2024 Southern Xinjiang Tourism – Southern Xinjiang Tourism Route Schedule
Consultation Hotline for Tourism in Southern Xinjiang: 1813962-2229 (same as) 0991-8585456
The area south of the Tianshan Mountains and north of the Kunlun Mountain range is known as Southern Xinjiang. Korla, Kuqa, Aksu, Atush, Hotan, Kashgar, Ruoqiang, and Qiemo are the main tourist destinations. This area has been inhabited by multiple ethnic groups since ancient times. The arts and customs of ethnic groups such as Uyghurs and Tajiks are colorful, forming a human landscape with strong ethnic characteristics. The hundreds of ancient cities, tombs, and Thousand Buddha Caves left along the southern and middle routes of the ancient Silk Road all indicate the long and vicissitudinous history of Southern Xinjiang. It truly deserves to be called the hometown of songs and dances, fruits, and gold and jade.
The large and small oases around the Tarim Basin have undergone centuries of reclamation and cultivation, forming a relatively complete irrigation system. Southern Xinjiang’s agriculture holds a pivotal position in China. Not only are the fruits here sweet, but it is also a paradise for fruits such as grapes, Hami melons, red dates, pomegranates, mulberries, watermelons, and figs, all of which are inexpensive. In addition, the mixed residence of ethnic minorities has enriched the local culture, including cuisine, clothing, songs and dances, and living habits.
Travel Schedule:
The best time to visit Southern Xinjiang is from June to October. During this period, Southern Xinjiang boasts charming scenery, crisp autumn air, and fragrant fruits. Southern Xinjiang has a continental climate with many deserts, resulting in large diurnal temperature variations and a dry climate. At this time, Southern Xinjiang is free from spring sandstorms, summer heat, and winter cold. Additionally, from March to April each year, peach and apricot blossoms bloom in Hotan. If you want to see the fertile grasslands of Bayin布鲁克 and elegant swans, you should visit in June.
[Delicacy]
Roast whole lamb
Roast whole lamb is a famous dish in Xinjiang, known as “Tunuerkawapu” in Uyghur. The main ingredient for roast whole lamb is castrated sheep or fat lamb within one year old. After slaughtering, the sheep’s hooves and internal organs are removed. A paste made of fine flour, saltwater, eggs, turmeric, pepper, cumin powder, etc., is evenly spread all over the sheep. It is then placed in a specially made naan oven, the opening of which is tightly covered. The sheep needs to be constantly turned and observed. It takes about an hour to roast. It goes without saying how delicious roast whole lamb is. Not having roast whole lamb when visiting Xinjiang would definitely be a great pity.
On the streets everywhere, especially in the Grand Bazaar, there are stalls selling whole roasted sheep. You can buy as much as you want and choose which part you want. This way, you don’t have to worry about not being able to finish a whole roasted sheep. Moreover, the taste at the stalls is also very good.
Grilled meat
Grilled mutton skewers, called ‘Kawapu’ in Uyghur, are a traditional snack of the Uyghur people and can be found everywhere in Xinjiang. Grilled mutton is what outsiders call it; locals directly call it grilled meat.
The reason why Xinjiang grilled meat tastes good is firstly because the meat is fresh, and secondly because the spices are authentic. The truly delicious grilled meat is skewered with one piece of lean meat and one piece of fat meat. When grilling, the delicious meat juice from the fat meat seeps into the lean meat next to it, making the grilled meat especially delicious. You have to find a good grilled meat stall yourself. It should be cheap and tasty.
The price of grilled meat varies in different regions, generally between 2-10 yuan.
Sheep offal
Sheep offal, also called stewed sheep offal, is a common traditional soup snack in the northwest region. It is made by stewing sheep’s head, hooves, blood, liver, heart, intestines, stomach, etc. Sheep offal isn’t miscellaneous or broken; it would be tasteless if it were. Sheep offal brings together sheep’s internal organs in one pot. It has various shapes and textures, a suitable blend of sour and spicy flavors, no fishy smell and not greasy, delicious soup, stimulates saliva, and is nutritious. Eating it in the colder northern climate can resist the cold. Often, just half a bowl will make you feel warm all over, and after finishing a bowl, you will be sweating. It is both economical and convenient to eat.
Rice intestines and flour lungs
Rice intestines and flour lungs are famous dishes made from sheep offal. They are deeply welcomed by ethnic minorities such as Uyghurs and Hui.
