In my impression, Xinjiang has always been a place of distant mystique. Its rich cultural heritage, diverse population, and stunning landscapes have captivated the imagination of many. Often seen on television, dressed in the traditional costumes of their respective ethnic groups, including Uyghurs, Kazakhs, Hui, and others, they proudly showcase their vibrant cultural traditions, languages, music, and dances.
This vitality is also embodied in their delectable and distinctive cuisines. Xinjiang cuisine is celebrated for its bold flavors, shaped by the region’s diverse ethnic groups and its historical position along the famed Silk Road. Today, let’s unveil one of Xinjiang’s most representative and beloved cuisines – Uyghur cuisine.
Restaurant Profile
- Name of the Restaurant: Uyghur Restaurant
- Adress: Hamburger Allee 59, 60486 Frankfurt am Main
- Style: Uyghur, Xinjiang, Chinese Cuisine
- Price: around 25 – 35 EUR per Person (incl. drinks and tips)
Gösh Nan (handmade Uyghur calzone filled with minced meat, bell peppers, and onions) is a handcrafted household staple food in Xinjiang, especially among the Uyghur community. It’s widely cherished for its rich heritage and mouthwatering taste.
The dough, with just the right thickness, offers a delightful crunch and firmness. Sink your teeth through its layer and you’ll discover a heavenly filling of seasoned lamb, peppers, and onions. The lamb is incredibly juicy, its succulence perfectly complements the dry texture of the freshly baked bread. The simplicity of the seasoning brings out the natural rich flavor of the lamb. Enhanced by the sweet and tangy notes of caramelized onions, every hearty bite bursts with a robust, savory, deep, and authentic taste.
Dapanji, or “大盘鸡” in Chinese, is inarguably one of the most iconic dishes from Xinjiang. True to its name (which translates to “A Big Plate of Chicken”), everything about this dish is big – from the large plate it’s served in, to the sizable chunks of chicken, potatoes, peppers, onions, scallions, and last but not the least, the hearty noodles.
Xinjiang has a long history intertwined with wheat cultivation. Archaeological discoveries in the Xinjiang Yanghai Tombs in 2016 revealed evidence of early wheat and barley-based food preparations, showing the region’s pioneering role in wheat processing.
Xinjiang produces exceptional wheat flour, thanks to its unique natural conditions, characterized by extended daylight hours and significant temperature variations between day and night. A travel writer once vividly described Xinjiang’s atmospheric idiosyncrasies:
“Urumqi seems to be trapped in a time warp, where everything moves half a beat slower. Breakfast isn’t served until 9:30 a.m., and dinner won’t come until 9:30 p.m. Even at 10:30 p.m., the sun stubbornly pierces through the clouds, its radiant light lingering well past 11:00 p.m. Yet, as midnight approaches, the entire landscape suddenly turns chilly.”
The noodles used in Dapanji, known as “pida mian” or belt noodles, are substantial. They can absorb a great deal of flavorful sauce without becoming soggy. The most authentic Dapanji noodles we discovered in Germany are at Taklamakan Restaurant in Munich, where these noodles are actually from China!
At Uyghur Restaurant, they are a bit thinner, but just as elastic. After soaking up the essence of spices and herbs, they deliver savory goodness with every bite.
The chicken, cooked in large chunks with bones intact, has a rich and complex flavor that is uniquely Xinjiang. You can feel the fiery heat of dried chili peppers, the earthy warmth of cumin seeds, the subtle sweetness of star anise, and a numbing sensation of Sichuan peppercorns. The addition of ginger and various other herbs further elevates its vibrant and robust character.
Yet no Xinjiang noodle dish is complete without garlic. Whole cloves of raw garlic infuse an unmistakable pungency, complementing the richness of the sauce and chicken.
All in all, it’s a very hearty satisfying dish. The abundant use of fragrant spices and herbs assaults your taste buds with no holding-back. Its vitality and vigor faithfully echo the heartbeat of the region, which pulsates with vibrant life energy.
Lamb skewers, a renowned specialty that testifies to the vibrant flavors of Xinjiang. It has a unique and irresistible taste that captures foodies worldwide. What truly distinguishes Xinjiang lamb skewers is the high-quality lamb meat. It tends to be leaner compared to other regions, which contributes to a cleaner and more robust flavor without excessive fat. The aromatic blend of various spices infuses the meat with an incredibly rich and fragrant taste. While the skewers rotate over a charcoal grill, the flavors develop fully while imparting a delicious smoky char to the meat, culminating in a truly exceptional taste.
Although many famous Xinjiang dishes revolve around meat, this restaurant offers a nice array of vegan dishes.
One standout among them is the Beans with Garlic and Red Paprika, a dish that expertly combines texture and flavor. As the heat gracefully contracts and wrinkles the skin of the beans, each bears a delicate char, delivering a unique chewy exterior that gives way to its juicy, sweet core. Complementing the chewiness is the succulent paprika. Its moisture and freshness nicely balance the piquant savoriness of the Xinjiang spices. It’s a real vegan delight that shows the aromatic realm of Xinjiang delicacies with no compromise.
Tofu in Homestyle consists of tofu cooked with red bell peppers and black mushrooms (also known as wood ear). It has a comforting and homey flavor profile. Seasoned with soy sauce, garlic, and ginger, the spongy tofu boasts a rich bold flavor. The addition of red bell peppers brings a touch of sweetness and vibrant color to the dish, while black mushrooms lend an earthy flavor and a wobbly silky texture.
What’s special about this dish is the use of a paste similar to Furu (known as 腐乳, a fermented tofu paste). It adds a salty tanginess, imbuing the dish with a rich umami undertone that goes perfectly well with the pungent sharpness of the garlic. Overall, it’s a deliciously complex and aromatic dish.
In Xinjiang, the air is said to be filled with a pervasive fragrance, as if every inch of the land emits its own unique scent. This phenomenon reminds one of a legendary figure known as “Xiangfei” – Fragrant Concubine – a figure steeped in myth and folklore. Born of the illustrious Hui ethnic group in southern Xinjiang, Xiangfei, also known as Rongfei, captivated the heart of Emperor Qianlong of the Qing Dynasty. It’s said that her natural beauty was matched only by the mesmerizing fragrance that seemed to emanate from her very being. In novels, her scent is described as “not that of flowers or powders, but rather a peculiar and delightful aroma that permeates one’s soul.”
The pervasive aroma of Xinjiang seems to resonate with the mythical allure of Xiangfei, intertwining reality and legend in numerous fragrant tales. This mystique finds its counterpart in the rich and aromatic cuisine of the Uyghur people, which tantalizes your senses through the fragrant ode characteristic of this enchanting region.
