Uyghur cuisine

Part of a series on Islam in China
History By dynasty Tang Song Yuan Ming Qing Rebellions and revolts Jahriyya revolt Panthay Rebellion (1856–1873) First Dungan Revolt (1862–1877) Second Dungan Revolt (1895–1896) Afaqi Khoja revolts Post-dynastic China 1912–present Second Sino-Japanese War Islamophobia
Major figures Afaq Khoja Du Wenxiu Hu Dahai Hu Songshan Kasim Tuet Liu Zhi Ma Anliang Ma Bufang Ma Buqing Ma Fuxiang Ma Gui Ma Hualong Ma Laichi Ma Mingxin Ma Qixi Ma Wanfu Ma Yize Ma Zhu Shams al-Din Su fei-erh Yeheidie'erding Yusuf Ma Dexin Wang Daiyu Zhang Chengzhi Zheng He
Culture Architecture Cuisine (Uyghur) Han Kitab Mosques Shrines Sini script Sufi orders Uyghur Arabic Xiao'erjing Islamic Association of China
Cities Regions Hong Kong Kashgar Linxia Macau Ningxia Sichuan Xinjiang Xunhua
Groups Ahmadis Hui Uyghurs Kazakhs Dongxiangs Kyrgyz Salar Bonans Tajiks Uzbeks Tatars Utsul Tibetans Ili Turks
Islam portal •  China portal
v t e

Uyghur cuisine (Uyghur: ئۇيغۇر تائاملىرى, romanized: uyghur taamliri, уйғур таамлири; Chinese: 維吾爾菜; pinyin: wéiwú'ěr cài) is the cuisine of the Uyghur people, which are mainly situated in the autonomous region of Xinjiang.

The cuisine is characterized by ingredients like roasted mutton and beef, as well as kebab and rice dishes. Traditionally, specific dishes like polo are eaten with one's bare hands instead of with utensils like spoons, forks or chopsticks.^[1] Signature dishes include polo, läghmän and nan. Because the majority of Uyghur people are Muslim, the food is predominantly halal.