Think Chinese cuisine and there is a good chance you’d be picturing the rich variety of stir-fry dishes or the tantalising flavour of sichuan cooking, but kebab-style lamb cutlets? Welcome to Uyghur cuisine.
Lamb is rarely used in the vast majority of Chinese cuisine, but here it is the main ingredient, and they certainly know how to serve up a delight.
From braised lamb cutlets served with traditional nanh bread to succulent traditional hand-pulled noodles and lamb skewers, this isn’t your usual Chinese fare. While the meat has a distinct tenderness that is familiar with Turkish cuisine, the spices and flavours used are instantly recognisable to the Chinese palette.
With dishes that boasts distinctive east asian and middle eastern influences simultaneously, Uyghur cuisine is a unique example that combines the best of both worlds.