Xinjiang Food Guide: What to Eat, Where to Find It, and How to Order

Xinjiang food is the highlight of the trip for many travelers. The region’s cuisine is a fusion of Uyghur, Kazakh, Kyrgyz, Han Chinese, and Central Asian influences. It’s hearty, flavorful, and unapologetically meat-heavy.

I’ve gained (and lost) weight in Xinjiang multiple times. This guide covers the dishes you need to try, where to find them, how to order, and what to expect.

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The Big Three: Dishes You Can’t Leave Without Trying

1. Laghman (Hand-Pulled Noodles | 拉面 / 拌面)

Thick, chewy noodles hand-pulled to order, served with a rich tomato-and-meat sauce (usually lamb or beef).

– What it tastes like: Comfort food. The noodles are springy, the sauce is savory and slightly spicy.
– Where to get it: Every city in Xinjiang. The best versions are in small family-run restaurants.
– How to order: Point to what others are eating and say “yī fèn” (one portion). Or ask “lāmiàn” (laghman).
– Price: ¥15-35 per portion.
– Pro tip: Watch the chef pull the noodles. It’s performance art.

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2. Kebabs / Skewers (羊肉串 | Kǎwǎp in Uyghur)

Grilled lamb cubes on skewers, seasoned with cumin, chili, and salt. Cooked over charcoal.

– What it tastes like: Smoky, spicy, salty, and intensely lamb-y (in a good way).
– Where to get it: Night markets, street stalls, anywhere with a grill.
– How to order: “Yī chuàn” (one skewer) or just hold up fingers while pointing at the grill.
– Price: ¥3-8 per skewer.
– Pro tip: The best kebabs are from street stalls with a long line of locals. Avoid the ones sitting under heat lamps.

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3. Naan Bread (馕 | Nang in Uyghur)

Flatbread baked in a tandoor-style oven. Crispy outside, chewy inside. Keeps for days without refrigeration.

– What it tastes like: Mild, slightly salty, perfect for scooping up sauce or eating with tea.
– Where to get it: Naan bakeries (look for the round ovens on street corners). Every city has them.
– How to order: Point at the size you want. Usually ¥3-10 per naan.
– Pro tip: Buy one fresh from the oven and eat it while walking. It’s the best snack in Xinjiang.

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More Must-Try Dishes

Polu (Pilaf | 抓饭 | Zhuāfàn)

Rice cooked with carrots, onions, and chunks of lamb or beef. Often served with raisins or dried fruit.

– What it tastes like: Fragrant, slightly sweet from the carrots, rich from the meat.
– Where to get it: Uyghur restaurants. Often a lunch special.
– Price: ¥20-40 per portion.
– Note: “Zhuāfàn” literally means “grab rice” – traditionally eaten with your hands. Nowadays, most people use a spoon.

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Samsa (Meat Pastry | 萨姆萨)

Baked pastry filled with minced lamb and onion. Similar to a samosa but baked, not fried.

– What it tastes like: Flaky pastry, savory filling, cumin-spiced lamb.
– Where to get it: Bakeries, street stalls, some restaurants.
– Price: ¥5-15 per piece.
– Pro tip: Eat it fresh from the oven. The pastry gets soggy if it sits.

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Dapanji (Big Plate Chicken | 大盘鸡)

Exactly what it sounds like: chicken, potatoes, and bell peppers in a spicy, savory sauce, served on a big plate with wide noodles.

– What it tastes like: Spicy, savory, and deeply satisfying. The sauce is the star – sop it up with naan or the wide noodles.
– Where to get it: Every mid-range restaurant in Xinjiang.
– Price: ¥60-120 for a plate (serves 2-3 people).
– Pro tip: This is a sharing dish. Order it with 2-3 people and get extra naan for the sauce.

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Yogurt and Dairy Products

Kazakh and Kyrgyz families make incredible dairy products: thick yogurt, dried milk curds (qurut), and fresh cheese.

– Where to get it: Roadside yurts, markets, some restaurants.
– Price: ¥5-20.
– Note: The yogurt is tart and unsweetened. Ask for honey or sugar if you prefer it sweet.

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Manty (Steamed Dumplings | 包子 / Manti)

Steamed dumplings filled with lamb and pumpkin (or just lamb). Served with a garlic-yogurt sauce.

– What it tastes like: Rich, savory, the pumpkin adds a subtle sweetness.
– Where to get it: Uyghur restaurants, markets.
– Price: ¥15-30 for 6-8 pieces.
– Pro tip: Eat them hot. The dough gets tough when they cool.

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Fruits and Dried Fruits

Xinjiang is famous for its fruit. The climate (hot days, cool nights) produces incredibly sweet grapes, melons, apricots, and peaches.

– Grapes: Summer (July-September). Try the seedless white grapes – they’re incredibly sweet.
– Hami melon (哈密瓜): Summer. Orange-fleshed, incredibly sweet.
– Apricots: Late spring to early summer.
– Dried fruits: Available year-round. Raisins, dried apricots, dried figs – all excellent.

Where to buy: Markets, roadside stalls, supermarkets.
Price: Fresh fruit: ¥5-15/kg. Dried fruit: ¥30-80/kg.

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Where to Eat: City-by-City Guide

Ürümqi

Best area: Hongshan / Renmin Road area has the most restaurant options.

