Museles is a beverage commonly enjoyed by Uyghur people in southern Xinjiang. Its preparation method is also quite unique. This drink is entirely made from the juice of fresh grapes, but it is not wine. &n…
Mutton and Vermicelli Soup is a snack of the Hui people in Xinjiang. To make it, first starch blocks are prepared from pure mung bean starch, which are then cut into small pieces. Fresh lamb ribs are chopped into small cubes, placed in a wok, seasoned with salt, Sichuan pepper powder, and soy sauce, and stir-fried until dry. Meat broth is then added. Once boiling vigorously, simmer over low heat until the meat is tender. Add cold vermicelli and Chinese cabbage and continue to simmer briefly. Then add scallions, spinach, red chili peppers, vinegar, …
Seedless white grapes…
Besides being eaten on their own, they are often mixed with pilaf to create what's called pilaf-stuffed buns, one of the finer dishes in Uyghur cuisine. The Uyghur people also have a uniquely flavored thin-skinned bun called “Kawaman Ta” (gourd bun), filled with gourd (a type of long-necked gourd with khaki-colored skin and a slightly sweet taste, which is a beloved vegetable among the Uyghurs)...
Knives from Xinjiang are well-known both near and far, serving both practical and collectible purposes. The most famous production areas are Yingjisha and Kuqa. The main types of knives sold in Xinjiang markets are these two styles. Yingjisha knives are characterized by their strong Central Asian features, available as straight or curved blades, mostly with cowhide sheaths—both attractive and functional. Kuqa knives seem to have slightly less Central Asian influence, but they bring to mind the murals in the Thousand Buddha Caves of Kuqa. Knife prices range from 10 yuan to several hundred yuan, though you can get a decent Yingjisha curved knife (of course with a leather sheath) for just over 30 yuan. (Turpan)
Pilaf, known as "polo" in Uyghur, is made with ingredients such as rice, lamb, carrots, onions, and vegetable oil. There are many variations of pilaf. In addition to using lamb, people also make it with beef, horse meat, chicken, goose, snowcock, pheasant, and other meats. Furthermore, dried fruits such as raisins, apricots, and dried peach skins are also used...
Hami melon has been cultivated in Xinjiang for over 2,000 years and is hailed as the “Number One Melon Under Heaven.” Its flesh is crystal-clear like jade, with a unique flavor and excellent quality, making it popular both domestically and internationally. Hami melon boasts outstanding color, aroma, and taste, with thick, sweet, and crisp flesh and a high sugar content (up to 21% in some cases). It is described as having a “bright yellow hue like satin” and when ripe, it…
Safflower, also known as yellow orchid, red orchid, herbaceous safflower, or safflower vegetable, is an annual herbaceous plant of the Carthamus genus in the Asteraceae family. The "Records of the Broad and the Narrow" by Zhang Hua of the Jin Dynasty states that safflower in the Central Plains was “brought back by Zhang Qian from the Western Regions,” indicating that it is one of the products of the Silk Road. The "Treatise on Miscellaneous Diseases" from the Eastern Han Dynasty mentions: “For sixty-two types of wind disorders in women, which involve stabbing pain in the qi and blood of the abdomen… safflower wine is the remedy.” The "Compendium of Materia Medica" states that it can “activate blood circulation, moisten dryness, relieve pain, disperse swelling, and regulate menstruation.” Today, Xinjiang remains a major producer of safflower. The seeds are used to extract oil, while the flowers are used for medicinal purposes. Safflower oil is yellow in color, fragrant, and clear in texture, making it a premium edible oil. Regular consumption of safflower oil can help prevent arteriosclerosis and treat conditions such as high blood pressure, stroke, heart failure, and angina pectoris. The flowers have functions such as activating blood circulation, regulating menstruation, removing blood stasis, and relieving pain. They are mainly used to treat amenorrhea, difficult labor, stillbirth, postpartum lochia, stasis-induced pain, and injuries from falls or blows.
