Xinjiang lamb skewers emphasize the original flavor of the lamb. Therefore, the seasoning is very simple, usually requiring only three key ingredients: salt, cumin, and chili powder, to bring out the ultimate flavor. Xinjiang lamb skewers are also known for their generous portions. The meat is typically cut into pieces the size of chess pieces, skewered on special sticks, making for a satisfying and enjoyable meal.

Big Plate Chicken originated in Shawan City, Xinjiang, and is therefore often called Shawan Big Plate Chicken. It appeared around the 1980s, originally a fast food created by small roadside shops for long-distance truck drivers. Because of its large portions, affordable price, and reasonable combination of meat and vegetables, it quickly spread from roadside stalls to all over the country.

In Xinjiang, naan holds a far higher status than ordinary flatbread or bread. There is a saying: "One can go three days without meat, but not one day without naan." For travelers, herders, or laborers on long journeys, naan is easy to carry, has a long shelf life (dry naan can be stored for several months), and is an important source of life energy.

Hand-grabbed rice (called "Polao" or "Bolao" in Uyghur) is one of the most representative staple foods in Xinjiang and a top-level feast for entertaining guests among the Uyghur, Kazakh and other ethnic groups. This dish is called "hand-grabbed rice" because, according to traditional customs, people sit in a circle, pile the rice in a pyramid shape on a plate, and eat it directly with their right hand after washing it.