Recommended:
– Sichuan Pepper (花椒) restaurants: Uyghur-Chinese fusion. Good for groups.
– Local kebab streets: Ask your hotel which street has the best night market.
– International food: Limited but exists (Korean, Western, Japanese).

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Kashgar (Kashi)

The food scene in Kashgar is incredible. The Old City has family-run restaurants tucked into alleys.

Must-do:
– Old City family restaurants: Look for places where locals are eating. Point at dishes you want to try.
– Sunday Bazaar (livestock market): Not just for shopping – there are incredible food stalls.
– Naan bakeries: One on almost every corner in the Old City.

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Yining (Ghulja)

Yining has a strong Kazakh influence. The food is slightly different from Kashgar’s Uyghur cuisine.

Must-try:
– Kazakh lamb dishes: Simpler preparation, focused on the quality of the meat.
– Dairy products: Yogurt, cheese, and qurut from local nomad families.

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Turpan

Turpan’s food reflects its oasis location. Lots of grapes, melons, and raisins in the cuisine.

Must-try:
– Grape-based dishes: Some restaurants do grape-based cold soups (summer only).
– Naan with local herbs: Unique to the Turpan area.

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Food Safety Tips

Xinjiang is generally safe for food. I’ve eaten street food across the region and only had mild stomach issues once (my fault – too many kebabs on a hot day).

Do:

– Eat where locals eat. A long line at a stall = good sign.
– Watch food being cooked. If it’s grilled or fried in front of you, it’s safe.
– Peel your own fruit. Don’t eat unpeeled fruit that’s been sitting out.
– Drink bottled water. Tap water isn’t safe to drink (as in most of China).
– Carry stomach medicine. Just in case.

Don’t:

– Eat at empty restaurants. If no locals are eating there, there’s a reason.
– Eat pre-cut fruit that’s been sitting out. Buy whole fruit and peel it yourself.
– Drink unpasteurized milk unless you have a strong stomach. Fresh from the yurt = delicious but risky.

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Dining Etiquette and Cultural Tips

In Uyghur and Kazakh Homes

– Remove your shoes before entering.
– Wait to be seated. The eldest person or guest of honor sits farthest from the door.
– Don’t refuse tea. Tea is a sign of hospitality. You can drink a little even if you’re not thirsty.
– Use your right hand for eating (if eating by hand). The left hand is considered unclean.
– It’s okay to leave food on your plate. Finishing everything can imply you’re still hungry.

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In Restaurants

– Tea is often free. Just ask “chá” (tea).
– Tipping isn’t expected. But rounding up the bill is appreciated.
– Meals are shared. Dishes are placed in the center and everyone takes portions.
– Chopsticks or fork? Most restaurants provide both. If not, ask (“chāzi” = fork, “kuàizi” = chopsticks).

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Vegetarian / Special Dietary Needs

Xinjiang cuisine is heavily meat-based. Vegetarians will find options, but they’re limited.

Vegetarian-friendly dishes:

– Naan bread (just bread – no meat)
– Laghman (ask for vegetable version) – not all restaurants do it, but some will
– Stir-fried vegetables – available in most restaurants
– Dried fruits and nuts – widely available
– Yogurt – often unsweetened, check if honey is added

Note: In strictly halal restaurants (most Uyghur restaurants), pork isn’t served – but neither is alcohol. Respect the customs.

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Drinks

Tea (Chā | 茶)

Tea is the default drink in Xinjiang. Usually served hot, often with milk and salt (in Kazakh areas).

– Where: Every restaurant, home, and yurt.
– Price: Usually free or ¥2-5.

Milk Tea (Süt chāy | 奶茶)

Salty milk tea. An acquired taste, but authentic.

– Where: Kazakh and Kyrgyz areas (Yining, Nalati, Sayram Lake area).
– Price: ¥5-15.

Alcohol

Alcohol is available in most cities but not in strictly halal restaurants.

– Local beer: Xinjiang has its own beer (Xinjiang Black Beer is popular).
– Wine: Xinjiang produces wine (the climate is surprisingly good for grapes). Tianjin Winery and others have local bottles.
– Price: Beer: ¥5-15. Wine: ¥50-200.

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Sample Food Budget (Per Day)

My recommendation: Spend at least one meal at a proper Uyghur restaurant. The experience (shared dishes, tea, bread) is as important as the food.

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Common Food Mistakes

1. Assuming all “Uyghur food” is the same. It varies by region. Kashgar’s version is different from Yining’s.

2. Not trying the fruit. Xinjiang’s fruit is world-class. Don’t leave without trying Hami melon or Turpan grapes.

3. Drinking tap water. Just don’t. Bottled water is cheap (¥2-3).

4. Being afraid to point. Even if you don’t speak Chinese or Uyghur, pointing at what looks good works 90% of the time.

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The Bottom Line

Xinjiang food is hearty, flavorful, and central to the travel experience. Don’t eat at your hotel every night – get out there and try the street food, the family restaurants, and yes, even the yurt dairy products (they’re an acquired taste, but try them).

If you only remember three things: try the laghman, eat kebabs from a street stall with a line, and buy fresh naan from a bakery. Everything else is a bonus.

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Written by the XinjiangTravels team, based on way too many kebabs and plates of laghman. For more travel planning help, check our Xinjiang travel budget guide and what to pack for Xinjiang guide.

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