Xinjiang cuisine

In front of the barbecue stalls at Xinjiang night markets, there's often a transparent beverage container. The owner turns on the tap, and a light brown liquid pours into a plastic cup, foam rising to the surface. It smells of malt, honey, and a hint of beer. But it's not as bitter as beer; it's sweet and sour, slightly fizzy, which perfectly balances the richness of the lamb.

The portions at a Xinjiang restaurant are often more impressive than they appear in photos. A large plate of chicken and potatoes is already piled high, and halfway through, you'll need to add wide noodles to soak up the broth. Baked buns are fresh from the tandoor oven, piping hot on the outside, but inside comes the aroma of mutton, onions, and fat. For Singaporean and Malaysian travelers accustomed to the diverse cuisines of Singapore and Malaysia, these flavors won't be unfamiliar. However, Xinjiang cuisine generally emphasizes mutton, cumin, chili, and staple foods, and it's worth learning about the ordering process beforehand.