Travel Guide

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.

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.