Oasis basin culinary heritage of Central Asia famous for hand-pulled noodles, big plate chicken, and tandoor-baked mutton pastries.
Uyghur culinary culture flourished along the northern and southern branches of the Silk Road around the Tarim Basin, developing mastery in wheat noodle pulling and clay oven baking.
Generous platter of bone-in chicken simmered in a spicy sauce with potatoes, bell peppers, and broad flat hand-pulled noodles.
Chewy hand-pulled wheat noodles topped with a stir-fry of tender sliced lamb, tomatoes, bell peppers, and garlic chives.
Authentic dishes and home cooking from Uyghur & Central Asian Borderland.
A vast communal platter of chicken braised with potatoes, peppers, chili, and warm spices, finished by sliding wide hand-pulled belt noodles into the remaining sauce — Xinjiang's most generous dish, built for a table of friends.
Uyghur kebabs of lamb, seasoned with cumin and coriander and grilled.
Uyghur kebabs of lamb, seasoned with cumin and chilli and grilled.
Hand-pulled noodles under a fierce stir-fry of lamb, peppers, tomato, and garlic — the Uyghur noodle plate that links Xinjiang directly to the Central Asian steppe and oasis kitchens.
Long-grain rice cooked in a heavy cast-iron cauldron with mutton, yellow carrots, onions, and sweet raisins.
Crisp flaky diamond-shaped pastries filled with chopped lamb, onions, and cumin, slapped onto the interior walls of a tandoor oven.