Xinjiang’s food culture is diverse and spans multiple climate zones, from deserts to grasslands, from plains to mountains. The rich geographical environment brings a variety of ingredients and unique cooking techniques to this land.

Xinjiang cuisine is dominated by five flavors: sour, spicy, tangy, salty, and fragrant. Among them, sourness and tangy are the most important characteristics of Xinjiang cuisine.

For example, Xinjiang people like to add onions, garlic and other seasonings to mutton for cooking, which makes the mutton taste more delicious.

The following are some of Xinjiang's unique food cultures: - Nang: one of the most important foods that is indispensable in the daily lives of the Uyghur people.

-Hand-picked rice: It is one of the traditional delicacies in Xinjiang, consisting of rice, meat, vegetables, etc.

- Big plate chicken: It is one of the traditional delicacies in Xinjiang, consisting of chicken, potatoes, etc.

-Roast whole sheep: It is one of the traditional delicacies in Xinjiang. The whole sheep is hung on the fire and roasted.