Muqam

A fresh salad made of thinly sliced raw peppers, tomatoes, and onions. Seasoned with a light and fragrant vinaigrette. Similar to 'Tiger Salad' (Lao Hu Cai) for its freshness and crunch.

Cold salad of transparent vermicelli and grated carrots. Seasoned with mild Uyghur spices. Offers a pleasant texture combining the softness of vermicelli and the crunch of vegetables.

Thin slices of cold beef, long simmered then seasoned. Served with an aromatic garlic and ginger sauce. A cold meat dish rich in traditional flavors.

Cold noodle dish (often gluten-based) with a spongy texture. Served with a spicy and vinegary sauce. A street food classic, fresh and zesty.

Thinly sliced beef tripe salad served cold. Mixed with peppers and spices. Slightly firm and crunchy texture, spicy and savory flavor.

Cold chicken served in pieces in a 'mala' sauce (spicy and numbing). Flavored with Sichuan pepper and chili. The meat is tender and the sauce is very aromatic.

The famous 'Da Pan Ji' (Big Plate of Chicken). Rich and spicy stew of chicken pieces and potatoes. Traditionally served with wide noodles to soak up the sauce.

Hand-pulled artisanal noodles served with a sautéed topping of meat and vegetables. The most iconic dish of Uyghur cuisine. 'Al dente' pasta texture and flavorful sauce.

Noodles cut into very small pieces, stir-fried with diced meat and vegetables ('Ding Ding Chao Mian'). Eaten with a spoon, offering a varied texture and rich flavor.

Long noodles stir-fried in a wok ('Lo Mein') with meat and vegetables. The noodles are lightly grilled and spiced, offering a firm texture.

A variation of Laghman with wider, flat noodles. Served coated in a rich vegetable and beef sauce.

Traditional Uyghur pilaf. Steamed rice with melting carrots, meat, and raisins. Rich flavor, slightly sweet and savory, and flavored with cooking fat.

Comforting soup containing pieces of square dough, meat, and vegetables. Flavorful broth often flavored with tomato.

Rice noodles stir-fried in a wok, very popular in Xinjiang. Slippery and soft texture, served in a very spicy sauce with celery.

Small pasta squares stir-fried with spices, peppers, and meat. A sautéed version of Suyqash, offering a firmer texture and a more concentrated, spicier taste.

Cold noodles (often alkaline yellow) served with grilled meat skewers. Accompanied by a rich sesame sauce and fresh cucumbers.

A convivial dish where sautéed and spiced minced lamb filling is wrapped in thin wheat crepes.

Large lamb stew simmered with root vegetables and corn. Served with noodles, it's a hearty and shareable dish.