Xinjiang cuisine can be divided into northern and southern Xinjiang due to differences in geographical environment and cultural background.

Generally speaking, southern Xinjiang mainly eats pasta and non-staple food, while northern Xinjiang mainly eats beef, mutton and pasta.

The representative delicacies of southern Xinjiang include naan, hand-piled rice, mutton soup, etc., while the representative delicacies of northern Xinjiang include mutton skewers, large plates of chicken, belt noodles, etc.

In addition, Xinjiang fruits are also ingredients with obvious regional characteristics, such as Korla fragrant pears, Aksu apples, Turpan grapes, etc.

The differences in Xinjiang cuisine between north and south Xinjiang provide an interesting perspective on the development of society and culture and the diversity of geographical environments.