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Xinjiang Lamb Skewers are a iconic street food from the Xinjiang region, featuring tender chunks of lamb marinated in aromatic spices and grilled over charcoal. The smoky aroma and juicy meat, often sprinkled with cumin and chili powder, make them a favorite at markets and night stalls. Perfect for autumn gatherings, these skewers are easy to prepare and bursting with flavor.

This iconic Xinjiang street food features tender lamb cubes marinated in cumin and chili, skewered and grilled over hot coals. Perfect for summer, these skewers are a staple at rural markets across the region.

This iconic Xinjiang street food features tender lamb cubes marinated in a fragrant blend of cumin, chili, and onions, then grilled over charcoal until smoky and charred. Served on skewers, it's a popular snack in rural markets across the region, especially during summer.

This iconic Xinjiang street food features tender, marinated lamb skewers grilled over charcoal until smoky and charred. The cumin and chili spice blend creates an irresistible aroma that fills the air at rural markets.

A hearty lamb noodle soup commonly sold in rural Xinjiang markets, featuring tender lamb, chewy hand-pulled noodles, and a savory broth infused with cumin and chili. This summer-friendly dish is often enjoyed as a satisfying street food meal.

This image captures a bustling rural market in Xinjiang, where a vendor grills lamb skewers over a charcoal fire. The skewers are seasoned with cumin and chili, making them a popular summer street food. This recipe replicates the authentic taste of Xinjiang lamb skewers, perfect for outdoor grilling.

新疆的葱油饼跟内地的不一样，更厚更扎实。面团揉好后抹上油和葱花，卷起来擀平，烙到两面金黄。配一碗奶茶，就是新疆人的早餐。

新疆的羊肉韭菜汤饺，皮薄馅大，汤是清的但鲜味十足。羊肉和韭菜是绝配，膻味被韭菜的辛辣盖住了，只剩鲜香。

新疆大盘鸡是90年代从沙湾传出来的。鸡肉和土豆一起炖，加辣椒和皮带面。一大盘子端上来，够三四个人吃。面条吸满了鸡汤，比鸡肉还好吃。

新疆羊肉串的灵魂是孜然和辣面。羊肉要选后腿肉，肥瘦相间穿在铁签子上，炭火要旺但不能有明火。烤的时候先撒盐，半熟了撒孜然和辣椒面，油脂滴在炭上冒烟，那股烟熏味就是羊肉串的精髓。新疆人吃羊肉串从来不蘸酱，觉得蘸酱是对羊肉的不尊重。在家用电烤箱也能做，但少了那股炭火气。 【小贴士】 • 羊肉选后腿肉，肥瘦相间穿签子，纯瘦的会柴 • 炭火要旺但不能有明火，油脂滴上去冒烟就对了 • 先撒盐，半熟了再撒孜然和辣椒面，顺序不能反 • 家里用电烤箱220度烤15分钟也行，翻两次面