary journey.
1. Xinjiang Uyghur Baked Buns (Samsa) & Naan Bread
What to Know:
Samsa: Flaky, lamb-filled pastries baked in a clay oven (tandoor). Often flavored with cumin and onions.
Naan: Xinjiang’s staple bread – thicker and chewier than Indian naan. Topped with sesame or minced meat.
Best With: Hot black tea or yogurt drink (ayran).
2. Uyghur Lamb Pilaf (Polo)
Polo combines lamb, carrots, and rice fried in lamb fat, creating a fragrant one-pot meal. Raisins or apricots add sweetness in southern Xinjiang.
Cooking Secret:
Rice soaked in lamb broth before steaming.
Served with yogurt to cut through the richness.
Regional Twist:
Turpan: Uses local grapes instead of raisins.
Kashgar: Adds pomegranate seeds for acidity
3. Dapanji (Big Plate Chicken)
This communal dish features braised chicken, potatoes, and bell peppers in a chili-laced sauce. Noodles are added at the end to soak up the spicy broth.
Ordering Tips:
Specify spice level: má là (numbing-spicy) or bú là (mild).
Half-plate (zhōng pán) serves 2–3 people.
Cultural Significance: Created by truck drivers in the 1980s, it’s a symbol of Xinjiang’s roadside eateries.
4. Spicy Lamb Hoof
A lesser-known delicacy, lamb trotters are braised with chili and Sichuan peppercorns until gelatinous. The collagen-rich dish is prized for its texture.
Eating Etiquette:
Use hands to nibble meat off the bone.
Often paired with cold beer.
5. Xinjiang Lamb Skewers (Chuanr)
Marinated lamb chunks alternated with fat are grilled over charcoal. Cumin and chili dominate the seasoning.
Street Food Ritual:
Order 10+ skewers per person.
Squeeze lemon over meat before eating.
Pro Tip: Look for vendors grilling over sang wood for smoky flavor.
6. Uyghur Matang (Nut Snack)
This sweet from Hotan combines walnuts, honey, and sesame into brittle-like bars. Vendors layer ingredients in mesmerizing patterns.
Varieties:
Walnut matang: Crunchy with whole nuts.
Fruit matang: Mixed with dried apricots and mulberries.
Best Paired With: Black tea to offset the sweetness.
7. Yogurt-Shaved Ice with Hami Melon
A summer staple, this dessert layers tart yogurt over shaved ice and ripe Hami melon. The melon’s natural sugars balance the yogurt’s tang.
Homemade Hack:
Freeze Greek yogurt into cubes before blending.
Drizzle honey for extra sweetness.
8. Xinjiang Fried Rice Noodles
Thick rice noodles stir-fried with beef, celery, and a fiery sauce made from chili bean paste and ketchup. The dish’s heat builds with each bite.
Local Secret: Authentic noodles use tianjiao peppers for fruity heat.
Xinjiang’s cuisine mirrors its crossroad heritage—robust, spicy, and communal. Prioritize street food stalls for authentic flavors, and don’t shy away from fatty cuts like lamb tail. Each dish tells a story of nomadic traditions and Silk Road trade, making every meal a historical journey.
