Big Plate Chicken
popular Xinjiang dish is dapanji which is literally translated as "big plate chicken." It is a spicy hot chicken stew served on a big plate, and after the chicken has been eaten, wide flat hand-pulled noodles are added to the gravy.
A common Uyghur dish is lengmen , a noodle dish likely to have it with chopsticks, but its flavour and preparation method are distinctively Uyghur. It is a special type of handmade noodle, made from flour, water, and salt.
Another typical Uyghur dish is polu a dish found throughout Central Asia. In a common version of the Uyghur polu, carrots and mutton (or chicken) are first fried in oil with onion, then rice and water are added, and the whole dish is steamed. Raisins and dried apricots may also be added
Kebabs, Kawaplar, seasoned with chili powder, salt, black pepper, and cumin are eaten with the skewer parallel to the mouth, gripping the kebab closest to the end with one's teeth and sliding it off the pointed edge into one's mouth.
Bread is the Central Asian-style baked flatbread known as nan , using sesame seeds, butter, milk, vegetable oil, salt, and sugar.
Red and milk teas are the most popular beverages, and various spices are used in the processing of the main Uyghur Cuisine
Food and tea
Food and tea still comprise a typical Uyghur Cuisine
Other dishes include soups made from lamb or chicken. ugre (soup with needle-shaped noodles)
pitirmanta and manta (thin and regular stuffed buns, respectively),
(stuffed dumplings with soup).
samsa (roasted stuffed bun).
Bright yellow, handmade noodles rolled into rounds and cut into wide strips for cold noodle soups and noodle salads.