MR links to a Slate review of a cookbook on Chinese cooking of the non-Han variety, Beyond the Great Wall. On a related note, when I went to China two years ago for a study-abroad, I liked the Uighur food we had on several occasions more than the mainstream Chinese food. (It’s pronounced “wee-gur” as far as I know.) I remember dishes involving lamb, spices, yogurt, not drowning in oil… yum. Similar to Afghan food I’ve had here. Perhaps I didn’t have the best mainstream Chinese food (we spent most of our time in Beijing). I wonder where I could find Uighur food here in the US?

For a little context, here are the news results that came up for “Uighur” on google.