Yining旅行予算ガイド

A fragrant-style baijiu born at Xiaoerbulake in the Ili River valley and hailed as Xinjiang's number-one liquor; inscribed on the MOFCOM third batch of China Time-Honored Brands in 2024.

A traditional Uyghur rice dish simmered in one pot with lamb, yellow carrot and onion, glossy and golden, the signature festive and guest-food of Xinjiang.

A leavened flatbread baked against the wall of a clay tandoor, Xinjiang's most widespread staple for two thousand years, dry, fragrant and made to keep.

Hand-pulled springy noodles topped with a stir-fry of beef or lamb and vegetables, the everyday bowl of all Xinjiang's peoples.

A square pastry of unleavened dough filled with diced lamb and onion and baked in the tandoor, its crust shattering to scalding meat juices, a Uyghur street classic.

A distinctive offal snack of sheep's lung filled with wheat paste and intestine stuffed with rice and meat, soft and chewy at once, a Yining street flavour hard to find elsewhere.

A grand Uyghur art form uniting song, dance and music, inscribed by UNESCO in 2005 and on China's first national ICH list in 2006, with Ili as one of its key homes.

The art of the button-key accordion, brought to Ili in the early twentieth century and rooted in Yining's Liuxing Jie; a fifth-batch national ICH item declared by Yining city in 2021.

A steppe craft of stitching symmetrical patterns onto felt and cloth, yielding the heirloom "flower felt" passed down for generations; a second-batch national ICH item from 2008.