Nestled within Jiuquan, Gansu, lies Aksay — the province's only Kazakh autonomous county. Here, cuisine is more than sustenance; it is a living narrative of nomadic life, where every flavor tells a story of resilience, heritage, and deep harmony with nature.

Smoked Horse Sausage

Honored in Kazakh tradition, this sausage embodies pastoral ingenuity. Crafted from seasoned horse rib meat, carefully stuffed into intestines and smoked over fragrant pine, it yields slices rich with a robust, woody aroma — a flavor shaped by wind, fire, and time.

Kangguorou (Pan-Grilled Meat)

Kangguorou is a signature dish and culinary icon of Aksay. This sizzling pan-grilled dish features lamb and vegetables cooked in rich mutton fat. High heat creates crispy, juicy lamb and tender, flavorful veggies — a daily staple and festive favorite.

Shouzhuarou (Hand-Grabbed Meat)

Prepared with the finest local lamb, this dish is simply boiled with salt and onions to highlight the meat's natural flavor. Eaten by hand, it is exceptionally tender, clean-tasting, and remarkably free of gaminess.

Kurt (Salty Cheese)

Kurt, or dried curds, is made from cow, sheep, or camel milk and comes in both dry and soft varieties. The dry version is hard, ideal for storage and travel, and has a tangy yet creamy taste. The soft kurt is moist and mild, delicious on its own or soaked in milk tea.

Baursak

Baursak are golden, deep-fried dough puffs. Crunchy on the outside and soft on the inside, they symbolize hospitality and are enjoyed with butter, curds, and tea. 

Milk Tea

For Kazakhs, milk tea is more than a drink; it's a lifeline. Brick tea simmered with milk, salt, and butter creates a rich, savory brew that warms and nourishes.

Yogurt

Crafted in traditional vessels, this thick, creamy yogurt offers a perfect balance of refreshing tartness and sweet, mellow richness.

From smoky sausage to silken yogurt, Aksay's table invites you not just to taste, but to journey through history, across landscapes, and into the heart of Kazakh culture.