This noodle dish was one of the author’s daily lunch choices at a Uighur noodle shop in the heart of the Turpan market in the western Xinjiang province. Be sure to add the Jinjiang vinegar at the end, ...

It’s an old joke by now, something along the lines of: "going to war is how Americans learn geography." I’ve laughed about it myself, but I’ve been able pick out Kuwait and Vietnam on a map for most ...

Chef Zufar Osman makes hand-pulled noodles fresh to order at Halal Street Xinjiang Cuisine & BBQ in downtown Mountain View on March 10. Photo by Anna Hoch-Kenney. Walking inside Halal Street Xinjiang ...

The regional origins of the food at Kiroran are hard to place at first. Heavily spiced lamb and tomato-based sauces make you think Turkey, but the spring onions, peppers, and other aromatic vegetables ...

It’s almost impossible to walk with single-minded purpose down Main Street in Flushing, Queens. Everything entices: a cart selling hot roasted chestnuts still in their shells; a poster promising dried ...

Octavio Peña is a writer and recipe developer living in San Jose, California. His work has appeared in KQED, Serious Eats, Food & Wine, Metro Silicon Valley, The Kitchn and more. Located in a small ...

It's always cause for celebration when there's a new regional cuisine under the Asiatown sun. Doubly so when the crossroads cooking of northwestern China's Muslim Uyghur population lands in such a ...

Making hand-pulled noodles in the Uyghur tradition is a labor-intensive process, and finicky to boot. Adilan Aziz had never made them herself before she got married in 2006. That’s when her mom ...

With more than 20 years’ experience serving laghman, polo and toho kordak across the city, co-owners Ershat and Hislat Shukur still run their restaurant with heart. It’s action stations at Momz ...