xinjiang is the far western province of china. the locals are turkic/uighur. i happened upon the food in beijing in 1997, but have never found it elsewhere. the stuff i remember was the fully spiced lamb kabobs and the sauteed knife cut noodles.
they make a big ball of pasta dough and use a very sharp cleaver to shave off long thick shards. it does not come out starchy, rather tender and toothsome. this is done in other parts of china too, but the xinjiang sauce is unique and delicious...tangy, maybe tomato based.