Rizamat grapes, also known as Rose Milk or Sha’er, originated in the former Soviet Union. This variety produces large grape clusters, averaging 850g. The berries are bright red, very eye-catching, with thin skins, crisp flesh, and a sweet, fragrant taste of high quality. In rainy years, this variety is prone to disease, suffers from uneven berry size, and may crack during ripening if exposed to rain. Its yields can be unstable, leading to decreasing cultivation in open fields. Rizamat grapes have loosely set berries that are extremely large, averaging 10 grams per berry and reaching up to 19 grams at maximum, with an elongated cylindrical shape. The berries are red to dark red, very attractive, with extremely thin skins, minimal bloom, crisp flesh, juicy texture, sweet flavor, and excellent overall quality.
The Barkol Horse is a local primitive breed developed through long-term selective breeding. It has a rugged and sturdy build, a gentle temperament, and is a versatile horse suitable for both riding and draft work. Adult stallions average 132 cm in height, 142 cm in length, and weigh 340 kg. The breed is mainly distributed in Barkol Kazakh Autonomous County, with a current population of 5,800 horses.…
The geographical area of Santanghu Hami Melons: Santanghu Township belongs to Barkol County in the Hami Prefecture. To the east, it borders Nao’maohu Town in Yiwu County; to the south, it connects with Kuisu Town and Baqiangzi Township; to the west, it adjoins Dahongliuqa Township; and to the north, it borders Mongolia. The registered geographical indication protection area for Santanghu Hami Melons includes four administrative villages within Santanghu Township: Shanghu Village, Zhonghu Village, Xiahu Village, and ChaHaquan Village. The geographical coordinates are: 93°51′30″ to 94°17′ east longitude, 43°48′ to 44°18′ north latitude, at an altitude of 900 to 990 meters. The protected production area of Santanghu Hami Melons spans 175 hectares, with an annual yield of 3,600 tons.
Barkol wild mushrooms are a specialty of Barkol County in the Hami region of Xinjiang. These wild mushrooms from Barkol possess a uniquely enticing charm. Since Barkol County lies at the foot of the Eastern Tianshan Mountains, the wild mushrooms produced here are also known as Tianshan wild mushrooms. The Barkol Kazakh Autonomous County, situated at the base of the Eastern Tianshan Mountains, is home to vast expanses of pristine forests where…
Sizzling Meat Platter The sizzling meat platter features mutton and beef from Barkol’s eco-friendly “Likun” brand — unique to the region — cooked to your desired doneness on a sizzling hot iron plate. What makes it special: as the meat sizzles on the grill, enjoy tender, juicy, and flavorful slices with just the right texture, paired with cool, refreshing beer. It’s the perfect choice for…
Balikun Crispy Flatbread. Roasting flatbreads of various shapes, ingredients, and flavors is a festive tradition for the people of Balikun. The dough is leavened with rice mash starter and fermented with fragrant fresh milk, giving off a rich aroma reminiscent of rice wine. The dough is rolled thin, brushed with oil and sugar, rolled into a flower-roll shape, then flattened before being placed in an earthen…
Both the stuffed meatballs (夹沙) and regular meatballs in this clay pot dish require finely minced lean meat, to which an appropriate amount of flour and eggs is added to prevent them from falling apart, deforming, or becoming tough during frying. The stuffed meatballs involve an additional step: first pan-frying eggs into thin omelets, then wrapping the minced meat inside and frying it. The preparation of stuffed meatballs is quite intricate, and nowadays, it’s not easy to find authentic ones...
Wild Mushroom Stewed Fresh Fish. The wild mushrooms from Balikun grow in the grasslands on the northern slopes of the Tianshan Mountains and are generally available only after the rains in July and August. They are considered a premium delicacy among mountain fungi. With a fragrant and lingering taste, they serve as an excellent seasoning for stewing all kinds of meats, making soups, or stir-frying. When clear-stewed fresh fish is paired with these wild mushrooms, the fishy smell is instantly eliminated. Its characteristics: tender meat...
Naan is the most staple flour-based food of the Uyghur people. "One can go a day without vegetables, but never a day without naan." This saying fully illustrates the essential role of naan in the daily life of the Uyghur people. Naan has a history of over 2,000 years, and archaeologists have unearthed ancient naan in many ancient tombs across Xinjiang. There are many varieties of naan,...
An important dish in Uyghur cuisine is the Roast Whole Lamb of Xinjiang, which can rival Beijing roast duck. The Roast Whole Lamb of Xinjiang is made with carefully selected ingredients and a unique cooking method. It enjoys a high reputation both in China and abroad and is an indispensable dish at local high-end banquets. For this dish, premium castrated lamb is chosen, and a paste made from egg yolk, salt water, turmeric, cumin powder, and pepper powder...
