Recipes from China

A fragrant rice pilaf with chicken, saffron, and raisins, inspired by Kashgar cuisine.

Quick stir-fry of crispy lotus root with garlic and chili peppers, a popular Xinjiang side dish.

Grilled lamb skewers seasoned with cumin and coriander, a staple of Xinjiang barbecues.

Soft boiled dumplings served with a tangy sour cream and dill sauce, a traditional Xinjiang dish.

Adds a smoky depth with a subtle heat.

Slow-cooked mutton with potatoes and carrots in a rich, savory sauce, a Xinjiang comfort dish.

Sweet potatoes roasted with spices and topped with nuts, a sweet and savory Xinjiang snack.

Imparts a subtle floral and earthy note to the dumplings.

Enhances the nutty sweetness with a hint of almond essence.

A nutty sesame finish with a touch of heat for the grilled eggplant.

Crispy fried wontons served with a sweet and spicy chili sauce and fresh scallions.

Grilled corn on the cob brushed with a spicy herb and spice mixture.

Grilled lamb and vegetable skewers with a spicy marinade and herbs.

A hearty noodle soup with soft tofu, fresh vegetables, and savory broth.

Enhances the dumpling filling with a deeper cumin and coriander flavor.

A quick stir-fry of tender bok choy with garlic, ginger, and soy sauce.

Adds numbing Szechuan peppercorns and toasted sesame seeds for a bold flavor.

Bell peppers filled with spiced rice and served with a side of yogurt sauce.

Crispy cauliflower florets fried with spicy chili peppers and aromatic garlic in a savory-sweet sauce.

Adds a nutty and spicy twist to the green beans with sesame seeds and chili flakes.

Hand-pulled noodles in a fragrant spiced beef broth with fresh vegetables.

Crispy naan filled with spiced lamb and caramelized onions.

Roasted carrots with a mix of spices and crunchy nuts for a flavorful side dish.

Tender dumplings filled with spiced mutton and served with a dollop of sour cream.