Xinjiang Spicy Chicken Stew: Chunks of chicken and potatoes are cooked with red chilies and some Xinjiang spices, and is a good option if you are getting lambed out. To enjoy this dish like a Uyghur, homemade thick wheat noodles can be ordered to soak up every drop of the sauce.

Xinjiang Tiger Salad: Featuring sliced green chilies, cucumber, onions and tomatoes, this traditional Xinjiang salad is known for its tangy flavors dressed in sugar, sesame oil, minced garlic and Zhenjiang vinegar. Its name in Chinese, tiger salad, comes from its striped appearance.

Roast Leg of Lamb: This tender and juicy leg of lamb is a major crowd-pleaser. The joint is roasted in Xinjiang spices such as cumin and anise seeds, and served with homemade ketchup and freshly ground cumin.

Xinjiang Traditional Stewed Lamb: It may not look exciting, but this traditional stewed lamb is delicious enough to win over even a lamb-hater. This Xinjiang signature dish involves marinating ribs in spices overnight before steaming them for six hours until the meat falls off the bone.

Xinjiang Style Tossed Noodles: Sometimes described as the Uyghur version of spaghetti, Xinjiang Laghman noodles are simple and filling. The fresh homemade noodles are served al dente with a mouthwatering sauce made from lamb stock, onion, pepper and ketchup.

Xinjiang Fried Rice: This fragrant lamb rice pilaf – seasoned rice, meat and vegetables – proves addictive. The chewy pearl rice is infused with the mildly gamey taste of lamb balanced by the sweetness of onions and carrots. The addition of cumin and anise seeds deliver a uniquely aromatic hit to this comfort food.

Original Yoghurt Drink: To cut through the rich and oily Xinjiang feast, a smooth and creamy homemade iced yogurt drink is an ideal accompaniment.