Winter’s food should not just fill you, but also fortify you. And for that, we bring you the robust, warming flavors of Xinjiang cuisine. Born from a land of vast extremes – harsh winters, dry air, and dramatic temperature swings – Uyghur food is built for resilience. With spices that tingle with warmth, slow-cooked meat, and doughs that hold onto heat, it nourishes the body from inside out against the cold.
Kashgar Uyghur Restaurant, from the outside, is unassuming. But go inside and up the stairs, and we find a spacious, brightly lit dining room with comfortable, cushioned booths. The restaurant is run by Uyghur people. Both the food and the atmosphere feel very authentic.
Restaurant Profile
🏷️ Name of the Restaurant: Kashgar Uyghur Restaurant
📍 Adress: Dachauer Str. 4, 80335 München
🍜 Style: Chinese Cuisine – noodles, soup, stir-fries, rice dishes, grills, dumplings etc.
💰 Price: approx. 20–30 € per person (including drinks & tips)
We tried several dishes and were really impressed. Here’s what we had:
✨ Samsa (Baked Lamb Buns)
They’re glorious, oven-baked buns. The first crack through the crust releases a fragrant, spiced lamb. The succulent, finely minced lamb is long-roasted within its sealed pastry tomb until its richness concentrates into a peppery, onion-moistened indulgence. The wrap itself is a crisp, thin upper dome, with a slightly thicker, satisfyingly chewy base, all dusted with toasted sesame seeds that add a nutty aroma to every bite.
🔥 Gan Bian Suamian (Stir-Fried Hand-Pulled Noodles)
The best part of this dish is the tender, thin slices of veal—lean, subtly chewy, and carrying a clean, delicately sweet, beef flavor that absorbs the smoky high-heat stir-fry aroma.
Tossed with garlic chives, crunchy peppers, and supremely elastic homemade wheat noodles, each strand is chewy, firm, savory and perfectly coated. It’s a hearty, aromatic plate that delivers freshness and fragrance in every forkful.
🍲 Yang Rou Tang (Lamb Soup)
The broth, clear yet deeply potent, has a warming kick of ginger and spicy peppercorn.
Simmered for hours, the lamb on the bone yields its collagen and minerals to the soup, creating a nourishing and savory base that isn’t overly salty, but deeply soothing.
The bone-in lamb becomes fall-apart tender, while sweet carrots and soft potatoes melt into the mix. This combination just feels so comforting, with sweet carrots balancing the rich lamb—both considered warming ingredients in traditional food philosophy.
A thin veil of lamb fat floats on top, carrying flavor without heaviness, while cilantro and green onions lend a fresh lift. We drank every last drop.
🍢 Kawap (Lamb Skewers)
Substantial Uyghur skewers, loaded with big, generous chunks of lamb meat. The meat is lean, well-seasoned, and grilled over open flames until just smoky with those perfect, little charred edges. It’s incredibly flavorful, juicy, and moreish.
Kashgar’s menu also offers an array of Xiaochao (small wok stir–fries), some with Sichuan-style influences, alongside various BBQ grills. Their Xinjiang noodles are not to be missed – especially the intriguing Ding Ding Chao Mian (diced noodles) and the legendary Dapanji, or “big plate chicken” featuring bold spices, tender chicken, potatoes, and wide, thick, elastic noodles all stewed in a flavor-packed platter.
We’ve heard the service here can be a bit quirky, but honestly our experience was totally fine – relaxed and straightforward, just like the food.
