"Steaming bowls of bold flavors are constantly flowing out of Jahunger’s kitchen, where cooks spend hours pulling noodles and filling dumplings before the restaurant opens. The restaurant is owned by Johnson & Wales grad Subat Dilmurat; it serves Uyghur cuisine, from the (mostly Muslim) Turkic ethnic minority group in the Xingjiang autonomous region of northwestern China. Try the Jahunger noodles, topped with stir-fried beef and Sichuan peppercorns, or, if you’re a big fan of extra-spicy food, go for the chicken stew. Made with 15 different spices, the labor-intensive dish is made in limited quantities each day and typically sells out." - Erika Adams, Jenna Pelletier
