Pilaf

It is especially served at feasts for distinguished guests. The spiced rice dish can include carrots, onions and meat, or nuts, raisins and red jujubes. Traditionally, the pilaf is served in a big dish on a tablecloth on the floor. Guests wash their hands, sit cross-legged and close their fingers to form a spoon to eat the pilaf.

Pilaf is a common food in ethnic restaurants throughout the region, with mutton and chicken usually added. Kazak people put in smoked horsemeat to give it a special taste.

Spicy fried chicken

It is also known by its more famous name of "big dish chicken" because it is put in an extraordinarily large dish. Cooked with green and red peppers and potatoes, it combines the tastes of the poultry and vegetables fried in edible oil.

Noodles

Noodles are the main staple food for Xinjiang locals. Wheat flour powder is mixed with water to make dough, which is pulled into noodles that add a chewiness quality. The boiled noodles are served with fried vegetables and meat. The most popular noodle dish includes fried cabbage and mutton. Uygur and Hui ethnic groups are good at making noodles and operate most of the noodle restaurants in the region.

(China Daily USA 11/14/2014 page5)