Specialties of Changji

Changji is home to a wealth of local specialties, including Jimsar garlic, Yengisar knives, Changji smoked meat and horse sausage.

The cultivation of safflower and garlic in Jimsar County has a history of nearly a hundred years. Thanks to the unique temperature inversion climate in its mountainous areas, the locally grown safflower and garlic feature large bulbs, superior quality and high nutrient content. They are well received by consumers at home and abroad.

Smoked meat and horse sausage are iconic traditional meat products of the Kazakh people. To preserve meat for a longer time, locals adopt the smoking method. First, cut the meat into chunks and season with salt. Place the meat on a wooden frame sheltered by earthen walls or other barriers, then smoke it over pine branches until fully dried.

Kazakhs are especially adept at making horse sausage. They select strong, well-fattened horses for slaughter. After cleaning the horse intestines, cut horse rib meat together with the bones into strips, season with salt, pepper and other condiments, and stuff the mixture into the intestines. Tie both ends tightly with animal tendons and hang them indoors to air-dry for around one month until ready to eat.

As a traditional handcraft of the Uyghur people, Yengisar knives boast distinctive shapes and exquisite workmanship. Practical as cutting tools, they also hold great artistic value. They are highly distinctive souvenirs along the ancient Silk Road.