Toksun County is under the jurisdiction of Turpan City, Xinjiang Uygur Autonomous Region. It is located in the central-eastern part of the Xinjiang Uygur Autonomous Region, at the southern foot of the Tianshan Mountains and the western part of the Turpan Basin. Its geographical coordinates are: 87°14′05″–89°11′08″ east longitude and 41°21′14″–43°18′11″ north latitude. To the east it neighbors…
Toksun red dates are a specialty of Toksun County in Turpan, Xinjiang. The five-thousand-year history of Chinese civilization has nurtured the splendid culture of the Chinese nation. The cultivation of Toksun red dates dates back over 2,000 years. In 1970, archaeologists excavating the Astana Tombs in Turpan discovered dried dates. Experts have analyzed and confirmed that during the Gaochang Kingdom period...
Toksun apricots are a specialty of Toksun County in Turpan, Xinjiang. The cultivation history of Toksun apricots dates back over 1,000 years. In 1959, during a series of archaeological excavations at the Astana-Haraho tombs in Turpan, archaeologists unearthed dried apricots. Based on this discovery, they concluded that apricot planting and consumption had already begun in the Gaochang Kingdom period in areas including Toksun County...
In the Uyghur language, roast lamb skewers are called “Kawap.” In Turpan, they are the most famous ethnic snack. Virtually every domestic and international visitor to Turpan tries them. Roast lamb skewers from Xinjiang have become a beloved snack nationwide, commonly found in cities, towns, streets, and markets, winning the hearts of the masses. …
The Toksun Black Sheep has a protein content of 18.56%, fat content of 6.5%, cholesterol content of 54.4mg/100g, and total amino acid content of 17%. With excellent meat quality, the Toksun Black Sheep is a new breed of meat sheep worthy of promotion. Since 2010, Toksun County has focused on improving the comprehensive production capacity...
A traditional Uyghur handicraft. Woven from colored wool, its patterns mostly consist of various geometric combinations, and the weaving technique is largely similar to that of carpets. It has multiple uses—serving as a carpet, bedspread, decoration, or even as a saddle blanket for horses and camels—and is beloved by many. (Turpan)…
Shanshan County, located in the eastern part of the Turpan Basin at 42 degrees north latitude — the same latitude as the world-renowned wine-producing region of Bordeaux, France — boasts an optimal combination of sunlight, heat, water, and soil resources for growing high-quality grapes. It is one of the best regions in China and even the world for producing organic grapes. The area enjoys 2…
Xinjiang’s Turpan is an exceptionally beautiful place. Every summer, it welcomes a continuous stream of tourists. The scenery and delicious fruits of Turpan earn high praise from visitors, and the region’s signature wo wo naan is also a favorite. Many tourists buy some to take home as gifts...
Hometown of Hami Melons – Shanshan County
is one of the daily staples of the Uyghur people, with many varieties. The most distinctive is the fine silver-thread noodles, called “Yugure” in Uyghur. When making this dish, eggs are added to the dough, which is rolled out very thin and then cut into fine strands. It is usually served in a lamb broth, with the meat cut into chunks or made into meatballs and added to the soup along with tomatoes and…
"Pulaow" is a traditional Uyghur dish. Since it is traditionally eaten by hand, it is commonly referred to in Chinese as "zhua fan" (抓饭), which literally means "grabbed rice" or "hand-pulled rice." This dish is made by slow-cooking a mixture of rice, lamb, lamb fat, vegetable oil, onions, and carrots—but it is not what people typically think of as "fried rice." The cooking process involves first stir-frying cubed lamb in vegetable oil and lamb fat until it is about seventy percent cooked…
Asafetida is a unique medicinal herb in Xinjiang. There are two types: Xinjiang asafetida and round-stem asafetida. Both belong to the Apiaceae family and are perennial herbaceous plants. Xinjiang asafetida grows to a height of 50–100 cm, with the entire plant covered in white downy hair. The roots are thick and fleshy, cylindrical or spindle-shaped, sometimes branching, with a dark purple skin that emits a foul odor. It produces small yellow flowers. Compared to it, round-stem asafetida...