A young Uyghur man is preparing the dough for noodles (or 'Lahman').

Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine. Signature ingredients include roast mutton, kebab, roast fish and rice. Because of the Islamic population, the food is predominantly halal.

Xinjiang cuisine is found throughout much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions.

The primary dishes include Shou La Mian, which is a special type of handmade noodle, made from flour, water and salt. The dough is divided into small balls and then stretched by hand. The noodles are boiled until very soft and then served topped with stir-fried meat, vegetables (bell peppers, chili peppers, cabbage, onion, tomatoes), in meat stock.