Delicious Food in Changji

It is a distinctive delicacy of the Uyghur people. A freshly slaughtered lamb is coated with seasonings and roasted over fire until fully cooked. There are two traditional roasting methods: one is to roast the lamb in a nang pit; the other is to skewer the lamb on an iron rod and roast it over charcoal in an iron trough.

Served whole, the lamb looks magnificent with a golden, glossy crust. The meat is crispy on the outside and richly aromatic. Diners can pick their preferred cuts freely. Whole roast lamb is served to honor distinguished guests and close relatives, and it is an indispensable signature dish at grand banquets.

This hand-pulled noodle is served cold and tossed with seasonings. It gets its name from its shiny golden hue. Among the Hui people in Changji and Miquan, there are many master noodle pullers. Their hand-pulled noodles are as thin as gossamer, chewy and resilient. Matched with exquisite seasonings including garlic, vinegar and chili, it is widely popular. A local favorite way to enjoy it is barbecue meat with cold yellow noodles.

One of the local specialties. First braise mutton in a pot, then add water. Cover the meat with a nang flatbread and simmer with the lid on until the meat is tender. Take out the nang, cut it into pieces and arrange on a large plate, then top with the stewed meat and vegetables. Diners eat the nang together with the meat. Combining staple food and dishes in one, it is filling on its own. Thanks to its rich and mellow flavor, it is deeply loved by locals.

Known as Pitmanta by the Uyghurs, these buns are stuffed with premium mutton and are a beloved treat among Uyghur people. They feature a pale, glossy appearance with paper-thin wrappers. The filling is tender and juicy, infused with the sweet and fragrant taste of Xinjiang onions. They are fresh and appetizing.

This handmade noodle dish is served with stir-fried toppings and favored for its affordability. Skilled noodle pullers among the Uyghur and Hui ethnic groups can pull one to two kilograms of noodles at a time, enough for over ten people. This style is called bundle noodles, with even thickness and perfect texture, tasting smooth and delicious. The popular stir-fried mutton mixed noodles (mutton fried with chili) is a top choice for both locals and tourists.

A traditional daily drink of the Kazakh and Uyghur peoples. It is made by boiling brick tea and fu tea, then adding cow or sheep milk and a pinch of salt. Nutritious and refreshing, it is hailed as the Coffee of the East. It is usually paired with dry foods, or enjoyed on its own to quench thirst and stave off hunger. It outshines many modern beverages.