Urumqi Restaurants

Xinjiang Uyghur Autonomous Region is inhabited by many ethnic groups. Xinjiang cuisine is characterized by roast mutton, kebabs, roast fish, dried cheese, fried bread and rice to be eaten by hand.

Roast Meat
Xinjiang roast mutton is as famous as Peking roast duck and. A two-year-old sheep is slaughtered and skinned, daubed with salt inside and outside, and then coated with a mixture of eggs, ginger, scallions and pepper. The sheep is put into an oven pit at 120-150 degrees Celsius stove to roast for about an hour until it turns golden brown.

Xinjiang Kebabs
Xinjiang kebabs can be found in the streets and bazaars throughout Xinjiang. Chunks of mutton are strung on a skewer and roasted over charcoal. The kebabs are turned continually, and when they are almost done, salt, pepper and other seasonings are sprinkled on them. Kebabs are crispy outside and tender inside, slightly salty and hot. Baked mutton kebabs (kaoyangrouchuan) can be found anywhere on the streets of any city or small market town throughout Xinjiang.

Roast Dumplings
The dumplings are thin-skinned, with tender meat stuffing and very delicious. The Uyghur often eat these together with nang (crusty pancakes) and rice.

Uyghur Rice
"Uyghur Rice" actually means "grabbed rice" because you can eat it with your hands. The main ingredients are rice cooked in mutton broth with spring onions, carrots and a piece of mutton (or beef, chicken or duck) placed on top of the rice. Sometimes, raisins or almonds are also added for extra flavor. This dish is actually quite rich, but its richness gives it an undeniably delicious flavor.

Lamian Noodles
Lamian noodles are popular with many ethnic groups both in Xinjiang and the rest of China. The name "Lamian" means "pulled noodles." The noodles are boiled quickly with various ingredients such as oil, mutton pieces, cooked tomato and chili peppers. Sometimes the noodles are stir-fried along with these ingredients.

Nang (Pancake)
Nang is a staple Uyghur food that is similar to a pancake. It is made with either wheat flour, corn flour or sorghum flour, with such seasonings as sesame seeds, onions, eggs, vegetable oil, butter, milk, salt and sugar. With their golden yellow surface, nang are crispy and delicious.