Deep-fried Sanzi is a beloved and distinctive snack favored by ethnic minorities in Xinjiang such as the Hui and Uyghur peoples. The way it is deep-fried and shaped is quite unique, giving it a dynamic, spiraling upward appearance. To make Sanzi, first boil Sichuan peppercorns in water, then remove them and reserve the peppercorn-infused water. Take flour and mix it with a certain proportion of clarified oil, eggs, salt, and the peppercorn water...
The Little Hai Zi Reservoir of the Third Division of the Xinjiang Production and Construction Corps is located in the alluvial plain at the lower reaches of the Yarkant River on the northwestern edge of the Tarim Basin, in the Little Hai Zi depression about 20 kilometers south of Bachu County. Fed by water diverted from the Yarkant River, it serves as the main water source for the city of Tumushuke in the Third Division and surrounding farms. In 1965, the Third Division's Little Hai Zi...
The 21st Regiment of the Second Agricultural Division of the Xinjiang Production and Construction Corps is located in the Yanqi region of the Bayingolin Mongol Autonomous Prefecture in Xinjiang. It is a state-owned farm primarily focused on agriculture, with diversified operations and comprehensive management. In the late 1980s, the 21st Regiment began introducing dried chili peppers for demonstration planting. After achieving good economic returns, the planting area...
Region: Xinjiang Taste: Savory and fragrant Price: Below 10 RMB Features: Fragrant and not greasy, light and delicious. Ingredients: 500g refined flour, 50g tender starter dough, 200g onions, 350g lamb, 10g salt, 5g pepper, 7g MSG. Preparation method: 1. Pour the flour into a basin, add 50g of tender...
The Liushuquan Farm of the 13th Division of the Xinjiang Production and Construction Corps is located on the alluvial fan piedmont plain at the southern foot of the eastern Tianshan Mountains in the northwest edge of Hami, Xinjiang. It is a multi-ethnic, uniquely distinctive state-owned farm and the birthplace of Hami jujubes. Jujubes are the pillar industry of the farm. For a long time, local residents have…
Xinjiang Beer is a refreshing brew made from barley, rice, and hops, using premium ingredients. The hops are all top-quality varieties sourced from Xinjiang. The barley is a specially cultivated, high-grade variety produced in the Hami region, and the water is drawn from deep underground sources—clear, bright, smooth, and refreshingly pure. The characteristics of Xinjiang Beer are: clean water, pure hops, and fragrant malt. Its 12-degree premium beer, when poured into a glass, produces white, clear, and glossy foam rich in carbon dioxide. It has a soothing taste upon drinking, aids digestion, and is nourishing to the body. In 1994, it was listed among the first batch of Xinjiang's famous-brand products. (Urumqi)
The Nao Mao Lake Farm of the 13th Division of the Xinjiang Production and Construction Corps is located in Yiwu County, Hami Prefecture, known as the "Eastern Gateway" of Xinjiang. It borders Mongolia to the north and is the most remote border farm of the 13th Division. The geographical location of Nao Mao Lake Farm is quite unique—it lies in the middle of the ancient bed of Nao Mao Lake, which is...
Hami has been cultivating jujubes for two thousand years. During the Qing Dynasty, they were offered as tribute to the imperial court. Renowned both domestically and internationally, Hami jujubes are celebrated for their large size, thin skin, small pits, thick flesh, attractive color, high sugar content, and ability to stay plump and unwrinkled when dried. They can be eaten fresh, boiled, made into jujube paste or jujube soup, and are especially delicious in eight-treasure rice or porridge...
Ingredients: 4 small lamb legs (or 1 large lamb leg), 3 sections of green onion, 2 pieces of ginger, 1 tablespoon (15g) Sichuan peppercorns, 2 star anise, 1 tablespoon (15g) cumin seeds, 1 tablespoon (15ml) dark soy sauce, 2 tablespoons (30ml) honey, 1 tablespoon (15ml) water, 2 teaspoons (10g) salt, …
The 103rd Regiment of the Sixth Division of the Xinjiang Production and Construction Corps is located on the northern foothills of the eastern Tianshan Mountains and the southern edge of the Junggar Basin. It borders the Gurbantünggüt Desert to the north and is shaped like a long fan, characterized by a temperate semi-desert climate. Melon cultivation began in 1957 when the regiment was first established, with an initial planting area of 1.07 hectares, accounting for 16% of the Corps' total edible melon cultivation area of 6.67 hectares...