Fragrant pears, known as "Nai Ximuti" in Uyghur, are characterized by their strong fragrance, thin skin, tender flesh, juicy and sweet yet crisp texture, and refreshing taste, making them the finest among all pears in Xinjiang. Korla fragrant pears are the most abundantly produced and highest in quality. Their cultivation area spans 24,000 mu, with an annual output exceeding one thousand tons. There is a beautiful legend about fragrant pears...
Ququ is a traditional snack beloved by the Uyghur people. Similar to what the Han people call wontons, it differs in both preparation and ingredients. First, high-quality wheat flour is used to make dough, which is then rolled out thin and cut into 4 cm² squares. Next, fatty lamb is minced into paste, which is then mixed with chopped onion along with salt, pepper,…
Hami County, under the jurisdiction of Turpan City in Xinjiang, is located on the eastern side of the Turpan Basin at the southern foothills of the eastern Tianshan Mountains. It borders Mori County and Qitai County to the north, connects to Qijiaojing Township of Hami City via Qiketai Town to the east, adjoins Shengjin Township of Turpan City at Subashi Village in Tuyugou to the west, and reaches the Jueluotage Mountain Range through the Nanhu Gobi to the south, forming a boundary with Ruoqiang County and Yuli County…
The Turpan region features a typical continental warm temperate desert climate, with abundant sunshine, high heat but extreme dryness, scarce rainfall, and frequent strong winds. The annual sunshine duration here is around 3,000–3,200 hours, with an annual solar radiation of 139.5–150.4 kcal per square centimeter. The average annual temperature is...
Raisins are primarily produced in Shanshan County, Turpan. Located in the central part of the Shanshan Basin in the Xinjiang Uygur Autonomous Region, Shanshan County is one of the hottest places in China during summer. The region features a dry climate, low annual rainfall, long sunshine hours, a long frost-free period, and significant temperature differences between day and night. Crops here are irrigated with meltwater from the Tianshan Mountains. These unique natural conditions...
Turpan is a key city along the Silk Road. It is the first place in Xinjiang to welcome spring and also where mulberries ripen earliest, making it known as the “herald fruit of Xinjiang’s produce” and truly the “first freshness of Xinjiang.” With abundant light and heat resources, dry and low-rainfall conditions—annual precipitation is around 16 mm and evaporation exceeds 3,600 mm—it enjoys plentiful sunshine. The superior light and heat conditions, along with the unique climate, make it an ideal place for growing mulberries.
Turpan City, located in the central-eastern part of Xinjiang within the eastern Tianshan mountain basin, also known as the "Land of Fire," features a typical continental arid climate with distinct seasons. Summers are hot, springs warm up quickly, and autumns cool down rapidly. The area is dry and water-scarce but enjoys abundant sunshine, a long frost-free period, and large diurnal temperature variations. It also experiences frequent strong winds. The average annual temperature ranges from 11.3 to …
It is named for its long fibers. It is produced in the Turpan Basin, Tarim Basin, and areas such as Aksu, Bayingolin, and Kashgar in Xinjiang, making it the only production region of long-staple cotton in China. Also known as Sea Island cotton, it originated in South America and was later introduced to the southeastern coastal islands of North America, hence the name. The main varieties include: Junhai No. 1, an early-maturing long-staple cotton variety, …
Kuordak is a stewed dish made with lamb, yellow carrots, potatoes, and other ingredients, commonly prepared by the Uyghur people. It is an ideal dish served during festive banquets, holidays, and gatherings to entertain relatives and friends. The lamb is cut into small pieces, stir-fried in a pot with a little onion, Sichuan peppercorn, ginger, and other seasonings, then yellow carrots and potatoes are added and cooked until about 70% done before water is poured in to simmer...
People in Xinjiang love eating stir-fried noodles and sauced noodles, both of which rely on hand-pulled noodles. Making hand-pulled noodles is all about kneading the dough, and the key to kneading lies in using the right amount of salt. The dough must be thoroughly kneaded and well rested. Place the dough on the workbench, brush it with clear oil, and cover it with a damp cloth. After resting, the dough is rolled out and cut into strips with a knife, pulled thinner and thinner. Restaurant chefs pull large handfuls at a time, and skilled ones can pull over ten kilograms in one go. At home, people usually pull single strands, each reaching several meters in length. Common stir-fried dishes served with hand-pulled noodles include shredded lamb with chili oil, scrambled eggs with tomatoes, spicy lamb with chili peppers, and celery with lamb. Serving the noodles separately and then mixing them with the dish makes it sauced noodles; cutting the noodles into short pieces and stir-frying them together with the vegetables creates stir-fried noodles.
