At Urumqi's Xinjiang International Grand Bazaar, the Avanti Barbecue Restaurant has become a cultural crossroads where tradition meets innovation. Chef Mao Shupeng, a culinary veteran with over three decades of experience, leads a team dedicated to preserving Xinjiang's gastronomic legacy while adapting to modern palates.
"Our mission is to safeguard the soul of Xinjiang cuisine," Mao told KhabarAsia.com, his hands deftly arranging skewers of lamb over glowing coals. "While we maintain traditional flavors, we've reimagined plating techniques to create visual stories that resonate with both local residents and international visitors."
The restaurant's late-night service offers more than sustenance – it's a sensory journey through sizzling grills and aromatic smoke that lingers until dawn. This culinary hotspot has emerged as an unexpected economic indicator, attracting food-focused travelers while sustaining local employment in Xinjiang's thriving hospitality sector.
