[ilamont]

In the 1990s I travelled through Xinjiang and Gansu in China's northwest. At the time most of the people in rural areas were Uighur, Hui, Tibetan, or other minorities.

At one of the Uighur bazaars they were cooking all kinds of breads and skewered meat. I remember asking one of the younger guys about one that looked like a toasted puff pastry and he called it 烤包子 in Mandarin, i.e. "roasted dumpling." It had lamb inside, and it was fantastic, like a lighter version of a Cornish pasty.