
The arid, sunny climate in Xinjiang is ideal for growing grapes, melons, and pomegranates. Chinese families returning home from Urumqi during harvest season stock up on local fruits and nuts, boxes of which clog the luggage carousel at the Beijing airport.

Almost anything — from carpets to rice to plumbing fixtures — can be found at the Sunday Market in Kashgar. This stall was in the dried fruits and sweets section.

Hand-pulled laghman (拉面) noodles are served up in the market. Uighur laghman is usually cold and spicy, unlike the heated but milder laghman found in nearby Kyrgyzstan and Uzbekistan.
One of the guys I traveled with noted that the noodle-making process reminded him of Adam Smith's pin factory. One man did nothing but chop up lamb. Another pulled the noodles. Another prepared the sauces. The loudest and friendliest served as hawker and server. Older children, not yet ready for skilled labor, fetched ingredients.

Samsas (a distant cousin of Indian samosas) are salty baked pastries filled with meat and fat from a fat-tailed sheep, and seasoned with cumin and onions.


