Xinjiang Cuisine 新疆菜 Xinjiang cai
- Xinjiang cuisine, known as “新疆菜” (Xinjiang cai), reflects the diverse cultural influences of the region blending elements from traditional Chinese, Central Asian and Middle Eastern cuisines.
- It blends flavors from Central Asia the Middle East and traditional Chinese cooking.
- The food is known for dishes like lamb kebabs, pilaf rice, hand-pulled noodles, and naan bread. People in Xinjiang also enjoy dairy products like yoghurt and ice cream.
Typical ingredients |
Cumin 孜然 ziran, mutton 羊肉 yangrou, dried chilli 干辣椒 gan lajiao |
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Flavour profile |
Dry spice and chilli |
Chinese Cuisine and Regional Specialties
Chinese cuisine and regional specialities: Chinese regional cuisines are the different ways of cooking food found in different parts of China and Chinese communities around the world. Some of the most well-known styles include Guangdong, Shandong, Huaiyang, and Sichuan cuisines.
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