What are the best kinds of Xinjiang food?
Xinjiang food comes from Xinjiang, an autonomous region in China’s far northwest that you’ve probably never heard of unless you’ve been to China or are an avid watcher of Fox News. The unique thing about Xinjiang is that a Chinese Muslim ethnic group known as the “Uyghurs” make up almost half of its population, and as a result of the mixing of Middle Eastern Muslim and Chinese influences, a mouthwatering cuisine has been born (and it’s pretty much amazing).
Aw man, I have to go all the way to Xinjiang to try Xinjiang cuisine? But it’s so… far!
Fear not! As Xinjiang isn’t really one of the most prosperous regions of China, a sizeable population of business-minded Uyghurs have moved out and have settled in many major Chinese cities. If you’re living in a Tier 1 or Tier 2 Chinese city, chances are you’ll be able to find authentic Xinjiang food.
Wondering what to eat once you inevitably find yourself stumbling into a Xinjiang restaurant? Here are some Xinjiang foods that I highly recommend:
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Roast lamb ribs 烤羊排
In Xinjiang, lamb is king. And since Xinjiang was historically heavily influenced by Central Asia and the Middle East, you can trust that the Uyghurs know how to roast a mean lamb.
Lamb skewers are also really popular, but in my opinion you should skip meat on a stick and opt for meat on a bone (the original meat on a stick). The wonderfully marinated, succulent lamb meat simply falls off the rib. The roasting process melts the lamb fat and coats the meat in shiny, tasty oils that, when dusted with a mild cumin and chili powder, will leave you catching your breath and hungry for more.
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Uyghur rice pilaf/Uyghur polu/Uyghur polo 手抓饭
A staple of a night out at a Xinjiang restaurant, Uyghur polo (or polu) is essentially the Uyghur version of a rice pilaf. Rice is usually combined with carrots, cumin, onions, raisins, peppers, and tender lamb meat (is there any other kind?) and then tossed in what is to me a slightly unreasonable amount of oil. But hey, you only live once, right?
Despite its oily reputation, it is very, very tasty and perfect for sharing with a group of friends. Its Chinese name, shouzhuafan (手抓饭) literally means “rice you eat with your hands”, though if you choose to do this, make sure you have some soap ready. I recommend using a spoon, or better yet, chopsticks, to avoid scooping up too much oil.
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Uyghur lamb pie 羊肉馅饼
Oh lamb oh lamb! Coming in at number three is another amazing lamb-centred dish, and actually one of my favourite Xinjiang food dishes. Uyghur lamb pie 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. Kind of reminds me a bit of a crispy quesadilla.
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Baked lamb buns (Samsa) 烤包子
Enough with the lamb already! Said no one ever.
This is probably my personal favourite Xinjiang food and one of my favourite foods in general. Baked lamb buns, or samsa, are simple: bread buns stuffed with an amazing mixture of lamb chunks, onions, and Uyghur spices and baked to a crisp in a scorching hot oven. Make sure to order them fresh out of the oven to get the most out of your baked lamb bun experience.
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Hami melon (Xinjiang cantaloupe) 哈密瓜
Many people in China say that the Xinjiang region has some of the most delicious fruits in the entire country. If someone you know ever makes a trip there, you can bet they’re 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.
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Dapanji 大盘鸡
Last but definitely not least, dapanji is a dish closely associated with Uyghur cuisine, but has really only become popular during the last 20 years. It was supposedly invented by a migrant from Sichuan, which explains why this spicy stew of chicken pieces, potatoes, peppers, chilis, and wide flat noodles is spicier than your average Xinjiang food.
Dapanji literally means “big plate chicken” and it certainly lives up to its name. The dish is huge, enough to feed a family of four or one hungry trucker. According to legend, famished truckers in Xinjiang would make stops along the long, lonely highways and order a heaping plate of dapanji for themselves. This would keep them satisfied so they could stay full for the next however many hours on the road. Definitely bring some friends to try dapanji and order a side of Uyghur naan (馕) bread to soak up the delicious sauce.
There you have it! Let me know your favourite Xinjiang food dishes in the comments below!
Happy eating!