Fuyun sits deep in the Altai region of northern Xinjiang, and its food scene reflects that wild, frontier spirit beautifully. The cuisine here is dominated by Kazakh and Uyghur traditions, meaning lamb is king — roasted, stewed, skewered, or slow-cooked in ways that will genuinely stop you mid-bite. Naren, a hearty dish of hand-torn noodles topped with braised lamb and rich bone broth, is the local comfort food of choice, especially welcome after a cold morning in the mountains.

The bazaar near the town center is where the real eating happens. Vendors fire up skewers of cumin-dusted mutton kebabs from early afternoon, the smoke alone enough to pull you in from half a street away. Look for freshly baked naan pulled straight from clay tandoor ovens, sold warm and slightly charred at the edges — locals tear it apart and dip it into bowls of tea or lamb soup without ceremony. Dairy plays a big role here too: tangy kumiss (fermented mare's milk) and clotted cream served alongside flatbread are Kazakh staples worth trying at least once.

For a sit-down meal, seek out the small family-run restaurants clustered along the main commercial strip, where menus are often handwritten and the hospitality is genuinely generous. Whole roasted lamb — dapanji's heartier Altai cousin — is typically reserved for celebrations but can sometimes be arranged with a day's notice. Don't leave without trying the local hand-pulled noodles tossed with peppers and slow-braised beef, a dish that borrows from multiple traditions and somehow gets everything right.