Xinjiang Hand-Grabbed Meat and Horse Sausage: How to Enjoy a Grassland Banquet

On the grasslands, braised lamb (shouzhuarou) and smoked horse sausage are the most common hearty dishes. Shouzhuarou is lamb stewed simply with salt and water to highlight its natural flavor, while the horse sausage is smoked and boiled for a richer taste.

What is hand-grabbed meat?

Lamb hand-toss meat typically uses lamb ribs, legs, or large bone-in cuts. Simmer in cold water, skim off the scum, and add salt to slow-cook. Serve with the bones intact; eat by slicing off the meat with a small knife or directly by hand.

High-quality lamb needs minimal seasoning—just a pinch of salt or onion juice. The marbled cuts are the most flavorful; if you prefer less richness, choose the hind leg. Hand-tossed mutton is sold by the kilogram, so confirm the weight before ordering.

Horse intestines and horse meat

Kazy is made by stuffing horse meat and fat into casings, then smoking and boiling it before slicing. It has a savory, slightly salty flavor and a firm texture. Narin consists of hand-rolled noodles topped with horse or lamb meat, onions, and broth—a staple dish at Kazakh banquets.

First time trying horse sausage—start with a small slice. The smoky flavor is strong and may not suit everyone. The naren portion is generous; one serving is enough for two people.

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Hand-grabbed meat is ordered by the kilogram. Two people typically need 0.5 to 1 kg, depending on appetite. It's served with naan bread, onions, and milk tea to cut through the richness. Horse sausage is ordered per portion or by weight and sliced for serving.

The restaurant menu on the grassland is simple, with prices fluctuating by season. Confirm the weight and price before ordering to avoid disputes at checkout. Refer to the suggested pairings for staple foods and meats.How to order Xinjiang cuisine。

Where to eat

Lamb chops are widely available in yurts and farm stays near grassland scenic areas, particularly common around Ili, Altay, and Bayinbuluke. While Kazakh restaurants in cities also serve this dish, the flavor differs from that found on the grasslands.

Remove your shoes or follow the host's guidance before entering the yurt for a meal. Seating is assigned by the host. Avoid food waste; order only what you can eat. For an authentic grassland accommodation experience, please refer to our recommendations.Grassland Accommodation Experience。

Etiquette and Guidelines

Hand-grabbed meat is served; elders or the host should cut first. Do not start cutting on your own. When passing the knife, hold it by the handle facing the recipient. Leftovers can be packed to go—do not discard them directly.

This halal restaurant does not serve pork or alcohol, and outside food is not permitted. Please wash your hands before dining. For etiquette details, refer to the guidelines.Dining Etiquette in Xinjiang's Halal Cuisine。

Price and Season

Hand-grabbed meat on the grasslands is sold by weight, with higher prices during peak season. In city restaurants, it's served in smaller portions. Horse sausage is a seasonal dish, most commonly found in winter.

Mutton is fattier in fall and winter, leaner in summer. When ordering meat, ask which cut is available today. Milk tea and yogurt are common pairings that aid digestion.

Hand-grabbed meat loses flavor when cold; serve and eat immediately. The knife is sharp—handle with care when passing. Strong winds on the grasslands cool food quickly. Heavy smoke in yurts: wear clothes you don't mind getting stained. If you can't tolerate fatty cuts, let us know so we can select leaner options. Horse sausage is salty; it pairs well with naan bread. Don't drink milk tea on an empty stomach—it may cause discomfort.

The meat and vegetable dishes on the grasslands are hearty. Order a smaller portion first, and you can always order more once you've finished.

Hand-grabbed meat with onions and milk tea feels more comfortable than with other beverages.

When served, the hand-torn meat is typically accompanied by a bowl of its own broth. A pinch of salt is added before drinking to warm the stomach. After finishing the meat, locals often break naan bread into pieces and soak it in the remaining soup—a common local way to enjoy the meal.

Restaurant hours on the grasslands follow tourist traffic; late arrivals may find no meat available. Call ahead or ask your accommodation to reserve a portion for you.

Add a bit of onion with your meat to cut the grease and aid digestion. Don't drink too much milk tea, or you'll feel bloated. Take a walk after meals; don't get in the car right away.

If the vendor asks about fat-to-lean ratio, request leaner meat on your first try. Many people aren't used to fatty cuts.

Hand-grabbed meat is served with a small dish of salt; dip just a little—do not smear it on the whole piece. You can also order a separate bowl of soup and garnish it with chopped green onions.

No alcohol served at restaurants on the grasslands. For drinks, return to the county town. Do not bring your own beverages into Halal restaurants.

Meals at restaurants on the grasslands are served slowly as meat is cooked fresh. While waiting, enjoy tea and naan; please do not rush.

Frequently Asked Questions

Is the hand-grabbed meat served cold or hot?Best enjoyed hot. Serve immediately and eat promptly to avoid greasiness.

Does horse sausage have a strong flavor?Smoky and slightly salty. Try a small amount first.

Savory meals are best scheduled mid-journey, allowing time to relax before continuing. For reliable restaurant recommendations, please ask.Ili Touring RoutesRefer to or viaOnline SupportShow route.

Editor's Note: Travel arrangements in the Altay region are highly seasonal. This article has been verified by Xinjiang China International Travel Service (Xinjiang CITS) based on current conditions. For confirmation of dining and accommodation details, please contact our local travel consultant or explore more Xinjiang travel guides on this site.