Altay roast lamb is a famous dish both in and outside of China. It is seen at all formal gatherings of locals.

There are mainly three kinds of roasted stuffed buns that are popular in Altay.

Mutton stewed pancake is a famous dish in the Xinjiang Uygur autonomous region. It symbolizes high standards if people cater to guests using this dish in old times.

Nareng, or hand-grasping mutton noodles, is a special food of the ethnic groups of Kazakhstan and Kirgiz. It is usually used to serve honored guests.

Bacon and horse intestines is a traditional meat dish with the typical characteristics of the ethnic group of Kazakhs.

Xinjiang noodles are popular among all ethnic groups in Xinjiang. The noodles of the Hui people are especially unique.

Nine dishes in three rows is a traditional course of the Hui ethnic group. The course consists of nine smaller dishes.

Boil the tea (brick or fuzhuan) in a pot. When ready, pour it into an appropriate amount of milk and salt.

Knead some dough with milk and salt water (fermented dough is best). Twist the dough into strips. Cut the strips into diamond shapes.

Kumiss is the most popular beverage of the Kazak people.

Wheat paella has long been a herdsman’s favorite food in autumn and winter.

Knead and pound some fermented dough into a round cake. Put the cake into (against the inside walls of) a special open oven with burning charcoal to bake.

Ghee is a kind of liquid butter from cow’s milk.

Pour some yogurt into some sweetened milk and boil it. Then pour it back into the leather bag.

Remove the bran of the wheat. Fry the wheat grains in some mutton tallow. Pound the fried grains into a powder.