The Muna Ge grape variety has berries weighing 7–9 grams, with thin skins that easily separate from the flesh. Hongmuna Ge grapes have crisp flesh with a sweet and slightly acidic flavor. In 1995, Muna Ge grapes were awarded the top prize for fresh table grape quality at the Second National Agricultural Expo. (Hami)…
Hami grapes have a long cultivation history, with major varieties including seedless white grapes, mare’s teat grapes, red grapes, and purple grapes, among which seedless white grapes are the primary cultivated variety. Hami grapes are of high quality, with abundant yields and rich nutritional value. Fresh Hami grapes contain over 25% sugar content, along with 0.5%–1.5% organic acids, 0.1%–0.9% protein...
Hami nectarines are round in shape, with an average single fruit weight of about 90 grams and a maximum weight of up to 180 grams. The fruit apex is flat and round, and the two halves are symmetrical. The skin is clean, smooth, deep red, and brightly colored. The flesh is orange-yellow, soft-melting in texture, sweet and tangy in flavor with a fragrant aroma, and contains 10.5% soluble solids. They are of premium quality and have good storability and transport resistance...
Due to the religious customs of ethnic groups such as the Uyghur and Kazakh, as well as Xinjiang’s unique high-altitude and cold geographic environment, beef and lamb have become the staple foods of the ethnic minorities in Hami. Hand-pulled lamb, with its deliciously tender meat and distinctive cooking method, has become the preferred dish when hosting esteemed guests among the Uyghur, Kazakh, and other ethnic communities.…
The fruit is oval-shaped, with a pale yellowish-white rind and fine, beautiful netting. Each melon weighs between 1–1.5 kilograms, and its sugar content typically ranges from 14–16 degrees. The flesh is pure white, thick, soft and tender, melting in the mouth with especially abundant juice. …
【Main Production Area and Distribution】 Yiwu Horse Farm in the Hami region. 【Formation History】 The Yiwu horse was developed based on the Kazakh horse, with some bloodlines introduced from the Ili horse—essentially through crossbreeding between domestic horse breeds. In 1955, over 1,200 Kazakh horses were introduced from the Altay region. From 1957 to 195…
The wild apricots of Weizi Gorge are a specialty of Weizi Gorge Township in Yiwu County, Hami Prefecture, Xinjiang. Since ancient times, Weizi Gorge Township has been abundant in wild apricots, and the famous "Adake" wild apricots mainly come from here. Wild apricots are extremely hardy and prolific. Compared to cultivated apricots, their trunks are tall and upright, and because they grow densely in clusters, they must grow tall to compete for sunlight; they have large canopies and dense blossoms; they bear many fruits and are highly resistant to disease. The flesh of wild apricots is edible and can also be processed into dried fruit, fruit preserves, and the kernels can be pressed for oil or used medicinally — in short, the wild apricot is a treasure in every part.
Yogurt curds, known as "Kuleti" in Kazakh, are made by boiling cow or sheep milk, letting it cool, and then pouring it into a "saban" (a traditional container). Yogurt is added to ferment the milk, which is then beaten daily with a wooden mallet to encourage fermentation. This process produces very sour yogurt, called "Ailekati" in Kazakh. This type of yogurt is extremely sour and has the benefits of quenching thirst and clearing internal heat. Continuing...
Yiwu Tuku Whole Lamb’s “Tuku Brand” lamb production base is located on the northern slope of the eastern section of the Kallik Mountain, the fourth principal peak of the Tianshan Mountains, at an average altitude of 2,200 meters. This area is relatively isolated, with clear waters, fresh air, clean soil, and pristine grass—boasting excellent natural ecological conditions in terms of atmosphere and soil. Historical records indicate that during the Qing Dynasty’s Qianlong era, the Hui King of Hami designated Yiwu as…
Stone Grilled Meat Stone Grilled Meat involves gathering smooth-surfaced stones, building a fire on top of them, and heating the stones until they turn red. Then, the ashes on the hot stones are fanned away, and meat is quickly placed on the stones and sprinkled with salt. It's ready once cooked. This is another remarkable outdoor cooking method of the Kazakhs.…
Bactrian wild camels are an independent and rare species in the world, classified as a first-class protected animal by the Chinese government. In Hami, they are mainly distributed in the Gobi desert areas of the southwestern region, as well as the desert poplar forest belt around Nao Mao Lake in Yiwu County north of the mountains, and the Gobi deserts along the border between Yiwu Xiama Cliff and Outer Mongolia. The Bactrian wild camel is the only surviving wild species of the camel genus...