The method is: Wash the sheep’s lungs and large intestines, wash the dough to get gluten, add oil and salt to make it pasty, stuff it into the lungs, then tie up the trachea tightly and boil it in water for about two hours. Rice intestines are made by mixing chopped sheep liver, sheep heart, sheep intestine fat, pepper powder, cumin powder, and salt with rice, then boiling it in water for half an hour. Puncture the intestines to let out air, and boil for another hour until cooked. It’s a heavy-tasting food. Many people can’t accept it just from appearance, but it tastes very good. Don’t miss it if you dare to try!
Pilaf
Pilaf is a food widely loved by people of all ethnic groups in Xinjiang, and is called ‘Polo’ in Uyghur. The method is to first fry onions, carrot strips, and mutton cubes in oil, then add rinsed rice and steam it with water. Pilaf is nutritious and has the effect of nourishing the body. It is one of the necessary foods for Uyghurs during festivals and when entertaining guests. It got its name because it was originally eaten by hand. Nowadays, people eat it with chopsticks and spoons, so there’s no need to worry.
Nang
Nang has a long history in Xinjiang, and was anciently called ‘Hu Bing’ (Hu Cake) or ‘Lu Bing’ (Oven Cake). Nang is mainly made from flour, mostly fermented dough, but without soda, just a little salt. Most nang is circular. The large one is called ‘Aimanke Nang’, thin in the middle and slightly thicker at the edges, with many patterns poked in the center. Its diameter is about 40-50cm. This type of large nang requires 1-2kg of flour and is known as the king of nang. Besides flour, sesame seeds, onions, egg yolk oil, butter, milk, sugar, and salt are all indispensable ingredients.
Due to its portability, easy preservation, good taste, affordable price, and many other characteristics, Nang has become the preferred staple food for travel in Xinjiang.
Nang Wrapped with Meat
Nang wrapped with meat is called ‘Tawakwapu’ in Uyghur and can be found throughout Xinjiang. Different preparation methods lead to different tastes. As the name suggests, Nang wrapped with meat is a dish combining the two Xinjiang specialties of ‘nang’ and ‘mutton’. If you go to Xinjiang, you must try Nang wrapped with meat.
Baked Stuffed Bun
Baked stuffed bun is called ‘Samosa’ in Uyghur. It is baked in a tandoor. The dough, which is not fermented, is rolled out very thinly and made into square buns. The filling is a mixture of diced mutton, diced sheep tail fat, onions, cumin powder, pepper powder, and salt. Stick the stuffed buns to the walls of the tandoor and bake them for ten to fifteen minutes. The baked stuffed buns have a yellow and bright color, tender meat, and delicious flavor.
Youtaozi
Youtaozi gets its name from its shape. The main ingredients are flour, refined sheep fat, vegetable oil, refined salt, pepper powder, and soda ash. The method of making Youtaozi is simple, but doing it well is not easy. First, mix the flour with warm water and knead it into a soft dough. After letting it rise for an hour, add alkaline water and knead it well, then roll it out thinly and stretch it. Spread sheep fat, refined salt, and pepper powder on it, folding and rolling it up as you spread. Twist it into a tower shape and steam it in a steamer for half an hour. Due to the large amount of oil used, Youtaozi looks shiny and smells delicious. It tastes greasy but not greasy.
Sanzi
Sanzi is one of the famous flavorful snacks of ethnic minorities and a snack of the Hui people. According to historical records, Sanzi has a long history. Later, due to time and geographical reasons, it was also known as ‘cold food’, ‘paste ring’, ‘ring cake’, ‘twisted head’, and other names. The main ingredients of Sanzi are white flour or glutinous rice, and it is divided into two types: plate Sanzi and crispy Sanzi. It is a traditional food for the Hui people to entertain guests and give as gifts.
Sanzi is a food made by mixing flour with a little salt, twisting it into thin strips, and frying it. The best Sanzi is characterized by thin strands, evenness, crispiness, and crunchiness.
Liangpi
Liangpi (cold rice noodles) is now a very common snack, but in Southern Xinjiang, it is a must-try delicacy. No matter where you go, you can always find a Liangpi stall on the street. In the hot and dry weather of Southern Xinjiang, having a bowl of refreshing Liangpi would be a wonderful experience.
Pasta with Vegetables (Lagoutiao)
Lagoutiao is made by kneading high-quality flour and stretching it into long, round strips, hence its name. It is flexible, slender, smooth, and refreshing, with a unique flavor. The key to making Lagoutiao is to master the two steps of kneading and stretching. When kneading the dough, use saltwater with an appropriate amount of salt. The dough should be soft and well-kneaded.
