Chinese chuan skewers originated in which region of China?

Chinese chuan skewers originated in Xinjiang, in western China.

Chuan are small pieces of food—traditionally lamb—threaded onto skewers and grilled over charcoal. The food is strongly associated with Uyghur and other Chinese Muslim cuisines, whose spice traditions commonly feature cumin, dried red pepper, salt, and sesame or sesame oil.

From Xinjiang, chuan spread across China and became especially popular as street food in cities including Beijing, Tianjin, Jinan, and Jilin. Lamb remains the classic choice, but modern vendors also serve chicken, beef, pork, seafood, vegetables, and even unusual ingredients in tourist areas.

A frequent mix-up is confusing chuan with a generic Chinese barbecue term or with Sichuan cuisine. The name refers to the skewer itself or the preparation, while Xinjiang identifies the regional origin traditionally given for the dish. Chuan may be charcoal-roasted, cooked over electric heat, or, in some places, deep-fried.