Uyghur-style lamb skewers are grilled on a specially designed metal grill. The grill consists of two tiers with a perforated divider in between, and is fueled by smokeless coal. The metal skewers used for the lamb are specially made. To prepare them, premium lamb is first cut into thin slices approximately 3 square centimeters in size, which are then threaded onto the skewers one after another. The skewers are placed on the grill, where they are cooked over coal fire while being seasoned with fine salt, chili powder, cumin, and other spices. After about 3 to 5 minutes, the skewers are flipped to cook the other side, and are ready to eat just a few minutes later. The comic sketch "Lamb Skewers" by Chen Peisi and Zhu Shimao helped popularize this flavorful snack, making it widely available across the country. In addition to lamb skewers, you can now also find skewered lamb tendons, chicken, fish, spare ribs, and more. (Hami)
The fruit is oval-shaped, with light green skin covered in multiple green ridged bands with tooth-like edges. The flesh is red, tender, juicy, and refreshing, not hollow. Typically weighs 6–8 kilograms per melon and is resistant to storage and transport. (Hami)…
The fruit is oblong-oval in shape. When ripe, the rind turns golden yellow, covered with medium-coarse netting across the entire surface. The flesh is orange-red, crisp, sweet, and of excellent quality with superior flavor. Each fruit weighs 4–5 kg. (Hami)…
The fruit is oblong in shape, with an average single melon weight of about 3.5 kilograms. When ripe, the fruit turns yellowish-green and has an attractive appearance. It is crisp, juicy, has thick flesh, and stores well. (Hami)…
The fruit is round in shape, with a single melon weighing 3–4 kilograms. The rind is light green with pale dark green stripes, and the flesh is bright red, crisp, refreshing, thin-skinned, and highly resistant to storage and transport. (Hami)…
Steamed Meat in Bamboo Steamer is made by slicing beef or mutton into large pieces or strips, or using bone-in chunks of meat, then marinating them with seasonings, scallions, and other ingredients. The seasoned meat is placed on a plate and steamed in a bamboo steamer for one and a half hours until fully cooked. This dish is prepared using the traditional and unique cooking techniques of Barkol, hence the name "Steamed Meat in Bamboo Steamer." It is a common way of serving this dish in Barkol. The meat is arranged on a plate, placed in the steamer, and…
Braised Lamb with Pancakes. This dish features tender, juicy lamb ribs — a favorite among ethnic minorities — first braised with fresh ginger and scallions. Then, ultra-thin hand-torn pancakes, as delicate as window paper, are placed over the lamb ribs, covered, and steamed until tender. The ribs are sliced and served together with the pancakes. The blending of Central Plains and Western Region culinary cultures is vividly reflected in the cuisine of Barkol...
The Balikun Steamed Cake is a leavened bread made from flour, fennel, and other ingredients. Typically, each cake has a diameter of about 50 centimeters, a thickness of around 12 centimeters, and weighs approximately 5 kilograms. During the Dragon Boat Festival, many people in Balikun use this steamed cake as an alternative to zongzi.…
Clay Pot Hotpot is made using a traditional copper hotpot from Barkol, filled with shredded meat patties, meatballs, cellophane noodles, tofu, and green leafy vegetables. The broth—made from cattle or sheep bone marrow—is poured into an earthenware pot, which can be heated with coal or firewood. Once the broth boils, it’s ready to eat. Shredded meat patties and meatballs require finely minced lean meat mixed with an appropriate amount of starch and eggs to prevent them from falling apart, deforming, or becoming tough when deep-fried…