Author: karl

Kokpar Xinjiang: how Kazakh and Kyrgyz horsemen play the steppe goat-grabbing game, where to watch it in Ili, and what first-time visitors should expect.

Xinjiang transhumance is one of Asia’s last great pastoral migrations. Learn when Kazakh herders move, where to watch them, and how to travel responsibly.

Xinjiang Silk Road history told as a traveller’s timeline, from Han watchtowers to Kashgar’s living bazaars, with the sites you can still visit today.

Discover Xinjiang Russian heritage in Yining and Tacheng: blue-doored lanes, timber houses, Orthodox church spires, kvass carts, and quiet streets here.

Explore Xinjiang Hui culture through its mosques, halal food and faith, from Urumqi’s Shaanxi Mosque to hand-pulled noodles and three-cannon tea. Read on.

Discover the Xinjiang Mongols: the Torgut of Bayingolin, whose 1771 journey home from the Volga shaped China’s largest prefecture. Routes, food, Naadam.

Meshrep Xinjiang is a Uyghur gathering of music, dance and food, recognized by UNESCO. This guide explains where to see one and how travelers can join.

Xinjiang fish dishes from Bosten Lake and the Ili River put cold-water carp and grilled fish on the plate. Here is where to eat them and how to get there.

Urumqi coffee is real and good. This independent guide shows where to find the best cafes in Xinjiang’s capital, what a cup costs, and how to spend a slow cafe day.

Xinjiang nang pit meat, or nangkeng rou, is lamb slow-roasted inside a clay bread oven. Learn where to eat it in 2026, how it’s made, and what to order.