Naan is an essential staple in the homes of Uyghur families in Turpan. It is a round flatbread made from wheat or corn flour and baked in a special tandoor oven. Varying in size, thickness, and all baked to a golden-yellow hue, naan is both fragrant and crispy, and can be stored for quite a long time. Naan is so integral to Uyghur life that its preparation has evolved into various creative forms...
Xinjiang’s Turpan is the hometown of grapes and a veritable kingdom of the fruit. Historical records indicate that over 2,000 years ago during the Western Han Dynasty, when Zhang Qian was sent as an envoy to the Western Regions, he discovered grape cultivation here. Thanks to the region’s high temperatures, long hours of sunlight, and significant day-night temperature variation, it is especially conducive to grape growth and sugar accumulation. Turpan’s grapes,…
is one of the most traditional and authentic Uyghur dishes. Fresh lamb is cut into large chunks, placed in a pot to boil, and the scum is skimmed off once the water boils. Typically, only salt and onions are added, with no other seasonings. To enhance the flavor, some also add yellow carrots, chakmaq (a type of radish), tomatoes, and coriander. The meat stewed this way has an even more flavorful broth...
Turpan City, located in the central part of the Turpan Basin in the Xinjiang Uygur Autonomous Region, is the hottest place in China during summer and the second hottest in the world after the Dead Sea. According to meteorological records, the highest temperature in Turpan has reached 47 degrees Celsius. The climate is arid, with an annual rainfall of only 16 millimeters but an annual evaporation rate of over 3,000 millimeters...
Turpan Wine is a specialty of Gaochang District in Turpan City, Xinjiang. The wine comes from various townships and farms including Erpu Township, Sanpu Township, Aidinghu Township, Yar Township, Putao Township, Hongliuhe Horticultural Farm, Shengjin Township, Qiatekale Township, Qi Quanhu Town, Daheyuan Town, Farm 221 of the 3rd Agricultural Division of the Xinjiang Production and Construction Corps, Qiketai Town, Pizhan Township, Dikan Township, Dalangkan Township, Tuyugou Township, Lukchun Town, Lianmuzhen Town, Dongbaza Township of Shanshan County, as well as Gelboyi Township, Bosten Township, Xia Township, Yilahu Township, A lehui Town, and Kumux Town in Turpan City, totaling 25 administrative regions (townships, farms, and agricultural units).
Turpan Black Sheep – produced in Erpu Township, Sanpu Township, Aidinghu Township, Yar Township, Putao Township, Shengjin Township, Qiatekale Township, Qiquanhu Town, Daheyuan Town of Turpan City, Qiketai Town, Pizhan Township, Dikan Township, Dalangkan Township, Tuyugou Township, Lukqin Town of Shanshan County, and Guolebuyi Township, … of Toksun County in Turpan Prefecture, Xinjiang Uygur Autonomous Region.
Turpan fighting cocks are renowned for their blood-red combs, dazzling plumage, proud postures, and spirited expressions. Even in their early days as chirping, squabbling chicks competing for food, they are meticulously handpicked by their owners in a first round of elimination. After months of careful nurturing, the fluffy chicks grow into proud fighting cocks, and the owners conduct a second round of selection…
Horse0 grapes, also known as horse milk grapes, are named for their resemblance to the head of a horse0. They are mainly produced in the Turpan Basin of Xinjiang and the southern Xinjiang regions of Moyu and Pizhi County. The grape clusters are cylindrical with large shoulders and branches, while the individual berries are cylindrical in shape, averaging 6 grams in weight with a maximum of 8 grams. They are pale green, sweet and juicy, with a relatively crisp texture and a refreshing taste. Because they contain small seeds, they are best...
Turpan is located in the low-lying basin of central Xinjiang and is known as the "Land of Fire." It is one of China's primary grape production bases. The region features high temperatures, long hours of sunlight, large diurnal temperature variations, dry climate, and frequent hot, dry winds in autumn, making it especially suitable for grape cultivation. Shengjin Township in Turpan City is a typical area inhabited by ethnic minorities...
Lamb offal stew is a dish made by braising a mix of lamb heart, liver, lungs, stomach, and intestines. Preparing lamb offal stew also emphasizes the “three ingredients,” “three broths,” and “three flavors.” The “three key offal ingredients” are the heart, liver, and lungs, which are diced or thinly sliced before cooking; the “three supplementary ingredients” (also called the “three whites”) are the intestines (which provide oil), the stomach (which provides flavor)…