Xinjiang, spreading across Northern China via Uyghur migration — now ubiquitous at Chinese night markets
Yang rou chuan (lamb skewers): the street food of Northern China from Xinjiang to Beijing. Cumin-marinated lamb on bamboo skewers, grilled over charcoal with live cumin and dried chili sprinkled directly onto cooking meat. The defining smell and taste of Chinese night markets across the north.
Smoky, cumin-forward, spiced, charred lamb with Silk Road spice influence
{"Cumin is non-negotiable — the signature spice of Chinese skewer culture","Lamb must have some fat — alternating lean and fat pieces","Charcoal grilling only — gas lacks the smokiness","Season twice: in marinade and again during cooking"}
{"Xinjiang Uyghur cooks use dried wild fennel seeds alongside cumin","Squeeze skewers tightly so they cook as a unit rather than individually","Serve with flatbread (nang) for a complete Xinjiang-style meal"}
{"Using boneless lean lamb only — needs fat for moisture and flavour","Skipping the live cumin during cooking","Indoor cooking without ventilation — smoke is part of the experience"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop