Author: karl

Xibe culture in Xinjiang: how the 1764 westward migration built Qapqal’s archery halls, living Manchu script and festivals. A first-hand traveler’s guide.

Tajik culture in Xinjiang, from a photographer who kept returning to Tashkurgan: eagle dances, apricot villages, festivals, homestays and permit tips.

Kyrgyz culture in Xinjiang comes alive at Karakul Lake: yurt stays, Manas epic, felt crafts and horse games. An expedition guide shares 8 seasons of tips.

Kazakh culture in Xinjiang, explained by an Ili-born herder’s son: yurts, eagle hunters, kumis, horse games, and how to visit summer pastures respectfully.

Uyghur culture in Xinjiang lives through the Twelve Muqam, meshrep gatherings, dutar strings and bazaar daily life in this Kashgar writer’s honest guide.

Xinjiang tea culture runs from salty milk chay to compressed brick tea. Our on-the-ground guide shows where to drink, buy, and brew it across the region.

Eating Xinjiang vegetarian food is easier than most travellers expect. This plant-based guide lists vegan Uyghur dishes, market produce, and where to dine across the region.

Our Xinjiang pomegranate guide covers Hotan’s sweet Piyman fruit and paper-shell walnuts, with the best orchards, peak seasons, and where to buy them.

Xinjiang samsa are flaky tandoor-baked pastries stuffed with lamb, pumpkin or onion. Learn where to eat the best ones and the baked breads beyond naan.

Xinjiang wine is China’s quiet surprise: sun-fed vineyards in Turpan, Yanqi and the Tianshan foothills. A first-hand guide to visiting, tasting and buying.