Kawas/Gawas
Kawas is Xinjiang’s ‘homemade beer’. Kawas has become a beverage deeply loved by people of all ethnic groups in Xinjiang, also known as ‘Gawas’ or ‘Beerwozi’. Kawas is fermented from ingredients such as barley (also using rye or buckwheat), corn, mountain honey, and hops. Its alcohol content is only 0.3% to 0.5%, similar to beer. Kawas has a good taste and is nutritious, suitable for drinking. Regular consumption of Kawas can supplement the body with various indispensable vitamins and effectively promote digestive function.
Ice Cream
When in Southern Xinjiang, there is one more thing you must try: sheep fat ice cream. It is handmade using raw eggs, pure milk, cream, butter, ghee, and other ingredients, without any additives. This ice cream made using primitive methods has a very unique taste. The pure milk aroma and refreshing taste will definitely leave a deep impression on you.
Yogurt
When you arrive in Xinjiang, you can see yogurt stalls everywhere. This is a common beverage in Xinjiang. However, the taste can vary greatly. Some taste like water, some are sour and astringent, and some taste better with honey added. It is inexpensive, thirst-quenching, and refreshing.
Horse Intestines
It is a smoked meat product of the Kazakhs. Horse ribs are stuffed into horse intestines and smoked with creeping juniper. When eaten, it is sliced and dipped in condiments, with a rich and unique flavor.
[Fruits]
Grapes
Although grapes from Turpan, Xinjiang, are famous, you can still taste sweet and refreshing grapes in Southern Xinjiang. Kezir Town in Aksu Prefecture, Southern Xinjiang, is known as the “Grape Valley of Southern Xinjiang”. During the grape harvest season, the courtyards of every household are illuminated by the glow of the grapes, and there are large fields of grapes waiting to be picked.
In addition to Kezir Town, many areas in Southern Xinjiang produce grapes, so when you are traveling in Southern Xinjiang, grapes will definitely be the most common fruit wherever you go.
Hami Melon
Hami melon is a variety of muskmelon, called “Kuhong” in Uyghur, derived from the Turkic word “Kapo”, meaning “sweet melon”. Hami melon has the reputation of being the “king of melons” with a sugar content of about 15%. Some have a creamy flavor, while others have a lemon scent, but all are sweet as honey with a delightful aroma. Among the many varieties of Hami melon, “Hongxincui” and “Huangjinlong” are of the best quality. As the name suggests, Hami melons should be produced in Hami; however, this is not the case. This melon is grown throughout Xinjiang and is very sweet. Especially in Jiashi, Southern Xinjiang, it is one of the famous producing areas of Hami melon.
Red Dates
Xinjiang red dates are also known as “Golden Longevity Dates”, which nourish qi and enrich the blood. Aksu, Ruoqiang, Kashgar, and Hotan in Southern Xinjiang are the main producing areas of Xinjiang red dates. The dates here are large, with thin skin, thick flesh, a dense texture, a sweet and juicy taste, a bright color, high sugar content, and extremely high nutritional value.
Pomegranate
Xinjiang pomegranates are called “Anar” in Uyghur. Kashgar in Xinjiang is famous for producing high-quality pomegranates. The fruits are large and spherical, weighing 400g each, with some as heavy as 1000g. The rind is medium-thick, with a yellowish-white base and a bright red exterior, and the sunny side is carmine. The fruit surface is smooth and glossy, with an attractive appearance. The arils are large, bright red, juicy, and flavorful, with transparent seeds and dense, radiating gem-like patterns. They taste sweet and fragrant. In addition, there are fresh pomegranate juices on the streets of Xinjiang, with a unique taste worth trying.
As the saying goes, “Enjoy scenery in Northern Xinjiang, and experience folk customs in Southern Xinjiang”. If you love beautiful scenery, Northern Xinjiang is recommended. Then you must visit the grasslands of Ili, such as the aerial grassland Nalati and the beautiful three-dimensional grassland Karajun. If you prefer historical sites, Southern Xinjiang is a must-visit. Go to the desert to experience the “setting sun over the long river”, and visit the Silk Road to hear the sound of camel bells… Of course, if you love food, you can choose either Northern or Southern Xinjiang; the cuisine of Xinjiang will never leave you hungry.