Cookbook:Xinjiang Cuisine

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

Hui (Tungan) Cuisine edit

Uyghur Cuisine edit

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 Cuisine edit

Sarikoli & Wakhi (Tajik) Cuisine edit

Oirat Mongolian Cuisine edit

Xibe Cuisine edit

Tuvan Cuisine edit