UYGHUR CUISINE reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to central Asian food. Signature ingredients include Roasted Mutton, Kebabs, Roasted Fish, Chicken and rice. Because of the Muslim population, this Chinese food is predominantly halal. Xinjiang cuisine is found throughout much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions. It is often found in the Chinese restaurants throughout the world.
Many Uyghur food dishes are also found among other ethnic groups in Central Asia, and their food also shows Chinese influence. A common Uighur cuisine dish is LAGHMAN or LEGHMEN a noodle dish likely to have originated from the Chinese LAMIAN –However, the flavor and preparation method of LEGHMEN are distinctively Uyghur in various Uyghur restaurants. It is a special type of handmade noodle, made from flour, water, and salt. The dough is divided into small balls and then stretched by hand. The noodles are boiled until very soft and then served topped with stir-fried meat and vegetables (bell peppers, chili peppers, cabbage, onions, and tomatoes) in meat stock.
Another typical Uighur food dish is Pulao , a dish found throughout Central Asia. In a common version of the Uyghur Pulao, carrots and mutton (or chicken) are first fried in oil with onion, then rice and water are added, and the whole dish is steamed. Raisins and dried apricots may also be added. Various Uighur restaurants follow different techniques to cook this food.
Other dishes include SOUPS (CHUCHURA), KEBABS made from lamb, chicken and shrimp. We have authentic uyghur food, Bread commonly found in the Central Asia is a baked flatbread known as kathlama Naan (using sesame seeds, butter, milk, vegetable oil, salt. SAMSA (SAMSOO) Oven-baked buns with minced lamb and onions seasoned with black pepper Sprinkled with sesame. A popular Xinjiang dish is DAPANCHI which is literally translated as “big plate chicken.” It is a spicy hot chicken stew served on a big plate, and after the chicken has been eaten, wide flat hand-pulled noodles are added to the gravy.