Uyghur cuisine is a rich and diverse culinary tradition from the Xinjiang region of China, influenced by various cultures, including Turkic, Persian, and Chinese. It features a variety of dishes that often include lamb, beef, and chicken, along with fresh vegetables and spices. Popular staples include laghman (hand-pulled noodles) and polo (a rice dish similar to pilaf). The cuisine is known for its bold flavors and unique cooking techniques, such as steaming and grilling. Dumplings, known as mantu, and samsa (savory pastries) are also common. Meals are often accompanied by chai (tea), reflecting the region's cultural heritage.