Dunhuang, a city steeped in mystery and ancient charm along the Silk Road, is not only renowned for its magnificent cultural heritage but also for its rich and diverse cuisine that draws visitors from afar. The food of Dunhuang embodies a fusion of Central Plains, Western Regions, and ethnic culinary traditions, presenting a unique regional flavor. The chewy and savory Donkey Meat Yellow Noodles, the rich and fragrant Stewed Lamb with Flatbread, the distinctively grilled Red Willow Lamb Skewers, the firm and smooth Alkali Noodles, the sweet and crispy Puffed Oil Cakes, and the tangy and refreshing Sour Soup Noodles—each dish carries the deep historical and cultural imprints of this land, showcasing the profound culinary heritage of Dunhuang.
敦煌，这座充满神秘与古老气息的丝绸之路重镇，不仅以其壮丽的文化遗产闻名，更以丰富多样的美食吸引着八方来客。敦煌的美食融合了中原、西域和少数民族的饮食精髓，呈现出独特的地域风味。驴肉黄面的筋道爽滑、胡羊焖饼的浓郁香气、红柳烤肉的独特烧烤风味、碱面的筋道劲爽、泡儿油糕的香甜酥脆、浆水面的酸爽清新，每一道菜品都深深印刻着这片土地的历史与人文，展现出敦煌饮食文化的丰厚底蕴。
驴肉黄面
Donkey Meat Yellow Noodles
As one of the eight culinary wonders in Dunhuang, donkey meat yellow noodles are a delicacy you won't find once you leave Dunhuang! The yellow noodles get their name from their bright, golden color, resembling fine dragon whiskers, which are thin and have a chewy texture. The delightful texture of the yellow noodles entirely depends on the skills of the noodle master. You can see the noodle master skillfully handling a pale-yellow dough weighing about seven to eight kilograms, sometimes stretching it into long strips, sometimes twisting it into a braided shape, and thus creating vermicelli-like noodles.
作为敦煌八大怪之一的驴肉黄面，可是离开敦煌就找不到的美味!黄面因色泽明亮金黄而得名，细如龙须，口感劲道。而黄面的劲道口感，全赖拉面师傅的手艺——只见拉面师傅双手舞动着一块足有七、八斤重的淡黄色面团，时而抻拉成长条状，时而旋转拧成麻花状，粉丝般的面条就这样诞生了。
胡羊焖饼
Stewed Lamb with Flatbread
If you talk about the most authentic food in Dunhuang, “Huyang Menbing” (stewed lamb with flatbread) is considered the most down-to-earth Dunhuang dish. Lamb is first simmered until nearly done. Then, thinly rolled dough sheets are placed on top of the meat, covering the lamb completely with the raw flatbreads. Finally, you will see a dish where large chunks of lamb fill the plate, and each piece of flatbread is tender and smooth, soaked in the rich, full-flavored sauce.
要说敦煌最地道的美食，胡羊焖饼当属最接地气的敦煌菜。将羊肉烧至快熟时，将擀好的薄面饼放在肉上面，就这样把一张一张的生面饼盖满了羊肉。大块羊肉铺满盘子，一片片面饼软嫩滑爽，浇汁色泽饱满、浓香醇厚。
红柳烤肉
Red Willow Lamb Skewers
When visiting Dunhuang, it is highly recommended to visit the Shazhou Night Market for skewers. Dunhuang’s red willow lamb skewers are a unique take on grilled lamb. Red willow branches are carefully selected, with one end sharpened for skewering the meat. Once the lamb is skewered on the red willow, it is grilled over charcoal. During the grilling process, the oil rich in vitamins within the red willow seeps into the lamb, enhancing its nutritional value and imparting a unique woody fragrance.
来敦煌，不去沙州夜市撸串，那将是一种遗憾。敦煌的红柳烤肉，又是烤羊肉的另一种别出心裁的做法。将红柳枝条一根根的精心挑选，再将一头削尖以便串肉。红柳串上羊肉后就放在木炭上烤，在烤制的过程中，红柳里面含有丰富维生素的油脂就流出来渗到羊肉里面了，不仅使羊肉中增加了营养物质，还有一种特有的木香。
碱面
Alkaline Noodles
For the people of Dunhuang, who primarily consume wheat-based foods, alkaline noodles have been a delicacy for entertaining guests since the Tang Dynasty. In Dunhuang, there is a type of poplar tree that locals call the “wutong tree”. From this tree, a type of edible alkaline sap is extracted and added to flour when making noodles. These noodles are characterized by their resilience, chewy texture, and stomach-soothing qualities. Commonly known as “alkaline noodles”, they are also called “saizi noodles” (a traditional Chinese noodle dish that typically features minced meat cooked with various seasonings, often served with noodles and garnished with vegetables). They are served to celebrate the birth of a child, during festivals, and symbolize longevity, hence the name “longevity alkaline noodles”.
对于以面食作为主食的敦煌人来说，碱面自唐代以来敦煌人的待客佳品。敦煌生长的一种胡杨树，当地人称“梧桐树”。树上流出的一种能食用的树液碱，和面的时候加入适量，制作成面条，特点是柔韧劲道，爽口舒胃，俗称“碱面”，又叫“臊子面”。添丁进口要吃碱面，逢年过节要吃碱面，象征着人们长寿，称“长寿碱面”。
泡儿油糕
Puffed Oil Cakes
Pa'er Yougao (Puffed Oil Cake) has evolved from the Tang Dynasty dessert “Jianfengqiao”(called “Graceful in the Breeze” for its puffed texture) and has a history of over 1,200 years in Dunhuang. Pa'er Yougao gets its name from its bright yellow color, fluffy, gauze-like surface, and densely packed small pearl-like bubbles on top. Pa'er Yougao is more like a dessert, crispy and as light as dandelion fluff on the outside, with a sweet, sticky interior, making it a must-have treat before or after meals for people of all ages in Dunhuang.
泡儿油糕是从唐代“见风俏”演变而来，在敦煌至少有1200多年以上的历史了。泡儿油糕因其色泽黄亮，表面蓬松如纱，表面结有密密麻麻的珍珠小泡，故而得名。泡儿油糕更像一种甜品，脆酥似飞絮，内里香甜如糯糖，在敦煌成为老少皆宜的餐前饭后必不可少的甜点。
浆水面
Sour Soup Noodles
Dunhuang Jiangshui Noodles (Dunhuang Sour Soup Noodles) is a type of noodle dish made with fermented vegetable juice as the broth, combining a tangy and fresh aroma. It is said that the water from Dunhuang Crescent Spring, combined with the fermented juice of a wild herb called “yangnai manman”, creates a delicious, refreshing, and cooling beverage. This unique flavor, when paired with noodles, gives rise to the name “Yuequan Jiangshui Noodles” (Crescent Spring Sour Soup Noodles). Jiangshui(Sour Soup) has a history of at least 1,200 years in Dunhuang. In modern times, jiangshui noodles have become a popular folk snack enjoyed by the local people of Dunhuang.
敦煌浆水面是以浆水做汤汁的一种面条，其味集齐酸、清香于一体。据说取敦煌月牙泉之水，与一种野生草本植物羊奶蔓蔓发酵生成的浆汁。味美爽口、清凉解暑，与面条同食别具味道，因而得名“月泉浆水面”。浆水在敦煌至少有1200多年以上的历史。近现代浆水面是敦煌民间大众喜食的民间小吃。
