Peter Haworth's China
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Coal fired barbeque cooking fresh lamb kebabs - December 2016
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Extemely tasty and fragrant spicy stew at the Kashgar night food market - December 2016
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December 2016
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Food to cater for all palettes - December 2016
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Lamb is the most popular meat in Xinjiang with every part of the animal used - December 2016
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Xinjiang style fried rice - December 2016
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December 2016
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Onions, tomato and lamb. As you do.. December 2016
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December 2016
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Made with real cows milk, this homemade icecream is to die for! December 2016
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December 2016
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Kashgar is famous for its lamb intestine and lung sausage. The intestine forms the sausage case and is stuffed with a mixture made from flour, lamb and spices - December 2016
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These are cut into bit size chunks, deep-fried and salted - December 2016
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Like toffee apples, but more promiscuous - December 2016
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A small restaurant with the bamboo steamers cooking dumplings - December 2016
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Butcher store in the old city - December 2016
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December 2016
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Fresh from the oven, this is unquestionably the best bread on earth - December 2016
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Nearly all imaginable seeds, grains, nuts and spice are readily available in Kashgar - December 2016
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Freshly squeezed with bench mounted presses - December 2016
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December 2016
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December 2016
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Tea pressed into tablets at an open air spice store - December 2016
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Many different types of teas are available at the century old tea house, shown here is Saffron tea. Rock sugar is complimentary. BYO bread! December 2016
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Metal cups on the stove boiling over - December 2016