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Cookbook:Xinjiang Cuisine

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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