Ready for a flavor-packed trip? CGTN’s Caroline Wu recently teamed up with Kevin, a visitor from the United States, to dive spoon-first into Xinjiang’s legendary eats in the Xinjiang Uygur Autonomous Region of the Chinese mainland. 🌟
First up: da pan ji, or “big plate chicken” — a feast of tender chicken, potatoes, peppers, and hand-pulled noodles swimming in a spicy, fragrant sauce. Think of it as the ultimate comfort dish, kinda like your favorite curry or khao soi, but with its own Uygur twist. 🍗🍜
Next, they slurped gan ban mian: chewy, hand-pulled noodles coated in a savory garlic and sesame sauce. One bite, and you’ll get why it’s a staple in every street-side stall from Kashgar bazaars to Urumqi’s night markets. 😋
And let’s not forget naan — fluffy, golden on the outside, pillowy on the inside. Perfect for mopping up sauce or pairing with spicy lamb skewers (yang rou chuan), it’s like the region’s version of roti or paratha. 🍞🔥
Beyond the food, Kevin soaked in the local vibe: the colorful bazaar stalls, the Uygur music drifting through alleyways, and the warm hospitality that turns a simple meal into a memory. ✨
Whether you’re wandering through Bangkok’s Chinatown or exploring Chennai’s food streets, let Xinjiang’s bold flavors add a new chapter to your foodie adventures. #FoodExplorer #UygurVibes
Reference(s):
A taste of Xinjiang: An American guest's journey into local cuisine
cgtn.com
