A FOOD TRADITION

Dungan cuisine

Dungan cuisine in Kazakhstan reflects the foodways of Dungan Muslim communities, particularly in the Zhambyl and Almaty regions. It shares foundations with Chinese-influenced Hui cooking and Central Asian practice, using wheat noodles, rice, beef, lamb, peppers, garlic, vinegar, cabbage, and other vegetables. Stir-frying in a wok, rapid noodle preparation, steaming, and communal soups are characteristic techniques. Recognizable examples include ashlan-fu, a chilled noodle and starch dish; laghman, served with a savory vegetable and meat topping; and various manty and steamed or fried filled pastries. The cuisine is closely related to, but not simply interchangeable with, neighboring Uyghur traditions.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.