Culture in Xinjiang

cuisine of the Uyghur people

The ghijak is a group of related spike fiddles, used by Afghans, Uzbeks, Uyghurs, Tajiks, Turkmens, Qaraqalpaks and in the Xinjiang province of western China. Despite the similarity of the name, it is more closely related to the Persian kamancheh than the ghaychak.

300px|thumb|right|A plate of dapanji, as served in Ürümqi Dapanji (; ; ) is a spicy chicken stew that was invented by a Han Chinese chef in Shawan, Xinjiang in the 1980s. Although originally considered Chinese rather than Uyghur, the chef made the dish halal to accommodate local religious customs, and it quickly became popular among the local Uyghur population.

wool wall hanging in two fragments, 2nd century BC - 2nd century CE

wall paintings from a Christian temple in Qocho

thumb|right|300px|Chunche in Boyluq, Turpan thumb|Hanging grapes being dried for raisins inside a Chunche Chunche (, Чунчә; Chinese: 晾房, 阴房) is a Uyghur word that refers to a kind of building used to make raisins in Turpan, Xinjiang Uyghur Autonomous Region, China. The building has a dark interior, and the walls are covered with a large number of holes to allow wind to pass through and assist in the drying process through evaporation. Chunches are usually built in high, windy, areas due to the need for the wind.