Skewer · Charcoal-grilled

Chuan'r (Grilled Meat Skewers)

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The now-ubiquitous late-night skewer stand traces directly to Uyghur lamb-grilling traditions from Xinjiang, carried into cities nationwide by migrant vendors from the 1990s onward.

Cubes of lamb or other meats are threaded on thin metal skewers, grilled over charcoal, and dusted with cumin, chili flakes, and salt, cooked to order at streetside carts and night-market stalls.

Why it's made this way: The cumin-and-chili seasoning reflects Uyghur and Central Asian influence, spreading east as vendors migrated and becoming a nationwide late-night staple.