Uyghur cuisine

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and a sweet and sour taste.

Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.

Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, the Balkans, and the Middle East. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey.

dish

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

South Asian drink mainly consisting of butter churned with tea

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

pastry from Central Asia

Central Asian noodle dish

Tsampa or tsamba (; ) is a Tibetan and Himalayan staple foodstuff; it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. It is usually mixed with Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.

Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments.

type of Central Asian naan

Shumai () is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of shumai can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian siomay. In Australia, it developed into dim sim.

Kuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".

Tharid () also known as thareed, trid, tashrib, tashreeb or taghrib is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the

Kashmiri tea

Chinese street food

Shelpek, chalpak or chalpyak (; ; ; ; ) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil.

cuisine of the Uyghur people

Central Asian noodle dish

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.

thumb|Sanzi from Jiangsu|alt=A plastic bag of coiled noodles Sangza (, ; , IPA: , Xiao'erjing: صًا ذِ) or sanzi is a deep-fried noodle snack from northern China. It can be eaten during holidays or given as a gift.

Museles is a wine produced in Xinjiang, China. It is commonly made for local consumption, but is now also produced commercially for export outside the region.