Hetian Restaurants

Food in Hetian is prepared in the Xinjiang style and features strong Uyghur ethnic characteristics. The most typical dishes include roast mutton, kebabs, roast fish and rice.

Hetian Roast Mutton, Hetian Restaurants, Hetian Travel GuideRoast Mutton

Xinjiang roast mutton is as famous as Beijing roast duck. A two-year-old sheep is slaughtered and skinned, daubed with salt inside and outside, then coated with a mixture of eggs, chopped ginger, scallions and pepper. The sheep roasted in a stove until golden brown.

Xinjiang Kebabs

Xinjiang kebabs are a popular snack, not only in Xinjiang, but all over China. Chunks of mutton are strung on a skewer and roasted over charcoal. The kebabs are turned continually and when they are almost done, salt, pepper and other ingredients are sprinkled on them. A well cooked kebab is crisp outside and tender inside, slightly salty and hot without any unpleasant smell.Hetian Rice-Eaten-with-the-Hands, Hetian Restaurants, Hetian Travel Guide

Roast Dumplings & Rice Eaten with the Hands

The materials for making rice eaten with the hand include fresh mutton, carrots, onions, vegetable oil, melted sheep's fat, and rice. There are more than 10 kinds of these rice dishes, mainly mutton, chicken and vegetables, but the most common is mutton. The dish tastes soft, delicious and very fresh. It is a dish that the Uyhgurs usually have for festivals, funerals and weddings.

Nang (Pancake)

Nang is a staple food for the Hetian Nang, Hetian Restaurants, Hetian Travel GuideUygurs, just like steamed bread in northern China, rice in southern China and bread in Western counties. Making a Nang is similar to making a pancake. The ingredients include wheat flour, corn flour or sorghum flour, along with sesame seeds, onions, eggs, vegetable oil, butter, milk, salt and sugar. Nang are crispy and delicious, with a golden, brown surface.

Pulled Noodles

Pulled noodles are very popular all around the country. Deep-fried mutton, stir-fried eggs and tomatoes, and stir-fried chilies and mutton are served with the noodles. Another method is to cut the noodles into four-centimeter sections after boiling, and then stirs fry together with fat, mutton, tomatoes and chilies. The taste is totally different from that of boiled noodles.

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