Naan
A signature traditional noodle dish of Xinjiang, made primarily from flour and baked in a special tandoor oven.
Naan is an essential traditional staple food for all ethnic groups in Xinjiang, with a history dating back over 2,000 years. It comes in many varieties, including sesame naan, meat naan, oil naan, hollow naan, and flat naan. To make it, dough is rolled into a round shape—thin in the center and thick at the edges—topped with sesame seeds or chopped green onions, then baked against the inner walls of a tandoor oven. Naan has a golden, crispy crust and a soft, fluffy interior with a rich wheat aroma. In Xinjiang, there's a saying: "Better go three days without meat than one day without naan," highlighting its central role in local culinary culture.
More Food Recommendations
Xinjiang Big Plate Chicken
Xinjiang's classic dish: a perfect blend of spicy, numbing, fresh, and savory flavors. Tender chicken paired with soft, melt-in-your-mouth potatoes.
Hand-picked Lamb
Made with premium lamb, slow-cooked in clear water to preserve its authentic, natural flavor.
Thin-skinned steamed buns
A Xinjiang traditional specialty: paper-thin crust, savory filling made primarily of lamb and onion.