Xinjiang Cuisine in Xiamen, Eat your Heart out

Updated: 16 Jun 2007
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In Xiamen, there are many Lanzhou and Xinjiang Lamein Guan (small noodle shops), however, there are only a couple of Xinjiang restaurants serving authentic Xinjiang cuisine.


Despite the small number of restaurants in Xiamen, You don’t have to go to Xinjiang to have its cuisine. One Xinjiang restaurant in Xiamen serves really delicious, authentic and elaborate Xinjiang cuisine. Dining at Xinjiang Islam Restaurant is a treat and a half.



 A lamb slices cooked with Xinjiang herbs, spicy and tasty



They have huge selection of dishes and their noticeable nang bread oven is placed before the entrance of the Restaurant. You can watch the nang bread being freshly made by its bakers and these nang sell for 1 or 2rmb per nang.


Dishes served at Xinjiang Islam Restaurant are presented like a 5 stars restaurant; and the ambience is set in Xinjiang style. It looks welcoming. The only problem is it is not smoke free and puffers of cigarette can be annoying at times. But, you may be lucky to be seated among non smoking tables.



 Staff is dressed in traditional Xinjiang uniform. They speak no English, however, they are attentive and always serve with a smile



It is valued for money dining at the restaurant, your indulgence in both food and drink may only come to 30rmb to 50rmb per head with 5 to 10 in a group.


The restaurant is located at 180, Chang Ming Lu, next to The Xiamen Labour Office. There is no English spoken, so it may help if you can bring along a Chinese speaking guest. You you wish to make a point or get some special attention, you can speak to Mr. Ma Long. He is the owner.



Xinjiang Islam Restaurant


10% Discount with Apple Travel Member  Card

Mr. MA, Long

180, Chang Ming Lu, Xiamen

Tel: +86 592 5046 879
Tel: +86 1395 9273 100





The 'Tiger' Salad is a refresher, delicious and appetizing, a perfect entree before the heavy meat dishes


Xinjiang Cuisine


Xinjiang cuisine has a Central Asian flavor and many of its dishes use Turkish spices and flavorings. Both the Uyghur and Hui minorities are Muslims, so meat dishes comprise mainly mutton, beef, chicken and occasionally, duck. 

Mutton is the highlight of Xinjiang cuisine.


Xinjiang roast mutton is said to be as famous as Beijing’s roast duck and Guangzhou’s crispy suckling pig.


After a coating of whisked egg, chopped ginger, scallions and pepper, the mutton is put into a stove to roast for about an hour until it turns golden brown. 


Xinjiang kebabs are a popular snack that can be found in streets and bazaars. Chunks of mutton are strung on a skewer and roasted over charcoal. 


Stewed mutton cubes are a dish prepared specially for festivals. These cubes are boiled with onions, pepper, ginger slices, carrots, turnips and tomatoes. 

Uyghur Rice or, in Mandarin, zhuafan (which literally means grabbed rice), is rice cooked with fresh mutton, onions, carrots, vegetable oil and melted sheep’s fat.


Raisins and almonds are often added for flavoring. As its name suggests, you eat it with your hands. This dish is a must at festivals and wedding banquets. 


Roast dumplings contain a mixture of mutton, beef and sheep’s tail fat with chopped onions, salt and pepper added. It is then wrapped in dough and oven baked for 20 minutes. It is often eaten with nang (crusty pancakes that resemble Indian naan) and Uyghur rice. 


Unlike elsewhere in China, Xinjiang’s staple food is noodles, not rice. La mian (which means “pulled noodles” in Mandarin), is served with deep-fried mutton, stir-fried eggs and tomatoes, and stir-fried chillies. Ban mian noodles are served with mutton and a spicy vegetable stew. Both dishes are very popular. 







Baked Mutton Kebabs


Baked Mutton Kebabs (Kaoyangrouchuan) can be found anywhere on the streets of any city or small market town throughout Xinjiang.


Migrants from Xinjiang have made these kebabs famous throughout the rest of China's major cities but naturally, the best, most authentic kebabs are only available in Xinjiang!


Anyone who has traveled throughout China has seen the kebab vendors with their long metal stands filled with hot embers and a pile of uncooked meat on sticks. The meat is cooked over the heat with the vendor fanning the embers to quicken cooking.

The kebabs are then seasoned with spice powder (either spicy or not spicy) and served. One kebab is not more than a mouthful. Prices can range from between RMB1 to RMB2 per kebab.







Lamian noodles


Lamian noodles, known in Chinese as Lamian or Lamiantiao are popular with many ethnic groups both in Xinjiang and the rest of China. The name 'Lamian' means 'pulled noodles'. 


The noodle dough is pulled in a special way to create thinner and thinner strings of dough, and finally, noodles! Then the noodles are boiled quickly and various ingredients are added, including oil, mutton pieces, cooked tomato and chili peppers. 


Sometimes the noodles are stir-fried along with these ingredients, which can only be described as a totally different, yet equally delicious taste.



Nan Flat Bread





Nan or Nang in Chinese is the staple bread of Xinjiang cuisine. It is a crucial part of the Uigur diet. The word 'Nan' originates from the Persian language, and this type of bread is popular throughout the Arabic and Middle Eastern World. 


While there are different varieties of Nan in Xinjiang, this bread is basically made by sticking dough to the inside wall of an extremely hot oven and then after a few minutes, removing the cooked bread. The shape of the bread is typically round, flat and golden brown. 


Other varieties include Oil Nan (Younang), Sesame Nan (Zhimanang), and Mutton Nan (Rounang), etc



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