The Taste of Travel in Xinjiang

Traveling allows us to experience a multitude of senses, and among them, taste stands out, especially in Xinjiang. As one embarks on journeys, they quickly realize that travel isn’t just about the sights, but also about the flavors unique to each destination. In Xinjiang, not only can you satisfy your eyes with its picturesque landscapes but also tantalize your taste buds with its indigenous flavors.

The land, stretching over 1.66 million square kilometers and with a history spanning over 2000 years, has birthed a rich culinary memory – a robust, raw, and hearty flavor profile that’s impossible to forget. Xinjiang’s dishes are the true definition of “comfort food”, a term capturing the essence of motherly love, comfort, and satisfaction without the need for extravagance. Let’s dive deep into the culinary treasures of Xinjiang.

Dapanji (Big Plate Chicken)

Originating from the 1980s, Dapanji is a dish that harmoniously blends culinary habits from various regions. It encapsulates the generous plating of Xinjiang, the spicy dried chilies of Sichuan, the hearty belt noodles of Shaanxi, the versatile stews of Henan, and the rustic potatoes of Gansu. Prepared using a whole chicken, humble vegetables, and served over hand-rolled noodles, Dapanji is more than just a meal – it’s an experience. This hearty dish quickly gained popularity, not just in Xinjiang and mainland China, but globally. Trying Dapanji in Xinjiang is a must; after all, it’s the region’s iconic dish.

Xinjiang Roasted Buns

Buns are a staple for many, but what makes Xinjiang’s version stand out? Known locally as “Shamusa” or “Kao Baozi”, these buns use an unfermented thin dough filled with lamb, onions, cumin, and other spices. Baked in a special oven, the buns emerge with a golden hue, oozing with juicy flavors and tender meat. The mix of spices not only enhances the taste but also balances the dish, ensuring it’s flavorful without being overly rich.

Xinjiang Hand-Pulled Rice

A common yet special dish among the Uighur community in Xinjiang is the hand-pulled rice, known locally as “Polo”. Prepared with rice, mutton, carrots, onions, and oil, this dish is glossy, aromatic, and deliciously rich. The well-known lamb of Xinjiang, combined with vegetables and dried grapes, offers a delectable taste and texture that keeps one coming back for more.

Lamb Skewers

Summer in Xinjiang brings a unique flavor. Markets and restaurants are filled with people enjoying succulent lamb skewers, usually seasoned with just salt, pepper, and cumin. Accompanied by Kvass, a low-alcoholic beverage of Russian origin, it’s the perfect treat for a warm night.

Maheren Sugar (Qiegao)

A traditional Uighur dessert, this confection combines nuts, dried fruits, dates, walnuts, almonds, sesame, and apricot. Reminiscent of the fiery Taklamakan desert sun, it was a staple for travelers on the Silk Road. However, its rich ingredients make it a pricier treat.

Fruits

Xinjiang’s unique climate, marked by stark day-night temperature differences and abundant sunlight, yields exceptionally sweet and juicy fruits.

Xinjiang, the largest region in China, paints a vivid picture of tranquil countryside vistas, expansive grasslands with galloping horses, endless golden flower fields, and fascinating local street life. The warmth of the Xinjiang people is the cherry on top, making every traveler’s journey memorable. Different seasons offer a myriad of experiences – blossoming springs, aromatic summer fruits, vast autumn views, and playful winter snows. Indeed, Xinjiang is a haven of beauty, aromatic food, and passionate locals.

In Xinjiang, the culinary journey doesn’t end here. There’s an abundance of other delightful dishes waiting to be discovered and cherished by food enthusiasts worldwide.