Urumqi旅行予算ガイド

A state-run canteen founded in 1959 on Zhongshan Road, Baihuacun is Urumqi's longest-running restaurant brand, keeping Xinjiang-flavour fast food alive for over sixty years.

Xinjiang's most famous hearty dish—chicken and potato stir-fried in a big tray, spicy and savoury, often finished with wide flat noodles soaked in the sauce.

The flatbread of Xinjiang, baked on the wall of a clay tandoor, crisp outside and chewy within and long-keeping, a symbol of Uyghur daily life and Silk Road travel.

Called polo in Uyghur, this pilaf of lamb, yellow carrot, onion and rice steamed together is glossy and fragrant, the signature guest dish of Xinjiang.

Hand-pulled Xinjiang noodles, springy and smooth, served hot-tossed with stir-fried toppings, the soul staple of the everyday Xinjiang table.

Chunks of lamb on red-willow or iron skewers, grilled over open charcoal and dusted with cumin and chilli—the soul snack of Xinjiang's night markets.

A salty milk tea brewed from Fu brick tea, fresh milk and salt, the everyday guest drink of Urumqi, served with nang and kebab.

The great song-dance-music suite of the Twelve Muqam, inscribed by UNESCO in 2005 and on China's first national ICH list in 2006.

The Uyghur "atlas" silk, woven from warp-tied-and-dyed threads in brilliant ancient patterns and called "the last handicraft of the 21st century"; a second-batch national ICH item from 2008.

An ancient paper-making craft using the inner bark of mulberry shoots, soft yet tough and insect-resistant; a first-batch national ICH item from 2006.

The thousand-year Uyghur art of high-wire walking, whose "Prince of the Heights" Adil Wuxor set five Guinness records; a first-batch national ICH item from 2006.

The tandoor-baked flatbread craft spread across fourteen prefectures of Xinjiang, represented by the large Kuqa nang; inscribed as national ICH.