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Korla Travel Guide

Korla Feature Food

Korla cuisine has retained the characteristics of exotic flavor of Xinjiang cuisine mixing with most flavor of Mongolian food. Besides the authentic Xinjiang dishes of mutton kebabs, roasted meat, Nan, noodles in Xijiang style and Uighur rice, Korla feature food is representative of Roasted fish of Bosten Lake. In addition, bergamot pear in Korla is very popular for its juice, sweet, fresh and tender in delicious taste. Please do not miss the excellent fruit if you visit Korla in autumn.   
Roasted fish in Korla
Roasted fish is the most feature food in Korla; surely, it is very delicious. The ingredient of this dish is a special fish only existed in Bosten Lake originally, named as Wudaohei( there are five black lines on the fish). Living in the pure water melted from Snow Mountain, the Wudaohei fish is extremely tender and sweet. Roasted Wudaohei fish have become a main feature food that mostly tourists will taste for Korla tour.
Recommend restaurants: Food stalls along Bosten Lake. You can enjoy the delicious food as well as the beautiful lake scenery.  

Uighur Rice
As a main Uighur inhibition, Uighur rice is one of the main staple foods in Korla. The main ingredient of Uighur rice is not only rice, but also mutton meat. Firstly, salted the sliced mutton with sauce and spices, fired them until the mutton turn yellow, add carrots and onions and strew with soft fire, after 20 minutes add prepared rice. In about 40 minutes later, you will smell the fragrant of mutton with rice, then the cuisine is well done and you can glut yourself with the delicacy.      

Sautéed Diced Chicken with Chili Pepper, Xijiang style
Sautéed diced chicken in Korla is in large pieces, sautéed will local chili pepper and scallion topping on a big plat with aroma tempting thick soup on the bottom. The dish is in salt fragrant. You can take a try as local method to eat the dish. Taking Maotour or Huajuan as staple with the soup, take a bit of meat and then a bit of Matou with soup. How delicious is!  
Nan pancake has a long history in Xijiang; there is no specific literary inscription until Tang Dynasty when they called Nan as “Hu pancake” and “Lu pancake”. “Hu” means ethnic in Chinese; Hu pancake is meaning of pancake made by ethnic nationality. “Lu” is in meaning of stove or oven in Chinese. “Lu pancake” means pancake made in a stove and oven. Nan, or Naan, comes from Persian language. After the introduction and popularity of Islam in Xinjiang, Nan has been a fixed calling of this pancake. The material of Nan is wheaten powder with salt. This kind wheaten food could be found in every corner of Xijiang.   

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