Uyghur cuisine (Uyghur: ئۇيغۇر تائاملىرى, romanized: uyghur taamliri, уйғур таамлири; Chinese: 維吾爾菜; pinyin: wéiwú'ěr cài) is the cuisine of the Uyghur people, which are mainly situated in the autonomous region of Xinjiang.

The cuisine is characterized by ingredients like roasted mutton and beef, as well as kebab and rice dishes. Traditionally, specific dishes like polo are eaten with one's bare hands instead of with utensils like spoons, forks or chopsticks. Signature dishes include polo, laghman and nan. Because the majority of Uyghur people are Muslim, the food is predominantly halal.

Around the 4th century, the majority of Uyghurs led a nomadic lifestyle and therefore relied on livestock for food. Aside from their meat, dairy products made from their milk became a staple for many families. Especially horse milk was widely used and consumed as horses were also held for transportation purposes. Many of the practices of this nomadic diet can still be observed in the descendants of Uyghurs who immigrated from the Mongolian Plateau to the Gansu Province.^{[citation needed]}

After the Uyghurs accepted Islam as their state religion in the 1060s, many adopted a halal diet. By this time, they had shifted to an agricultural lifestyle. The area around Hotan was regarded as especially fertile and yielded a large variety of fruits, which led to the gradual settlement of people throughout the region. With this change, the food sources were diversified and flour-based dishes, mutton, and vegetables became integral to the cuisine. The Compendium of the Languages of the Turks from 1074, for example, lists a total of 14 types of bread made from wheat flour and we know from its descriptions that noodles, rice, millet, chöchüre (Uyghur: چۆچۈرە; a kind of dumpling soup), and sausages made from grains and meat were also commonly eaten. Many traditional Uyghur cooking methods also date back to around this time of the Karakhan Empire.

Since the Tarim Basin was located along the Silk Road, Uyghur cuisine has been influenced by various Chinese foods, seasonings, and cooking methods, such as stir-frying, which were introduced from the east after the Tang dynasty. In recent years, Russian cuisine has spread to Uyghurs from countries like the Kyrgyz Republic, which was once part of the Soviet Union. In addition, some people around Turfan have started practicing Buddhism, making vegetarian dishes more prevalent in this region.^{[citation needed]}

In 2023, the Kashgar public security bureau stated, "Muslim halal customs create an unbridgeable gap between Uyghur and Han people and widen the distance between them as would an invisible wall."

Uyghur cuisine is centered around bringing out the natural flavors of the individual ingredients used in a dish. Meals usually consist of a mix of meat and seasonal vegetables, served alongside rice, handmade noodles, or nan. While mutton and beef are the most commonly used meats, chicken and goose are also served often, and sometimes even pigeon is eaten. Onions, carrots, potatoes, tomatoes, peppers, Chinese cabbage, and eggplant are frequently utilized in cooking as they are native to the Xinjiang area and therefore readily available most of the year.

Typical spices include salt, black pepper, cumin seeds, and red pepper flakes. Red pepper flakes are used to make laza (Лаза), a chili sauce made with garlic and hot oil and commonly served with läghmän or benschä, Uyghur-style dumplings. Animal fats and butter are also used for flavoring dishes.