Last modified on 31 July 2014, at 23:25

Cookbook:Xinjiang Cuisine

Cookbook | Recipes | Ingredients | Cuisines | East Asian cuisines | Central Asian cuisines

Hui (Tungan) CuisineEdit

Uyghur CuisineEdit

Uyghur cuisine is a fusion of middle eastern and central chinese cuisine, a result of xinjiang's situation along the silk road. Many dishes use lamb and are typically heavily spiced. Typical spices include cumin, hot pepper, sichuan peppercorns, ginger and garlic. Well-known dishes include langman noodles, as well as mutton pilaf.

Qazaq CuisineEdit

Sarikoli & Wakhi (Tajik) CuisineEdit

Oirat Mongolian CuisineEdit

Xibe CuisineEdit

Tuvan CuisineEdit