Ruoqiang Town sits at the edge of the Taklimakan Desert, and its food tells that story honestly. This is Uyghur and Mongolian territory, where lamb is the undisputed king of the table. Slow-roasted whole sheep, fragrant with cumin and dried chili, appears at almost every gathering, while hand-pulled laghman noodles tossed with braised mutton and peppers make a deeply satisfying everyday meal. The town's small but lively bazaar is the best place to start, especially in the morning when vendors fire up their grills.

Ruoqiang is also quietly famous for its dates — the Ruoqiang red date is considered among the finest in China, prized for its honeyed sweetness and thin skin. You'll find them piled in golden-brown mountains at every market stall, sold fresh in autumn or dried year-round. Locals press them into warm milk or brew them into a simple tea that doubles as a restorative. Don't leave without picking up a bag or two; they travel well and make for a far better souvenir than anything sold in a gift shop.

For a proper sit-down meal, look for family-run restaurants tucked along the main commercial street, where the menu rarely changes but everything is made with conviction. Polo — the Uyghur pilaf of rice cooked low and slow with mutton, carrots, and onions in rendered fat — is the dish to order if you're only eating once. Samsa, the baked lamb-and-onion pastry, emerges from clay ovens in the late afternoon and disappears within the hour. The cooking here is unfussy and generous, seasoned by centuries of Silk Road crossroads culture.