Blog

Vegetarian and vegan eating in Xinjiang: what is realistic in a lamb-heavy region, safe dishes to order, phrases that help and where to stock up.

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.

Xinjiang street food comes alive after dark. Our night-market crawl covers the best kebabs, naan, noodles, and safe-eating tips for first-time visitors.

Hami melon in Xinjiang peaks mid-July to September. A local food writer on where to buy, how to pick a ripe one, prices, varieties and eating it right.

Xinjiang dried fruits make the region’s best edible souvenir. We cover what to buy, top markets, harvest months, real prices, and how to bring them home.

Salty milk tea, fizzy kumis and thick qatiq yogurt: Xinjiang dairy is its own food group. Learn what to drink, where to find it, and how locals serve it.

Xinjiang pilaf (polo) is Xinjiang’s beloved lamb-and-rice Sunday dish. This guide covers where to eat it, how it is made and what to pair with your plate.

Plan a Xinjiang motorcycle trip along the Duku Highway and Pamir routes. Real route notes, permits, gear and safety tips from riders who did it in person.