刘艳所著的《味道新疆（英文版）》用活泼生动的语言描绘出了弥漫在新疆大街小巷并已深入民众骨髓的新疆味道。全书从美食、瓜果和饮料三个方面分别介绍了最具代表性的新疆味道，讲述了这些味道的历史传说与相关习俗、正宗口味与特色花样，以至养生保健之功效，从人们喜闻乐见的美食角度展现了新疆独特的地域特色和浓郁的民族风情。

Introduction

Delicious Cuisine of Xinjiang

 Sun Flying Out of Naan Pit

 Fresh， Tender and Spicy Shish Kebab

 Pyramid on the Dining Table

 Crisp and Tender Roast Whole Lamb

 Belt-Iike Noodles Blended in Saute Spicy Chicken

 Silver-Iike Hand-Pulled Noodle

 About the "Nine Bowls in Three Rows"

 Super Hot Spiced Chicken

 Delicious Xinjiang Crystal Noodle Soup

 Hand-Grabbed Lamb oflrresistible Aroma

XinJiang of Sweet Melons and Fruits

 "Gold Bunches" in Turpan Basin

 "Star" of the Fruits: Honey Melon

 Bergamot Pear Around the Riverside of the Peacock River

 Badam: Holy Fruit of Mt.Tianshan

 Little White Apricot with Flesh Inside and Outside

 Xinjiang Jujube with a Whole Body of Treasures

 Tip-Top Apples in Aksu

 Figs: "Uncrowned Queen"

 Watermelon in Xiayedi: Extremely Sweet

 Blooming Pomegranate Brings Treasure

 Kashgar's Cherry Bears Comparison with Pearl

 Walnuts Here Are Unusual

XinJiang of the Original Taste and Flavor

 Good Water Shall Come from the Heaven

 Aromatic Kumiss

 Musalles with Thousand Years' Bouquet

 Delicious "Folk Beer" of Xinjiang: Kawas

 Fragrance of Xinjiang's Milky Tea Spreads Thousands of Miles Away