Other famous Uyghur dishes have made their way onto Chinese provincial menus, so that many New Yorkers are now familiar with the big tray chicken at Spicy Village on the Lower East Side and Henan Feng Wei in Flushing. Aside from Kashkar in Brighton Beach, which opened in 2003, restaurants such as the East Village’s Jiang Diner and Lagman House in Sheepshead Bay, which represents the related cuisine of the Dungan people of Central Asia, serve dishes that pull from Uyghur culinary traditions. By comparison, there are 11 million Uyghurs in China, and another million outside China.ĭespite their small numbers outside of China, the influence of their cuisine is more vast. Gladney of Pomona College, an expert in Uyghur affairs, there are now an estimated 5,000 or fewer Uyghurs in the New York City area, while there are around 10,000 in Washington, DC and 1,000 in Los Angeles, out of a total of 20,000 Uyghurs in the U.S. ![]() Estimates suggest that over 800,000 have been detained. The Chinese government has lately been aggressively persecuting the Uyghurs, arresting them and imprisoning them in re-education camps. The additions to Flushing’s dining scene is a surprise in part because the city has so few Ugyhur people, though they have been trickling into New York City in spite of the federal government’s ambivalent attitude toward the ethnic minority’s plight in China. The menus look similar to that of Central Asian countries, centering on lamb, bread, soup, wheaten dumplings, tomatoes, and root vegetables, then seasoned with cumin, cilantro, onions, and sometimes chiles, both fresh and dried. New York has had a sparing number of Uyghur and related restaurants over the last decades, but incredibly, three new Uyghur restaurants have appeared in Flushing recently, offering a glimpse of the cuisine at very modest prices.
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