The heart of Xinjiang cuisine
The diet in the Xinjiang Uygur autonomous region is characteristic of Muslim food and also inherits the relatively strong taste of foods in northwestern China. Most Xinjiang dishes taste tangy and spicy, and are made of beef and mutton cuts that are stir fried, roasted, steamed or made by other cooking methods.
The inland climate, with little rainwater and vast desert, rule seafood out of court in Xinjiang, but the region has abundant resources of cattle and sheep.
Uygur meals are largely based on mutton, beef, chicken, goose, carrots, tomatoes, onions, peppers, eggplant, celery, various dairy foods and fruits. A typical breakfast usually includes home-baked bread (naan), firm but smooth yogurt, olives, raisins and almonds, all washed down with tea.
